So our oven broke this morning (heating element burned out) and we have
aruged over two choices on what to do:

1. (what we're planning on right now) turn the broiler on and monitor
the temperature to be at 300 the entire day hopefully cooking the turkey
fully on top and bottom

2. Drive 35 miles to another working oven and then when done, drive back
with turkey and warm it up with broiler.

Suggestions?

On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> wrote:

>So our oven broke this morning (heating element burned out) and we have
>aruged over two choices on what to do:
>
>1. (what we're planning on right now) turn the broiler on and monitor
>the temperature to be at 300 the entire day hopefully cooking the turkey
>fully on top and bottom
>
>2. Drive 35 miles to another working oven and then when done, drive back
>with turkey and warm it up with broiler.
>
>Suggestions?

If nothing else, and if you have a BBQ grill you can cut the bird up
and do it that way.

On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> wrote:

>So our oven broke this morning (heating element burned out) and we have
>aruged over two choices on what to do:
>
>1. (what we're planning on right now) turn the broiler on and monitor
>the temperature to be at 300 the entire day hopefully cooking the turkey
>fully on top and bottom
>
>2. Drive 35 miles to another working oven and then when done, drive back
>with turkey and warm it up with broiler.
>
>Suggestions?

If nothing else, and if you have a BBQ grill you can cut the bird up
and do it that way.

On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> wrote:

>So our oven broke this morning (heating element burned out) and we have
>aruged over two choices on what to do:
>
>1. (what we're planning on right now) turn the broiler on and monitor
>the temperature to be at 300 the entire day hopefully cooking the turkey
>fully on top and bottom
>
>2. Drive 35 miles to another working oven and then when done, drive back
>with turkey and warm it up with broiler.
>
>Suggestions?

If nothing else, and if you have a BBQ grill you can cut the bird up
and do it that way.

"Scott Henrichs" > wrote in message
...
> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:
>
> 1. (what we're planning on right now) turn the broiler on and monitor
> the temperature to be at 300 the entire day hopefully cooking the turkey
> fully on top and bottom
>
> 2. Drive 35 miles to another working oven and then when done, drive back
> with turkey and warm it up with broiler.
>
> Suggestions?
>

Do you have a grill?

If so, you could roast it using indirect heat or perhaps butterfly it and
grill it.

Not great suggestions but maybe they would work.

"Scott Henrichs" > wrote in message
...
> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:
>
> 1. (what we're planning on right now) turn the broiler on and monitor
> the temperature to be at 300 the entire day hopefully cooking the turkey
> fully on top and bottom
>
> 2. Drive 35 miles to another working oven and then when done, drive back
> with turkey and warm it up with broiler.
>
> Suggestions?
>

Do you have a grill?

If so, you could roast it using indirect heat or perhaps butterfly it and
grill it.

Not great suggestions but maybe they would work.

We have a grill, but its 30 degrees F out and we're hoping to have
something a bit more juicy (I'm guessing grilling would dry it out quite
a bit). Also its a 19 lb. bird and is already stuffed with dressing.


B.B. from N.B. wrote:

> "Scott Henrichs" > wrote in message
> ...
>
>>So our oven broke this morning (heating element burned out) and we have
>>aruged over two choices on what to do:
>>
>>1. (what we're planning on right now) turn the broiler on and monitor
>>the temperature to be at 300 the entire day hopefully cooking the turkey
>>fully on top and bottom
>>
>>2. Drive 35 miles to another working oven and then when done, drive back
>>with turkey and warm it up with broiler.
>>
>>Suggestions?
>>
>
>
> Do you have a grill?
>
> If so, you could roast it using indirect heat or perhaps butterfly it and
> grill it.
>
> Not great suggestions but maybe they would work.
>
>

We have a grill, but its 30 degrees F out and we're hoping to have
something a bit more juicy (I'm guessing grilling would dry it out quite
a bit). Also its a 19 lb. bird and is already stuffed with dressing.


