================================================== ===================
Turkey Safety
===========

Thawing Safely

In the refrigerator

* Thaw the turkey in its original wrap on a tray placed in the bottom
section of the refrigerator.

* Allow about 24 hours of defrost time for every 5 pounds of turkey.
Example: a 20 pound turkey will take 4 to 5 days to thaw.

* Do not thaw on the counter. Thawing at room temperature increases
the risk of bacteria growth.

* At room temperature, bacteria on the turkey can grow rapidly when
the outside portion of the bird begins to thaw. These bacteria can
multiply to dangerously high levels producing toxins that cooking may
not destroy.

In cold water

* Thawing in cold water is safe too. Submerge the bird in its wrapper
in a deep sink of cold water and change the water every 30 minutes to
keep it cold.

* Allow 30 minutes per pound to defrost a turkey in cold water. Do not
use warm or hot water.

Microwave Thawing

* Microwave thawing is another option. Make sure your microwave oven
is large enough to hold the turkey especially if the oven has a
rotating tray.

* Check manufacturer's instructions for the size turkey that will fit
into your oven.

* Caution: Microwave defrosting is irregular, creating hot spots,
which may encourage bacterial growth. Cook the turkey immediately
after defrosting. Do not store in the refrigerator for cooking later.

Stuffing Safely

* Never stuff the turkey in advance in an effort to save time.

* Once you have decided on a stuffing recipe, mix ingredients quickly
and lightly stuff the washed cavity just before placing the bird in
the oven.

* Chopping vegetable ingredients and bread preparation can be done in
advance, but liquids and/or moist ingredients should not be added to
dry ingredients until just before stuffing the turkey.

* Allow 1/2 to 3/4 cup stuffing per pound of turkey.

* Stuffing needs room to expand during cooking, do not over-stuff.

* The stuffing recipe may be more than your turkey can hold. Place
extra stuffing in a greased pan or casserole dish and bake separately.

* Stuffing contains potentially hazardous ingredients, such as broth,
eggs and meat, etc. That means these ingredients could cause illness
if not properly cooked and stored.

* Stuffing must be cooked to a minimum temperature of 165°F to be
safe.

* Stuffing should be removed from the cavity of the bird to a separate
dish before carving the turkey.

* Do not leave stuffing and other leftovers out for more than 2 hours.
Refrigerate leftovers immediately following the meal.

* Store leftover stuffing in the refrigerator and use within 1 to 2
days.

* Reheat leftover stuffing to 165 degrees F before serving.

Cooking Turkey Safely

* Decide how much turkey you will need before you shop. Buy one pound
per person or 1 1/2 pounds per person if you have hearty eaters or
want ample leftovers.

* Buy and use a meat thermometer (see Using a Thermometer). Dark meat
takes longer to cook so always insert the thermometer in the thickest
part of the turkey thigh. It will register 180°F when the turkey is
done.

* Make sure you have a roasting pan large enough for the turkey.

* Allow an adequate number of days to refrigerator-defrost a frozen
turkey (see Thawing Safely).

* Wash hands, sinks, counters, utensils and platters thoroughly with
soap and hot water before and after working with raw turkey.

* Remember to remove the giblet bag from inside the turkey.

* Stuff just before roasting or cook stuffing separate from the
turkey.

* Allow the cooked turkey to sit for at least 20 minutes before
carving. During this time juices will be redistributed and the turkey
will be easier to carve.

* After the meal, cover and store leftovers in the refrigerator as
soon as possible.

* Remember the safest margin is 2 hours from the time you take the
bird out of the oven.

* Leftover turkey will keep in the refrigerator for 3 to 4 days.

Holding Time

* If the turkey is done ahead of schedule, it is safe to hold it in
the oven at a reduced temperature, 200°F.

* Leave the thermometer in the turkey and make sure that the
temperature of the turkey does not drop below 140°F during holding
time.

* Keep the turkey covered so it does not dry out.

Storing Leftovers

* Plan ahead, clean out the refrigerator and make room for leftovers
several days before the holiday feast.

* Leftovers should be stored in the refrigerator within 2 hours after
cooking is completed. Why just 2 hours? Because bacteria that cause
food poisoning can multiply to undesirable levels on perishable foods
left at room temperature for longer than that.

* Large quantities should be divided into smaller portions and stored
in several shallow containers. Food in small amounts will chill faster
keeping it safer and fresher.

* If a large amount of turkey is left, consider freezing some for
later use. Do not wait until the turkey has been in the refrigerator
for 4 days to freeze it. Freezing will not improve the quality of the
turkey. If the turkey is frozen while it is fresh the quality will be
better upon defrosting.

Using a Thermometer

* Meat thermometers can be found in the housewares section of most
grocery stores, in department stores and in specialty stores. Buy a
thermometer, it is a sound investment in food safety.

* An instant read thermometer can be digital or dial gauge and it
comes in a storage case. Read the information on the package. Instant
read thermometers have plastic heads and cannot go into the oven while
the turkey is cooking. However, it will register the temperature of
food within 15 seconds when the metal tip is inserted up to the dimple
on the stem, thus the name "instant read." Always clean the tip before
returning it to the case.

* Standard meat thermometers are metal and designed to withstand oven
temperatures. The sensing area is from the tip to a half-inch past the
dimple. This area registers the temperature of the food. Examine the
thermometer and familiarize yourself with the dial settings.

* Positioning the thermometer in the turkey is not difficult. Always
place the thermometer in the thickest part of the thigh because the
dark meat of turkey thigh takes longer to cook than any other part.

* Place the thermometer tip in the thick part of the thigh away from
the bone. The thigh area closest to the body of the turkey is the
thickest part. While you are washing the untrussed turkey, look for a
spot to position the thermometer.

* Gently spin the head or dial of the meat thermometer around so you
can easily see the reading without removing the turkey from the oven.
As the turkey roasts, the thermometer may move out of position, don't
worry, simply reposition the thermometer. The turkey is done when the
temperature reads 180°F.

* Oven thermometers read the temperature of the air inside of the
oven. They are also useful for monitoring the temperature under the
lid of a grill. If the oven thermometer registers a higher or lower
temperature than the setting, adjust the oven temperature.

* Check the accuracy of the thermometer (especially an old one) by
placing it in a large cup of 50/50 ice and water slush for 10 minutes.
It should read 32°F. Thermometers are considered accurate if they are
within two degrees on the plus or minus side.

* To correct the temperature, use a small wrench to turn the
calibration nut until the thermometer reads 32°F. For a digital
thermometer, simply change the battery.

