Yum.

sure, we'll call it "love and entrails" instead of rockets.... you're really beautiful though, and i love the photography on your pics.

Had some of that tonite..

and it friggen rocked!!

That sounds easy.

yes, yes, oh yes!!!!!!!




eat them up, yum!<--- (fishheads song)

We had sweet potato lasagna today for our first Vegetarian Thanksgiving in a long time. I do not miss having to pick the bones for soup, or the greasy clean up afterward. I also was happy that I did not have to wait 3-5 hours for it to cook.

I took all of those pics with me webcam, and no friggen clue wth I was doing...

so thanks...that rocks!

That sounds interesting for a vegetarian Thanksgiving - potato lasagna and no clean-up.

My turkey came in a plastic bag. After all, isn't that what Taco Bell puts their Grilled Stuffed burritos in?

No turkey this year, so no bag.

Wanna have a nice moist turkey???

Go to Food Network and look up the brine for turkey. mix up the brine and soak the turkey for a few hours in it. Drain it and put the turkey in your roaster.

No basting needed.

Also, cooking it in a VERY hot oven for the first hour or so ( if I recall correctly ) and then taking it out and putting aluminum foil over the breast will keep the breast from drying out before it gets to the right temperature.

I have always rubbed mine with butter, salt free seasonings, and added a large onion in the body cavity. It steams the bird from the inside. (No stuffing it makes the turkey spoil faster.) Cover the wings with foil and set it on a rack. Do not use forks to lift bird into the pan as the holes acts as drains and drys the bird.

I cook it in a hot 425*F oven AFTER it is preheated for the first hour. This seers the skin and holds the natural juices in it. Then turn bach to 350*F. At that point you can tent it with foil and baste it about each half hour. But close the oven door while you are basteing or the oven looses too much heat and your bird won't be fully cooked.

The last thirty minutes uncover the wings and baste at least once so they are crisp. The inner most part of the breast needs to be 190*F but if you puncture it several times it will drain the juice out of the bird and make it dry.

Let the bird set for 30 minutes covered before carveing. If you want to keep the bird hot so you can cook side dishes cover the foil with a heavy bath towel folded to keep the heat in.

no bag, no deep fry. We always have a juicy delicious tasty turkey

I always smoke mine,comes out very moist,drawback is it takes 10-12 hours but well worth it.

No bag, just a nice juicy turkey!

I had restaurant turkey and ham today. I want the real thing tomorrow. It's been a few years since I've cooked a turkey.

I am telling ya winx..Do the bag and the way I said....they will rave......

I cook mine with the breast side down. Doesn't look all purdy but its definitely more juicy. Winx

Thats what we do, tasty and juicy every single time. The key is just go by what your meat thermomater says, not the lil pop up thing. If you overcook it... its just over from there