In article > ,
"Peter Aitken" > wrote:

> "MoM" > wrote in message
> news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@t eranews...
> >
> > "Peter Aitken" > wrote in message
> > . com...
> >> "MoM" > wrote in message
> >> news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
> >>> Here is a great hint to save time for Thanksgiving or Christmas if you
> >>> are cooking a Turkey.
> >>>
> >>> You can precook and slice your turkey up to a month ahead. Then, on the
> >>> day; while all the side dishes are cooking; you take a roasting pan and
> >>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> >>> separate dark and white meat. Cover with another couple of layers of
> >>> lettuce and put the lid on. Put in a 325* oven while you are cooking
> >>> the potatoes and veg and reheating the gravy and stuffing. I imagine
> >>> the stuffing can go in the oven too. Usually by the time everything
> >>> else is ready, and you take the lid off the roasting pan it will be
> >>> steaming and the turkey will be moist and delicious just like fresh
> >>> cooked.
> >>>
> >>> This was a hint on a local TV station by the weatherman's mother who has
> >>> been doing it this way for years. And I've been watching the station as
> >>> long as he's been on there and everyone there raves about the results.
> >>>
> >>> MoM
> >>>
> >>
> >> The world is full of people who rave about bad food. Sounds like a
> >> disaster.
> >>
> >>
> >> --
> >> Peter Aitken
> >> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
> >>
> > And just how would you know? I know the woman is a fantastic cook.
> > Actually, so am I. If the idea I suggested
> > turns out a product just as good as fresh roasted turkey, why not do it
> > and spend the time saved with the family instead
> > of in the kitchen.
> >
> > But then, there is always someone who will knock a good thing.
> >
> > MoM
>
> 1) Anyone with a moderate amount of cooking experience knows that leftover
> turkey cannot be as good as fresh no matter how you do it, unless of course
> you are used to bad fresh turkey. The lettuce leaves simply stink of
> gimmick.
>
> 2) Perhaps you are one of those people who have bad taste and love their own
> cooking. If you enjoy it, great, but don;t expect others to fall for it.
>
> 3) 95% of roasted turkeys are awful, but most people do not know any better.

That's because they over-cook them!
I've taken the recommended roasting time and cut 25% to 30% off of it!
IMHO overcooking is not salvagable. If you undercook it a bit, there is
always the microwave to finish off cut bits!

Overcooked turkey is just dog food. :-(

Cheers!
--
Om.

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

In article . com>,
"aem" > wrote:

> kilikini wrote:
> > [snip]
> > I swear, it comes out so juicy. It's a no-fail bird. The only problem is
> > that you can't eat the skin because the skin turns out black-ish and
> > rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
> > is it for me. This is the ONLY way I will ever eat turkey again.
> >
> Sorry, the roasted, crispy, crackly, oh so flavorful skin is the best
> part of the bird beyond a doubt. No way would we give that up. -aem
>

Ditto! :-)
--
Om.

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

"Boron Elgar" > wrote in message > Chocolate pie &
lemon meringue are the traditions around here. No
> pumpkin or apple at all. OH, and I have to make double the needed
> crust so I can sprinkle some with cinnamon and sugar and bake it for
> the kids to eat like cookies.(the kids are 18, 18 & 21)
>
Sounds like you have a family tradition going with your pie crusts, Boron,
but here is a treat from Sonora. Coyotas are a regional specialty there.
I'd have to say they taste kind of like a molasses pop tart. Of course
yours will be far superior to mere toaster pastries.

Pablo
*****************************

Recipe: Coyotas De Dona Maria Villa De Seris

Similar Categories: Coyotas, Dona, Maria, Villa, Seris

Coyotas De Dona Maria Villa De Seris



***FOR THE DOUGH***

1 tablespoon butter -- up to 2

10 1/2 pounds unbleached flour

5 1/2 tablespoons salt

2 3/4 pounds vegetable shortening

cold water

***FOR THE FILLING***

4 cups unrefined brown sugar -- (piloncillo), or

-- dark brown sugar

3/4 cup unbleached flour



Preheat oven to 350F. Butter 2 baking sheets, and set aside.



Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
using fingertips, until gritty consistency is obtained. Slowly add cold
water, kneading until the dough is soft and elastic. Cover dough, and set
aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
flatten balls into circles, about 4 inches in diameter. The dough will
shrink, so turn and roll on both sides.



Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
the filling in the center of a dough circle. Cover with another circle, and
seal edges. Remove any excess dough with a knife. Continue until all the
circles are filled. Place turnovers on prepared baking, and bake for 35
minutes or until golden brown. Remove, and place in a basket. Serve warm.
The turn over dough can also be filled with pumpkin filling. Makes 15
coyotas.



Source: Bill Gibson, Cocina Montanesa

On Mon, 24 Oct 2005 20:07:55 -0400, "pablo" >
wrote:

>
>"Boron Elgar" > wrote in message > Chocolate pie &
>lemon meringue are the traditions around here. No
>> pumpkin or apple at all. OH, and I have to make double the needed
>> crust so I can sprinkle some with cinnamon and sugar and bake it for
>> the kids to eat like cookies.(the kids are 18, 18 & 21)
>>
>Sounds like you have a family tradition going with your pie crusts, Boron,
>but here is a treat from Sonora. Coyotas are a regional specialty there.
>I'd have to say they taste kind of like a molasses pop tart. Of course
>yours will be far superior to mere toaster pastries.
>
>Pablo
>*****************************
>
>Recipe: Coyotas De Dona Maria Villa De Seris
>
>Similar Categories: Coyotas, Dona, Maria, Villa, Seris
>
>Coyotas De Dona Maria Villa De Seris

That sound lovely, Pablo. Thanks!

Boron
>
>
>
>***FOR THE DOUGH***
>
>1 tablespoon butter -- up to 2
>
>10 1/2 pounds unbleached flour
>
>5 1/2 tablespoons salt
>
>2 3/4 pounds vegetable shortening
>
>cold water
>
>***FOR THE FILLING***
>
>4 cups unrefined brown sugar -- (piloncillo), or
>
>-- dark brown sugar
>
>3/4 cup unbleached flour
>
>
>
>Preheat oven to 350F. Butter 2 baking sheets, and set aside.
>
>
>
>Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
>using fingertips, until gritty consistency is obtained. Slowly add cold
>water, kneading until the dough is soft and elastic. Cover dough, and set
>aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
>minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
>flatten balls into circles, about 4 inches in diameter. The dough will
>shrink, so turn and roll on both sides.
>
>
>
>Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
>the filling in the center of a dough circle. Cover with another circle, and
>seal edges. Remove any excess dough with a knife. Continue until all the
>circles are filled. Place turnovers on prepared baking, and bake for 35
>minutes or until golden brown. Remove, and place in a basket. Serve warm.
>The turn over dough can also be filled with pumpkin filling. Makes 15
>coyotas.
>
>
>
>Source: Bill Gibson, Cocina Montanesa
>
>

On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
> wrote:

>You've just gotta have the garlic. Hands down. You gotta have the garlic.

Isn't it a treat that we all can choose?

Garlic has a place...but that doesn't mean that it should be applied
to every cuisine.

On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 >
wrote:

>Curly Sue wrote:
>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>
>To me, a pie is only worth eating if made fresh. I can handle homemade
>pie leftover, but commercial pies have nasty crusts to begin with and
>don't improve with time between baking, purchase and consumption. It is
>one of those items that I'd be sad to eat knowing it could have been
>soooo much better if I'd done it myself.

I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.

>I like to make my pies early on TG day. While I'm doing the stuffing and
>prepping the bird the pies are baking. Just a nice time early in the AM
>for me alone and worth the hour of lost sleep.

I do as much ahead of time as possible because each run of the
dishwasher takes a while

Sue(tm)
Lead me not into temptation... I can find it myself!

On Tue, 25 Oct 2005 00:43:51 GMT, Ward Abbott >
wrote:

>On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
> wrote:
>
>>You've just gotta have the garlic. Hands down. You gotta have the garlic.
>
>Isn't it a treat that we all can choose?
>
>Garlic has a place...but that doesn't mean that it should be applied
>to every cuisine.
>

But it should be applied to every turkey!

Sue(tm)
Lead me not into temptation... I can find it myself!

Om wrote:

> Ya wanna save time, deep fry it!
>
> I wish I wanted to take the expense to do that. I've had deep fried
> turkey and it's utterly amazing!

From my perspective, the main disadvantages of deep-frying turkey a

1. It's inherently hazardous
2. You're left with gallons and gallons of used peanut oil
3. You don't get any pan drippings for gravy

Bob

On Mon 24 Oct 2005 06:56:49p, RoR wrote in rec.food.cooking:

> On Mon, 24 Oct 2005 18:43:51 -0400, Boron Elgar
> > wrote:
>
>>On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"
> wrote:
>>
>>>Boron wrote:
>>>
>>>> By the way, some of Costco's baked goods are very good. The trick is
>>>> knowing which ones they are. They have some of the best croissants I
>>>> have had on the East Coast. Just heat in a hot oven. Their rugelach
>>>> are wonderful, too, as are their pound cakes. I am not a fan of their
>>>> pies, but that is because of the crust. Their fillings are often
>>>> very nice.
>>>
>>>My local Costco regularly carries ciabatta from the La Brea Bakery,
>>>which is one of the best bread bakeries in the country. It's fantastic
>>>stuff. But pies are a different story. To my way of thinking, the pie
>>>crust is the most critical part of the pie, and if it's not good, then
>>>the pie isn't good.
>>
>>Agreed. If the crust isn't worth sneaking around and breaking off
>>little bits, then it's a failure.
>>
>>Still, I'd be more than happy to spoon out some of their fillings and
>>scarf them.
>>>
>>>The best pie crust recipe I've found is the one from _CookSmart_. It's
>>>got cream cheese in the crust, which makes it a bit unusual, but wow,
>>>it makes a terrific cherry pie.
>>>
>>>Bob
>>>
>>
>>
>>I use Cooks Illustrated pie crust (uses both butter & Crisco), but
>>what makes it a success at my house is the flour. For ages I never
>>made a decent crust. I used KA flour all the time because it was great
>>for bread baking. Since switching to Hecker's flour, my pie crusts are
>>delicate and flaky.
>>
>>(end of testimonial)
>>
>>Boron
>
> That might explain the difference I noticed in flours today at a new
> grocery store (this will be my go to store from now on...it has
> everything I want and more). I noticed that there were several types of
> flour, I didn't know that. Some were All purpose, some were bread
> flour, and some were pastry flour. Now I'm beginning to see a light
> there, just out of reach, but if I keep trying I might get there.

When I can get it I use White Lily. It's a soft wheat flour which
contributes to a delicate crust. My recipe/technique is almost exactly the
same as the one from Cooks Illustrated.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Curly Sue wrote:

>
> >To me, a pie is only worth eating if made fresh. I can handle homemade
> >pie leftover, but commercial pies have nasty crusts to begin with and
> >don't improve with time between baking, purchase and consumption. It is
> >one of those items that I'd be sad to eat knowing it could have been
> >soooo much better if I'd done it myself.
>
> I don't mind leftover pie. In fact, pumpkin pie gets better over the
> next few days as the spice and pumpkin flavors meld, similar to stew.

There seems to be two (or more) schools of thought on that one. Some people
like pies hot. Some like them warm. I prefer them cool, and some are better
the next day. I agree about the store bought pies. They aren't great at
their best, and they can get nasty.

In article >,
Ward Abbott > wrote:

> On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
> > wrote:
>
> >You've just gotta have the garlic. Hands down. You gotta have the garlic.
>
> Isn't it a treat that we all can choose?
>
> Garlic has a place...but that doesn't mean that it should be applied
> to every cuisine.
>
>

<lol> True...
I use it a lot, but there are some things it's not appropriate for.
For instance, I deliberately leave it OUT of my tropical chicken recipes!
IMHO it detracts from anything you use fruit in, even if it's a savory
fruit recipe.

Cheers!
--
Om.

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

In article >,
(Curly Sue) wrote:

> On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 >
> wrote:
>
> >Curly Sue wrote:
> >
> >> I make pumpkin pie for holidays, but I have had some nice commercial
> >> ones.
> >
> >To me, a pie is only worth eating if made fresh. I can handle homemade
> >pie leftover, but commercial pies have nasty crusts to begin with and
> >don't improve with time between baking, purchase and consumption. It is
> >one of those items that I'd be sad to eat knowing it could have been
> >soooo much better if I'd done it myself.
>
> I don't mind leftover pie. In fact, pumpkin pie gets better over the
> next few days as the spice and pumpkin flavors meld, similar to stew.
>
> >I like to make my pies early on TG day. While I'm doing the stuffing and
> >prepping the bird the pies are baking. Just a nice time early in the AM
> >for me alone and worth the hour of lost sleep.
>
> I do as much ahead of time as possible because each run of the
> dishwasher takes a while
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I have a very fast dishwasher that saves tons of electricity and water.
;-) It's called a pair of hands and a basin of hot soapy water. <lol>

I clean up as I go when I cook, so I never end up with a sink full of
pots, pans and utensils.

