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Old 11-24-2006, 07:53 PM   #31
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I usually use the bags too because the turkeys always turn out so moist with no muss or fuss. Since we just had a turkey breast this time I just roasted it without the bag. It was still nice and juicy but I had to remind myself to baste it now and then.


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Old 11-24-2006, 08:51 PM   #32
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The turkeys turned out great (along with everything else!)
Mom roasted a 14 pounder with stuffing on the side and made regular mashed potatoes, gravy, candied sweet potatoes, green beans, kielbasa and sour kraut. Lil Sis#1 baked all of the pies, pumpkin, apple and two of the Jello/whipped cream type pies, red skin mashed potatoes and baked mac and cheese. Lil Sis #2 brought a spiral sliced ham. Lil Bro and his wife brought pumpkin rolls. My son and I roasted two duck,(one orange glaze and one cherry glaze), made garlic mashed potatoes,(yeah our family likes taters) and a hominy, chorizo and cheese cassarole. When we got to Mom and Dad's, we deep fried two more turkeys and two rabbits. Dad also made a big pot of Manhatten clam chowder. It was a very nice day,(even though it rained). We fed 16 family members plus a few neighbors.

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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Old 11-24-2006, 10:31 PM   #33
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I had a eggplant sandwich. I was sick and I ordered out. It was too salty, BTW. Crap.
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Old 11-25-2006, 06:02 PM   #34
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My mom and I cooked two turkey breasts and they turned out moist and juicy. We started cooking turkey breasts a few years ago because nobody in my family likes dark meat. Mom made a ton of stuffing, OK it was a huge roaster pan full, but we have lots for leftovers. My family lives for the leftovers. Everyone took something home.
Do what you can, with what you have, where you are.

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Old 11-25-2006, 06:48 PM   #35
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My turkey turned out absolutely great and with the stuffing and all the extras I had a great Thanksgiving.

I only had 4 dinner but everyone liked every bite.

Jill and Jolie
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Old 11-27-2006, 04:53 PM   #36
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I used a recipe someone posted in a link, cooked the turkey at a high heat (425 i think) for 30 min upside down then turned it over and cooked it at 325 and took it out at 165 and let it set for 30 min while i cooked the gravy, and finished everything else, it was perfect and very juicy. The only problem was turning it over some of the skin peeled off and i had to put a little foil on top but it was still the best bird i ever cooked. I cooked it in a open pan and the turkey was stuffed. i think next time i will try to take it out at 170 and see if it's still moist as 165, out turkey was large.

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