never mind

[Beachbummette]

here is a grilling recipe:


1 frozen turkey (12 lb.), thawed
3 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
3 cups water



PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180?F when inserted in the thickest part of the thigh and 170?F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

 

[Beachbummette]

found this info"
1 hour for every four lbs. @ 350 degrees.. 185 degrees internal temp. Let it stand for 20 minutes before carving. Five hours 30 minutes. Check your oven temp with an oven thermometer to make sure it's accurate

 

[Beachmom]

You might want to start a new thread for this one. Of course you know I have no advice:roll: Do you have a smoker? You could smoke it overnight.

if I start a new thread on this I may get too much advice that will throw my head into oblivion (SP??) I just need s.l.o.w...simple...advice...!!!

 

[Beachbummette]

thawing advice....do you have time

For optimal safety, the turkey should be thawed in the refrigerator and it takes about twenty four hours for every five pounds of turkey. So if you have a twenty pound turkey you should start thawing four to five days before you’re going to prepare it.

For a faster thaw, a turkey can be placed in cold water, with a thaw rate of thirty minutes for every pound of turkey, or via the microwave per manufacturer’s instructions.

 

[Beachmom]

Good grief- you bought a small pig! I think you will need a large bonfire in your yard.

oink! oink!

 

[Beachmom]

thawing advice....do you have time

For optimal safety, the turkey should be thawed in the refrigerator and it takes about twenty four hours for every five pounds of turkey. So if you have a twenty pound turkey you should start thawing four to five days before you’re going to prepare it.

For a faster thaw, a turkey can be placed in cold water, with a thaw rate of thirty minutes for every pound of turkey, or via the microwave per manufacturer’s instructions.

it's fresh, not frozen!!

 

[Beachbummette]

it's fresh, not frozen!!

Thank god! YOu would not have time to thaw that piggie!

 

[Beachbummette]

this sound good!

This is the ultimate turkey lover's turkey?no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.


1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 to 8 cups turkey stock
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar

Special equipment: 2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup



Make turkey:
Put oven rack in lowest position and preheat oven to 450?F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.

Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170?F, 2 1/4 to 2 3/4 hours.

Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180?F).

Make gravy while turkey stands:
Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)

Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).

Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

Serves 12 (with leftovers).
Gourmet

 

[Allifunn]

Umm...Let's see if I can remember.

I Will Survive
Strokin'
Follow Me - Uncle Kracker
Freebird
Sweet Home Alabama

I think that might be all.

I love all these songs

ok, I know there is a thread on best Thanksgiving Recipes, however, I can think of little as boring as recipes. (Sorry, nothing personal, I just HATE to cook!!) This being said, I now am faced with a problem...the turkey I got is too big to fry!!( yes, my DH was going to fry the stupid thing!!) Now, I have to cook it, I , have to get the sh#% out of it and cook it!! How do I do that, I do have a turkey pan, but that is all!! It is a 20.75lb. turkey!! Do I cook it for days, hours, salt, pepper?!?! I just want to paint, not cook!!! I need quick, simple, ignorant cook advice. My parents will be here for a da@m turkey, HELP!!

BUY a new, small turkey and make the DH fry it!
Give the big one to 30-gAy, I am sure he has a whole group of orgasm organizers coming to his house for Thanksgiving! :funn:

 

[Beachmom]

:funn: :funn: :funn: