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Old 11-11-2012, 09:09 PM   #31
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I heard of a different idea to try for Thanksgiving this year. Take a completely thawed turkey, season it & put it in a bed of fresh vegetables in a pan covered tightly with foil. Put in a pre-heated 500 degree oven for 1 hour, after the hour, turn the oven off & DO NOT open the oven for 4 hours. It looked good, tastey & moist. Maybe I will try it this way this year. Has anyone else ever heard of this method ?
I saw that today too, on Food Network. Trisha Yearwood said that's how her mom does it, put her turkey in the oven at midnight, took it out in the morning.
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Old 11-11-2012, 09:24 PM   #32
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Good point.
Maybe if I had two ovens...
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Old 11-11-2012, 09:35 PM   #33
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Maybe if I had two ovens...
Me 2 : ) Not sure about maybe doing the turkey the day before then putting it back in the turkey juice.
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Old 11-11-2012, 11:02 PM   #34
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You don't have to buy the whole Turkey you could just buy the breast
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Old 11-11-2012, 11:10 PM   #35
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We do that too.
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Old 11-11-2012, 11:28 PM   #36
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Quote:
Originally Posted by simonbaker View Post
I heard of a different idea to try for Thanksgiving this year. Take a completely thawed turkey, season it & put it in a bed of fresh vegetables in a pan covered tightly with foil. Put in a pre-heated 500 degree oven for 1 hour, after the hour, turn the oven off & DO NOT open the oven for 4 hours. It looked good, tastey & moist. Maybe I will try it this way this year. Has anyone else ever heard of this method ?
It is similar to the Prime Rib Roast directions.
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Old 11-18-2012, 07:25 PM   #37
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Speaking of turkey and thanksgiving day. What time do you usually start your branch/lunch or dinner?
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Old 11-18-2012, 07:54 PM   #38
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Sunday...

I am making my stock for gravy and dressing today.

I plan on having the turkey or ham in the oven by 11 AM on Thursday.
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Old 11-18-2012, 08:13 PM   #39
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Speaking of turkey and thanksgiving day. What time do you usually start your branch/lunch or dinner?
I plan dinner for early to mid-afternoon. However, you should know, my children and SO make bets on how late dinner will be.
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Old 11-18-2012, 08:20 PM   #40
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I use either Alton Brown's brine from Good Eats or The Pioneer Woman's. I've used the Pioneer Woman's for the last couple of years and I think that it's my favorite, the drippings make amazing gravy!

I cook my stuffing on the side, I prefer it a little dryer, I don't really enjoy stuffing cooked in the bird. That's how my mom always did it though.
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