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Old 09-05-2005, 06:56 AM   #11
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The turkey turned out beautifully. I stuffed him (her) with celery, onion, lemon and lime, poured olive oil all over and seasoned with garlic salt. It is very moist and tastes great. I'm sure my family will enjoy it today.
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Old 09-07-2005, 11:37 PM   #12
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Quote:
Originally Posted by Claire
I also swear by a meat thermometer; however, you do need to know when to start taking they poor guy's temperature. Believe me, I've done this more times than I can count. Then there are people who ask me how I cooked something ... and I haven't a clue. They think I'm being coy or "hiding" my recipes, when I usually cook on auto-pilot. Even when I do use a "recipe", I usually pull out 2-4 cookbooks and use several recipes to give me ideas, and still don't measure or time. Hey, it's a gift! lol!! When it comes to turkey I look up a general time frame when I put it in the oven, then when close to the time (say a half hour before), start taking its temp. Overcooked turkey isn't that bad, just make more gravy or broth to soak it in! Undercooked is inedible.
Yup!

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