Don’t Look Now…
But I am about to attempt my first turkey cooking. Well, in the sense that a “hotel style turkey breast” weighing almost 10 pounds counts as “a turkey.” It’s enough to give us plenty of sandwich leftovers. I’m probably going to do something approximating my friend Tom’s method. Seems like everyone is different! My uncle’s method is to put pats of butter or margerine under the skin liberally, tightly cover the whole thing with foil, put in the oven all night at 250, then cook the last while at 325 or so without the foil to crisp the skin. Tom’s method is to preheat to 500 and cook the first half hour uncovered at 400 or higher to crisp the skin and make it hold in the moisture. He says:
It crisps the outside of the bird and keeps the interior moist and yummy. When I do the bird project, I also baste at least once an hour. My basting mixture is about 1/4 cup soy sauce with some sesame oil, water, vinegar and seasoned with garlic, pepper, whatever you like best. As the bird juices flow, use that too. What is left in the pan when the bird is done will make a base for an unbeatable gravy.
He also generally uses strips of bacon on top for flavor and some self-basting. One of the best turkeys I ever had was done that way by him, so I thought I would try the bacon trick.
Sadie’s cold seems to have improved, and she doesn’t seem to mind it much as long as it doesn’t keep her from breathing. She slept quite well after all. She’s also becoming quite talented with her baby gym, hitting the dangly things hard enough to make the musical play regularly. It’s like night and day over about a week ago.
I’m still keeping an eye on the news from South Asia. Glenn has some good links to bloggers in the region, some of which I’d read earlier but not followed up with a mention. I immediately thought to check the Asia resources listed in Blogs Around the World. Mostly I have continued to check back at Command Post periodically.
Okay, Turkey now, perhaps some pictures will be posted later. Ooooh… pictures.
I too cooked my first tukey singlehanded. Turned out great! Peopel even had seconds. I used the wrapped in foil at 450, uncovered the last half hour to brown. Decided now would not be the best first time to try some odd alternate cooking method
Posted by Ith on 12/26 at 02:58 PMDEEP FRY IT!!! I have the recipe if you’re interested, and it’ll be the best turkey you ever tasted.
Posted by Acidman on 12/26 at 07:25 PMDid you take off the lens cap first
Posted by caltechgirl on 12/27 at 09:27 PM
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