Comments on: Countdown to Turkey Day 2009: Roast Turkey Talk

By: Turkey Stock, Let’s Talk | Home Ec 101

Turkey Stock, Let’s Talk | Home Ec 101 — Wed, 25 Nov 2009 18:56:38 +0000

[...] kitchen, right?- dressing, gravy, or mashed potatoes? The secret is in the stock. Before Tom the turkey heads into the oven (or deep fat fryer, just sayin’), remove the neck from the cavity and fearlessly reach up [...]

By: Tina

Tina — Mon, 16 Nov 2009 15:10:54 +0000

So what do you do with the veggies in the cavity?

By: julie

julie — Mon, 16 Nov 2009 07:34:35 +0000

yes that's how I think of it-a giant chicken…..love roast turkey and can do a mighty fine one! love it….can't wait!!! I look forward to thanksgiving sooo much!

By: Heather Solos

Heather Solos — Sat, 14 Nov 2009 13:41:49 +0000

We all have our preferences, which is why I'm putting a couple out there this year. Perhaps around Christmas (if I'm not completely insane by then) I'll put out another method. Sometimes I think it'd be nice to have a test kitchen and staff.

By: HeatherSolos

HeatherSolos — Sat, 14 Nov 2009 13:39:39 +0000

You are right, two hours is the cut off. You handled it just as I would have. That's one of those for best results rules and sometimes, sleep wins out in those cases.

By: Bryan

Bryan — Sat, 14 Nov 2009 04:28:11 +0000

I feel like having it now only….Great blog!!

By: Tinkerschnitzel

Tinkerschnitzel — Fri, 13 Nov 2009 15:14:37 +0000

Milly, that's why I use the oven bags. They trap the moisture in so that the breast is really moist. The problem is always that the skin is not crisp. Maybe I could put it under the broiler for a few minutes after cooking?

By: Heather

Heather — Fri, 13 Nov 2009 12:29:40 +0000

Milly, there will always be texture differences between the white and dark meat, regardless of the preparation. My husband is the dark meat fan here while I prefer the white. It’s a matter of personal preference. The meat will always be different due to the different ways the muscles are used. There are those who swear roasting the turkey upside down yields moister breast meat and brining or injecting marinade would also yield moister white meat. In your case, I would consider trying duck(or perhaps goose) as that meat is darker, more like the legs and thighs of turkey. Or, many grocery stores sell turkey drumsticks, consider roasting several of these rather than a whole turkey.

By: milly

milly — Fri, 13 Nov 2009 10:21:32 +0000

I just cant get turkey right. it may just be me though – I adore the juicy wet dark meat under the bird and avoid the dry breast. – Has anybody ever got a juicy breast meat?

By: Gypsie

Gypsie — Fri, 13 Nov 2009 01:27:51 +0000

I just dont care for fried turkey but my recipe for a picture perfect turkey is incredibly simple.

Brine the Turkey as part of the defrosting stage. (Brine: water, salt, sugar) Stuff turkey with two quartered apples, large chunks of carrot, celery and onion. Place on rack in roasting pan, add a few more large vegetables to the pan in about 1/2" water. Stick the thermometer in the breast, shut the oven door and relax with a glass of wine until the thermometer tells you its done.