Hillary Penge wrote:
> ================================================== ===================
> Turkey Safety
> ===========
>
> Thawing Safely
>
> In the refrigerator
>
> * Thaw the turkey in its original wrap on a tray placed in the bottom
> section of the refrigerator.
>
> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>
> * Do not thaw on the counter. Thawing at room temperature increases
> the risk of bacteria growth.
>
> * At room temperature, bacteria on the turkey can grow rapidly when
> the outside portion of the bird begins to thaw. These bacteria can
> multiply to dangerously high levels producing toxins that cooking may
> not destroy.
>
> In cold water
>
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.
>
> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
> use warm or hot water.
>
> Microwave Thawing
>
> * Microwave thawing is another option. Make sure your microwave oven
> is large enough to hold the turkey especially if the oven has a
> rotating tray.
>
> * Check manufacturer's instructions for the size turkey that will fit
> into your oven.
>
> * Caution: Microwave defrosting is irregular, creating hot spots,
> which may encourage bacterial growth. Cook the turkey immediately
> after defrosting. Do not store in the refrigerator for cooking later.
>
> Stuffing Safely
>
> * Never stuff the turkey in advance in an effort to save time.
>
> * Once you have decided on a stuffing recipe, mix ingredients quickly
> and lightly stuff the washed cavity just before placing the bird in
> the oven.
>
> * Chopping vegetable ingredients and bread preparation can be done in
> advance, but liquids and/or moist ingredients should not be added to
> dry ingredients until just before stuffing the turkey.
>
> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>
> * Stuffing needs room to expand during cooking, do not over-stuff.
>
> * The stuffing recipe may be more than your turkey can hold. Place
> extra stuffing in a greased pan or casserole dish and bake separately.
>
> * Stuffing contains potentially hazardous ingredients, such as broth,
> eggs and meat, etc. That means these ingredients could cause illness
> if not properly cooked and stored.
>
> * Stuffing must be cooked to a minimum temperature of 165°F to be
> safe.
>
> * Stuffing should be removed from the cavity of the bird to a separate
> dish before carving the turkey.
>
> * Do not leave stuffing and other leftovers out for more than 2 hours.
> Refrigerate leftovers immediately following the meal.
>
> * Store leftover stuffing in the refrigerator and use within 1 to 2
> days.
>
> * Reheat leftover stuffing to 165 degrees F before serving.
>
> Cooking Turkey Safely
>
> * Decide how much turkey you will need before you shop. Buy one pound
> per person or 1 1/2 pounds per person if you have hearty eaters or
> want ample leftovers.
>
> * Buy and use a meat thermometer (see Using a Thermometer). Dark meat
> takes longer to cook so always insert the thermometer in the thickest
> part of the turkey thigh. It will register 180°F when the turkey is
> done.
>
> * Make sure you have a roasting pan large enough for the turkey.
>
> * Allow an adequate number of days to refrigerator-defrost a frozen
> turkey (see Thawing Safely).
>
> * Wash hands, sinks, counters, utensils and platters thoroughly with
> soap and hot water before and after working with raw turkey.
>
> * Remember to remove the giblet bag from inside the turkey.
>
> * Stuff just before roasting or cook stuffing separate from the
> turkey.
>
> * Allow the cooked turkey to sit for at least 20 minutes before
> carving. During this time juices will be redistributed and the turkey
> will be easier to carve.
>
> * After the meal, cover and store leftovers in the refrigerator as
> soon as possible.
>
> * Remember the safest margin is 2 hours from the time you take the
> bird out of the oven.
>
> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>
> Holding Time
>
> * If the turkey is done ahead of schedule, it is safe to hold it in
> the oven at a reduced temperature, 200°F.
>
> * Leave the thermometer in the turkey and make sure that the
> temperature of the turkey does not drop below 140°F during holding
> time.
>
> * Keep the turkey covered so it does not dry out.
>
> Storing Leftovers
>
> * Plan ahead, clean out the refrigerator and make room for leftovers
> several days before the holiday feast.
>
> * Leftovers should be stored in the refrigerator within 2 hours after
> cooking is completed. Why just 2 hours? Because bacteria that cause
> food poisoning can multiply to undesirable levels on perishable foods
> left at room temperature for longer than that.
>
> * Large quantities should be divided into smaller portions and stored
> in several shallow containers. Food in small amounts will chill faster
> keeping it safer and fresher.
>
> * If a large amount of turkey is left, consider freezing some for
> later use. Do not wait until the turkey has been in the refrigerator
> for 4 days to freeze it. Freezing will not improve the quality of the
> turkey. If the turkey is frozen while it is fresh the quality will be
> better upon defrosting.
>
> Using a Thermometer
>
> * Meat thermometers can be found in the housewares section of most
> grocery stores, in department stores and in specialty stores. Buy a
> thermometer, it is a sound investment in food safety.
>
> * An instant read thermometer can be digital or dial gauge and it
> comes in a storage case. Read the information on the package. Instant
> read thermometers have plastic heads and cannot go into the oven while
> the turkey is cooking. However, it will register the temperature of
> food within 15 seconds when the metal tip is inserted up to the dimple
> on the stem, thus the name "instant read." Always clean the tip before
> returning it to the case.
>
> * Standard meat thermometers are metal and designed to withstand oven
> temperatures. The sensing area is from the tip to a half-inch past the
> dimple. This area registers the temperature of the food. Examine the
> thermometer and familiarize yourself with the dial settings.
>
> * Positioning the thermometer in the turkey is not difficult. Always
> place the thermometer in the thickest part of the thigh because the
> dark meat of turkey thigh takes longer to cook than any other part.
>
> * Place the thermometer tip in the thick part of the thigh away from
> the bone. The thigh area closest to the body of the turkey is the
> thickest part. While you are washing the untrussed turkey, look for a
> spot to position the thermometer.
>
> * Gently spin the head or dial of the meat thermometer around so you
> can easily see the reading without removing the turkey from the oven.
> As the turkey roasts, the thermometer may move out of position, don't
> worry, simply reposition the thermometer. The turkey is done when the
> temperature reads 180°F.
>
> * Oven thermometers read the temperature of the air inside of the
> oven. They are also useful for monitoring the temperature under the
> lid of a grill. If the oven thermometer registers a higher or lower
> temperature than the setting, adjust the oven temperature.
>
> * Check the accuracy of the thermometer (especially an old one) by
> placing it in a large cup of 50/50 ice and water slush for 10 minutes.
> It should read 32°F. Thermometers are considered accurate if they are
> within two degrees on the plus or minus side.
>
> * To correct the temperature, use a small wrench to turn the
> calibration nut until the thermometer reads 32°F. For a digital
> thermometer, simply change the battery.