Sorry, but I just _detest_ automatic dishwashers.

YMMV.....

Cheers!
--
Om.

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

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Ya wanna save time, deep fry it!
> >
> > I wish I wanted to take the expense to do that. I've had deep fried
> > turkey and it's utterly amazing!
>
> From my perspective, the main disadvantages of deep-frying turkey a
>
> 1. It's inherently hazardous
> 2. You're left with gallons and gallons of used peanut oil
> 3. You don't get any pan drippings for gravy
>
> Bob
>
>

Those 3 reasons (besides being too cheap to shell out for the cooker,
pot and 5 gallons of peanut oil) are why I've never done it myself.

A guy at work does do it, and he always does at least 2 turkeys and
several chickens just to make it worth the time to set it up, and the
use of the oil.

I can't help but wonder, if you strain then freeze the oil, can it be
re-used?
--
Om.

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

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Bob Terwilliger" > wrote:
>
> > Om wrote:
> >
> > > Ya wanna save time, deep fry it!
> > >
> > > I wish I wanted to take the expense to do that. I've had deep fried
> > > turkey and it's utterly amazing!
> >
> > From my perspective, the main disadvantages of deep-frying turkey a
> >
> > 1. It's inherently hazardous
> > 2. You're left with gallons and gallons of used peanut oil
> > 3. You don't get any pan drippings for gravy
> >
> > Bob
> >
> >
>
> Those 3 reasons (besides being too cheap to shell out for the cooker,
> pot and 5 gallons of peanut oil) are why I've never done it myself.
>
> A guy at work does do it, and he always does at least 2 turkeys and
> several chickens just to make it worth the time to set it up, and the
> use of the oil.
>
> I can't help but wonder, if you strain then freeze the oil, can it be
> re-used?
> --
> Om.
>

I've heard you can. Never tried it, though. We have a gas unit and a large
stainless pot on legs to fry with. DH has fried turkeys before (so he
says), but I never asked him what he used to do with the leftover oil. When
we fry chicken here in the house, we reuse the oil, so why couldn't you
reuse the turkey oil?

kili

"OmManiPadmeOmelet" > wrote in message
...
> In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teran ews>,
> "MoM" > wrote:
>
>> "Peter Aitken" > wrote in message
>> . com...
>> > "MoM" > wrote in message
>> > news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
>> >> Here is a great hint to save time for Thanksgiving or Christmas if you
>> >> are cooking a Turkey.
>> >>
>> >> You can precook and slice your turkey up to a month ahead. Then, on
>> >> the
>> >> day; while all the side dishes are cooking; you take a roasting pan
>> >> and
>> >> line it with LETTUCE. A couple of layers. Put your turkey in, you
>> >> can
>> >> separate dark and white meat. Cover with another couple of layers of
>> >> lettuce and put the lid on. Put in a 325* oven while you are cooking
>> >> the
>> >> potatoes and veg and reheating the gravy and stuffing. I imagine the
>> >> stuffing can go in the oven too. Usually by the time everything else
>> >> is
>> >> ready, and you take the lid off the roasting pan it will be steaming
>> >> and
>> >> the turkey will be moist and delicious just like fresh cooked.
>> >>
>> >> This was a hint on a local TV station by the weatherman's mother who
>> >> has
>> >> been doing it this way for years. And I've been watching the station
>> >> as
>> >> long as he's been on there and everyone there raves about the results.
>> >>
>> >> MoM
>> >>
>> >
>> > The world is full of people who rave about bad food. Sounds like a
>> > disaster.
>> >
>> >
>> > --
>> > Peter Aitken
>> > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>> >
>> And just how would you know? I know the woman is a fantastic cook.
>> Actually, so am I. If the idea I suggested
>> turns out a product just as good as fresh roasted turkey, why not do it
>> and
>> spend the time saved with the family instead
>> of in the kitchen.
>>
>> But then, there is always someone who will knock a good thing.
>>
>> MoM
>>
>>
>
> But on Thanksgiving, it's _traditional_ to spend half the day in the
> kitchen, and family participates. ;-) I spend that time cooking with my
> family!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

I'd rather sit with my family and enjoy the time that way.

