"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>>
>> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
>> > > wrote:
>> >
>> >>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>> >>specialty turkey place. I'm no more impressed with it than I am with
>> >>the
>> >>previously-frozen supermarket turkeys my mom used to buy. I'm a side
>> >>dish
>> >>girl, myself.
>> >
>> > You sound just like me. I put about three bites of turkey on my plate
>> > and gorge myself on dressing, green beans, potato salad, sweet
>> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>>
>> I don't especially like turkey, so all the side dishes are more
>> appealing.
>> I'd rather have a roast chicken or capon.
>
> You must not ever have had turkey roasted right. :-)
> I know one poster (don't remember who) said that 90% of folks ruin them
> and IME I agree! 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!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

There is nothing worse than a badly cooked turkey. Dry and tasteless.

I use a method some would disagree with, but I always end up with a juicy
tastey bird. This is my method.

Lazy Oven Turkey
Categories: Poultry

Serves: 8 Servings

Ingredients:
a.. 12 lb Turkey, 8-14 pounds
b.. 1 md Onion
c.. 1 ts Dry thyme
d.. 1 ts Dry rosemary
e.. 1 ts Dry sage
f.. Salt and pepper

Instructions:
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
Posted to Recipe Archive - 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

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