It seems as if blooded behinds are fairly common? This is my first year raising turkey. I lost one because he jumped out of the pen and froze during the night. All of a sudden they started pecking at 2 of the other birds pulling out their tail feathers. One died from the shock, the other I rescued, Now in my lounge under a heat lamp all by it;s self. Will I be able to put it back do you think? or shall I just go and buy another turkey from the store and keep the 2 together?

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?

Marilyln, you're right, keeping chickens is not profitable, at least in our area. There isn't enough hours of sunlight without provided supplemental light, which would cost more than the eggs are worth, I think, plus I worry about burning the coop down. So I'm feeding 21 chickens and getting 1 egg per day from my one little faithful Barnevelder, the rest have all given up entirely. I won't get a lot of eggs until spring now. LOL, Seagrass. I keep getting those "senior citizen" mailings too, and I keep thinking I'm not old enough. Of course, senior citizen tickets at the local ballpark are available if you're over 50, so..... You are just what my mother needs. I told her she needed a hearing aid. She told me that everyone just needs to talk louder! Oh, and to keep this on topic, she loves turkey, no matter the brand. She particularly loves the crusty edges of stuffing left in the pan too, those really unhealthy and greasy bits. Annie

The FDA says 150º is safe if held at that temp for at least 4 minutes. Not a typo. (I just checked again). Out of the oven, tented, it will increase to at least 160 within 20-30 minutes. Just pulled out my big file folder last night. Old Food&Wine recipe, after resting, cranks the broiler and gives the breast skin a quick re-heat so it is sizzle crisp to the table. edited to add...the FDA has advanced charts for precision cooking that involves times held at certain temps for safety. Why SousVide works and why the length of time is important. Many home ovens run low and high and rarely checked by the homeowner. My old vintage gas double wall ovens were off...the upper ran a bit high and the lower a bit under. Why we see recipes for 155-160º so often.