B.B. from N.B. wrote:

> "Scott Henrichs" > wrote in message
> ...
>
>>So our oven broke this morning (heating element burned out) and we have
>>aruged over two choices on what to do:
>>
>>1. (what we're planning on right now) turn the broiler on and monitor
>>the temperature to be at 300 the entire day hopefully cooking the turkey
>>fully on top and bottom
>>
>>2. Drive 35 miles to another working oven and then when done, drive back
>>with turkey and warm it up with broiler.
>>
>>Suggestions?
>>
>
>
> Do you have a grill?
>
> If so, you could roast it using indirect heat or perhaps butterfly it and
> grill it.
>
> Not great suggestions but maybe they would work.
>
>

We have a grill, but its 30 degrees F out and we're hoping to have
something a bit more juicy (I'm guessing grilling would dry it out quite
a bit). Also its a 19 lb. bird and is already stuffed with dressing.


B.B. from N.B. wrote:

> "Scott Henrichs" > wrote in message
> ...
>
>>So our oven broke this morning (heating element burned out) and we have
>>aruged over two choices on what to do:
>>
>>1. (what we're planning on right now) turn the broiler on and monitor
>>the temperature to be at 300 the entire day hopefully cooking the turkey
>>fully on top and bottom
>>
>>2. Drive 35 miles to another working oven and then when done, drive back
>>with turkey and warm it up with broiler.
>>
>>Suggestions?
>>
>
>
> Do you have a grill?
>
> If so, you could roast it using indirect heat or perhaps butterfly it and
> grill it.
>
> Not great suggestions but maybe they would work.
>
>

Scott Henrichs wrote:
> We have a grill, but its 30 degrees F out and we're hoping to have
> something a bit more juicy (I'm guessing grilling would dry it out quite
> a bit). Also its a 19 lb. bird and is already stuffed with dressing.
>
>

So what would the difference be if you kept the grill at 325-350dF and
put the roasting pan on the rack with the grill cover closed? The fact
that it's 30d outside won't matter, it'll still be 350d inside the cover.

Actually, I've done some great turkeys on both the weber gasser and in
the WSM (smoker).

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Scott Henrichs wrote:
> We have a grill, but its 30 degrees F out and we're hoping to have
> something a bit more juicy (I'm guessing grilling would dry it out quite
> a bit). Also its a 19 lb. bird and is already stuffed with dressing.
>
>

So what would the difference be if you kept the grill at 325-350dF and
put the roasting pan on the rack with the grill cover closed? The fact
that it's 30d outside won't matter, it'll still be 350d inside the cover.

Actually, I've done some great turkeys on both the weber gasser and in
the WSM (smoker).

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

No, I'm not saying the 30 degrees will matter to the turkey, but it will
matter to the cook. Its just that on a flame grill I would think it
would dry out parts of the turkey a lot faster than putting it in an
oven with a temperature controlled broiler, its just the heat source
comes from the top (cooking the breast much faster) instead of the
bottom like a working oven. We can of course flip the turkey but that
could get messy later on with the skin of the breast peeling off.

Steve Calvin wrote:

> Scott Henrichs wrote:
>
>> We have a grill, but its 30 degrees F out and we're hoping to have
>> something a bit more juicy (I'm guessing grilling would dry it out
>> quite a bit). Also its a 19 lb. bird and is already stuffed with
>> dressing.
>>
>>
>
> So what would the difference be if you kept the grill at 325-350dF and
> put the roasting pan on the rack with the grill cover closed? The fact
> that it's 30d outside won't matter, it'll still be 350d inside the cover.
>
> Actually, I've done some great turkeys on both the weber gasser and in
> the WSM (smoker).
>

No, I'm not saying the 30 degrees will matter to the turkey, but it will
matter to the cook. Its just that on a flame grill I would think it
would dry out parts of the turkey a lot faster than putting it in an
oven with a temperature controlled broiler, its just the heat source
comes from the top (cooking the breast much faster) instead of the
bottom like a working oven. We can of course flip the turkey but that
could get messy later on with the skin of the breast peeling off.

