I haven't tried high heat yet but I did start following some advice that I got here. Pull the turkey out at 160 degrees and tent it. I haven't had dry white meat since I started doing this. I think the food police have always recommended a much higher temperature. I can't remember what they recommend anymore. The 160 is firmly implanted in my brain now.

FOAS:
I don't know if anyone is interested in what I say but I usually say it anyway.
I found just about what Cooks Illustrated stated and what I said in the Happy Thanksgiving Menu, Post.

Don't know if you will get many comments to contradict the High Heat Method.

I will stay with my way of baking a Turkey, with Stuffing and Baked in a Waterless Cooker.
Uncover and turn the heat up near the end , if it isn't browned enough.
It was made in the 30's and is like a Dutch oven.

But everyone to their own way.

It is said on the Internet that a lot of the new methods didn't make a difference anyway.
- - - - - - - -

Here is one I cooked last year. The Stuffing is nothing special but everyone loves it.
Lou

{{gwi:1479805}}

For the Gravy I just add a little water to the Drippings,
along with some Chicken Soup Base.
Add Garlic and Onion Powder, Black Pepper, if needed. plus

1 Tablespoon of a tomato source eg. ketcup Tomato Juice, etc. and thicken with Corn Starch .

FOAS, I have been roasting all my turkeys and chickens this way since that book came out. I haven't found a problem with uneven roasting. I get "rave" reviews from family and guests. But then again when I used the more traditional method the reviews were also good. I like this method, because it takes less time and results in a beautifully golden, moist bird. I often walk in the door at 5:30 and roast a chicken for dinner. Doesn't take much more than an hour between roasting and resting to have dinner on the table.

There is no reason why you can't use this method with a stuffed bird if that is what you like. Personally I prefer the stuffing baked separately because I like to use the carcass for broth and I find that a stuffed carcass makes for a cloudy stock. But that is just my personal preference. And no one has complained about lack of flavour in my stuffing/dressing and believe me, Moe and Matthew have excellent taste buds and I would have heard about it if anything was missing.

We are having our Thanksgiving dinner tonight with our neighbours. At this moment our turkey is presalted and air drying in the fridge and will be roasted at 500F. It will take less than 2 hours. When it comes out of the oven it will be left to rest for at least 30 minutes if not longer before carving. This allows all the juices to be reabsorbed into the meat, making for very tender, moist slices of meat.

I'm not the only one on the cooking forum that uses this method.

As for the skin not roasting evenly take a look at last years Thanksgiving Turkey. Looks pretty even to me.

Christmas 2007

I notice that Lou did say he was disappointed in the high heat method, but cooking to 170 is way over done.
I usually cook my turkey in a covered Savory Roaster...because by Christmas day, after a morning of sticky buns and a day before of beef roast and cookies and maybe pizza, my oven is never clean enough to do a 500 degree turkey!
But I have done several turkeys at church at 450, in a covered roaster when the goal was to cook the bird so we could use the meat for something else. these birds were about 15 to 16 pounds, not stuffed and were perfectly done in about an hour and a half. I wasn't concerned with presentation, but they were absolutely beautiful, juicy white meat, perfect dark meat....and brown skin, which I cooked up with the bones as a base for lots and lots of gravy.
I don't think the high heat method is necessarily better....but it sure is as good and lots faster.
But for a beef roast....where the goal is a not so very well cooked center and a brown outside, it can't be beat!
But you have to pay attention....because things happen fast and it's very easy to over cook a turkey or a roast beef.
Linda C

I'm a fan of the high heat method. I never have uneven cooking or browning of the skin. My chickens and turkeys are juicy and tender and, well, just plain delicious. I'd have a hard time going back to the old-fashioned method of cooking at a lower temp for much longer.

To each his own. If you don't care for the method, don't use it. I personally love it!!

Lori

I tried Ann's method last T-day, as well as following many of the other suggestions from y'all here. I presalted. I went high heat. I couldn't put the bird in legs first like advised because I got too big a turkey and it only fit sideways. I started it breast down and meant to flip it but chickened out at the idea of flipping a hot greasy 23 pound turkey. It was done much sooner than anticipated and sat waiting for everything (and everyone).

