in all probability the turkey would have been fine if it was cooked properly... if i thought any poultry was undercooked, regardless of thaw method, i would zap it a bit in the microwave before i ate it!! many, many people get sick from cross contamination... counters/plates, etc not cleaned properly from the raw food that sat on it, etc....ie: if a raw turkey that happened to be tainted with samonella sat on a plate while being stuffed, then if that plate sat out and was just rinsed hastily and used to hold the cooked turkey afterwards, or a cutting board that was used for some meat and then used for raw veggies without be cleaned properly, or serving raw veggies that might be tainted from soil and not cleaned properly, or by the cook, etc simply not washing their hands when needed!... cooked food is usually unlikely to get you sick if it is cooked properly and not cross contaminated afterwards- and, it is a good idea to reheat leftovers and not eat them 'cold' esp. if they had been sitting out for any lengthy time on the table or counter!

I love the toad in the hole like you were talking about Glenda. Have not had that in ages, need to do it again soon. Toad-in-the-Hole Bake baked YUMMY Egg-in-a-Hole skillet method and along those lines this one is a must try I just got to make one of these! "the Grilled Cheese Eggsplosion is a hybrid sandwich, combining elements from two or more sources into a single glorious dish. In this case, it's a simple grilled cheese sandwich between two eggs-in-a-hole (or bullseye eggs, eggs-in-a-basket, whatever you want to call it) replacing the plain old bread. Added bonus: You get to make yourself a mini grilled cheese using the circular cut-outs." Grilled Cheese Eggsplosion click on the slide show for step by step with pics.

I can't believe no one has mentioned "Doggie"!!He wasn't around long I think Spike banned him over something...I just remember when his wife came in and posted that he had passed away suddenly...He wrote the most incredible poem...I'll share it with ya... "Doctor Time" When we lose a loved one and we're in despair Doctor Time is already there He's treating us all, we're unaware When our loved one is gone and on their way Doctor Time helps us move on day to day He treats the anger, grief and sorrow with a medicine he calls "Tomorrow" As the days, weeks and months go by we just look back and wonder why Such a beautiful person had to die But deep inside we feel okay We have lived to see another day He's calmed the anger, grief and sorrow, we took the medicine he calls "Tomorrow" Doctor Time has one thing to say Time heals all wounds day by day I remember he posted this poem to someone's post who had lost a loved one and he died shortly thereafter...

There's still the myth out there that a breast is automatically dry. The main reason a turkey breast turns out dry is people insist on overcooking it. (And yes, I know we're risking being chastised by a certain person for using the "b" word so much here but that's the way it is baby.) Let's talk some facts here: Dark meat needs to be cooked to 180°. Breast is done at 160°. Think about it. If you cook that breast until it hits 180° what do you expect will happen? Add to that when people cook it longer to get that mahogany color to the breast, good gawd, don't blame the meat for the cook overcooking it! I see no need to brine a good turkey breast. And *never* brine a "Butterball", Kosher or other "enhanced" bird since they're already so full of salt you don't want anymore. To me, brining tends to make the meat mushy. I like a firmness to meat. I still have teeth and like to use them. I don't need everything the consistency of oatmeal yet. Many like to dry salt birds. I'd guess it preferable to brining though I'd probably use a rub if I were going to mess with it. I don't find my turkey to be underseasoned at all. I know today the typical thing is overseason everything but I tend to go for the natural flavors rather than salt, sugar and chemicals. Many people like roasting bags to assist in cleanup. A covered roaster or Dutch oven works well too. Once going to the Nesco, I've never looked back so I don't even try them anymore. Be aware though that covered roasting will keep more moisture in so the skin isn't going to crisp up as much. Covering it or bagging it changes from truly "roasting" the meat to partly steaming or even braising the meat, not that it's bad, but it *is* different. If that's a big thing you need to take other steps or use a different method. I use the Nesco roaster and never have a dried out breast. Even if I overcook it a bit the Nesco is forgiving enough it's no problem. Many like the bags. But just using an oven works fine as long as you use a thermometer. I set the alarm at 155° and shut it down when the alarm goes off. An average breast takes 2-2.5 hours as I recall. I tend to use lower heat than some. America's Test Kitchen has a nice video showing how they oven roast turkey parts. Note a couple things: First they cut off the bottom rib bones. I did this last time and it was a PITA to do but I felt it was much easier to cook it it was sure a lot easier to work with when done. Also they do start it upside down, but they said they do that to protect the breast while the dark meat is cooking too. I've never flipped it myself. No need to. And it's not convenient to do it anyway. They also roasted at 275°. Now the food police are shaking in their boots about this but watch the video and they explain why it's better, plus keep in mind you're talking parts instead of a whole turkey too. Here is a link that might be useful: Slow Roasted Turkey & Gravy using Turkey Parts