wrote:

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

The bird's stuffed.

--
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?"

wrote:

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

The bird's stuffed.

--
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 in message
...
> 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

You don't know your grill very well. Put the turkey in a roasting pan.
Heat is under the pan. Hey, isn't that just like your oven? Anything that
can be cooked in an oven can be cooked on a grill. I've baked bread,
pizza, cakes, roasts, etc.

"Scott Henrichs" > wrote in message
...
> 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

You don't know your grill very well. Put the turkey in a roasting pan.
Heat is under the pan. Hey, isn't that just like your oven? Anything that
can be cooked in an oven can be cooked on a grill. I've baked bread,
pizza, cakes, roasts, etc.

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?
>


Go to Wal-mart or Fleet Farm and buy an 18 quart electric raoster. Less
than $30 for an enamel one, and less than $50 for a nonstick one. They
will easily cook a 20 pound turkey, a little faster than a real oven.

Best regards,
Bob

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?
>


Go to Wal-mart or Fleet Farm and buy an 18 quart electric raoster. Less
than $30 for an enamel one, and less than $50 for a nonstick one. They
will easily cook a 20 pound turkey, a little faster than a real oven.

Best regards,
Bob

You can always remove the stuffing and rinse the cavity- messy? yes, but it
would speed up the cooking a bit.

You can always remove the stuffing and rinse the cavity- messy? yes, but it
would speed up the cooking a bit.

>(Barbtail) writes:
>
>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*

Hey, it's not an install... it's a *replace*, five minutes to move the old out
and in with the new... most local appliance stores will be happy to oblige but
from a big departement store say like Sears do it yourself, all you need is a
pickup to transport.

How does a silly **** get through life


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

>(Barbtail) writes:
>
>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*

Hey, it's not an install... it's a *replace*, five minutes to move the old out
and in with the new... most local appliance stores will be happy to oblige but
from a big departement store say like Sears do it yourself, all you need is a
pickup to transport.

How does a silly **** get through life


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

Have you tried seeing if the broiler element will fit in the oven
element plug in? Might be worth a look. Just had that idea but haven't
looked at mine because it has a ham in it at the moment.

George

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.
>
> 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).
>>
>

Have you tried seeing if the broiler element will fit in the oven
element plug in? Might be worth a look. Just had that idea but haven't
looked at mine because it has a ham in it at the moment.

George

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.
>
> 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).
>>
>

Yep, that was one of the first things we checked out, broiler or top
heating element won't work in the bottom plug in.

Right now we're still going with the broiler solution, we've been
covering the skin (which is already pretty much done after less than 2
hours) with tinfoil to keep it covvered from getting too brown, seems
like its working so far, slower of course (maybe 3pm instead of 1pm
dinner).


George Shirley wrote:
> Have you tried seeing if the broiler element will fit in the oven
> element plug in? Might be worth a look. Just had that idea but haven't
> looked at mine because it has a ham in it at the moment.
>
> George
>
> 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.
>>
>> 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).
>>>
>>
>

Yep, that was one of the first things we checked out, broiler or top
heating element won't work in the bottom plug in.

Right now we're still going with the broiler solution, we've been
covering the skin (which is already pretty much done after less than 2
hours) with tinfoil to keep it covvered from getting too brown, seems
like its working so far, slower of course (maybe 3pm instead of 1pm
dinner).


George Shirley wrote:
> Have you tried seeing if the broiler element will fit in the oven
> element plug in? Might be worth a look. Just had that idea but haven't
> looked at mine because it has a ham in it at the moment.
>
> George
>
> 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.
>>
>> 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).
>>>
>>
>

>Hey, it's not an install... it's a *replace*
>(happily snipped)

Yeeeee-ah, right *hearty laugh*

OMG *shakes her head*
(I guess chased the raccoon up the tree *laughs*)

*cheers*

Barb Anne

>Hey, it's not an install... it's a *replace*
>(happily snipped)

Yeeeee-ah, right *hearty laugh*

OMG *shakes her head*
(I guess chased the raccoon up the tree *laughs*)

*cheers*

Barb Anne

>Hey, it's not an install... it's a *replace*
>(happily snipped)

Yeeeee-ah, right *hearty laugh*

OMG *shakes her head*
(I guess chased the raccoon up the tree *laughs*)

*cheers*

Barb Anne

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?

Drive to the local market and buy a prebaked turkey. Put
your thawed one back in the refrigerator and figure out what
to do with it later.

sf
Practice safe eating - always use condiments

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?