We had 9 adults, 4 of which had celebrated Thanksgiving the day before (the 2 kids did not indulge in turkey). The turkey may not have been pretty since I didn't flip it (and it was carved in the kitchen anyway so it didn't matter) but it was GONE, totally consumed, in fewer than 18 hours.

A darn good turkey. Nothing wrong with low and slow, but I've never seen so much turkey go so fast.

Fori, the fact that it disappeared to quickly is the best kind of "feedback".

Just so you know, I gave that method of starting breast side down and flipping a try over 30 years ago and found that it really wasn't worth the effort. Just start the turkey breast side up and leave it that way.

Ann

I flipped a turkey once too....just once!
Then my son grew up and started trying to tell mom how to cook the turkey ( he seemed to forget one Thanksgiving when I spent half the day on the phone walking him through stuffing and trussing and pie crust and rolls!)....he said you gotta start it breast down and flip it....so we flipped it...
And now he doesn't bother either!
Great in theory....awful in practice!
Linda C

Thanks all! So far we seem to have some that really like it, one that wasn't impressed, and one who seems to think the main benefit is the time savings.

I think I'll try high heat on a whole chicken, first. It seems that no matter what I do, the skin towards the backside of the chicken is flabby and greasy. I've been hesitant to try the high heat method for fear of the smoke (I have an open kitchen and my only exhaust is an old-school through-wall fan about six feet from the oven) but I'll give it a shot.

Two more questions for you high-roasters:

1) On a rack or straight in the pan?

2) Kafka's method calls for bringing the turkey to room temperature, which "may take several hours." Do you really do that? That might kind of freak me out.

Room temperature turkey? Heck no. That might kind of freak me out, too.

I don't remember if I used a rack for my turkey, but a "rack" made of onions and celery is good under a chicken.

I was afraid of the smoke too and only had the guts to do about 475 with a sheet of foil delicately draped over the bird to restrict most of the spatters. No smoke, and no oven cleaning!

It is your choice whether you want to use a rack or not. Most of the time I don't. After about 15 minutes I give the turkey/chicken a shake in the pan to make sure it isn't sticking. That is about all you need for a chicken. I'll do it once again for a turkey.

I'd hesitate to use vegetables as a rack when roasting on high heat. If they were to burn it would ruin the flavour of the drippings.

The secret to reducing the smoke is to make sure you use a pan that is just big enough for your bird. A pan with a lot of excess surface allows the fat to spread out and spit all over the oven causing smoke.

Also if you want your turkey or chicken to be brown all over make sure you are using a shallow roasting pan. Not one with high sides.

Although I don't allow the turkey to come to room temperature (that would take to long) I do take it out of the fridge 2 hours before roasting. In fact my turkey is sitting on the counter as I type just waiting for the oven to reach 500°F.

This is the best turkey I have ever made. It is from Pam Anderson's book, The Perfect Recipe. Since I started doing it this way, I doubt I'll do it again differently. Aside from turning the turkey several times(!) I buy 2 small turkeys and cook one the day before and make the gravy. This turkey becomes a platter of meat "for leftovers" and the turkey made on Thanksgiving is carved by me hot from oven without the stress of last minute gravy making.

I will also admit to not being a turkey connoisseur.
My sil always buys a fresh organic turkey (she pre orders it from the local college) but it tastes no better than the ones I buy on sale frozen at the grocery store. We alternate Thanksgiving for family of about 25.

This makes a beautiful dark brown all over turkey and wonderful gravy.

Pam Anderson's Turkey

I left out the brining part which is why it starts with #3.
Ingredients

3. One 12- to 14-pound turkey
4. 2 medium onions, coarsely chopped
5. 1 carrot, coarsely chopped
6. 1 celery rib, coarsely chopped
7. 3 tablespoons unsalted butter, melted

3. Preheat the oven to 400. Place half of the onions, carrot and celery in the turkey cavity. Using kitchen string, tie the turkey legs together, then bring the string around the turkey and tie the wings at the breast. Scatter the remaining onions, carrot and celery in a large roasting pan. Oil a V-shaped rack and set it in the pan. Transfer the turkey to the rack, breast side up. Brush the turkey with the melted butter. Pour 1 cup of water into the pan and roast the turkey for 45 minutes.

