"itsjoannotjoann" > wrote in message
ups.com...
>
> OmManiPadmeOmelet wrote:
>> >
>
> The cooking times are WAY way way too long and the bird
>> gets all dried out, even ones with that "pop up" indicator.
>>
>> Standard is 15 minutes per lb.
>>
>> We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
>> better! Even a meat thermometer does not work all that well! I think if
>> it were to be put into maybe mid-thigh, it might.
>>
>> Once we learned that, turkey became wonderful again.
>>
>> We also quit stuffing them and started making stuffing in a separate
>> roasting pan. You can still add drippings to it or smother it in gravy
>> to get the extra turkey flavor.
>>
>> I also purchase giblets and necks separately and make the gravy the day
>> before so I can make a decent stock. I still add the roast drippings to
>> it to finish it off...
>>
>> Cheers!
>> --
>
>
> I bought a turkey once that had that pop-up timer thingie and the darn
> thing never did do it's job. I just usually rely on time and
> temperature and get excellent results. Not dry as a bone and
> tasteless.
>
> It's probably a family tradition or a regional thing, but we've always
> made dressing (aka stuffing also sometimes called 'filling') in a
> separate pan. Seems to turn out a bit more moist, not soggy as some of
> you may suppose, than the stuff up the bird's butt. And the benefits
> to this is you can make a really large pan of it, too. :-)
>
Not only that, but you cut down on the chances of salmonella.

MoM