MoM

Dave Smith wrote:

> There seems to be two (or more) schools of thought on that one. Some people
> like pies hot. Some like them warm. I prefer them cool, and some are better
> the next day. I agree about the store bought pies. They aren't great at
> their best, and they can get nasty.
>
I adore leftover *homemade* pumpkin pie the next day. Cold from teh
fridge with a good cup of tea. But just as you say, store bought pies
aren't the same to me.

OmManiPadmeOmelet wrote:
> In article >,
> "kilikini" > wrote:
>
>
>>"CooberGirl" > wrote in message
>>news:%ua7f.2791$Yn4.2488@trnddc03...
>>
>>>"MoM" > wrote in message
>>>news:1130157054.2f40514f0f950e04faf037e60817fe3 6@teranews...
>>>
>>>>Here is a great hint to save time for Thanksgiving or Christmas if you
>>
>>are
>>
>>>>cooking a Turkey.
>>>>
>>>>You can precook and slice your turkey up to a month ahead. Then, on the
>>>>day; while all the side dishes are cooking; you take a roasting pan and
>>>>line it with LETTUCE. A couple of layers. Put your turkey in, you can
>>>>separate dark and white meat.
>>>
>>>Wait a minute. What has the sliced turkey been doing for a month? :-) I
>>>think we're all assuming it was frozen. Any special instructions for the
>>>wrapping and freezing? Do you defrost overnight, or just chuck it on top
>>
>>of
>>
>>>the lettuce frozen?
>>>
>>>I don't think I would use this method for Thanksgiving dinner, but it
>>
>>might
>>
>>>be handy to know about if you're making a huge dinner...e.g. a church
>>
>>supper
>>
>>>or something like that.
>>>
>>>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>>>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>>>specialty turkey place. I'm no more impressed with it than I am with the
>>>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
>>>girl, myself.
>>>
>>>Chris
>>>
>>>
>>
>>I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
>>been especially fond of turkey, though. My husband's turkey is good,
>>however. He injects it with garlic, butter and honey and then smokes it for
>>about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
>>the only way you'll see me eating turkey.
>>
>>kili
>>
>>
>
>
> Ya wanna save time, deep fry it!
>
> I wish I wanted to take the expense to do that. I've had deep fried
> turkey and it's utterly amazing!

Really??? My in-laws do deep fried Turkey every year and I just hate
it. The skin is weird and well...fried. No yummy smell of turkey
through the house...and no drippings for the gravy or the dressing.

Roberta (in VA)

"OmManiPadmeOmelet" > wrote in message
...
>>
>>
deep-frying turkey:
>
> A guy at work does do it, and he always does at least 2 turkeys and
> several chickens just to make it worth the time to set it up, and the
> use of the oil.
>

We have friends in town who are chefs and don't feel like cooking a whole
meal on Thanksgiving. So they set up their turkey fryer on the patio,
prepare drinks and nibbles, and invite their neighbors over to cook turkeys.
People come and go, and they visit while their bird cooks. They enjoy it
very much.

I've never tried it, myself.

Chris

>> In article >,
>> "kilikini" > wrote:
>>
>>
>>>
>>>I agree. Side dishes rule! The turkey is, well, just a turkey. I've
>>>never
>>>been especially fond of turkey, though. My husband's turkey is good,
>>>however. He injects it with garlic, butter and honey and then smokes it
>>>for
>>>about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
>>>that's
>>>the only way you'll see me eating turkey.


Smoked turkey is yummy. My husband used to smoke us a turkey breast every
once in a while. He hasn't done it in a looooong time. We'll have to do
one sometime!

Chris
>>>
)

"Curly Sue" > wrote in message
...
> On Mon, 24 Oct 2005 20:29:57 GMT, "kilikini"
> > wrote:
>
> >I agree. Side dishes rule! The turkey is, well, just a turkey. I've
never
> >been especially fond of turkey, though. My husband's turkey is good,
> >however. He injects it with garlic, butter and honey and then smokes it
for
> >about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
that's
> >the only way you'll see me eating turkey.
> >
> >kili
>
> I never understood why some people weren't crazy about turkey until
> one Thanksgiving I was a guest at a friend's house. The turkey was
> cooked without garlic. Then I understood...
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Yea, but ... One year my dad decided to "help" the cooks with his take on
garlicy turkey. He put slits all over the turkey (like you would a leg of
lamb) and stuffed slivers of garlic in it. The worst and. as predicted,
when we caught him doing this, driest turkey ever served to man. Whenever
he pokes his head in the kitchen now on Holidays we mock cover whatever we
are preparing with cries of "remember the turkey"! It never ceases to amaze
me that he is certain that his idea is going to be a break through in the
culinary arts. OTOH when something I've actually prepared isn't quite right
he is the perfect person to go to for a taste and assess. He invariably
knows what it's missing. Go figure!