Drive to the local market and buy a prebaked turkey. Put
your thawed one back in the refrigerator and figure out what
to do with it later.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 14:48:51 GMT, Dark Skies
> wrote:

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

Great idea! That's my favorite way (it's the easiest too,
IMO) of cooking turkey, except the rest of my family hates
it. <sigh>

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 14:48:51 GMT, Dark Skies
> wrote:

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

Great idea! That's my favorite way (it's the easiest too,
IMO) of cooking turkey, except the rest of my family hates
it. <sigh>

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 09:51:38 -0500, "B.B. from N.B."
> wrote:

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

You don't even need to butterfly it... it turns out evenly
browned and juicy. Don't forget the drip pan.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 09:51:38 -0500, "B.B. from N.B."
> wrote:

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

You don't even need to butterfly it... it turns out evenly
browned and juicy. Don't forget the drip pan.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 09:51:38 -0500, "B.B. from N.B."
> wrote:

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

You don't even need to butterfly it... it turns out evenly
browned and juicy. Don't forget the drip pan.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 08:54:55 -0600, 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).

NO NO NO! Perish the thought. It comes out juicier than
oven baked.

> Also its a 19 lb. bird and is already stuffed with dressing.

Take the dressing out and do it separately in a heat proof
pan.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 08:54:55 -0600, 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).

NO NO NO! Perish the thought. It comes out juicier than
oven baked.

> Also its a 19 lb. bird and is already stuffed with dressing.

Take the dressing out and do it separately in a heat proof
pan.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 08:54:55 -0600, 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).

NO NO NO! Perish the thought. It comes out juicier than
oven baked.

> Also its a 19 lb. bird and is already stuffed with dressing.

Take the dressing out and do it separately in a heat proof
pan.

sf
Practice safe eating - always use condiments

sf wrote:

> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>
>
> NO NO NO! Perish the thought. It comes out juicier than
> oven baked.
>
>
>> Also its a 19 lb. bird and is already stuffed with dressing.
>
>
> Take the dressing out and do it separately in a heat proof
> pan.
>
> sf
> Practice safe eating - always use condiments

I agree. I tried but no luck convincing. You don't even need to take
the dressing out. 350 is 350 period. I've done several this way back
when we used to spend Thanksgiving at camp in the woods of NW PA. They
came out so good, I still do 'em that way even when my ovens are
available. We're going to my better halfs sisters house today but I've
got one thawed in the fridge, bread dryed and cut, onions and celery
have been sweat and in the fridge. Tomorrow morning, finish the
stuffing, 1/2 into the bird (for me) 1/2 outside the bird (better half
likes it that-a-way) and into the WSM at 350dF until the Taylor remote
beeper goes off telling me that the internal breast temp is 168dF.

Yeah I know, tomorrow's not T-day but I *need* my leftovers for soup,
sandwiches, pot pies, etc

--
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?"

sf wrote:

> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>
>
> NO NO NO! Perish the thought. It comes out juicier than
> oven baked.
>
>
>> Also its a 19 lb. bird and is already stuffed with dressing.
>
>
> Take the dressing out and do it separately in a heat proof
> pan.
>
> sf
> Practice safe eating - always use condiments

I agree. I tried but no luck convincing. You don't even need to take
the dressing out. 350 is 350 period. I've done several this way back
when we used to spend Thanksgiving at camp in the woods of NW PA. They
came out so good, I still do 'em that way even when my ovens are
available. We're going to my better halfs sisters house today but I've
got one thawed in the fridge, bread dryed and cut, onions and celery
have been sweat and in the fridge. Tomorrow morning, finish the
stuffing, 1/2 into the bird (for me) 1/2 outside the bird (better half
likes it that-a-way) and into the WSM at 350dF until the Taylor remote
beeper goes off telling me that the internal breast temp is 168dF.

Yeah I know, tomorrow's not T-day but I *need* my leftovers for soup,
sandwiches, pot pies, etc

--
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?"

sf wrote:

> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>
>
> NO NO NO! Perish the thought. It comes out juicier than
> oven baked.
>
>
>> Also its a 19 lb. bird and is already stuffed with dressing.
>
>
> Take the dressing out and do it separately in a heat proof
> pan.
>
> sf
> Practice safe eating - always use condiments

I agree. I tried but no luck convincing. You don't even need to take
the dressing out. 350 is 350 period. I've done several this way back
when we used to spend Thanksgiving at camp in the woods of NW PA. They
came out so good, I still do 'em that way even when my ovens are
available. We're going to my better halfs sisters house today but I've
got one thawed in the fridge, bread dryed and cut, onions and celery
have been sweat and in the fridge. Tomorrow morning, finish the
stuffing, 1/2 into the bird (for me) 1/2 outside the bird (better half
likes it that-a-way) and into the WSM at 350dF until the Taylor remote
beeper goes off telling me that the internal breast temp is 168dF.