cut and pasted plagiarism

% wrote:

> Hillary Penge wrote:
> > ================================================== ==================
> > = Turkey Safety
> > ===========
> >
> > Thawing Safely
> >
> > In the refrigerator
> >
> > * Thaw the turkey in its original wrap on a tray placed in the
> > bottom section of the refrigerator.
> >
> > * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> > Example: a 20 pound turkey will take 4 to 5 days to thaw.
> >
> > * Do not thaw on the counter. Thawing at room temperature increases
> > the risk of bacteria growth.
> >
> > * At room temperature, bacteria on the turkey can grow rapidly when
> > the outside portion of the bird begins to thaw. These bacteria can
> > multiply to dangerously high levels producing toxins that cooking
> > may not destroy.
> >
> > In cold water
> >
> > * Thawing in cold water is safe too. Submerge the bird in its
> > wrapper in a deep sink of cold water and change the water every 30
> > minutes to keep it cold.
> >
> > * Allow 30 minutes per pound to defrost a turkey in cold water. Do
> > not use warm or hot water.
> >
> > Microwave Thawing
> >
> > * Microwave thawing is another option. Make sure your microwave oven
> > is large enough to hold the turkey especially if the oven has a
> > rotating tray.
> >
> > * Check manufacturer's instructions for the size turkey that will
> > fit into your oven.
> >
> > * Caution: Microwave defrosting is irregular, creating hot spots,
> > which may encourage bacterial growth. Cook the turkey immediately
> > after defrosting. Do not store in the refrigerator for cooking
> > later.
> >
> > Stuffing Safely
> >
> > * Never stuff the turkey in advance in an effort to save time.
> >
> > * Once you have decided on a stuffing recipe, mix ingredients
> > quickly and lightly stuff the washed cavity just before placing the
> > bird in the oven.
> >
> > * Chopping vegetable ingredients and bread preparation can be done
> > in advance, but liquids and/or moist ingredients should not be
> > added to dry ingredients until just before stuffing the turkey.
> >
> > * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
> >
> > * Stuffing needs room to expand during cooking, do not over-stuff.
> >
> > * The stuffing recipe may be more than your turkey can hold. Place
> > extra stuffing in a greased pan or casserole dish and bake
> > separately.
> >
> > * Stuffing contains potentially hazardous ingredients, such as
> > broth, eggs and meat, etc. That means these ingredients could cause
> > illness if not properly cooked and stored.
> >
> > * Stuffing must be cooked to a minimum temperature of 1650F to be
> > safe.
> >
> > * Stuffing should be removed from the cavity of the bird to a
> > separate dish before carving the turkey.
> >
> > * Do not leave stuffing and other leftovers out for more than 2
> > hours. Refrigerate leftovers immediately following the meal.
> >
> > * Store leftover stuffing in the refrigerator and use within 1 to 2
> > days.
> >
> > * Reheat leftover stuffing to 165 degrees F before serving.
> >
> > Cooking Turkey Safely
> >
> > * Decide how much turkey you will need before you shop. Buy one
> > pound per person or 1 1/2 pounds per person if you have hearty
> > eaters or want ample leftovers.
> >
> > * Buy and use a meat thermometer (see Using a Thermometer). Dark
> > meat takes longer to cook so always insert the thermometer in the
> > thickest part of the turkey thigh. It will register 1800F when the
> > turkey is done.
> >
> > * Make sure you have a roasting pan large enough for the turkey.
> >
> > * Allow an adequate number of days to refrigerator-defrost a frozen
> > turkey (see Thawing Safely).
> >
> > * Wash hands, sinks, counters, utensils and platters thoroughly with
> > soap and hot water before and after working with raw turkey.
> >
> > * Remember to remove the giblet bag from inside the turkey.
> >
> > * Stuff just before roasting or cook stuffing separate from the
> > turkey.
> >
> > * Allow the cooked turkey to sit for at least 20 minutes before
> > carving. During this time juices will be redistributed and the
> > turkey will be easier to carve.
> >
> > * After the meal, cover and store leftovers in the refrigerator as
> > soon as possible.
> >
> > * Remember the safest margin is 2 hours from the time you take the
> > bird out of the oven.
> >
> > * Leftover turkey will keep in the refrigerator for 3 to 4 days.
> >
> > Holding Time
> >
> > * If the turkey is done ahead of schedule, it is safe to hold it in
> > the oven at a reduced temperature, 2000F.
> >
> > * Leave the thermometer in the turkey and make sure that the
> > temperature of the turkey does not drop below 1400F during holding
> > time.
> >
> > * Keep the turkey covered so it does not dry out.
> >
> > Storing Leftovers
> >
> > * Plan ahead, clean out the refrigerator and make room for leftovers
> > several days before the holiday feast.
> >
> > * Leftovers should be stored in the refrigerator within 2 hours
> > after cooking is completed. Why just 2 hours? Because bacteria that
> > cause food poisoning can multiply to undesirable levels on
> > perishable foods left at room temperature for longer than that.
> >
> > * Large quantities should be divided into smaller portions and
> > stored in several shallow containers. Food in small amounts will
> > chill faster keeping it safer and fresher.
> >
> > * If a large amount of turkey is left, consider freezing some for
> > later use. Do not wait until the turkey has been in the refrigerator
> > for 4 days to freeze it. Freezing will not improve the quality of
> > the turkey. If the turkey is frozen while it is fresh the quality
> > will be better upon defrosting.
> >
> > Using a Thermometer
> >
> > * Meat thermometers can be found in the housewares section of most
> > grocery stores, in department stores and in specialty stores. Buy a
> > thermometer, it is a sound investment in food safety.
> >
> > * An instant read thermometer can be digital or dial gauge and it
> > comes in a storage case. Read the information on the package.
> > Instant read thermometers have plastic heads and cannot go into the
> > oven while the turkey is cooking. However, it will register the
> > temperature of food within 15 seconds when the metal tip is
> > inserted up to the dimple on the stem, thus the name "instant
> > read." Always clean the tip before returning it to the case.
> >
> > * Standard meat thermometers are metal and designed to withstand
> > oven temperatures. The sensing area is from the tip to a half-inch
> > past the dimple. This area registers the temperature of the food.
> > Examine the thermometer and familiarize yourself with the dial
> > settings.
> >
> > * Positioning the thermometer in the turkey is not difficult. Always
> > place the thermometer in the thickest part of the thigh because the
> > dark meat of turkey thigh takes longer to cook than any other part.
> >
> > * Place the thermometer tip in the thick part of the thigh away from
> > the bone. The thigh area closest to the body of the turkey is the
> > thickest part. While you are washing the untrussed turkey, look for
> > a spot to position the thermometer.
> >
> > * Gently spin the head or dial of the meat thermometer around so you
> > can easily see the reading without removing the turkey from the
> > oven. As the turkey roasts, the thermometer may move out of
> > position, don't worry, simply reposition the thermometer. The
> > turkey is done when the temperature reads 1800F.
> >
> > * Oven thermometers read the temperature of the air inside of the
> > oven. They are also useful for monitoring the temperature under the
> > lid of a grill. If the oven thermometer registers a higher or lower
> > temperature than the setting, adjust the oven temperature.
> >
> > * Check the accuracy of the thermometer (especially an old one) by
> > placing it in a large cup of 50/50 ice and water slush for 10
> > minutes. It should read 320F. Thermometers are considered accurate
> > if they are within two degrees on the plus or minus side.
> >
> > * To correct the temperature, use a small wrench to turn the
> > calibration nut until the thermometer reads 320F. For a digital
> > thermometer, simply change the battery.
>
>
>
> cut and pasted plagiarism

