Doing it all myself.

Post #318,837 by laura 12/19/09 11:35:59 AM Reply	Doing it all myself. It's that rite of passage thing. Last year was the first holiday without my Mom- Christmas had always been her thing. I had planned to do a big Christmas for the kids then but was too sick to cook or do much of anything. This year is mine. The new room is finally finished- we have a new tree next to the new fireplace, where the stockings have been hung with care. The kids are digging it, and that's what it's all about.
Post #318,842 by boxley 12/19/09 1:17:33 PM Reply	take the bird to salvation army nearest supermarket should have a deal for cooked and ready to go bird and fixings :-) good luck with it and follow andrew's instructions
Post #318,855 by Another Scott 12/19/09 5:45:41 PM Reply	We've done that a few times. (Bought a grocery store prepared meal.) One time was great. Another time was a bit of a bust because the bird wasn't done, so we had to spend more time than expected cooking/warming it. Another alternative is to buy a meal from a place like Boston Market, but it's hardly the beautiful spread that a real home-cooked turkey can be. :-) Good luck Laura! AG and DK won't lead you astray. Cheers, Scott.
Post #318,850 by drook 12/19/09 4:22:07 PM 12/19/09 6:10:07 PM Reply	Couple of pics, and a suggestion http://cooklikeyourg...nksgiving-turkey/ That shows the foil over the breast. I also wrap the wing tips, not because anyone eats them, but otherwise they come out like charcoal. And the suggestion: Since this is your first time, don't stuff it. Just put a half an onion and a few ribs of celery in it, and do the dressing in a casserole on the side. Oh, and move it to the ~~freezer~~ fridge (Doh!) at least a week before you plan to cook it. They take much longer to thaw properly than you would think. -- Drew Edited by drook Dec. 19, 2009, 06:10:07 PM EST Expand All History
Post #318,853 by Andrew Grygus 12/19/09 5:25:18 PM Reply	Re: Couple of pics, and a suggestion I think you meant "move to the refigerator" rather than "freezer". Note that the FDA has no supporting data for their refrigerator thawing recommendation. Actual tests have shown more bacteria growth during a refrigerator thaw than for a cold water or an open counter thaw (both of which are approved by the USDA for commercial food preparation). Further, the refrigerator thaw not only ties up a large amount of refrigerator real estate for days at a time, it also risks contaminating other foods. Note that my turkey roasting article lists times for refrigerator thaw - they are long. Can you get bacterial growth from an open counter thaw? Of course you can - on exactly the part of turkey that's about to be heated to over 300°F. The USDA admits all bacteria is dead at 164°F but they recommend 168°F because people may not measure accurately. The old 185°F recommendation is dead - the USDA could find not one shred of supporting data for that ruinous temperature, but most thermometers still are marked for 185. On the stuffing matter, I fully agree with you. Cooking the stuffing inside the turkey adds little to the stuffing, a significant amount of risk, and nothing to the turkey (except a sauerkraut stuffing does somewhat flavor the turkey). Getting a stuffed turkey to come out completely right takes a bit of experience.
Post #318,856 by drook 12/19/09 6:09:26 PM Reply	Doh! Of course that's what I meant. Personally I prefer a bird that has never been frozen. But we're already past that option here. When I do have to thaw a bird (usually a chicken) I do it in water in the sink. Change the water every 20-30 minutes, pull the giblets as soon as I can and get water inside it. I completely agree that how long you spend getting it to the right temperature is much more of an issue than how you get it there. -- Drew
Post #318,863 by beepster 12/20/09 12:00:33 AM Reply	Don't fret...its not that hard Brining worked well this year, they sell kits with the bag..all you need is a cooler and some ice. Stuffing (if you want) has recipes that will be ok on the side of the bags you buy in the store..will add an hour or more to roast time if you choose to do it. Extra sage is required..never enough sage in store bought stuffing. What you need to remember, though, is whatever you want to make that will also need the over will need to cook in under an hour or do it beforehand and reheat. Bird will need to sit once out of the oven..and thats when everything else has to get done. I will choose a path that's clear. I will choose freewill.

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