Yeah I know, tomorrow's not T-day but I *need* my leftovers for soup,
sandwiches, pot pies, etc

--
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:
> sf wrote:
>
>> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>>
>>
>> NO NO NO! Perish the thought. It comes out juicier than
>> oven baked.
>>
>>
>>> Also its a 19 lb. bird and is already stuffed with dressing.
>>
>>
>> Take the dressing out and do it separately in a heat proof
>> pan.
>>
>> sf
>> Practice safe eating - always use condiments
>
> I agree. I tried but no luck convincing. You don't even need to take
> the dressing out. 350 is 350 period.

I was going to suggest using a smoker/grill, even thought about posting a link
to my award winning method of smoking a turkey on the grill, but after reading
through a few (yours included) of the fine responses, I decided that the OP just
wanted to whine about a ruined Thanksgiving. He's found a reason that he
*CAN'T* use any of the suggestions.

Oh well, you can't help those who don't want help.

BOB

Steve Calvin wrote:
> sf wrote:
>
>> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>>
>>
>> NO NO NO! Perish the thought. It comes out juicier than
>> oven baked.
>>
>>
>>> Also its a 19 lb. bird and is already stuffed with dressing.
>>
>>
>> Take the dressing out and do it separately in a heat proof
>> pan.
>>
>> sf
>> Practice safe eating - always use condiments
>
> I agree. I tried but no luck convincing. You don't even need to take
> the dressing out. 350 is 350 period.

I was going to suggest using a smoker/grill, even thought about posting a link
to my award winning method of smoking a turkey on the grill, but after reading
through a few (yours included) of the fine responses, I decided that the OP just
wanted to whine about a ruined Thanksgiving. He's found a reason that he
*CAN'T* use any of the suggestions.

Oh well, you can't help those who don't want help.

BOB

Steve Calvin wrote:
> sf wrote:
>
>> On Thu, 25 Nov 2004 08:54:55 -0600, 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).
>>
>>
>> NO NO NO! Perish the thought. It comes out juicier than
>> oven baked.
>>
>>
>>> Also its a 19 lb. bird and is already stuffed with dressing.
>>
>>
>> Take the dressing out and do it separately in a heat proof
>> pan.
>>
>> sf
>> Practice safe eating - always use condiments
>
> I agree. I tried but no luck convincing. You don't even need to take
> the dressing out. 350 is 350 period.

I was going to suggest using a smoker/grill, even thought about posting a link
to my award winning method of smoking a turkey on the grill, but after reading
through a few (yours included) of the fine responses, I decided that the OP just
wanted to whine about a ruined Thanksgiving. He's found a reason that he
*CAN'T* use any of the suggestions.

Oh well, you can't help those who don't want help.

BOB

Scott Henrichs > wrote in news:ukmpd.9273$xL.8775
@fe07.lga:

> 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 I didn't already own one, I'd head over to Walmart and pick up an 18-20
quart electric roaster. They're really cheap now and do a creditable job.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> scribbled some thoughts:


>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?


Got a dutch oven that would hold it?
Got some space in your back yard (provided you have a back
yard)?

Dig a pit line it with brickets put the bird in the oven put
the oven in the brickets start your fire, mounting up the
coalsto cover it. Periodically checking.

Remember it's a celebration of the Harvest how you do it is
up to you. Stiry fry the bird if necessary.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> scribbled some thoughts:


>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?


Got a dutch oven that would hold it?
Got some space in your back yard (provided you have a back
yard)?

Dig a pit line it with brickets put the bird in the oven put
the oven in the brickets start your fire, mounting up the
coalsto cover it. Periodically checking.

Remember it's a celebration of the Harvest how you do it is
up to you. Stiry fry the bird if necessary.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Thu, 25 Nov 2004 10:56:50 -0500, Nancy Young
> scribbled some thoughts:


>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


Yeah, I think in the Charleston,SC area it was either Bi-Lo
or Piggly Wiggly, or perhaps Food Lion.

--

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| (©) (©)
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On Thu, 25 Nov 2004 10:56:50 -0500, Nancy Young
> scribbled some thoughts:


>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


Yeah, I think in the Charleston,SC area it was either Bi-Lo
or Piggly Wiggly, or perhaps Food Lion.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Thu, 25 Nov 2004 10:56:50 -0500, Nancy Young
> scribbled some thoughts:


>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


Yeah, I think in the Charleston,SC area it was either Bi-Lo
or Piggly Wiggly, or perhaps Food Lion.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On 25 Nov 2004 16:13:07 GMT, (Barbtail)
scribbled some thoughts:


>You can always remove the stuffing and rinse the cavity- messy? yes, but it
>would speed up the cooking a bit.

Even boiling the bird would speed it up as well.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\