cut and pasted plagiarism

** Posted from http://www.teranews.com **

My favorite method is to just unwrap it and stick it in the roaster
frozen. It adds about 90 minutes to the cooking time. (don't forget to
check it after about an hour to retrieve the giblet bag)

Bob

Graham wrote:
> % wrote:
>
>> Hillary Penge wrote:
>>> ================================================== ==================
>>> = Turkey Safety
>>> ===========
>>>
>>> Thawing Safely
>>>
>>> In the refrigerator
>>>
>>> * Thaw the turkey in its original wrap on a tray placed in the
>>> bottom section of the refrigerator.
>>>
>>> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
>>> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>>>
>>> * Do not thaw on the counter. Thawing at room temperature increases
>>> the risk of bacteria growth.
>>>
>>> * At room temperature, bacteria on the turkey can grow rapidly when
>>> the outside portion of the bird begins to thaw. These bacteria can
>>> multiply to dangerously high levels producing toxins that cooking
>>> may not destroy.
>>>
>>> In cold water
>>>
>>> * Thawing in cold water is safe too. Submerge the bird in its
>>> wrapper in a deep sink of cold water and change the water every 30
>>> minutes to keep it cold.
>>>
>>> * Allow 30 minutes per pound to defrost a turkey in cold water. Do
>>> not use warm or hot water.
>>>
>>> Microwave Thawing
>>>
>>> * Microwave thawing is another option. Make sure your microwave oven
>>> is large enough to hold the turkey especially if the oven has a
>>> rotating tray.
>>>
>>> * Check manufacturer's instructions for the size turkey that will
>>> fit into your oven.
>>>
>>> * Caution: Microwave defrosting is irregular, creating hot spots,
>>> which may encourage bacterial growth. Cook the turkey immediately
>>> after defrosting. Do not store in the refrigerator for cooking
>>> later.
>>>
>>> Stuffing Safely
>>>
>>> * Never stuff the turkey in advance in an effort to save time.
>>>
>>> * Once you have decided on a stuffing recipe, mix ingredients
>>> quickly and lightly stuff the washed cavity just before placing the
>>> bird in the oven.
>>>
>>> * Chopping vegetable ingredients and bread preparation can be done
>>> in advance, but liquids and/or moist ingredients should not be
>>> added to dry ingredients until just before stuffing the turkey.
>>>
>>> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>>>
>>> * Stuffing needs room to expand during cooking, do not over-stuff.
>>>
>>> * The stuffing recipe may be more than your turkey can hold. Place
>>> extra stuffing in a greased pan or casserole dish and bake
>>> separately.
>>>
>>> * Stuffing contains potentially hazardous ingredients, such as
>>> broth, eggs and meat, etc. That means these ingredients could cause
>>> illness if not properly cooked and stored.
>>>
>>> * Stuffing must be cooked to a minimum temperature of 1650F to be
>>> safe.
>>>
>>> * Stuffing should be removed from the cavity of the bird to a
>>> separate dish before carving the turkey.
>>>
>>> * Do not leave stuffing and other leftovers out for more than 2
>>> hours. Refrigerate leftovers immediately following the meal.
>>>
>>> * Store leftover stuffing in the refrigerator and use within 1 to 2
>>> days.
>>>
>>> * Reheat leftover stuffing to 165 degrees F before serving.
>>>
>>> Cooking Turkey Safely
>>>
>>> * Decide how much turkey you will need before you shop. Buy one
>>> pound per person or 1 1/2 pounds per person if you have hearty
>>> eaters or want ample leftovers.
>>>
>>> * Buy and use a meat thermometer (see Using a Thermometer). Dark
>>> meat takes longer to cook so always insert the thermometer in the
>>> thickest part of the turkey thigh. It will register 1800F when the
>>> turkey is done.
>>>
>>> * Make sure you have a roasting pan large enough for the turkey.
>>>
>>> * Allow an adequate number of days to refrigerator-defrost a frozen
>>> turkey (see Thawing Safely).
>>>
>>> * Wash hands, sinks, counters, utensils and platters thoroughly with
>>> soap and hot water before and after working with raw turkey.
>>>
>>> * Remember to remove the giblet bag from inside the turkey.
>>>
>>> * Stuff just before roasting or cook stuffing separate from the
>>> turkey.
>>>
>>> * Allow the cooked turkey to sit for at least 20 minutes before
>>> carving. During this time juices will be redistributed and the
>>> turkey will be easier to carve.
>>>
>>> * After the meal, cover and store leftovers in the refrigerator as
>>> soon as possible.
>>>
>>> * Remember the safest margin is 2 hours from the time you take the
>>> bird out of the oven.
>>>
>>> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>>>
>>> Holding Time
>>>
>>> * If the turkey is done ahead of schedule, it is safe to hold it in
>>> the oven at a reduced temperature, 2000F.
>>>
>>> * Leave the thermometer in the turkey and make sure that the
>>> temperature of the turkey does not drop below 1400F during holding
>>> time.
>>>
>>> * Keep the turkey covered so it does not dry out.
>>>
>>> Storing Leftovers
>>>
>>> * Plan ahead, clean out the refrigerator and make room for leftovers
>>> several days before the holiday feast.
>>>
>>> * Leftovers should be stored in the refrigerator within 2 hours
>>> after cooking is completed. Why just 2 hours? Because bacteria that
>>> cause food poisoning can multiply to undesirable levels on
>>> perishable foods left at room temperature for longer than that.
>>>
>>> * Large quantities should be divided into smaller portions and
>>> stored in several shallow containers. Food in small amounts will
>>> chill faster keeping it safer and fresher.
>>>
>>> * If a large amount of turkey is left, consider freezing some for
>>> later use. Do not wait until the turkey has been in the refrigerator
>>> for 4 days to freeze it. Freezing will not improve the quality of
>>> the turkey. If the turkey is frozen while it is fresh the quality
>>> will be better upon defrosting.
>>>
>>> Using a Thermometer
>>>
>>> * Meat thermometers can be found in the housewares section of most
>>> grocery stores, in department stores and in specialty stores. Buy a
>>> thermometer, it is a sound investment in food safety.
>>>
>>> * An instant read thermometer can be digital or dial gauge and it
>>> comes in a storage case. Read the information on the package.
>>> Instant read thermometers have plastic heads and cannot go into the
>>> oven while the turkey is cooking. However, it will register the
>>> temperature of food within 15 seconds when the metal tip is
>>> inserted up to the dimple on the stem, thus the name "instant
>>> read." Always clean the tip before returning it to the case.
>>>
>>> * Standard meat thermometers are metal and designed to withstand
>>> oven temperatures. The sensing area is from the tip to a half-inch
>>> past the dimple. This area registers the temperature of the food.
>>> Examine the thermometer and familiarize yourself with the dial
>>> settings.
>>>
>>> * Positioning the thermometer in the turkey is not difficult. Always
>>> place the thermometer in the thickest part of the thigh because the
>>> dark meat of turkey thigh takes longer to cook than any other part.
>>>
>>> * Place the thermometer tip in the thick part of the thigh away from
>>> the bone. The thigh area closest to the body of the turkey is the
>>> thickest part. While you are washing the untrussed turkey, look for
>>> a spot to position the thermometer.
>>>
>>> * Gently spin the head or dial of the meat thermometer around so you
>>> can easily see the reading without removing the turkey from the
>>> oven. As the turkey roasts, the thermometer may move out of
>>> position, don't worry, simply reposition the thermometer. The
>>> turkey is done when the temperature reads 1800F.
>>>
>>> * Oven thermometers read the temperature of the air inside of the
>>> oven. They are also useful for monitoring the temperature under the
>>> lid of a grill. If the oven thermometer registers a higher or lower
>>> temperature than the setting, adjust the oven temperature.
>>>
>>> * Check the accuracy of the thermometer (especially an old one) by
>>> placing it in a large cup of 50/50 ice and water slush for 10
>>> minutes. It should read 320F. Thermometers are considered accurate
>>> if they are within two degrees on the plus or minus side.
>>>
>>> * To correct the temperature, use a small wrench to turn the
>>> calibration nut until the thermometer reads 320F. For a digital
>>> thermometer, simply change the battery.
>>
>>
>>
>> cut and pasted plagiarism
>
> cut and pasted plagiarism
>
> ** Posted from http://www.teranews.com **



