Paul Stenquist pnstenquist at
Thu Nov 22 22:32:23 EST 2007

I was down under for New Year's eve one time. (Working). But I  
remember it's more like our fourth of July. Warm weather does strange  
things to people:-).
On Nov 22, 2007, at 4:54 PM, David Savage wrote:

> When we have turkey (Christmas) we buy a boned bird, thats rolled
> around the stuffing, & do it on the BBQ.
> It may not look as impressive, but it's a very consistant way to  
> cook it.
> Cheers,
> On Nov 23, 2007 4:31 AM,  <pnstenquist at> wrote:
>> I've tried the breast down method. It works well, but turning over  
>> a big bird is a hassle. The high temp method is at 425 degrees for  
>> around two hours for a 14 pound bird. But I check it with a  
>> temperature probe and roast to 165 degrees. The breasts are as  
>> moist as with the breast down method. Gourmet mag did a test of  
>> about six methods a couple of years ago. They were absolutely  
>> certain that the high temp method would yield awful, dry meat. But  
>> it turned out to be the best. I put fruit or veggies in the  
>> cavity, but just a couple for a loose fit. This year I used two  
>> lemon halves, a few sprigs of rosemary and about half an onion. I  
>> coated it inside and out with olive oil, then applied a fennel and  
>> peppercorn rub to the outside. That probably doesn't affect the  
>> meat much, but it does great things for the pan drippings, from  
>> which I make gravy. I also make stock from the gizzards and neck.  
>> Combined with the pan drippings and just a bit of heavy cream, it  
>> makes a great gravy.
>> Paul
>>  -------------- Original message ----------------------
>> From: Rick Womer <rwomer1004 at>
>>> A no-brainer, but it makes an impressive mess.
>>> How high a temp do you use, and for how long?
>>> My favorite turkey-roasting trick is to roast it
>>> breast down for the first 3/4 of the roasting time,
>>> then flip it over to finish.  It makes the white meat
>>> much juicier.
>>> Rick
>>> (family cook)
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