Posted on 11/22/2015 11:06:59 AM PST by US Navy Vet
Go ahean Post 'em here.
Where is the best place to measure the internal temp.? I try to place into the thickest part of the breast. Once it was a bit under done, pink near the bones?? Thanks and Enjoy Thanksgiving!
Breast and thigh have to cook to different temperatures. “...the white meat is optimal when it peaks at 165F and dark meat at 175-185F.” From http://www.thermoworks.com/blog/2010/11/turkey-temps/ Keep in mind that cooking continues after you pull it from the oven, so pull at 160-breast and/or 170-thigh
Mrs. Peet and I used to use a roaster but skin was soft / flabby. We use the gas grill now which frees up the oven for other things like brussel sprouts roasted in olive oil, pies, etc.
FRegards,
Peet
(However, I do fix dressing on the side)
ATK recommends laying turkey wings on top of the stuffing — we’ve tried it and it works. Just FYI
Only thing I would do differently might be to have the electrical cord separate, from the base, like slow cookers have, otherwise, all is just as I'd like.
I failed to mention that those metal pieces to hold the lid open on end, come on both sides for "righties and lefties."
#blackturkeylivesmatter
And also perfect to serve at a Black Lives Matter meeting. :-)
Yep, roasting a turkey is two things at once.
Some folks (like my grandma) would combine braising with roasting.
Put the prepared turkey in a roasting pan with a couple of cups of wine, beer or water.
Put in a 250deg oven on the very bottom rack, close the door and turn heat up to 350. Slow braise for an hour with a foil tent over the breast.
After an hour, uncover and lower temp to 325 and roast til done.
This only works if your oven, like most, is heated from the bottom.
But temperature is king, in all and every respect...no matter the method or recipe.
Spanish Green Beans
2 lbs. green beans, washed and cut into one-inch pieces
2 red bell peppers, minced
olive oil
2 TB balsamic vinegar
2 TB lemon juice (less or optional)
1/2 purple onion, minced
Dozen or more cloves of garlic, minced
1 tsp. sugar
1/4 to 1/2 tsp. salt (start with lesser amount)
1/8 tsp. pepper
1/2 cup chopped green Spanish olives with pimientos
Steam beans to al dente and set aside.
Saute onions, garlic and red peppers until soft. Then add everything but the beans and cook a few more minutes.
Add the beans, stirring every few minutes and saute on medium low, tasting as you go.
The key to this recipe in my opinion is the balsamic vinegar and the olives. If this turns out too dull to your tastes, add a little more chopped olives.
ENJOY!!
Three words: Trash Can Turkey
Last weekend we had a potluck with 90 of our closest friends
2 fried, 2 trash can and one smoked
All awesome
A simple Corn Casserole:
1 can creamed corn
1 can white shoepeg corn
1 box Jiffy Corn Muffin mix
1 stick butter
1 cup sour cream
2 eggs
Mix together and bake in greased pan at 375 for 45 minutes.
Timeline:
Wednesday - Bake the pies and cornbread for the dressing.
Turkey Day - Put the 23+ lb bird in the oven at 7 am and go back to bed. At 10 am, prep the sides. At 11 am, the bird comes out of the oven and the sides go in. Call everyone for dinner at noon. Eating at noon doesn’t interfere with the game and folks can snack the rest of the day as they wish.
Thank you very much good ideal just trying to change it after years of the same
Brine yer bird!
(Trust me)
Don't be coy.
See post 69
Ahh, that’s there is funny! Thanks!
Thanks Peet.. Very helpful...
Ingredients... Serves 6
4 pcs sliced bacon, cut into 1-inch pieces, 3 (14 ounce) cans green beans, with liquid, 1 quarter yellow onion, peeled and chopped, 1 teaspoon granulated sugar, 1 half teaspoon salt, 1 half teaspoon fresh ground black pepper,
Directions In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
My hubby is asking if the skin gets crisp; when we have had big crowds (not much these days) we’ve done both a turkey and a ham. I’m thinking we could do the turkey in the oven and ham in the roaster. How does it do ham?
-JT
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