Kate

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba

I did but not enough to overshadow the pleasure of low stress.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

OmManiPadmeOmelet wrote:


> Ya wanna save time, deep fry it!


That's a false time-saving. The turkey gets done more quickly, but
needs constant monitoring. An oven-baked turkey takes longer but
requires no attention while cooking, freeing you to do other things.



Brian

Goomba38 wrote:
> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba

I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
We buy them on sale at the end of the holiday season (8-12 cents
per lb), freeze them and cook them for sliced deli meat. The dark meat
is eaten for meals and the "scraps" turned into soups and casseroles.
And dog biscuits.
-L.

In article .com>,
"-L." > wrote:

> Goomba38 wrote:
> > Melba's Jammin' wrote:
> >
> > (And our tradition never did involve carving a bird at
> > > table. To me, BFD.)
> >
> > But didn't you miss the smell of it roasting that day??
> > Goomba
>
> I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
> We buy them on sale at the end of the holiday season (8-12 cents
> per lb), freeze them and cook them for sliced deli meat. The dark meat
> is eaten for meals and the "scraps" turned into soups and casseroles.
> And dog biscuits.
> -L.
>

I buy extra at the end of the season also, but I part them out... I have
thighs, legs and wings, then bone out the breast meat to use in stir
fry. I then make stock out of the backs and breast bone.

There are only two of us now so roasting an entire bird is out.
I'll be looking for the smallest one I can find for us for Thanksgiving!
I HAVE to roast a whole one then for tradition. :-)

Cheers!
Kat
--
Om.

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

On 2005-10-25, -L. > wrote:

> We buy them on sale at the end of the holiday season (8-12 cents
> per lb)

I've seen turkeys pretty cheap, but that's amazing. Where do you find
15lb turkeys for a couple bucks?

nb

In article >,
notbob > wrote:

> On 2005-10-25, -L. > wrote:
>
> > We buy them on sale at the end of the holiday season (8-12 cents
> > per lb)
>
> I've seen turkeys pretty cheap, but that's amazing. Where do you find
> 15lb turkeys for a couple bucks?
>
> nb

Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
per lb. on sale!

Usual is 49 cents per lb.

Cheers!
--
Om.

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

On 2005-10-25, OmManiPadmeOmelet > wrote:
>
> Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
> per lb. on sale!
> Usual is 49 cents per lb.

I've seen them down to about 40¢ lb, but that was always pre-T-day.
As soon as T-day was past, the price shot up, never to return, even
around xmas.

nb

On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> wrote:

>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>specialty turkey place. I'm no more impressed with it than I am with the
>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
>girl, myself.

You sound just like me. I put about three bites of turkey on my plate
and gorge myself on dressing, green beans, potato salad, sweet
potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...

Tara

On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:

> On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> > wrote:
>
>>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>>specialty turkey place. I'm no more impressed with it than I am with the
>>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
>>girl, myself.
>
> You sound just like me. I put about three bites of turkey on my plate
> and gorge myself on dressing, green beans, potato salad, sweet
> potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...

I don't especially like turkey, so all the side dishes are more appealing.
I'd rather have a roast chicken or capon.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Christine Dabney" > wrote in message
...
> On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
> > wrote:
>
>
>>The world is full of people who rave about bad food.
>
> Don't I know it.
>
> I am planning a Thanksgiving dinner for a bunch of traveling nurses
> who are on assignment here in the SF bay area. Due to many of us
> working on Thanksgiving, we will more than likely be having dinner the
> weekend after.
>
> Of this group, there are a few nurses that proclaim that they are good
> cooks, and they offered to help with the cooking, and putting on the
> meal.
>
> One suggested to me (knowing that I love to cook) that she could go
> pick up some pies from Costco, since it would save a lot of time, and
> "Costco does a great Pumpkin pie and other desserts that are just
> like home made". She suggested that we didn't need to kill ourselves
> doing this, which is true, but I am not going to sacrifice flavor and
> quality in the interest of expedience.
>
> I suggested to her that I preferred homemade. Now I am wondering
> what her idea of good homemade food is, if she thinks Costco pies are
> just like homemade.
>
> Christine

Not being a big fan of desserts, anyway (unless they're outrageously good) I
wouldn't care much if someone brought out a decent store-bought pumpkin pie.
The rest of the meal is more important to me.

