Text 3859, 123 rader
Skriven 2008-03-15 15:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: CS
==============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Title: Chili Scrapple

 DS> an additional tablespoon of ground pepper

Good idea.

 DS> the flavor reminded me of a sundried-tomato flavored corn chip.

Not a bad flavour at all.
 
 DS> Good find, Jim.  It's a keeper, and I will definitely be making this
 DS> again.  I encourage you to try it - it's great.

I will, when I have some pork at my disposal. Right now I am coping
with slow roasted chicken leftovers, trying to get them all used up
before Roslind does a turkey tomorrow. Why turkey right after a
monster chicken? Well she has two relatives with birthdays coming up
and they both requested one of her turkey dinners over a restaurant
meal. So that is what she's doing (at her daughter's house, so
perhaps all the leftovers will stay there.)

I'm in the middle of making broth from the bones and cabbage lentil
soup with chopped dark meat. Half a breast just went into the
freezer for another time.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: How To Cook A Turkey Perfectly
Categories: Turkey, Info
  Servings: 1 text file

           Turkey

It took me 56 years to find out the secret of how to cook turkey!

Cooking the perfect, juiciest, mouth watering Thanksgiving turkey is
as easy as popping it in the oven and knowing with absolute
certainty that at the exact time you plan your meal your turkey will
be done. And your turkey will be the most tender, moist and
succulent turkey you and your family and guests have ever tasted!
Thanksgiving turkey is now the big hit at our house where before it
was always the other great recipes on the table. Why? Because turkey
is usually dry. Why? Because they're usually overcooked. Now you'll
learn how to cook turkey to keep it moist and delicious.

OK, before I tell you how to cook turkey there are three
prerequisites to successfully cooking turkey using the method I'm
suggesting:

Number One: The temperature in your oven has to be accurate.

Number Two: Your turkey has been safely and totally thawed and
cleaned. The only safe way to thaw a frozen turkey is to place it in
the refrigerator. Other methods such as running cold water over it
or placing it in a microwave oven are not safe because of the chance
of bacterial growth and contamination. So, because of that risk I
will only give you guidelines using the refrigerator method.

Time Required to Thaw a Turkey
8 to 12 lbs.2 to 3 Days
13 to 16 lbs.3 to 4 Days
17 to 20 lbs.4 to 5 Days
21 to 24 lbs.5 to 6 Days

Number Three: And this one is for the newest aspiring chefs in the
audience, be sure to remove the neck and giblets from the inside of
the turkey! Don't laugh!

I now recommend limiting using this method for cooking turkey to
turkeys of 20 lbs. or less. Click here to find out why. If you need
more turkey, cook two. How to cook a turkey. This is how you'll be
cooking turkey from this day forward! No more fighting for the dark
meat because the white meat is just as moist! Preheat the oven to
475 F. This is not a typo! I will explain later. Melt some butter.

Now the part that some people find a bit gross. But it is essential!
Gently separate the skin from the breast but don't remove it. You
just want to be able to get your hand between the skin the breast
meat. Your goal is to rub that melted butter on to the turkey breast
between the breast skin and the meat. You might want to use a rubber
glove. Don't butter the outside of the skin.

This part is optional. But I recommend putting some Rosemary and
Thyme again between the breast skin and the meat. I've used fresh
and dried and I can't really notice the difference. I wouldn't go
overboard. Just use a little bit. If you think it needs a little
more you can always add more the next time you cook a turkey.
Lightly Salt and Pepper all the skin on the outside. This will help
make the skin crisp!

Don't place stuffing in the turkey! Stuffing plays havoc with
cooking times and is a recognized health hazard. Cook your stuffing
separately in a casserole dish and be safe. Place the turkey in a
covered roasting pan place in the oven preheated to 475 F for 20
minutes. Our goal here is to "seal the bird" to help keep it juicy.
Reduce the heat to 250 F. This again is not a typo! Don't let
anybody tell you that the temperature has to be higher for it to get
done. The reason that turkey is so often very dry is that it's
overcooked. We want to slow cook the turkey. Cook the turkey at 250
F for 20 additional minutes for each pound. No basting is necessary.

Many variables come into play when cooking a turkey.The only way to
be absolutely sure that your turkey is fully cooked is to use a meat
thermometer. Interior breast meat should be at least 155 F and 160 F
for thigh meat. Remove the turkey from the oven and allow it to rest
uncovered for at least 20 minutes before carving it. This allows the
juices to redistribute themselves inside the turkey making the
turkey even more juicy and delicious.

From: Www.Howtocookathanksgivingturkey.
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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