4. Baste the turkey with the pan juices and add 1 more cup of water to the pan. Roast the turkey for about 1 hour and 45 minutes longer, basting it with the pan juices every 30 minutes or so and adding another 1/2 cup of water to the roasting pan whenever the vegetables begin to brown. (To ensure juicy breast meat, Anderson rotates the turkey a quarter turn each time she bastes it.) The turkey is done when an instant-read thermometer inserted in an inner thigh registers 170. Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Reserve the juices in the roasting pan for making the gravy.

I haven't tried the high-heat method with a turkey, but I was disappointed with my chicken experiment. The bird tasted fine, was crispy, and cooked fast, but ohhhhh, the mess in my oven! Splatters everywhere, burnt and smoky. I have a decent ventilation system, but my oven is NOT self-clean.

I compromise by butterflying my chick, and roasting at a lower temp. A flatter bird cooks faster.

I discovered that you get a lot of splattering if you use too big a roasting pan. Whatever I'm roasting, I use a pan just big enough to hold it. I've never had a messy oven or smoke in the kitchen from high-heat roasting.

Lori

I've not done a turkey on high heat, I'm in a rut. I like the long roasted turkeys, it gives me all morning to do everything else, LOL, and I usually do the turkey in a Nesco electric roaster. I don't care at all about crispy skin, I don't eat the skin. I never cook turkey above 160, though, because I don't like dry turkey and above that it sometimes dries out.

I don't use vegetables as a rack or bed because I don't like the taste of the gravy, I want it to taste like turkey, not like onions or carrots or celery or tomato or whatever. I seldom need to add any other flavoring besides salt and pepper.

I have used the high heat method for beef roast, I like it extremely rare in the middle and it makes a perfect roast for me in not much time at all. I seldom do beef roast any other way now.

I've also done chicken on high heat, and liked the method but it did smoke up the kitchen a little. It did not make the mess I was afraid it would. I might give it a go with duck, but I'm afraid the fat in that would really make a mess.

As for Cook's Illustrated, I don't pay any attention to them, we nearly always disagree on just about everything.

Annie

I have used the high-heat (500 degrees) for butterflied chicken for quite some time (in Cooks Illustrated). It is delicious, quick and easy. In the book that I have, they recommend slicing potatoes (tossed with a little olive oil, salt/pepper) and placing them in the bottom of a broiler pan lined with foil, the placing the broiler rack over them with the butterflied chicken.

The potatoes cook and crisp up due to the chicken drippings and it really helps with the smoking and mess in the oven.

The potatoes are the first thing to go! Every single time I have made them, they are just perfect. They do stick to the foil, so you have to use a spatula to get them off, but that crispiness is what is so wonderful (and make sure to use some napkins to blot up the extra drippings before placing them in a serving bowl).

I'm going to have to try the turkey with the high-heat. I love, love baked chicken and/or turkey.......

wonder how it would be cooked on the grill? I'm still learning all the things it can do...and getting better with the temperature regulation.
Could I sort of mold a little pan out of heavy duty foil and put the turkey on it and try to maintain the temp about 500 degrees.....wouldn't it work the same and keep all the mess outside?
Of course...I guess that would preclude gravy...
Linda c

Good tip Lori.

Linda I can tell you from experience that roasting a turkey or chicken on the grill using the high heat method works perfectly. When I had the DCS grill I would roast in a shallow pan over indirect heat at about 600°F. I miss that grill.

Ann

starlightfarm - I've done that butterflied chicken recipe and agree it's wonderful. I don't do it often because those potatoes are too addictive and unhealthy! The method gives me confidence that their butterflied turkey would be excellent as well but based on what I'm reading here the fuss shouldn't be necessary.

Lori and Ann - Any recs for small roasting pans? Mine is 11.5 x 14 x 2.5, and while that's about as small as I've seen, it's twice the size needed to be "just big enough" for a weeknight 4-pounder.

FOAS, I have an 8" Griswold cast iron frying pan and it is the perfect size for roasting smaller size chickens. And, I have a pan that I originally bought for Paella that fits two small chickens or a small turkey comfortably. Both of these pans have low sides so they are perfect roasters.

Ann

starlightfarm: try using Reynolds Wrap Release - non-stick aluminum foil. I don't do potatoes any other way anymore.