Steve Calvin wrote:

> Scott Henrichs wrote:
>
>> We have a grill, but its 30 degrees F out and we're hoping to have
>> something a bit more juicy (I'm guessing grilling would dry it out
>> quite a bit). Also its a 19 lb. bird and is already stuffed with
>> dressing.
>>
>>
>
> So what would the difference be if you kept the grill at 325-350dF and
> put the roasting pan on the rack with the grill cover closed? The fact
> that it's 30d outside won't matter, it'll still be 350d inside the cover.
>
> Actually, I've done some great turkeys on both the weber gasser and in
> the WSM (smoker).
>

Scott Henrichs wrote:

> No, I'm not saying the 30 degrees will matter to the turkey, but it will
> matter to the cook. Its just that on a flame grill I would think it
> would dry out parts of the turkey a lot faster than putting it in an
> oven with a temperature controlled broiler, its just the heat source
> comes from the top (cooking the breast much faster) instead of the
> bottom like a working oven. We can of course flip the turkey but that
> could get messy later on with the skin of the breast peeling off.
>

lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
I'm still thinking that a closed grill at 350dF with the turkey in a
roaster just about equals an oven <shrug>

Good luck with whatever you decide!

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Scott Henrichs wrote:

> No, I'm not saying the 30 degrees will matter to the turkey, but it will
> matter to the cook. Its just that on a flame grill I would think it
> would dry out parts of the turkey a lot faster than putting it in an
> oven with a temperature controlled broiler, its just the heat source
> comes from the top (cooking the breast much faster) instead of the
> bottom like a working oven. We can of course flip the turkey but that
> could get messy later on with the skin of the breast peeling off.
>

lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
I'm still thinking that a closed grill at 350dF with the turkey in a
roaster just about equals an oven <shrug>

Good luck with whatever you decide!

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Steve Calvin wrote:

> Scott Henrichs wrote:
>
>> No, I'm not saying the 30 degrees will matter to the turkey, but it
>> will matter to the cook. Its just that on a flame grill I would think
>> it would dry out parts of the turkey a lot faster than putting it in
>> an oven with a temperature controlled broiler, its just the heat
>> source comes from the top (cooking the breast much faster) instead of
>> the bottom like a working oven. We can of course flip the turkey but
>> that could get messy later on with the skin of the breast peeling off.
>>
>
> lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
> I'm still thinking that a closed grill at 350dF with the turkey in a
> roaster just about equals an oven <shrug>
>
> Good luck with whatever you decide!
>

oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Steve Calvin wrote:

> Scott Henrichs wrote:
>
>> No, I'm not saying the 30 degrees will matter to the turkey, but it
>> will matter to the cook. Its just that on a flame grill I would think
>> it would dry out parts of the turkey a lot faster than putting it in
>> an oven with a temperature controlled broiler, its just the heat
>> source comes from the top (cooking the breast much faster) instead of
>> the bottom like a working oven. We can of course flip the turkey but
>> that could get messy later on with the skin of the breast peeling off.
>>
>
> lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
> I'm still thinking that a closed grill at 350dF with the turkey in a
> roaster just about equals an oven <shrug>
>
> Good luck with whatever you decide!
>

oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

>Suggestions?

The HyVees around here will take your order for full turkey or prime rib dinner
until 3 pm today ;-)

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>Suggestions?

The HyVees around here will take your order for full turkey or prime rib dinner
until 3 pm today ;-)

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>Suggestions?

The HyVees around here will take your order for full turkey or prime rib dinner
until 3 pm today ;-)

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>Scott Henrichs writes:
>
>So our oven broke this morning (heating element burned out) and we have
>aruged over two choices on what to do:
>
>1. (what we're planning on right now) turn the broiler on and monitor
>the temperature to be at 300 the entire day hopefully cooking the turkey
>fully on top and bottom
>
>2. Drive 35 miles to another working oven and then when done, drive back
>with turkey and warm it up with broiler.
>
>Suggestions?

