Posted on 11/24/2005 6:04:43 AM PST by Gordon Pym
If you want something a bit different, a few years ago I started putting honey between the skin and meat on the breast. I've kept doing it because it has added to the flavor of both the bird and gravey.
I have read that some people marinate them with Coca-Cola.
Live and learn.
"It's a major award!"
Omly with a propane torch.
Good info. Thanks. I had opportunity a few years ago to try a 10-12# turkey in a big 15 PSI pressure cooker. Unstuffed, of course. Can't remember how long we had it in.
Came out different, naturally, but good(!). A worthwhile experiment.
What? And he calls himself a chef? Opening the oven every half hour will let out all the heat and the oven will never get hot and will never cook the bird. Get the poison control number ready for speed dial. I may baste ours once or twice. Mainly to get the juices out for the giblet gravy and to stop any over flow into the oven. Never had a dry turkey. LOL, one year we were out at the old home place without an oven so I had to put him in the microwave. Amazingly, that was the most moist and best tasting turkey we've ever had and to this day someone still comments on it during dinner.
I just take the plastic off...rub it with oil (from the garage--just kidding) and stick it in the oven. If you can, bake it upside down till the last 20 minutes so that the top can turn brown. You will know when it's done when the turkey starts knocking on the oven door.
Cooking a turkey is not complicated at all. In fact, it's one of the easiest dishes to prepare. I wonder what people who don't know how to roast a turkey do for food the rest of the year!
Cook a turkey?
Just eat it raw
I'm afraid I'm not allowed to provide that information.
LOL Not today, we did that last week back home in Tulsa. We went to a indian casino for a nice meal & talked about hitting the slots with about $20 each after dinner. We went out to the floor and I stuck $10.00 into a slot, 15 SECONDS later it was gone! Sis looked at me, I looked at her, She said "Ya want to go home & watch a movie?", I said Ya.
As for our ( 5 year) tradition for today, my blond bikini model sister and her 15 year older brother have become quite a hit at our favorite EAST INDIAN restaurant in Santa Monica on Thanksgiving!
Very best to all my friends here on FR!
For what it's worth, I use a spinal tap needle on a syringe to inject wine into the meat of the turkey. Adds moisture and does not interfer with the flavor. Of course, you have to beg a doctor to get the syringe, and convince him or her you're not a drug addict, but the four inch needle does great getting under the skin. I'll slowly pull the syringe out as I'm injecting the wine so it's evenly spread.
Thanks for the tidbit about the canola oil- I use it for everything else, including pie crust. I had never thought to use it on the turkey though. Good Tip!
Be sure to remove the giblet bags if your turkey has them. I forgot a couple of years. The results weren't pretty.
Turkeys don't come with printed instruction manuals any more.
Look again - a CD should be included.
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