On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?

On 6/26/13 9:50 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.

http://tinyurl.com/q2pw4bc

On 6/26/2013 10:00 AM, F.O.A.D. wrote:
On 6/26/13 9:50 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,

says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just
smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned
about
deep-frying! I've never gone back except one year when we had
a large
group and I did one each way. The only left overs were from
the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much
more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped
chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less
than an
hour and tastes great! It's not greasy at all. The hot oil
seems to
seal it up quickly. I've never tried injecting mine like many
do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and
half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.

http://tinyurl.com/q2pw4bc

Must be the breast implants that caught your eye.
Does your wife know you watch the cooking shows to ogle the women. She
would probably relish some of the attention you pay to the boob tube and
your electronic communicating devices.

In article ,
says...

On 6/26/13 9:50 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.

http://tinyurl.com/q2pw4bc

I can tell.

On 6/26/13 10:31 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:50 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.

http://tinyurl.com/q2pw4bc

I can tell.



Giada is the granddaughter of Dino De Laurentiis and Silvano Mangano.
Mangano was one of my favorite Italian movie actresses during the late
1950s and early 1960s, and I was delighted to see her again as the
Mother Superior in "Dune." She was stunningly beautiful in her youth.
Grandpa Dino produced a slew of movies, including a number of first-rate
ones.

Giana has a liberal arts degree, of course.

In article , says...

On 6/26/13 10:31 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:50 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do - they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the difference in
the before/after weight of each when brining versus not brining? What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.

http://tinyurl.com/q2pw4bc

I can tell.



Giada is the granddaughter of Dino De Laurentiis and Silvano Mangano.
Mangano was one of my favorite Italian movie actresses during the late
1950s and early 1960s, and I was delighted to see her again as the
Mother Superior in "Dune." She was stunningly beautiful in her youth.
Grandpa Dino produced a slew of movies, including a number of first-rate
ones.

Giana has a liberal arts degree, of course.

Good thing she can cook then so she'll have a job.

On 6/26/2013 10:40 AM, F.O.A.D. wrote:
On 6/26/13 10:31 AM, iBoaterer wrote:
In article ,


I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the
difference in
the before/after weight of each when brining versus not brining?
What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.


Giana has a liberal arts degree, of course.
And fake boobs, of course. ;-)

On 6/26/2013 9:38 AM, F.O.A.D. wrote:
On 6/26/13 9:30 AM, iBoaterer wrote:
In article ,
says...

On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,

says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned
about
deep-frying! I've never gone back except one year when we had a
large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more
moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped
chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less
than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do
- they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

A brined turkey tastes like turkey. Read up on it, it's a great way to
make a very moist bird.

http://gizmodo.com/5862312/brine-you...ol-its-science



I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven. Sometimes I cook the
stuffing inside the bird, sometimes not. A good meat thermometer and a
clock are your friends. Though I have cooked a turkey on our grill, I
prefer the oven because it is so easy to control the temperature inside
after setting it once.

I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Do you like white meat or dark meat?

"F.O.A.D." wrote in message
m...


I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven.

--------------------------------------------
The United States Department of Agriculture advises against the
practice of rinsing poultry or meat before cooking it. It runs the
risk of spreading bacteria on your sink, countertop and utensils where
it can be further spread.

Cooking at the correct temperatures kills any harmful bacteria.