I don't think I'd attempt a whole turkey on the typical outdoor home grill, not
even with a rotisserie attachment... and even if you dismembered it you'd need
to give it your constant attention for such large joints

Thanksgiving is a big sale day... head out to your local department store and
buy a new stove, that's what I'd do.... or consider getting one of those new
fangled countertop rotisseries... I remember years ago having one of those
humongous chrome behemoths, could handle a 20 pound turkey easily... an "Angus"
I think it was called.... toted it around throughout many moves figuring some
day it'd come in handy, shoulda held on to it I guess, don't remember what
happened to it.... you may be able to find a working model at your Good
Will/Salvation Army Thrift... only drawback is they are a pain to keep
sparkling clean. During the 50s everyone had one, even had a griddle on top.


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

>Scott Henrichs writes:
>
>So our oven broke this morning (heating element burned out) and we have
>aruged over two choices on what to do:
>
>1. (what we're planning on right now) turn the broiler on and monitor
>the temperature to be at 300 the entire day hopefully cooking the turkey
>fully on top and bottom
>
>2. Drive 35 miles to another working oven and then when done, drive back
>with turkey and warm it up with broiler.
>
>Suggestions?

I don't think I'd attempt a whole turkey on the typical outdoor home grill, not
even with a rotisserie attachment... and even if you dismembered it you'd need
to give it your constant attention for such large joints

Thanksgiving is a big sale day... head out to your local department store and
buy a new stove, that's what I'd do.... or consider getting one of those new
fangled countertop rotisseries... I remember years ago having one of those
humongous chrome behemoths, could handle a 20 pound turkey easily... an "Angus"
I think it was called.... toted it around throughout many moves figuring some
day it'd come in handy, shoulda held on to it I guess, don't remember what
happened to it.... you may be able to find a working model at your Good
Will/Salvation Army Thrift... only drawback is they are a pain to keep
sparkling clean. During the 50s everyone had one, even had a griddle on top.


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

Scott Henrichs wrote:

> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:

Been there, done that. I would drive the 35 miles, enjoy the company,
and cook the bird in a reliable oven. You will not get a stuffed bird
done under only a broiler element. Option 2. if you really have to stay
home is to pull the stuffing out, butterfly the bird (Take the spine out
and flatten it) and try it on the grill if you can get it hot enough, or
under the broiler -- but if it's that big you simply may not be able to
get enough heat out of the broiler without blackening the outside of the
bird.



Dawn

Scott Henrichs wrote:

> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:

Been there, done that. I would drive the 35 miles, enjoy the company,
and cook the bird in a reliable oven. You will not get a stuffed bird
done under only a broiler element. Option 2. if you really have to stay
home is to pull the stuffing out, butterfly the bird (Take the spine out
and flatten it) and try it on the grill if you can get it hot enough, or
under the broiler -- but if it's that big you simply may not be able to
get enough heat out of the broiler without blackening the outside of the
bird.



Dawn

> Steve Calvin wrote:
>
>Steve Calvin wrote:
>
>> Scott Henrichs wrote:
>>
>>> No, I'm not saying the 30 degrees will matter to the turkey, but it
>>> will matter to the cook. Its just that on a flame grill I would think
>>> it would dry out parts of the turkey a lot faster than putting it in
>>> an oven with a temperature controlled broiler, its just the heat
>>> source comes from the top (cooking the breast much faster) instead of
>>> the bottom like a working oven. We can of course flip the turkey but
>>> that could get messy later on with the skin of the breast peeling off.
>>>
>>
>> lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
>> I'm still thinking that a closed grill at 350dF with the turkey in a
>> roaster just about equals an oven <shrug>
>>
>> Good luck with whatever you decide!
>>
>
>oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

Hey, I'm not far north of you and it's *60dF* outside today, but you may need a
strong umbrella... heavy rain squalls!


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

> Steve Calvin wrote:
>
>Steve Calvin wrote:
>
>> Scott Henrichs wrote:
>>
>>> No, I'm not saying the 30 degrees will matter to the turkey, but it
>>> will matter to the cook. Its just that on a flame grill I would think
>>> it would dry out parts of the turkey a lot faster than putting it in
>>> an oven with a temperature controlled broiler, its just the heat
>>> source comes from the top (cooking the breast much faster) instead of
>>> the bottom like a working oven. We can of course flip the turkey but
>>> that could get messy later on with the skin of the breast peeling off.
>>>
>>
>> lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
>> I'm still thinking that a closed grill at 350dF with the turkey in a
>> roaster just about equals an oven <shrug>
>>
>> Good luck with whatever you decide!
>>
>
>oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

Hey, I'm not far north of you and it's *60dF* outside today, but you may need a
strong umbrella... heavy rain squalls!


