I somewhat follow Bumble's way although we rarely eat fried foods, we don't do fast-foods and we eat less meat than we used to. We do not eat red meat very often. This past weekend, I had the first steak I have had in many months. We did grill burgers over the holiday. We've also cut down on cheese, much as I love it. When I had my last bloodwork my doctor said my good cholesterol had risen and the only thing I had done different was cutting back on the cheese. ?? There have been many studies on red meat affecting our health, and it's the cancer studies that concern me. So, we do eat it occasionally. We also limit (try) the "white stuff" and do not eat much processed food at all. Bumble, I thought you were doing Paleo or some other plan? I remember reading your post about it on the cooking forum some time ago.

Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket.

As to cooking turkey so its not dry, when cooking a turkey bird in the oven I usually use a Reynolds Oven Bag in an appropriate size for the bird. One time use, seems to cook more quickly than standard roasting, easy cleanup, so tender and juicy that it falls off the bone (both white and dark meat), resulting turkey juices easy to contain and use for gravy or whatever. The only slight disadvantage I've found is that if you're more interested in nicely roasted and crispy skin rather than a nice tender and tasty bird, you'll likely be disappointed. To that end, we cook turkey to eat, not to look at and take pictures of so no problem there. Too, the cooking bag probably won't work worth a flip if you usually stuff the bird with anything but the typical seasonings (onion, celery, half an orange, salt/pepper, fresh sage, etc.). Traditional cooking method? Probably not but once you try it, you'll make it one of your go-to methods.

maifleur, my meat processor doesn't buy any animals and process them himself or even raise his own, he only processes meat for people who raise their own and then pay him to process it to their specifications. So, if I sell you half a beef, I call Carl and tell him that I have a beef coming, half of it belongs to Maifleur and then you call and tell him how you want it packaged. I have people come to the farm specifically to see "their" animal and the living conditions before they commit to buying beef. And, by using a custom slaughter facility, I can confidently tell them that the animal they see is the animal they will get back, because Carl has no animals of his own, only those who are raised by and packaged for other people. Those of us who have done business with him for years, and with his father before him, know and trust him. As for migrants and immigrants, Michigan is the 2nd most agriculturally diverse state in the country, behind only California, so those of us in agriculture are acutely aware of the importance and value of those workers and how difficult it is to even find enough of them to work. When I was a teenager one of my summer jobs was picking cherries for 40 cents a lug. I have also picked asparagus, pickles, apples and tomatoes. Today's teenagers don't want to do that, and more jobs such as fast food service are available to them today that were not available to me. There has been years when apples rotted on the trees and cherries became over ripe because there were not enough workers to pick them and the food pantries can only glean/store so much fresh produce. Annie