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To: Jon Koplik who wrote (108948)	11/22/2001 11:23:43 AM
From: Sawtooth	Respond to of 152472

<<More turkey analysis -- "Pros offer tips for a moist bird" (from Houston Chronicle).>> Just in time! I am mere moments away from preparing the feast. ....VVVVV

To: Jon Koplik who wrote (108948)	11/22/2001 2:24:39 PM
From: Jon Koplik	Read Replies (1) \| Respond to of 152472

Re : "If the fork is hot, and the turkey juice is clear, the breast meat is cooked." The more I think about this (we won't discuss why I am spending time thinking about this) ... How does one know if the fork was hot ? Put it in your mouth ? Two possibilities : 1. I guess it was hot. I didn't really want to be able to taste any food until tomorrow, anyway. 2. I guess it was not hot. Therefore, the meat is not fully cooked yet. Therefore, I guess I just ingested some Salmonella bacteria. See you in the bathroom, later (?) (My wife just walked in, and said (more or less) "What on Earth are you talking about ?" Just touch the fork !) I dunno ... Jon.

To: Jon Koplik who wrote (108948)	11/23/2001 12:33:48 PM
From: Noel de Leon	Read Replies (1) \| Respond to of 152472

As an American in Denmark I've found turkeys raised on the local ecological farms to be the best. This year I tried an experiment. The stuffed bird(22 lbs.) was roasted breast down for 7 hours at 265 F. At this point the temperature at the thickest point of the breast was 160 F. The bird was turned breast up and the temperature set up to 390 F for 30 min., The temperature was now 180 F. 5-7 min. under the grill finished the browning process. The white meat was the juiciest I have ever tasted. I use a digital meat thermometer with alarm. and I baste with butter(1/2 lb) and the juices that collect in the pan every 40 minutes or so. The stuffing went in warm and the stuffing had about a quart of stock in it. This might have had an effect on the result(multi-factor experimental design needed here). I was surprised that the cooking process took so little time as I usually do the roasting at 350 F and baste every 20 minutes calculating 20 min./lb. I've tried the brine process(corning?) Breast only in 14% brine based on water, white wine, spices. 24 hours in brine. new water for cooking, 3 water changes. Very good. But not roast turkey and not to be served at Thanksgiving.