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

On 2004-11-25, Scott Henrichs > wrote:

> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:

> Suggestions?

Can you switch top and bottome elements? Mine are different, but it's worth
a look.

The easiest way is a bbq/grill. I have a buddy who hasn't cooked a turkey in a
stove for 30 years. Never uses anything but a standard charcoal weber.
One the best turkeys I've ever tasted.

nb

On 2004-11-25, Scott Henrichs > wrote:

> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:

> Suggestions?

Can you switch top and bottome elements? Mine are different, but it's worth
a look.

The easiest way is a bbq/grill. I have a buddy who hasn't cooked a turkey in a
stove for 30 years. Never uses anything but a standard charcoal weber.
One the best turkeys I've ever tasted.

nb

On 2004-11-25, Scott Henrichs > wrote:

> So our oven broke this morning (heating element burned out) and we have
> aruged over two choices on what to do:

> Suggestions?

Can you switch top and bottome elements? Mine are different, but it's worth
a look.

The easiest way is a bbq/grill. I have a buddy who hasn't cooked a turkey in a
stove for 30 years. Never uses anything but a standard charcoal weber.
One the best turkeys I've ever tasted.

nb

My ex-MIL always BBQ'd her turkeys in a Webber. She put it in a aluminum
roasting pan and kept the lid on. They were great turkeys but I confess I
didn't pay attention to the cooking details.

Good luck with it!

*cheers*

Barb Anne

Sheldon, I doubt they'll install a new oven on Thanksgiving and even if they
did I doubt it would be done in time for them to cook a turkey in it *laughs*

Silly guy *chuckles*

Barb Anne

Sheldon, I doubt they'll install a new oven on Thanksgiving and even if they
did I doubt it would be done in time for them to cook a turkey in it *laughs*

Silly guy *chuckles*

Barb Anne

Sheldon, I doubt they'll install a new oven on Thanksgiving and even if they
did I doubt it would be done in time for them to cook a turkey in it *laughs*

Silly guy *chuckles*

Barb Anne

Joelle wrote:
>
> >Suggestions?
>
> The HyVees around here will take your order for full turkey or prime rib dinner
> until 3 pm today ;-)

Someone told me that their mother ordered a Thanksgiving dinner from
a supermarket and was seriously ****ed off when she found you had to
cook the turkey. Watch out for that.

nancy

Joelle wrote:
>
> >Suggestions?
>
> The HyVees around here will take your order for full turkey or prime rib dinner
> until 3 pm today ;-)

Someone told me that their mother ordered a Thanksgiving dinner from
a supermarket and was seriously ****ed off when she found you had to
cook the turkey. Watch out for that.

nancy

PENMART01 wrote:
>>Steve Calvin wrote:

>>>
>>
>>oops, I meant to say NE US (as in Mid-Hudson Valley, NY)
>
>
> Hey, I'm not far north of you and it's *60dF* outside today, but you may need a
> strong umbrella... heavy rain squalls!
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yup. My thermometer says it's 65dF here. Just had a quick shower roll
through and now the sun's out. Very strange weather for this time of
year.

Hope that your bird comes out well and your company has some good eats!

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

PENMART01 wrote:
>>Steve Calvin wrote:

>>>
>>
>>oops, I meant to say NE US (as in Mid-Hudson Valley, NY)
>
>
> Hey, I'm not far north of you and it's *60dF* outside today, but you may need a
> strong umbrella... heavy rain squalls!
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yup. My thermometer says it's 65dF here. Just had a quick shower roll
through and now the sun's out. Very strange weather for this time of
year.

Hope that your bird comes out well and your company has some good eats!

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Can you borrow a turkey fryer from someone who may not be using theirs
this year?

Can you borrow a turkey fryer from someone who may not be using theirs
this year?

Can you borrow a turkey fryer from someone who may not be using theirs
this year?