On the other hand, canned gravy or packaged stuffing would make me cringe.

My hubby and I talked about this the other day -- things I would consider
"company" food and things I would serve at home. For instance, I have no
trouble eating leftovers, but I wouldn't serve them as a company dinner.
Spaghetti, to me, is family food, but I'd make lasagna for company. The list
goes on...

OTOH, I have a relative who's not exactly a good cook, and when I see
pre-made, packaged goods, I know I'm in for a better meal that if it's
home-cooked. So the day we had KFC and a store-bought pie was a "success,"
as was the day we had chicken kievs and rice-a-roni. I don't go there for
the food, I go there for the company, so whatever is served is fine; it's
just not what I would do. I enjoy cooking for people and having them rave
about the meal, whereas it's just a chore for her and the less time she has
to spend in the kitchen the better.

Donna

In article >,
Wayne Boatwright > wrote:

> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>
> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> > > wrote:
> >
> >>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> >>specialty turkey place. I'm no more impressed with it than I am with the
> >>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
> >>girl, myself.
> >
> > You sound just like me. I put about three bites of turkey on my plate
> > and gorge myself on dressing, green beans, potato salad, sweet
> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>
> I don't especially like turkey, so all the side dishes are more appealing.
> I'd rather have a roast chicken or capon.

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings to
it to finish it off...

Cheers!
--
Om.

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

Wayne wrote:

> I don't especially like turkey, so all the side dishes are more appealing.
> I'd rather have a roast chicken or capon.

I dislike turkey breast, but I have a good recipe which disguises it as
veal.

Bob

OmManiPadmeOmelet wrote:
>
> You must not ever have had turkey roasted right. :-)
> I know one poster (don't remember who) said that 90% of folks ruin them
> and IME I agree! The cooking times are WAY way way too long and the bird
> gets all dried out, even ones with that "pop up" indicator.
>

I've had poorly roasted turkey, wonderfully roasted turkey, deep-fried
turkey, government issue mess hall turkey and didn't like any of them.
Poultry isn't my thing in any way shape or form. I'm not a fan of
chicken, duck or goose either and last time I was in Scotland passed up
a pheasant dinner. I'd rather have beef, a really good ham, a nice
sockeye salmon filet, or a nice Icelandic leg or lamb instead instead
of bird.

The trimmings are another thing altogether - those I really enjoy.

SD

In article . com>,
"aem" > wrote:

>
> kilikini wrote:
> > [snip]
> > I swear, it comes out so juicy. It's a no-fail bird. The only problem is
> > that you can't eat the skin because the skin turns out black-ish and
> > rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
> > is it for me. This is the ONLY way I will ever eat turkey again.
> >
> Sorry, the roasted, crispy, crackly, oh so flavorful skin is the best
> part of the bird beyond a doubt. No way would we give that up. -aem

Us, too. I roast at 500 degrees, rub all over with salt and pepper,
squeeze the juice from a lemon all over, push some sprigs of rosemary
under the skin, stuff the turkey with an onion cut in half, some
rosemary, a bunch of garlic cloves, the shell of that lemon. Roast for
about 2:15 for the size turkey we usually get. Crisp skin, moist meat,
amazing taste. We like it. You tent foil over it while you make the
gravy, to which I add bourbon, and it is a lovely meal.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
OmManiPadmeOmelet > wrote:

> I have a very fast dishwasher that saves tons of electricity and water.
> ;-) It's called a pair of hands and a basin of hot soapy water. <lol>
>
> I clean up as I go when I cook, so I never end up with a sink full of
> pots, pans and utensils.
>
> Sorry, but I just _detest_ automatic dishwashers.

You live alone, though, right? We have a family of six. Some close
friends of ours have a family of eight, and we regularly have them over
(and them us). Just out two families is 14 people's worth of dishes.
We also regularly host our entire church for feasts. Now, we have
relatively small church, so we're talking 50 people, including kids, but
even if you use paper plates, that's a lot of silverware and pots and
pans and baking dishes, measuring cups, spoons, serving pieces, etc.

