Comments on: Firemen, Tax Law, and the Great wall of Turkey

By: Law school finals

Law school finals — Sun, 13 Dec 2009 22:39:23 +0000

[...] was a Great Wall of Turkey, and Thanksgiving at the boyfriend’s parent’s [...]

By: Laurie

Laurie — Thu, 26 Nov 2009 19:22:50 +0000

Hahaha! That’s the “taking anything out of the cavity” part.

Probably your best bet!

And no stuffing, dressing, not stuffing. To risky for the whole salmonella possibilities with stuffing.

By: Jansen

Jansen — Thu, 26 Nov 2009 04:14:19 +0000

There is a cleaning of guts involved?!~ WHAT? Stuffing!? I am just going to give this to a needy family…

By: Laurie

Laurie — Thu, 26 Nov 2009 00:46:42 +0000

Can’t help with tax, but this recipe for turkey has always turned out well for me. The trick is to start at a high heat to seal it and cook “upside down” at first to brown the bottom as well as the breast. And don’t forget to turn the oven temp during cooking:

Preheat the oven to 475. Rinse turkey, take out anything in the cavity.

This is very important – shove half an apple and half an onion in the cavity with a big bunch of rosemary. Second most important part, lift the skin and put butter pats underneath the skin. The more butter, the moister the bird and crispier the skin. Lightly salt the outside.

Place in a roasting pan, breast side down. One hour into cooking, switch sides – breast side up to brown the bird. …

Cook at 475 for about 15-20 minutes (high heat, quick seal).
Reduce heat to 325 and cook 15-20 minutes per pound. You want an internal temperature 165F.

Once cooked, let it rest for 20-30 minutes to retain the juices.

Wanna know how to make cornbread dressing?