In article <1130292117.b0023bb0bf07667de7fdc43ea87b94f0@teran ews>,
"MoM" > wrote:

> "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
>
> submitted by:
>
>

See? That's what I mean. :-) Normally a 12 lb. turkey would be cooked
for 3 hours at 375. You are cutting the cooking time by about 1/3 or
more.

That is what has worked for me too except I still roast at 375.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson