Posted on 11/18/2006 9:07:47 PM PST by george76
My brothers decided to roast the turkey.
When it came out of the oven one of my brothers began to carve it. All at once he stopped and said, "Where did the white meat go??"
They had put it in upside down. I was laughing so hard I almost got sent down to the childrens table.
Turns out the turkey was one of the moistest we ever had. Since then we always put the turkey upside down for the first hour.
Be sure and have ALL ingredients you need on cooking day -- the corner convenience store is sadly lacking in the makings for real whipped cream and fresh sweet potatoes.
*Seat your weird red-haired cousins in another room and shut the door.
since all my kids' cousins are red heads, what do I do?
Instructions:
To Roast the perfect turkey every time, it's just an 11 simple step program to success, here's how Carlo3b does it.. hehe
What to buy: Because most holiday celebrations consist of families members you don't even like, balanced with whinny children and crotchety grandparents, but plenty of favorite side dishes and desserts, I recommend buying 1 lb per person..
1. Your frozen Turkey should thaw in the refrigerator or cold water. Depending upon the size, don't kid yourself size does count, this could take a couple of days. When ready to cook, preheat the oven to 315° to 330° F, individual oven vary. I recommend using a meat thermometer. Turkey is fully cooked when the thigh's internal temperature is 180° F. The thickest part of breast should read 170° F and the center of the stuffing should be 160°.
2. When it's defrosted, you'll discover STUFF inside the body cavity, it belongs there DUH, it's the giblets (don't ask) from the neck cavity. Take everything out and rinse the whole bird and damp dry it inside and out with paper towels.
3. Before roasting, stuff the neck and body cavities with favorite dressing / stuffing, loosely. Twist the wings back to hold the neck skin in place, and return legs to tucked position if un-tucked. No trussing should be necessary, but if you enjoy sewing ..HA!
4. Put the turkey, breast side up, (there is a new theory though, contrary to this tradition placing the breast down) on a flat rack in an open roasting pan about 2 inches deep, in the center of your oven. Back away Quickly.... LOL... just kidding ;^))
5. Insert the meat thermometer deep into the thickest lower part of the thigh next to the body, but do not touching the bone.
6. Baste the skin with vegetable oil frequently (it isn't really necessary, but you look so important doing it), to keep the skin from drying, and creating a beautiful brown glow...
7. Everything that comes in contact with any raw meat or fish, including all utensils, sink and counter tops, (your hands too) should be wiped down with hot/warm soapy water with an couple of oz. of bleach. This is a habit I hope you get used to doing, just do it!!
8. Roast you bird. Hahaha at 325° F, for approximately, 10 to 18 lbs. 3 to 3-1/2 hrs, 18 to 22 lbs, 3-1/2 to 4 hrs, and 22 to 24 lbs, 4 to 4-1/2 hrs, about a half to 1 hr longer if stuffed.. When the skin is slightly golden, about 2/3 done, cover the top loosely with aluminum foil to prevent burning..
9. Wear an apron with your name on it or something cool, and stuff a towel in your waist band, if you have a waist.. Bwhahahhah, ..sorry, and frequently wipe your hands if you need it or not, and wipe you forehead when someone walks in!
Chef Carlo TIP!! Keep a beer or better, in the middle shelf of your refrigerator to keep you sane during the boring time you spend in the kitchen, because it's so simple.. but NEVER, NEVER tell anyone about it, and burn this page after reading it!!
10. When done, let the turkey stand for 15 to 20 minutes before carving. Put this masterpiece on a pre warmed oval plate that one you never use, and put pretty stuff like flowers and greens, or apples all around it. Complain about you back, but smile bravely with that pained look you can do, as you bring it in to your waiting suckers, dear family!!
11. Accept tips ....cash that is, NEVER TAKE ADVICE ..ha!
Taken almost verbatim from a great chefs advice page.. Winn-Dixie Executive Chef Robert Tulko
Thank you Carlo.
A lot of people will appreciate these instructions.
The most important part of making the Thanksgiving meal IS the beer in the refrigerator!
The Pilgrims didn't serve pasta at Thanksgiving and neither do I:-)
Thanks!
I'm spending Thanksgiving with my son and his family in Canada.
We are going to eat---out.
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