that's right

zxcvbob wrote:
> My favorite method is to just unwrap it and stick it in the roaster
> frozen. It adds about 90 minutes to the cooking time. (don't forget
> to check it after about an hour to retrieve the giblet bag)
>
> Bob



i like rolling mine in the garden where the cat pees

Mark Thorson wrote:
> "%" wrote:
>>
>> cut and pasted plagiarism
>
> At least it wasn't spam for a blogspot site.


it would've been if they just posted the web site ,
but they took it one step farther ,
and just posted what you wouldn't have gone to see anyway

"%" wrote:
>
> cut and pasted plagiarism

At least it wasn't spam for a blogspot site.

More people are killed by their dogs every year than their turkey dinners.

Paul

Paul M. Cook wrote:
> More people are killed by their dogs every year than their turkey
> dinners.
>
> Paul



50 % of the turkey's interviewed said , " we don't care "

% wrote:
> zxcvbob wrote:
>> My favorite method is to just unwrap it and stick it in the roaster
>> frozen. It adds about 90 minutes to the cooking time. (don't forget
>> to check it after about an hour to retrieve the giblet bag)
>>
>> Bob
>
>
>
> i like rolling mine in the garden where the cat pees
>
>

How do you calibrate your thermometer?

On Fri, 21 Nov 2008 20:49:36 -0800, Paul M. Cook wrote:

> More people are killed by their dogs every year than their turkey dinners.
>
> Paul

but turkeys won't fetch the paper.

your pal,
blake

blake murphy wrote:
> On Fri, 21 Nov 2008 20:49:36 -0800, Paul M. Cook wrote:
>
>> More people are killed by their dogs every year than their turkey
>> dinners.
>>
>> Paul
>
> but turkeys won't fetch the paper.

