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 know this is an old post but this may help i too lost 30 pounds with dr beale in 2 months however he did not have me on the 500 cal diet. Most people dont say how her puts on on a diet depending on you goal/ need. i didnt have a time frame to loose i just wanted to loose so i was over 300 pounds when i went to him. My allowed foods was the same but i could eat as many times a day as i preferred but i count not have anything that was not on the list. with all the veggies and fruits sub for all the chips and candy my calorie intake dropped drastically. I was average 1200-1400 a day (2-4 pound lost weekly) and 1000-1200 a day (4-6 pounds weekly) she was right the maintenance work as well. I stopped going becuase i got pregnant and just never went back but recommend to anyone. He is no longer practicing (R.I.P) but what he started is still being followed by his colleagues whic includes his daughter. so to answer one question the less you have to loose the shorter time he will have you on the diet. and how fast you are planning to loose it ie weddings is a factor too. you go in every week some people twice a week to be monitored.

Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.

Scored a package of turkey wings today at the Harris-Teeter, the reason I went there. Should have gotten more than just one package, but I'll probably go back this weekend. Also bought several pounds of sweet potatoes on Wednesday just because they were 27cents per pound! Teresa