Regards,
Ranee (who loves her dishwasher)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article .com>,
"SD" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > You must not ever have had turkey roasted right. :-)
> > I know one poster (don't remember who) said that 90% of folks ruin them
> > and IME I agree! The cooking times are WAY way way too long and the bird
> > gets all dried out, even ones with that "pop up" indicator.
> >
>
> I've had poorly roasted turkey, wonderfully roasted turkey, deep-fried
> turkey, government issue mess hall turkey and didn't like any of them.
> Poultry isn't my thing in any way shape or form. I'm not a fan of
> chicken, duck or goose either and last time I was in Scotland passed up
> a pheasant dinner. I'd rather have beef, a really good ham, a nice
> sockeye salmon filet, or a nice Icelandic leg or lamb instead instead
> of bird.
>
> The trimmings are another thing altogether - those I really enjoy.
>
> SD
>

I see. :-)

Might want to do a standing rib roast then... ;-d

Cheers!
--
Om.

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

In article >,
OmManiPadmeOmelet > wrote:

> I also purchase giblets and necks separately and make the gravy the day
> before so I can make a decent stock. I still add the roast drippings to
> it to finish it off...

I do this. I also sometimes find turkey legs on sale for nearly
nothing, and roast those and make stock out of them with the giblets
from the bird, then I add the pan drippings to that. Wonderful.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

OmManiPadmeOmelet wrote:
> >

The cooking times are WAY way way too long and the bird
> gets all dried out, even ones with that "pop up" indicator.
>
> Standard is 15 minutes per lb.
>
> We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> better! Even a meat thermometer does not work all that well! I think if
> it were to be put into maybe mid-thigh, it might.
>
> Once we learned that, turkey became wonderful again.
>
> We also quit stuffing them and started making stuffing in a separate
> roasting pan. You can still add drippings to it or smother it in gravy
> to get the extra turkey flavor.
>
> I also purchase giblets and necks separately and make the gravy the day
> before so I can make a decent stock. I still add the roast drippings to
> it to finish it off...
>
> Cheers!
> --


I bought a turkey once that had that pop-up timer thingie and the darn
thing never did do it's job. I just usually rely on time and
temperature and get excellent results. Not dry as a bone and
tasteless.

It's probably a family tradition or a regional thing, but we've always
made dressing (aka stuffing also sometimes called 'filling') in a
separate pan. Seems to turn out a bit more moist, not soggy as some of
you may suppose, than the stuff up the bird's butt. And the benefits
to this is you can make a really large pan of it, too. :-)

On 26 Oct 2005 00:24:26 +0200, Wayne Boatwright
> wrote:

>I don't especially like turkey, so all the side dishes are more appealing.
>I'd rather have a roast chicken or capon.

Yes, I like roast turkey, but I don't love it. I crave the cornbread
dressing and sweet potatoes, so I like to have just a few bites of the
turkey to feel like I have had my Thanksgiving turkey (which I must
have, even though it's not my favorite) and save room for all the
delicious trimmings.

The day after Thanksgiving, nothing beats pumpkin pie for breakfast
and a turkey sandwich for lunch. I can eat turkey sandwiches for
days.

Tara

On Tue 25 Oct 2005 04:03:51p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>>
>> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
>> > > wrote:
>> >
>> >>Anyhow, for me, the best part of Thanksgiving is not the turkey.
>> >>Every year, my in-laws go up to Pennsylvania and get a fresh turkey
>> >>from this specialty turkey place. I'm no more impressed with it than
>> >>I am with the previously-frozen supermarket turkeys my mom used to
>> >>buy. I'm a side dish girl, myself.
>> >
>> > You sound just like me. I put about three bites of turkey on my
>> > plate and gorge myself on dressing, green beans, potato salad, sweet
>> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>>
>> I don't especially like turkey, so all the side dishes are more
>> appealing. I'd rather have a roast chicken or capon.
>
> You must not ever have had turkey roasted right. :-)

No, I don't think that's it at all. I simply don't like the flavor,
regardless of how it's been cooked. It's not a question of texture or
moisture or any other characteristic that can be modified by method. I
grew up in a family that didn't serve turkey. We roasted chickens; hens
and capons. I love both. I also love duckling and goose. I simply don't
like turkey.

--
Wayne Boatwright *¿*
_____________________________

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