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HK

JimH wrote:
"HK" wrote in message
. ..
wrote:
On Nov 23, 11:27 am, HK wrote:
JR North wrote:
And, no sweeter sound to the Utility than the hum of your meter
spinning
happily away...all day.
JR
JimH wrote:
"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year,
just for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Sort of confirms that Allstate commercial talking about a dozen or so
houses burning down on holidays due to deep frying turkeys.
I agree with Harry and oven roast ours. Nothing finer than the smell
of turkey cooking in the oven all day.
Household cooking takes up very little electricity. While no device is
foolproof, a modern electric oven on "bake" is pretty close to it. The
question for me remains, though...why would anyone want to take a
relatively healthy food item, such as turkey, and cook in a way that
adds what it doesn't have a lot of naturally, fat and cholesterol.
If done correctly and at the correct temp. you'll hardly notice an
increase in fat and cholesterol. Turkey has a fair percentage of fat
as is, the fat goes to the bottom of the pan, and you baste with it,
what's the difference?
We had a "smoked" turkey one year. It tasted more like ham than turkey,
if memory serves. I like roast turkey, and I expect it to taste like
roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text -

- Show quoted text -
If it tasted like ham, you did a horrible job smoking it.

A. I don't "baste" with pan drippings.

I do. The hell with calories, fat and carbs on Thanksgiving.

I normally start with 2 1/2 cups of water in the roasting pan and add more
as it evaporates. I baste hourly and the bird turns out juicy.

Turkey and stuffing leftovers tonight. Yum-yum.

We had them for lunch. Italian tonight.