Turkey sat out all night....
CaroleOH
16 years ago
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bessiedawg
16 years agofenworth
16 years agoRelated Discussions
Think of questions for Sat. night's Live Garden Junk Chat!
Comments (4)WHEW!!! The link worked! YAHOO! Let's talk at 7 P.M. (PST). I'll bump the time up to 6 P.M. next time as many people are back east. I posted a quick link below to the free Java download! I have some questions in mind for tonight... "What garden junk projects are you working on?" "What did you do for Thanksgiving?" I CAN'T WAIT!!!!!!!!! Bear Hugs! Kirk P.S. THANK YOU CINDEE FOR ALLOWING US TO USE YOUR GARDEN CHAT SITE! Here is a link that might be useful: Free Java Download...See MoreMy turkey was a turkey!
Comments (11)I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?...See MoreFreeze warning Fri night into Sat am.
Comments (6)Definitely cover the ones that have unfurled. From what I'm seeing as a result of the late freeze we had is a tightly closed pip is freeze resistant. But any part of a leaf that is starting to come out will get zapped. Some leaves now have the tiniest bit of brown right on the tip. I think they were just pushing through the tightness of the pip the night it froze. How low is your predicted temperature?...See MoreWhat do you do with all the "stuff" you pull out of a turkey?
Comments (21)I'm with everyone else. I just roasted a chicken last night and did what I do for turkeys. Plopped the cut off tail, heart, neck, and gizzard into a small pot with some water to begin a stock. After the chicken had cooked and was cut up, I added all the collected drippings and juice. When we finish the leftover tomorrow, I'll put the stock beginnings and carcass in the pressure cooker with some water for making a final stock. And I never use the liver. Unfortunately, none of my cats will eat it -- raw or cooked. So it gets tossed. But I personally love to chew on crispy chicken wing tips, so those are gnawed on and not included in the stock fixings....See Morecentralcacyclist
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