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To: Jon Koplik who wrote (108976)	11/23/2001 3:26:44 PM
From: Sawtooth	Read Replies (2) \| Respond to of 152472

OT - TurkeyTechniques <<Re : basting a turkey with butter (in addition to the juice in the roasting pan) -- ... I had this funny feeling that all I was accomplishing was increasing the amount of stuff we discarded from the (next morning) chilled bowl of turkey juice (gravy).>> Unless one likes a little flavored crispy skin on the edge of their slab of breast meat or drummie, Jon. My preference is to baste the bird with extra virgin olive oil followed by a heavy sprinkling of mixed spices. (Now, time for some leftovers.) .......VVVVVVV ; )

To: Jon Koplik who wrote (108976)	11/23/2001 8:46:39 PM
From: Noel de Leon	Respond to of 152472

Pan drippings gets separated into fat(to be discarded)and liquid plus the dark bits you can scrape up. This forms the second half of the sauce which is based on a chicken stock prepared 1-2 weeks before. The big problem is finding a dependable turkey supplier. I really don't know if the butter is necessary for a moist bird. I do believe that roasting it breast down helps a lot. Basting with the pan drippings gives a rich brown color and a crisp texture. The olive oil trip is not for me. We use olive oil every day. Thanksgiving and Christmas are buttered.