I hate turkey. (so why am I making turkey schwarma tonight....oh yeah DH found the recipe and asked me to make it for him)

A roasting pan doesn't have to be called a roasting pan. How novel! I have a few Griswolds in that size range. I'll give it a shot soon. Thanks!

I've brined, roasted at high-heat, smoked, fried, salted and even danced with a turkey once, BUT I've gone back to the old, TT roasting bags. I don't get the crispy skin (I don't eat the skin either), but I get the most FABULOUS drippings for gravy and the most moist bird ever! No fail!

I don't have to flip or baste...no muss, no fuss, and the bird is cut up and put on a platter in the kitchen anyway.

I've found if I cut the roasting bag and peel it back about 45 min before the bird is done, it gets nicely browned anyway.

I often roast something in a pyrex pie dish...I seem to collect them! They work for so many things...like oven roasted potatoes, a whole chicken, small beef or pork roast, putting under a drippy plant....and even baking a pie.

Ann, that's a great idea, I have cast iron pans. I usually roast a chicken or beef roast in a 9 inch square Kaiser baking pan that I've had for as long as I remember.

It's thick, sturdy, fits a decent sized chicken or roast perfectly and leaves room in the oven for some baked potatoes or a pan of roasted vegetables. The potatoes do great at 500F because I like the peel crunchy, but you gotta watch those roasted veggies, they cook more quickly than you'd expect...

Annie

Annie:
If you keep the turkey covered you can bring the temp. to 170 degrees.
Here is a method similar to the way I Roast, Bake a Turkey.

Never had one I didn't like until now.( high heat )must have baked at least 200.
Only about an hour or so, difference, in cooking time.

All the comparison reviews that I've read, said more or less to go either way.
Whichever you prefer.

I know I'm not the only one on the Forum, who likes the
Old Traditional way but
Don't think anyone will come in to voice their opinion.
Ann:
I don't understand something ???
" this will allow for the Juices to be reabsorbed into the meat " How does it do this ???
- - - - - - - - - -

I think if someone can't get a Delicious Moist Turkey the Old, Slower way, a hour or so difference,
they are doing something wrong !!!

Don't know about others but in most Italian families,
everyone is in the kitchen ???

While the Turkey is cooking, we go to Church.
Then back home and we are all sitting around , drinking Coffee,
eating Pizzelles or Italian Cheese Cake, Or,with a glass of wine or Annisette.

I like this way !!! There are too many traditions changed. think I'll stay with it.
LOU
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Annie:

Traditional Roast Turkey

Directions
Prepare desired stuffing; set aside.
Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making Giblet Gravy. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Loosely spoon some stuffing into neck cavity. Fold neck skin over stuffing; fasten neck skin to turkey back with one or two skewers.
Loosely spoon remaining stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time). Fold skin over cavity opening; skewer closed, if necessary. Tie legs and tail together with string, push drumsticks under band of skin, or use stuffing clamp. Secure wings to body with string, if desired.
Place turkey, breast side up, on rack in large roasting pan (17-inch by 11 1/2-inch). Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil. Roast about 3 hours 45 minutes. Start checking for doneness during last hour of roasting.
To brown turkey, remove foil during last hour of roasting and baste occasionally with pan drippings. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 degrees F to 185 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife. (Breast temperature should be 170 degrees F to 175 degrees F, stuffing temperature 160 degrees F to 165 degrees F.)
While turkey is roasting, prepare giblets and neck to use in Giblet Gravy.
Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving.
Meanwhile, prepare Giblet Gravy.
Serve turkey with stuffing and gravy. Makes 14 main-dish servings.

I wouldn't mind potatoes cooked around or under the chicken/turkey, but like you Annie I don't want vegetables cooked in my drippings. Totally changes the flavour of the gravy.

Our little 14 pound fresh turkey was done in an hour and 45 minutes and the drippings netted over 9 cups of rich turkey gravy.

Gardengrl, I found that the drippings from a turkey cooked in a bag don't brown so the gravy isn't as rich.

Yesterday's Thanksgiving Turkey

Ann, that looks beautiful!

