Need advice: cooking a large turkey

originally posted by Joe Dressner:
I just ate four Cozy Shack strawberry jellos for dinner.

Serve at room temperature and do not overcool.
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Try their rice pudding, but you need to add cinnamon. Lemon zest is also a tasty addition.
 
I just microwave the turkey until the little white popper thing pops out. That's how you know it's done. Then, the next day, tetrazinni!
 
Thanks for all the suggestions.

I'm going to brine it and ice the breasts. I'm not a very good cook so wish me luck!

Best,
Kay
 
Good luck! I also find that two-thirds a bottle of white wine into the roasting pan does wonders for the flavor and moisture of the turkey. The other third takes the sharp edge off the day.
 
my bird was too big , I stuffed it with a bunch of hand warmers ( sodium acetate? ) to help cook from the inside
 
Thanks again to everyone. We brined but did not manage to get ice on the breasts. My sister-in-law put together a wonderful gravy and all was well. And there was some kind of cranberry biscuits that totally stole the show. We drank homemade cabernet franc.

I have to ask one more question, is it wrong to eat pecan pie for breakfast?

Best,
Kay
 
originally posted by Kay Bixler:

I have to ask one more question, is it wrong to eat pecan pie for breakfast?
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I believe for the purpose of a postThanksgiving breakfast, pecan pie counts as a fruit.

Cole
 
Oops, I wrote up our turkey experience in the 'thanksgiving thirst' thread. Our bird benefited from a number of the suggestions in this thread, including icing the breast.
 
originally posted by Kay Bixler:
I have to ask one more question, is it wrong to eat pecan pie for breakfast?
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It's the breakfast of Champions.

Have to say, we had two very tasty and moist turkeys yesterday. One that my aunt roasted and one she bought at Stew Leonards as a back up. I was disappointed with the pumpkin pie, though. May try to make some with an heirloom pumpkin I bought at the farmer's market, though. Called Marina di Cioggia. Have to say it's one of my favorite squash/pumpkins now. Roasted one a couple of weeks ago and it has a delcious and savory pumpkiny taste with chestnuts.
 
originally posted by Kay Bixler:
I have to ask one more question, is it wrong to eat pecan pie for breakfast?
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As long as you wash it down with a milk punch.
3 oz. bourbon
3 oz. whole milk
1/2 teaspoon dark rum
1 tablespoon simple syrup

Assemble in a highball or old-fashioned glass over cracked ice and garnish with a dusting of fresh nutmeg.
 
Fascinating. If you look at his body language he's shaking his head no the whole time he describes the ingredients. And he's out of breath after mixing the drink up!

The thing does look tasty but I'll stick with coffee.
 
originally posted by Todd Abrams:
originally posted by Kay Bixler:
I have to ask one more question, is it wrong to eat pecan pie for breakfast?
Click to expand...

As long as you wash it down with a milk punch.
3 oz. bourbon
3 oz. whole milk
1/2 teaspoon dark rum
1 tablespoon simple syrup

Assemble in a highball or old-fashioned glass over cracked ice and garnish with a dusting of fresh nutmeg.
Click to expand...
I presume the milk and syrup are typically kept on the side?
 
originally posted by Jeff Connell:
I presume the milk and syrup are typically kept on the side?
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Why would you presume that?

Milk punch is a classic New Orleans brunch cocktail.
 
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