Especially when it is dinner

"Graham" > wrote in message
...
>% wrote:
>
>> Hillary Penge wrote:
>> > ================================================== ==================
>> > = Turkey Safety
>> > ===========
>> >
>> > Thawing Safely
>> >
>> > In the refrigerator
>> >
>> > * Thaw the turkey in its original wrap on a tray placed in the
>> > bottom section of the refrigerator.
>> >
>> > * Allow about 24 hours of defrost time for every 5 pounds of turkey.
>> > Example: a 20 pound turkey will take 4 to 5 days to thaw.
>> >
>> > * Do not thaw on the counter. Thawing at room temperature increases
>> > the risk of bacteria growth.
>> >
>> > * At room temperature, bacteria on the turkey can grow rapidly when
>> > the outside portion of the bird begins to thaw. These bacteria can
>> > multiply to dangerously high levels producing toxins that cooking
>> > may not destroy.
>> >
>> > In cold water
>> >
>> > * Thawing in cold water is safe too. Submerge the bird in its
>> > wrapper in a deep sink of cold water and change the water every 30
>> > minutes to keep it cold.
>> >
>> > * Allow 30 minutes per pound to defrost a turkey in cold water. Do
>> > not use warm or hot water.
>> >
>> > Microwave Thawing
>> >
>> > * Microwave thawing is another option. Make sure your microwave oven
>> > is large enough to hold the turkey especially if the oven has a
>> > rotating tray.
>> >
>> > * Check manufacturer's instructions for the size turkey that will
>> > fit into your oven.
>> >
>> > * Caution: Microwave defrosting is irregular, creating hot spots,
>> > which may encourage bacterial growth. Cook the turkey immediately
>> > after defrosting. Do not store in the refrigerator for cooking
>> > later.
>> >
>> > Stuffing Safely
>> >
>> > * Never stuff the turkey in advance in an effort to save time.
>> >
>> > * Once you have decided on a stuffing recipe, mix ingredients
>> > quickly and lightly stuff the washed cavity just before placing the
>> > bird in the oven.
>> >
>> > * Chopping vegetable ingredients and bread preparation can be done
>> > in advance, but liquids and/or moist ingredients should not be
>> > added to dry ingredients until just before stuffing the turkey.
>> >
>> > * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>> >
>> > * Stuffing needs room to expand during cooking, do not over-stuff.
>> >
>> > * The stuffing recipe may be more than your turkey can hold. Place
>> > extra stuffing in a greased pan or casserole dish and bake
>> > separately.
>> >
>> > * Stuffing contains potentially hazardous ingredients, such as
>> > broth, eggs and meat, etc. That means these ingredients could cause
>> > illness if not properly cooked and stored.
>> >
>> > * Stuffing must be cooked to a minimum temperature of 1650F to be
>> > safe.
>> >
>> > * Stuffing should be removed from the cavity of the bird to a
>> > separate dish before carving the turkey.
>> >
>> > * Do not leave stuffing and other leftovers out for more than 2
>> > hours. Refrigerate leftovers immediately following the meal.
>> >
>> > * Store leftover stuffing in the refrigerator and use within 1 to 2
>> > days.
>> >
>> > * Reheat leftover stuffing to 165 degrees F before serving.
>> >
>> > Cooking Turkey Safely
>> >
>> > * Decide how much turkey you will need before you shop. Buy one
>> > pound per person or 1 1/2 pounds per person if you have hearty
>> > eaters or want ample leftovers.
>> >
>> > * Buy and use a meat thermometer (see Using a Thermometer). Dark
>> > meat takes longer to cook so always insert the thermometer in the
>> > thickest part of the turkey thigh. It will register 1800F when the
>> > turkey is done.
>> >
>> > * Make sure you have a roasting pan large enough for the turkey.
>> >
>> > * Allow an adequate number of days to refrigerator-defrost a frozen
>> > turkey (see Thawing Safely).
>> >
>> > * Wash hands, sinks, counters, utensils and platters thoroughly with
>> > soap and hot water before and after working with raw turkey.
>> >
>> > * Remember to remove the giblet bag from inside the turkey.
>> >
>> > * Stuff just before roasting or cook stuffing separate from the
>> > turkey.
>> >
>> > * Allow the cooked turkey to sit for at least 20 minutes before
>> > carving. During this time juices will be redistributed and the
>> > turkey will be easier to carve.
>> >
>> > * After the meal, cover and store leftovers in the refrigerator as
>> > soon as possible.
>> >
>> > * Remember the safest margin is 2 hours from the time you take the
>> > bird out of the oven.
>> >
>> > * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>> >
>> > Holding Time
>> >
>> > * If the turkey is done ahead of schedule, it is safe to hold it in
>> > the oven at a reduced temperature, 2000F.
>> >
>> > * Leave the thermometer in the turkey and make sure that the
>> > temperature of the turkey does not drop below 1400F during holding
>> > time.
>> >
>> > * Keep the turkey covered so it does not dry out.
>> >
>> > Storing Leftovers
>> >
>> > * Plan ahead, clean out the refrigerator and make room for leftovers
>> > several days before the holiday feast.
>> >
>> > * Leftovers should be stored in the refrigerator within 2 hours
>> > after cooking is completed. Why just 2 hours? Because bacteria that
>> > cause food poisoning can multiply to undesirable levels on
>> > perishable foods left at room temperature for longer than that.
>> >
>> > * Large quantities should be divided into smaller portions and
>> > stored in several shallow containers. Food in small amounts will
>> > chill faster keeping it safer and fresher.
>> >
>> > * If a large amount of turkey is left, consider freezing some for
>> > later use. Do not wait until the turkey has been in the refrigerator
>> > for 4 days to freeze it. Freezing will not improve the quality of
>> > the turkey. If the turkey is frozen while it is fresh the quality
>> > will be better upon defrosting.
>> >
>> > Using a Thermometer
>> >
>> > * Meat thermometers can be found in the housewares section of most
>> > grocery stores, in department stores and in specialty stores. Buy a
>> > thermometer, it is a sound investment in food safety.
>> >
>> > * An instant read thermometer can be digital or dial gauge and it
>> > comes in a storage case. Read the information on the package.
>> > Instant read thermometers have plastic heads and cannot go into the
>> > oven while the turkey is cooking. However, it will register the
>> > temperature of food within 15 seconds when the metal tip is
>> > inserted up to the dimple on the stem, thus the name "instant
>> > read." Always clean the tip before returning it to the case.
>> >
>> > * Standard meat thermometers are metal and designed to withstand
>> > oven temperatures. The sensing area is from the tip to a half-inch
>> > past the dimple. This area registers the temperature of the food.
>> > Examine the thermometer and familiarize yourself with the dial
>> > settings.
>> >
>> > * Positioning the thermometer in the turkey is not difficult. Always
>> > place the thermometer in the thickest part of the thigh because the
>> > dark meat of turkey thigh takes longer to cook than any other part.
>> >
>> > * Place the thermometer tip in the thick part of the thigh away from
>> > the bone. The thigh area closest to the body of the turkey is the
>> > thickest part. While you are washing the untrussed turkey, look for
>> > a spot to position the thermometer.
>> >
>> > * Gently spin the head or dial of the meat thermometer around so you
>> > can easily see the reading without removing the turkey from the
>> > oven. As the turkey roasts, the thermometer may move out of
>> > position, don't worry, simply reposition the thermometer. The
>> > turkey is done when the temperature reads 1800F.
>> >
>> > * Oven thermometers read the temperature of the air inside of the
>> > oven. They are also useful for monitoring the temperature under the
>> > lid of a grill. If the oven thermometer registers a higher or lower
>> > temperature than the setting, adjust the oven temperature.
>> >
>> > * Check the accuracy of the thermometer (especially an old one) by
>> > placing it in a large cup of 50/50 ice and water slush for 10
>> > minutes. It should read 320F. Thermometers are considered accurate
>> > if they are within two degrees on the plus or minus side.
>> >
>> > * To correct the temperature, use a small wrench to turn the
>> > calibration nut until the thermometer reads 320F. For a digital
>> > thermometer, simply change the battery.
>>
>>
>>
>> cut and pasted plagiarism
>
> cut and pasted plagiarism
>
> ** Posted from http://www.teranews.com **