All this talk of roasting chickens and turkeys put me in the mood. I roasted a chicken last night (using the high heat method, of course). The chicken barely fit in the pan I used, I got lots of drippings, the bird got nice and brown, and I was in heaven! I let the bird rest for about 15 minutes before carving it (all meats need a resting time after roasting - otherwise the juices will flow all over the carving board instead of staying in the meat). I have plenty of meat and gravy leftover for a hot chicken sandwich tonight!

Lori

Lou, I used to do turkey in the oven, but I like to have the oven free to bake fresh rolls along with the required sweet potato casserole with marshmallows and to keep the equally egregious green bean casserole baking. My girls love both of those last two things so I make them every single year. In fact, I think everyone likes them except me. I scrape the marshmallows off and eat the sweet potatoes, though, so it's all good.

Anyway, I do the turkey in a Nesco roaster because that's what I have room for. I suppose I could uncover it, but it wouldn't help it brown and I don't care that the skin is brown because I just peel it off, I won't eat it.

If I cook turkey above 160 the breast meat dries out. Since I usually buy a local Amish turkey, it isn't injected or basted or treated chemically, so I brine it but they also aren't as fat, so they dry out more readily.

Since I've been in charge of the holiday turkey since I got married in 1974, I guess I've probably prepared turkey in every way possible in the past 35 years including the "traditional" way you described. I like turkey, so it's nearly all good, as long as I eat the dark meat if it cooks a bit long to avoid the dried out white meat.

The electric roaster works for me in my kitchen with one very small oven and a big family dinner that needs to be prepared. This year the roaster may stay in the basement on the shelf if Elery smokes a turkey. Then again, I use it for ham at Christmas too because I can take it to the townhall, plug it in and let it cook in spite of the fact that the hall's oven doesn't work very well (or sometimes at all). I sure wouldn't try the high heat roasting method there, it might take 2 1/2 days, LOL.

Annie

Annie:
Sorry I read you Thread too fast, had to take someone to
the Va emergency room.
Now I know what you are using ( Nesco Roaster )
Lou

Nice looking turkey Ann T.

I've cooked my turkey's/chicken's using both the high heat and the slow and roast. I love them both, and get superior results with both methods. Just depends on what I'm doing that day as to how I cook it.

The secret I think in the perfect bird is in the pre-salting method that Ann told us about way back when. It's the only way to go for a very moist bird.

Shelley S.

And.....don't over cook it.
The white meat of a turkey or a chicken for that matter is very different than the dark meat....the muscle tissue is different, it uses oxygen differently to allow the bird to fly without an oxygen deficit in the tissues. The fibers are longer....and if you over cook them, no matter the way you cook it, covered, slow, moisture, salt it before...the fibers will get stringy.
Now I also know some people's tolerance for what I call dry and stringy is not the same. My grandmother's turkey always had a stringy breast, her sons thought no one cooked a turkey like Mom, but I could never get a mouth of white meat to swallow.
Everyone's taste is different. I have seen people open a ham sandwich I made and add salt. I have heard people smack their lips over something I think is simply awful....and I have seen people turn down fresh asparagus...even with hollandaise sauce.
I prefer a turkey which is cooked to about 160 internal temperature. Now that bird can be fried, grilled, roasted at high heat...roasted at 300 with a lid, cooked in a Nesco roaster or even poached in a pot of broth....but if it's cooked too much, I don't like it.
Similarly I cook beef rare, except for a pot roasted piece. If you give me a sirloin steak cooked so that it's all brown on the inside, I'm not going to eat it. Some people prefer it that way, but I don't and I don't know anyone who does but for an ex boyfriend....and that likely was just one area of our differences.

I really have a yen for roast chicken, but I will be making a big pot of chicken soup tomorrow for my friend who is doing chemo for breast cancer and has a yen for chicken noodle soup....but I will send the cooked noodles in a separate container!
Linda C

Gardengirl:
My wife used Roasting Bags a lot. Even put all the vegetables in too.

She would throw everthing in, including all the spices and flour.
Opened the bag for 1/2 hour to brown. Made great gravy.
The vegetables didn't take away from the taste, of the gravy.
I think they added to it.
When I make Chicken Soup a lot of veggies are added ???

Have to make some now for the weekend. my daughters and friends requested it ( Italian Wedding Soup )
I still have a lot of Roasting Bags but I'll just bake Chickens and Turkeys the old way.

