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PostPosted: Thu Dec 28, 2006 1:18 pm
 


I'm cooking my first turkey. It is 10 lbs - not self basting. I have it in for 30 mins per pound at 350 F How often do I baste it?


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PostPosted: Thu Dec 28, 2006 1:23 pm
 


Don't baste it. It does nothing. It's an old wives tale.


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PostPosted: Thu Dec 28, 2006 1:25 pm
 


OK, I've got the neck and giblets boiling... my question now is "what for?" I'm doing it cause I always saw my Mum do it but I don't know what I'm supposed to do with it besides give it to the cats. ROTFL


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PostPosted: Thu Dec 28, 2006 1:27 pm
 


bossdog wrote:
Don't baste it. It does nothing. It's an old wives tale.


That makes more sense - I mean how is putting liquid on the outside suppoed to make the meat inside juicy? The only thing I can see it doing is browning the skin.


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PostPosted: Thu Dec 28, 2006 1:53 pm
 


It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


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PostPosted: Thu Dec 28, 2006 2:04 pm
 


Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


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PostPosted: Thu Dec 28, 2006 2:29 pm
 


slap some butter all over it cover with foil or throw it in a roasting bag and....you are right , it is about 30 min per pound . Make sure you stuff that sucker full of stuffing , its good for the flavour and baking process .

Our Turkey was at least 35 lbs :D very happy . I believe it came from the hutterites so I threw it in a bucket of salt water to give it that extra cleaning .
I had to do this in the bathtub and spray off the salt water after soaking it for 10 minutes ....it was just too big to do in the kitchen . LOL

Get rid of the giblets and crap if it isn't already cleaned . Some people think you need to leave it in ...to me, that is ridiculous and just takes up room from the delicious stuffing and besides who would eat that crap and want it baking a gross taste into the meat anyway .

The Turkey was so big it filled the biggest roasting pan I had . My ten month old son was smaller than the turkey and fit into the pan better than the turkey.

stuffing can be anything you want ie ; breadcrumbs , apples , sage , onions , celery, garlic , etc (mince the fruit and vegetables though ) sow up the ends and tie the legs together with strong thead (upholstery thread)if you are going to stuff it tight full of stuffing like we did .

The lid did not fit on the turkey so we just covered it in foil and roasted it using the TOP ELEMENT of the oven ONLY at 325 degrees from midnight to 1 PM and then increased the heat to 450 until 4 PM ...DONE :D 16 hours

Some people will tell you that wrapping it in foil means you are doing nothing but boiling the turkey . This is not true if you are using your top element only and removing the foil to brown it in the last half hour . It will not dry it out .


I'll post pics later ...It was nice and tender and we have lots left , heck we boiled the thing later to get every bit of meat we could off of it .


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PostPosted: Thu Dec 28, 2006 2:34 pm
 


Firecat wrote:
Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


use the drippings at the bottom of the pan and cornstarch or flour( Done )

stir in the flour or cornstarch slowly while at an almost boil "stiring well " as you don't want it to become to thick .

footnote-
...make sure you have water in the bottom of the roasting pan and the turkey on top off roasting racks or it will stick to the bottom of the pan ....and , don't keep ramming a knife or fork in the turkey to see if its done ...use a thermometer . (Not that you don't know these things , I'm just making you sure you remember)


Last edited by Banff on Thu Dec 28, 2006 2:51 pm, edited 1 time in total.

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PostPosted: Thu Dec 28, 2006 2:47 pm
 


Banff wrote:
Firecat wrote:
Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


use the drippings at the bottom of the pan and cornstarch or flour( Done )

stir in the flour or cornstarch slowly while at an almost boil "stiring well " as you don't want it to become to thick .

do I add water too?


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PostPosted: Thu Dec 28, 2006 2:52 pm
 


Firecat wrote:
Banff wrote:
Firecat wrote:
Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


use the drippings at the bottom of the pan and cornstarch or flour( Done )

stir in the flour or cornstarch slowly while at an almost boil "stiring well " as you don't want it to become to thick .

do I add water too?


ummm yes :)

you can throw pineapple , carrots , bayleaves or pretty much anything you like in the water to bring some added flavour into the turkey . We couldn't put strong flavours in like pineapple or bayleaves because my kids are to young for enhanced flavours and besides I can always throw pineapple rings on my dinner plate after if I want .

The purpose of the water is to prevent the turkey from drying out , blending the moisture it needs to cook and most of all ...so it won't burn .


Last edited by Banff on Thu Dec 28, 2006 2:59 pm, edited 1 time in total.

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PostPosted: Thu Dec 28, 2006 2:57 pm
 


Firecat wrote:
Banff wrote:
Firecat wrote:
Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


use the drippings at the bottom of the pan and cornstarch or flour( Done )

stir in the flour or cornstarch slowly while at an almost boil "stiring well " as you don't want it to become to thick .

do I add water too?


If you don't want lumpy gravy, mix flour and water in a cup first, getting rid of lumps. Then pour that slowly into the boiling drippings until it almost thickens, stirring contantally. Use a whisk to stir. Remove from heat, or it will burn!


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PostPosted: Thu Dec 28, 2006 3:01 pm
 


This is great folks! I really appreciate this. You can expect me to resurrect this thread from time to time as I try cooking something new; I've resolved to learn to cook.

Here's the catch: Whatever I must do I must do with one hand. For example peeling a potato is a particular challenge and takes a very long time. Adding something while stirring is impossible - but that is MY challenge not that of anyone who can offer me cooking tips. I'll figure out what I can use or how to do something. If I can't I'll say so.. :)


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PostPosted: Thu Dec 28, 2006 3:04 pm
 


DrCaleb wrote:
Firecat wrote:
Banff wrote:
Firecat wrote:
Regina wrote:
It may brown the skin a bit more but just make sure you have enough liquid left in the bottom of the pan to make gravy. We have a convection oven so sometimes you need to add a bit of chicken broth along the way to make sure you have something to make the gravy with.


Kay-oh!

So ummmm... how do I make gravy (without a package?)?


use the drippings at the bottom of the pan and cornstarch or flour( Done )

stir in the flour or cornstarch slowly while at an almost boil "stiring well " as you don't want it to become to thick .

do I add water too?


If you don't want lumpy gravy, mix flour and water in a cup first, getting rid of lumps. Then pour that slowly into the boiling drippings until it almost thickens, stirring contantally. Use a whisk to stir. Remove from heat, or it will burn!


good point I was thinking of posting that ...thanks R=UP Its one of those "just iincase you didn't know bits of info"


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PostPosted: Sat Dec 30, 2006 11:50 am
 


DrCaleb wrote:
If you don't want lumpy gravy,
Who wouldn't want Lumpy Gravy? I wish I had an original copy!
Image


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PostPosted: Sat Dec 30, 2006 2:55 pm
 


Yum ... just a thought ... if your gravy is lumpy, strain it from the saucepan into your serving container.

Thought on basting, personally I find the meat to be moister because the heat of the oven is removing the basting liquid rather then the moisture from the bird. Plus it makes the bird look so much better :D

Just be careful with the deep frying though, yes it can be a better product, however, you have the have the bird totally dry, or it will go "BOOM!"


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