"Graham" > wrote in message
...
>% wrote:
>
>> Hillary Penge wrote:
>> > ================================================== ==================
>> > = Turkey Safety
>> > ===========
>> >
>> > Thawing Safely
>> >
>> > In the refrigerator
>> >
>> > * Thaw the turkey in its original wrap on a tray placed in the
>> > bottom section of the refrigerator.
>> >
>> > * Allow about 24 hours of defrost time for every 5 pounds of turkey.
>> > Example: a 20 pound turkey will take 4 to 5 days to thaw.
>> >
>> > * Do not thaw on the counter. Thawing at room temperature increases
>> > the risk of bacteria growth.
>> >
>> > * At room temperature, bacteria on the turkey can grow rapidly when
>> > the outside portion of the bird begins to thaw. These bacteria can
>> > multiply to dangerously high levels producing toxins that cooking
>> > may not destroy.
>> >
>> > In cold water
>> >
>> > * Thawing in cold water is safe too. Submerge the bird in its
>> > wrapper in a deep sink of cold water and change the water every 30
>> > minutes to keep it cold.
>> >
>> > * Allow 30 minutes per pound to defrost a turkey in cold water. Do
>> > not use warm or hot water.
>> >
>> > Microwave Thawing
>> >
>> > * Microwave thawing is another option. Make sure your microwave oven
>> > is large enough to hold the turkey especially if the oven has a
>> > rotating tray.
>> >
>> > * Check manufacturer's instructions for the size turkey that will
>> > fit into your oven.
>> >
>> > * Caution: Microwave defrosting is irregular, creating hot spots,
>> > which may encourage bacterial growth. Cook the turkey immediately
>> > after defrosting. Do not store in the refrigerator for cooking
>> > later.
>> >
>> > Stuffing Safely
>> >
>> > * Never stuff the turkey in advance in an effort to save time.
>> >
>> > * Once you have decided on a stuffing recipe, mix ingredients
>> > quickly and lightly stuff the washed cavity just before placing the
>> > bird in the oven.
>> >
>> > * Chopping vegetable ingredients and bread preparation can be done
>> > in advance, but liquids and/or moist ingredients should not be
>> > added to dry ingredients until just before stuffing the turkey.
>> >
>> > * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>> >
>> > * Stuffing needs room to expand during cooking, do not over-stuff.
>> >
>> > * The stuffing recipe may be more than your turkey can hold. Place
>> > extra stuffing in a greased pan or casserole dish and bake
>> > separately.
>> >
>> > * Stuffing contains potentially hazardous ingredients, such as
>> > broth, eggs and meat, etc. That means these ingredients could cause
>> > illness if not properly cooked and stored.
>> >
>> > * Stuffing must be cooked to a minimum temperature of 1650F to be
>> > safe.
>> >
>> > * Stuffing should be removed from the cavity of the bird to a
>> > separate dish before carving the turkey.
>> >
>> > * Do not leave stuffing and other leftovers out for more than 2
>> > hours. Refrigerate leftovers immediately following the meal.
>> >
>> > * Store leftover stuffing in the refrigerator and use within 1 to 2
>> > days.
>> >
>> > * Reheat leftover stuffing to 165 degrees F before serving.
>> >
>> > Cooking Turkey Safely
>> >
>> > * Decide how much turkey you will need before you shop. Buy one
>> > pound per person or 1 1/2 pounds per person if you have hearty
>> > eaters or want ample leftovers.
>> >
>> > * Buy and use a meat thermometer (see Using a Thermometer). Dark
>> > meat takes longer to cook so always insert the thermometer in the
>> > thickest part of the turkey thigh. It will register 1800F when the
>> > turkey is done.
>> >
>> > * Make sure you have a roasting pan large enough for the turkey.
>> >
>> > * Allow an adequate number of days to refrigerator-defrost a frozen
>> > turkey (see Thawing Safely).
>> >
>> > * Wash hands, sinks, counters, utensils and platters thoroughly with
>> > soap and hot water before and after working with raw turkey.
>> >
>> > * Remember to remove the giblet bag from inside the turkey.
>> >
>> > * Stuff just before roasting or cook stuffing separate from the
>> > turkey.
>> >
>> > * Allow the cooked turkey to sit for at least 20 minutes before
>> > carving. During this time juices will be redistributed and the
>> > turkey will be easier to carve.
>> >
>> > * After the meal, cover and store leftovers in the refrigerator as
>> > soon as possible.
>> >
>> > * Remember the safest margin is 2 hours from the time you take the
>> > bird out of the oven.
>> >
>> > * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>> >
>> > Holding Time
>> >
>> > * If the turkey is done ahead of schedule, it is safe to hold it in
>> > the oven at a reduced temperature, 2000F.
>> >
>> > * Leave the thermometer in the turkey and make sure that the
>> > temperature of the turkey does not drop below 1400F during holding
>> > time.
>> >
>> > * Keep the turkey covered so it does not dry out.
>> >
>> > Storing Leftovers
>> >
>> > * Plan ahead, clean out the refrigerator and make room for leftovers
>> > several days before the holiday feast.
>> >
>> > * Leftovers should be stored in the refrigerator within 2 hours
>> > after cooking is completed. Why just 2 hours? Because bacteria that
>> > cause food poisoning can multiply to undesirable levels on
>> > perishable foods left at room temperature for longer than that.
>> >
>> > * Large quantities should be divided into smaller portions and
>> > stored in several shallow containers. Food in small amounts will
>> > chill faster keeping it safer and fresher.
>> >
>> > * If a large amount of turkey is left, consider freezing some for
>> > later use. Do not wait until the turkey has been in the refrigerator
>> > for 4 days to freeze it. Freezing will not improve the quality of
>> > the turkey. If the turkey is frozen while it is fresh the quality
>> > will be better upon defrosting.
>> >
>> > Using a Thermometer
>> >
>> > * Meat thermometers can be found in the housewares section of most
>> > grocery stores, in department stores and in specialty stores. Buy a
>> > thermometer, it is a sound investment in food safety.
>> >
>> > * An instant read thermometer can be digital or dial gauge and it
>> > comes in a storage case. Read the information on the package.
>> > Instant read thermometers have plastic heads and cannot go into the
>> > oven while the turkey is cooking. However, it will register the
>> > temperature of food within 15 seconds when the metal tip is
>> > inserted up to the dimple on the stem, thus the name "instant
>> > read." Always clean the tip before returning it to the case.
>> >
>> > * Standard meat thermometers are metal and designed to withstand
>> > oven temperatures. The sensing area is from the tip to a half-inch
>> > past the dimple. This area registers the temperature of the food.
>> > Examine the thermometer and familiarize yourself with the dial
>> > settings.
>> >
>> > * Positioning the thermometer in the turkey is not difficult. Always
>> > place the thermometer in the thickest part of the thigh because the
>> > dark meat of turkey thigh takes longer to cook than any other part.
>> >
>> > * Place the thermometer tip in the thick part of the thigh away from
>> > the bone. The thigh area closest to the body of the turkey is the
>> > thickest part. While you are washing the untrussed turkey, look for
>> > a spot to position the thermometer.
>> >
>> > * Gently spin the head or dial of the meat thermometer around so you
>> > can easily see the reading without removing the turkey from the
>> > oven. As the turkey roasts, the thermometer may move out of
>> > position, don't worry, simply reposition the thermometer. The
>> > turkey is done when the temperature reads 1800F.
>> >
>> > * Oven thermometers read the temperature of the air inside of the
>> > oven. They are also useful for monitoring the temperature under the
>> > lid of a grill. If the oven thermometer registers a higher or lower
>> > temperature than the setting, adjust the oven temperature.
>> >
>> > * Check the accuracy of the thermometer (especially an old one) by
>> > placing it in a large cup of 50/50 ice and water slush for 10
>> > minutes. It should read 320F. Thermometers are considered accurate
>> > if they are within two degrees on the plus or minus side.
>> >
>> > * To correct the temperature, use a small wrench to turn the
>> > calibration nut until the thermometer reads 320F. For a digital
>> > thermometer, simply change the battery.
>>
>>
>>
>> cut and pasted plagiarism
>
> cut and pasted plagiarism
>
> ** Posted from http://www.teranews.com **