All this talk about cooking Chickens is very interesting.
But you can go out back with a hunting knife and matches and Roast a Chicken.
Did it in the Boy Scouts when I was 11 Years old, (lied about my age ).
LOU

Lou, I didn't say the vegetables took away from the taste of the gravy. You're right, they add to it. I just don't like what they add.

I want turkey gravy, not vegetable/turkey gravy!

Yeah, I know. I'm the picky eater of the forum...

Annie

Annie:
I not picking on you, even forgot what you said, when I put in the Thread.
Boy you are Picky.
Lou
PS: lol

"I want turkey gravy, not vegetable/turkey gravy!" Exactly how I feel.

Annie, I know I've said it before, but I'll say it again. I would be very happy to eat at your table. Besides making turkey gravy the way I like it you also know to to cook the perfect roast and steak.

Ann

Ann: I remember about 20 times at least.

That's your taste, not everyone's.
Remember what some tell me ??? and I always said
" It's my way, not everyone's "

I like the Gravy without a lot of vegtables too.
But there are other ways also.

Lou

Ok so some of us like veggies in their gravy, others don't. Some of us think stuffing is better than dressing because of the grease, others don't. Fine. But right now what I'm interested in is how Annie makes her perfect steak. Being as everyone knows she doesn't grill. (I like the pan-sear oven-finish approach myself.)

FOAS. Annie's steak is perfect because she cooks her beef rare.

Ann

Last night was my experiment. I fully preheated the oven to 500 deg. I prepared my chicken - rinse, dry, salt, pepper, into a #7 Griswold pan - and let it sit at room temp for a good half hour while the oven preheated. Put it in the oven on the second lowest rack. That's all there is to it, right?

When the breast was a beautiful golden brown I checked the temp. The breast was already at 180. I poked at the thighs a bit and found areas as cool as 140. Clearly it needed more time in the oven despite the breast already being overcooked. After another fifteen minutes or so (I wasn't paying attention to the clock during any of this) the thighs were just barely approaching 165 so I pulled it out of the oven.

Immediately after setting it on my counter I noticed that while the top of the drumsticks were nice and brown like the breast, the majority was a flabby pale beige. Same for the entire thighs and most of the wings.

While carving the chicken I took a bite of the breast. Predictably it was dry, but my wife seemed to enjoy it nonetheless. I chose to eat the dark meat and sadly peeled off the skin. It was flavorful and extremely juicy if somewhat undercooked for my taste.

In hindsight I know I made one mistake. I put the chicken in head first, whereas the instructions make a point of saying legs should face the back. Given this, I will give the method another shot even though being in the back didn't help the wings out any.

On a positive note, I'm convinced of the small-pan tip. The oven didn't smoke at all, and the splatters on the wall were minimal.

Who'da thunk, "place in pan and throw in oven" could yield such varied results.

Foas, my steak is made in a cast iron pan. Heat it hot, toss in a steak. Turn it over. I want it warm in the middle, just barely. My girls call it "warm/raw", LOL, and I don't want any steak sauce or mushrooms or cheese, etc. I want salt and pepper.

it cookes for maybe a minute per side. Maybe. I often eat bits of raw beef when I'm cooking and just save cooking time. Yeah, really.

I could have Elery cook me a steak, I suppose, but he doesn't really care much for beef. It's kind of funny, since he married the daughter of a beef farmer!

Now, for my experiment. I did a high-heat duck, it's standing right now waiting to be cut. I'll weigh in later, after I eat.

Annie

OK, I'm back. I've been enjoying my supper, LOL. Here is the high heat duck, done for an hour and a half. The breast side is nicely browned and crispy:

So is the back portion other than one small spot which was on the bottom of the pan:

{{gwi:2069241}}

The thigh and leg meat was very juicy:

{{gwi:2069242}}

the breast was still moist, but done:

{{gwi:2069243}}

I had a leg quarter for supper:

I used a 9x11 inch cake pan without too much splattering or smoke. The skin was crispy but I didn't eat it anyway, LOL. It was a little tough, as duck tends to be, so I think maybe a bit longer cooking would have been beneficial, but it was done quickly and tasted pretty darned good.

Annie