Thing's That Happen on Thanksgiving!!

[NW_PILOT]

Thing's That Happen on Thanksgiving! Maby I Should Have Made The Caption As
Turky On Life Support!

http://www.warflying.net/turkey/2.jpg

[John T]

If that turkey has 195 degrees internal temp, that is gonna be one DRY bird.

John

[NW_PILOT]

"John T" > wrote in message
...
> If that turkey has 195 degrees internal temp, that is gonna be one DRY
bird.
>
> John
>

Bird was not dry at all, it was just taken out of the oven and look how far
the probe was in it was in the juice! after the photos cooled down to about
175-180 degrees when the probe was in the meat only.

[Michelle P]

195 degrees! you over cooked the poor thing.
What happened to me on thanksgiving. I went to work. Changed a Main tire
and a tail nav. Inspected a Automatic external defibrillator and a Lav
for a missing anti tamper seal. Had an ok (better than previous years)
turkey dinner provided by the company and nice time with my gate partner
talking about airplanes and flying.
Michelle

NW_PILOT wrote:

>Thing's That Happen on Thanksgiving! Maby I Should Have Made The Caption As
>Turky On Life Support!
>
>http://www.warflying.net/turkey/2.jpg
>
>
>
>

--

Michelle P ATP-ASEL, CP-AMEL, and AMT-A&P

"Elisabeth" a Maule M-7-235B (no two are alike)

Volunteer Pilot, Angel Flight Mid-Atlantic

Volunteer Builder, Habitat for Humanity

[C Kingsbury]

You'll never catch me cooking turkey in the oven again. We tried the
deep-fried technique on a whim three years ago and got hooked. 15 pounds
done to perfection in 45 minutes, plu 30 or so to get the whole rig set up.
Buy the right equipment (not that expensive) and a decent bird and follow
the directions (easy) and it's damn near fool-proof. Do a nice cajun rub and
the guests will fight each other to get the skin it's so good. And don't
tell me it's too unconventional for you- we're a bunch of Damn Yankees from
Boston and Connecticut; if we can do it, anybody can.

-cwk.

[NW_PILOT]

"C Kingsbury" > wrote in message
k.net...
>
> You'll never catch me cooking turkey in the oven again. We tried the
> deep-fried technique on a whim three years ago and got hooked. 15 pounds
> done to perfection in 45 minutes, plu 30 or so to get the whole rig set
up.
> Buy the right equipment (not that expensive) and a decent bird and follow
> the directions (easy) and it's damn near fool-proof. Do a nice cajun rub
and
> the guests will fight each other to get the skin it's so good. And don't
> tell me it's too unconventional for you- we're a bunch of Damn Yankees
from
> Boston and Connecticut; if we can do it, anybody can.
>
> -cwk.

Deep Fry yum yum I have the equipment yes it is good. But this turkey was
not over cooked was very tender and juicy as I said look how far the probe
was in the turkey it was in the juice witch was hotter then the bird.

[Morgans]

"Michelle P" > wrote

> 195 degrees! you over cooked the poor thing.


I know this is about as of topic as you can get, but I had the best turkey
I have ever had.

Google for brineing your turkey. The long and short is, take your turkey
the night before, put it in a trash bag with water, salt and brown sugar,
overnight, and seal it. In the morning, wash it off, and cook it in a slow
cooker. (Smoker) This was an evening meal, so you might have to start
earlier, for noon meal. This was the most juicy turkey I have ever had.
You all should try it next year.
--
Jim in NC


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[mindenpilot]

"C Kingsbury" > wrote in message
k.net...
>
> You'll never catch me cooking turkey in the oven again. We tried the
> deep-fried technique on a whim three years ago and got hooked. 15 pounds
> done to perfection in 45 minutes, plu 30 or so to get the whole rig set
> up.
> Buy the right equipment (not that expensive) and a decent bird and follow
> the directions (easy) and it's damn near fool-proof. Do a nice cajun rub
> and
> the guests will fight each other to get the skin it's so good. And don't
> tell me it's too unconventional for you- we're a bunch of Damn Yankees
> from
> Boston and Connecticut; if we can do it, anybody can.
>
> -cwk.
>
>

I tried it for the first time this year.
Overcooked it.
Good thing my wife had a backup in the oven ;-)

[Rutger]

"NW_PILOT" > wrote in message >...
> "C Kingsbury" > wrote in message
> k.net...
> >
> > You'll never catch me cooking turkey in the oven again. We tried the
> > deep-fried technique on a whim three years ago and got hooked. 15 pounds

One word: TURDUCKEN

Once you get over the whimsy that the name starts with "turd", you'll
never want to eat anything else for the holidays.

http://www.chefpaul.com/turducken.html

http://www.thesalmons.org/lynn/loopback/turducken.html

http://www.cajungourmetfoods.com/Turducken%20Page.htm


Oh! It's sooooo good!!!!

[C Kingsbury]

"NW_PILOT" > wrote in message
...
>
> Deep Fry yum yum I have the equipment yes it is good. But this turkey was
> not over cooked was very tender and juicy as I said look how far the probe
> was in the turkey it was in the juice witch was hotter then the bird.
>

You *can* do a good turkey in the oven but it's much harder- I'd say they
come out really well maybe 50% of the time. Deep-frying all you need to do
is get the temperature and time right and it's almost foolproof.

-cwk.

[C Kingsbury]

"mindenpilot" > wrote in message
...
>
> I tried it for the first time this year.
> Overcooked it.
> Good thing my wife had a backup in the oven ;-)
>

How many pounds, how many minutes, at what temperature?

[john smith]

I brined for the first time last year. The trick is to soak it just long =

enough. Too long and it becomes too salty. The upside of brining is that =

the salt holds the water yielding very moist meat. Cook until the=20
internal breast temperature is 165 and you are done.
Using an oven, cook at 325?F. It takes awhile, but that's how I do it.
(See www.eatturkey.com)

Morgans wrote:
> "Michelle P" > wrote
>=20
>=20
>>195 degrees! you over cooked the poor thing.
>=20
>=20
>=20
> I know this is about as of topic as you can get, but I had the best tu=
rkey
> I have ever had.
>=20
> Google for brineing your turkey. The long and short is, take your turk=
ey
> the night before, put it in a trash bag with water, salt and brown suga=
r,
> overnight, and seal it. In the morning, wash it off, and cook it in a =
slow
> cooker. (Smoker) This was an evening meal, so you might have to start
> earlier, for noon meal. This was the most juicy turkey I have ever had=
=2E
> You all should try it next year.