And again!

"Ophelia" > wrote in message
...
> blake murphy wrote:
>> On Fri, 21 Nov 2008 20:49:36 -0800, Paul M. Cook wrote:
>>
>>> More people are killed by their dogs every year than their turkey
>>> dinners.
>>>
>>> Paul
>>
>> but turkeys won't fetch the paper.
>
> Especially when it is dinner
>

all sounds gobblegobble de gook to me

Hoots wrote:
> % wrote:
>> zxcvbob wrote:
>>> My favorite method is to just unwrap it and stick it in the roaster
>>> frozen. It adds about 90 minutes to the cooking time. (don't
>>> forget to check it after about an hour to retrieve the giblet bag)
>>>
>>> Bob
>>
>>
>>
>> i like rolling mine in the garden where the cat pees
>>
>>
>
> How do you calibrate your thermometer?



if i jam my heat seeking love missle in it and its hot , its done

In article >,
zxcvbob > wrote:

> My favorite method is to just unwrap it and stick it in the roaster
> frozen. It adds about 90 minutes to the cooking time. (don't forget to
> check it after about an hour to retrieve the giblet bag)
>
> Bob

I most often start thawing in the 'frige 2 days ahead of time. That
allows me to retrieve the giblet bag and start my gravy the day before.

The liver goes to the cats.

It's usually partially frozen still on the inside, but I don't care. I
do my rub on the outside and don't stuff it. Shorter cooking times help
that breast meat!

I have the refrigerator space with 1/2 of the 40 cf Hobart for food. The
other half is for dad's Kombucha and stuff.
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

On Sat, 22 Nov 2008 09:21:43 -0800 (PST), Colonel Edmund J. Burke * GIVE ME
LIBERTY OR GIVE ME HEAD! * wrote:

> Personally I like to phuck the turkey hole.

before or after you take it out of the oven?

blake

% wrote:
> Hoots wrote:
>> % wrote:
>>> zxcvbob wrote:
>>>> My favorite method is to just unwrap it and stick it in the roaster
>>>> frozen. It adds about 90 minutes to the cooking time. (don't
>>>> forget to check it after about an hour to retrieve the giblet bag)
>>>>
>>>> Bob
>>>
>>>
>>> i like rolling mine in the garden where the cat pees
>>>
>>>
>> How do you calibrate your thermometer?
>
>
>
> if i jam my heat seeking love missle in it and its hot , its done
>
>

The holidays are great time for food.

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> My favorite method is to just unwrap it and stick it in the roaster
>> frozen. It adds about 90 minutes to the cooking time. (don't forget to
>> check it after about an hour to retrieve the giblet bag)
>>
>> Bob
>
> I most often start thawing in the 'frige 2 days ahead of time. That
> allows me to retrieve the giblet bag and start my gravy the day before.
>
> The liver goes to the cats.
>
> It's usually partially frozen still on the inside, but I don't care. I
> do my rub on the outside and don't stuff it. Shorter cooking times help
> that breast meat!

I like boobies, too.

blake murphy wrote:
> On Sat, 22 Nov 2008 09:21:43 -0800 (PST), Colonel Edmund J. Burke * GIVE ME
> LIBERTY OR GIVE ME HEAD! * wrote:
>
>> Personally I like to phuck the turkey hole.
>
> before or after you take it out of the oven?
>
> blake

Save the giblets!

Hoots wrote:
> % wrote:
>> Hoots wrote:
>>> % wrote:
>>>> zxcvbob wrote:
>>>>> My favorite method is to just unwrap it and stick it in the
>>>>> roaster frozen. It adds about 90 minutes to the cooking time.
>>>>> (don't forget to check it after about an hour to retrieve the
>>>>> giblet bag)
>>>>>
>>>>> Bob
>>>>
>>>>
>>>> i like rolling mine in the garden where the cat pees
>>>>
>>>>
>>> How do you calibrate your thermometer?
>>
>>
>>
>> if i jam my heat seeking love missle in it and its hot , its done
>>
>>
>
> The holidays are great time for food.

nothing beats eating

% wrote:
> Hoots wrote:
>> % wrote:
>>> Hoots wrote:
>>>> % wrote:
>>>>> zxcvbob wrote:
>>>>>> My favorite method is to just unwrap it and stick it in the
>>>>>> roaster frozen. It adds about 90 minutes to the cooking time.
>>>>>> (don't forget to check it after about an hour to retrieve the
>>>>>> giblet bag)
>>>>>>
>>>>>> Bob
>>>>>
>>>>> i like rolling mine in the garden where the cat pees
>>>>>
>>>>>
>>>> How do you calibrate your thermometer?
>>>
>>>
>>> if i jam my heat seeking love missle in it and its hot , its done
>>>
>>>
>> The holidays are great time for food.
>
> nothing beats eating
>
>

nothing eats beating