Comments on: Thanksgiving Recap

By: MRE meals

MRE meals — Wed, 06 Jan 2010 20:26:21 +0000

Cheers for a great time. BTW, happy New Year to everyone. Hope we will have a good year this year. .-= MRE meals´s last blog ..MRE Meals: Made to Feel Like Home =-.

By: Jen

Jen — Wed, 02 Dec 2009 03:02:10 +0000

Myne: Thank you, I just stopped by your blog and the story was so heartbreaking. I can’t wait to read what happens next.

Katherine: Happy Birthday girl! If I had been sitting on the turkey it wouldn’t have been visible. You should have been here last Christmas it was a complete and total disaster. This year I am only expecting my roof to cave in.

By: Katherine

Katherine — Wed, 02 Dec 2009 02:55:33 +0000

You CRACK ME UP. I would have loved to see a picture of your daughter sitting on the turkey… would have been even better with YOU doing it LOL! Really funny post – can’t wait to see what happens to you guys at Christmas!

By: Myne Whitman

Myne Whitman — Tue, 01 Dec 2009 22:11:21 +0000

This is such a touching post. Nice blog too.

By: Jen

Jen — Tue, 01 Dec 2009 17:32:56 +0000

Mere: You are the third person to say your turkey was done early. What’s up with that? I would definitely do the brine again. I didn’t baste the turkey because there was no room to get a spoon into the bottom of the pan. I did have to drain off quiet a bit of juices that were dribbling out. Basting wasn’t needed.

Crazy People: We cooked a pig that way several years ago and it was fantastic. I had nothing to do with the project, the guys were in charge of that, but it was fun to hang around all day waiting for it to cook.

Stephanie: by all means give it a try. If you are nervous about doing a huge turkey try it with a roasting chicken first. In fact I think I might try it with a roasting chicken next week.

Becky: 24 lbs of turkey is a ridiculous amount but I have a boy/man who can eat his weight in food each day so we should be done with the leftovers in a couple more days. He has lots of big friends too and they all raid my fridge so it was worth it to me to have that big of a turkey. That way they won’t eat all the other food.

By: Becky Sturm

Becky Sturm — Tue, 01 Dec 2009 17:22:28 +0000

20+ pounds of turkey is ridiculous isn’t it!? I’ve done it before and that is just silliness.
So glad you had a lovely day.

By: Stephanie

Stephanie — Tue, 01 Dec 2009 16:51:30 +0000

Sounds like Thanksgiving was fun at your house!!
I have always wanted to try brining a turkey…. I just might have to do it now

By: Crazy People I've Worked With

Crazy People I've Worked With — Tue, 01 Dec 2009 16:29:31 +0000

Crazy as it sounds, a friend of ours cooked a turkey in a small garbage can (clean! never used!) in my backyard. He stood the turkey up on a slab, placed the can upside down over the top of it, and surrounded the base with charcoal briquets. It was a large turky and done in 45 minutes. (!!)

Our guests looked a little freaked out, but it was damn good.

By: mere

mere — Tue, 01 Dec 2009 16:19:09 +0000

I may actualy want to try your way of cooking a turkey ! Ours turned out good, but we have no idea why. Internal temp was 185! And way before we expected… Somehow it was GOOD??? We were only going for 165. Great post and glad it all went well after all!

By: Jen

Jen — Tue, 01 Dec 2009 15:20:27 +0000

Grampy: A lot of people seemed to be worried that it would turn into a disaster, obviously people who have been reading my blog for a while and who are used to the regularly scheduled disasters around here. It was wonderful. If I had some dry ice I’d send you some leftover turkey.

PJ: There is an awful lot of salt in the brine so I suspect it is like curing the meat. I also used a bottle of molasses so the sugar would also act as a preservative. It certainly made it tasty.

MrsBlogalot: You certainly can come next year. Wouldn’t that be great to have a gathering of the bloggers who could meet in real life?

Rachele: We deep fried a turkey years ago and several people lost some eyebrows and facial hair. There was alcohol involved which might have played a part in the mishap but they can be tricky. The bird we cooked that year was black on the outside but remarkably tender and moist on the inside. It was a hell of a mess however and something I wouldn’t want to attempt again.
I’m wondering why yours was done early too. Maybe the buttons are defective? No, because I checked the bird with a thermometer and it was cooked thoroughly. Hmmm.