Hi all,


Does anyone have a good recipe for turkey oven cooked with the legs
*_off_*?


I want to add the legs sometime during the cooking, but not at the
beginning - I've heard this is better, and you get a more evenly cooked
bird if you do it this way.


Any URL's, references or whatever appreciated.



Paul...


--
plinehan y_a_h_o_o and d_o_t com
C++ Builder 5 SP1, Interbase 6.0.1.6 IBX 5.04 W2K Pro
Please do not top-post.

"XML avoids the fundamental question of what we should do,
by focusing entirely on how we should do it."

quote from http://www.metatorial.com

Paul > writes:

>Hi all,
>
>Does anyone have a good recipe for turkey oven cooked with the legs
>*_off_*?
>
>I want to add the legs sometime during the cooking, but not at the
>beginning - I've heard this is better, and you get a more evenly cooked
>bird if you do it this way.

You sadistic sicko *******!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Paul" > wrote in message
.. .
>
>
> Hi all,
>
>
> Does anyone have a good recipe for turkey oven cooked with the legs
> *_off_*?
>
>
> I want to add the legs sometime during the cooking, but not at the
> beginning - I've heard this is better, and you get a more evenly cooked
> bird if you do it this way.
>
>
> Any URL's, references or whatever appreciated.
>
>
>
> Paul...

I did this for thanksgiving and it was a big hit. Remove the ligs leaving
the thigh and drumstick connected. Remove the thigh bone, fill the thigh
with stuffing and seal with skewers and string. Use a cleaver to cut the
knobby end from the drumstick.

Remove the backbone, wing tips, and the wishbone from the remainder of the
bird and use them (along with the neck) to make stock for gravy. Mound your
stuffing in a greased roasting pan and put the breast on top. Put the legs
along the side. Brush with oil, sprinkle with S&P, and roast at 350 basting
every 30 min or so. For a 12 pound turkey it will take about 1-1/2 hours.
Use a thermometer to test for doneness - 170f for the thigh meat, 160-165
for the breast. If the legs get done first remove them and keep warm. Yu can
use a flat baking sheet to transfer the stuffing,breast mound to a serving
platter. The thighs can be cut crossways into slices for serving.


--
Peter Aitken

Remove the crap from my email address before using.

"Paul" > wrote in message
.. .
>
>
> Hi all,
>
>
> Does anyone have a good recipe for turkey oven cooked with the legs
> *_off_*?
>
>
> I want to add the legs sometime during the cooking, but not at the
> beginning - I've heard this is better, and you get a more evenly cooked
> bird if you do it this way.
>
>
> Any URL's, references or whatever appreciated.
>
>
>
> Paul...
>
Jamie Oliver had a recipe for such a dish in the first edition of a new food
magazine called "Delicious". This is on sale in the UK and my copy is around
my partner's house where Xmas dinner was prepared. I will try and remember
to bring it home and copy out the recipe for you.

Regards


Steve