[HPFGU-OTChatter] Re: Turkey Question (was RE: Food)

[Lee Storm(God Is The Healing Force)]

Thanks to you, good lady!
I'm saving this message as I enjoy the tips in here.

Lee :-)
 

|-----Original Message-----
|From: HPFGU-OTChatter at yahoogroups.com 
|[mailto:HPFGU-OTChatter at yahoogroups.com] On Behalf Of doddiemoemoe
|Sent: Sunday, November 25, 2007 00:03
|To: HPFGU-OTChatter at yahoogroups.com
|Subject: [HPFGU-OTChatter] Re: Turkey Question (was RE: Food)
|
| "Lee Storm(God Is The Healing Force)" <n2fgc at ...> wrote:
|>
|> Hi there,
| 
| Okay, I need someone who's done a lot of turkeys and someone who's 
|had one of the type that's been precooked.  I specify that because, 
|this year, I ordered a prepared meal from our local supermarket 
|which came with a pre-cooked 10.5 pound turkey.  The instructions 
|for reheating stated not to put water in the bottom of the roasting 
|pan and to place bird on flat rack.
|> 
|> When I opened the bag containing the turkey, there was lots of 
|nice juice in there which I didn't want to discard, so I placed the 
|turkey on the flat rack in the roaster and poured the juices into 
|the pan, covered the thing with foil for two-thirds of the heating-
|up process and then removed the foil for the final third to get it 
|nice and crispy.  (I generally do that to all my turkeys, even the 
|ones I cook from scratch. Gets 'em crispy but leaves
|> them moist.)
|> 
|> Well, as I say, I had the juices in the bottom of the pan and my 
|turkey was the most moist and succulent bird we've ever eaten.
|> 
|> So, please do tell why in the world the re-heat instructions say 
|not to put water in the bottom of the pan?  I am really curious 
|about that.
|> 
|> Here's hoping one of you Turkey Experts or house elves can find me 
|an answer.
|> 
|
|Doddie here:
|
|  And I actually have an answer for you... Most if not all of pre-
|cooked turkeys have been soaked in some sort of brine always before 
|cooking and sometimes after...
|
|The reason why they said not to put any liquid in said roasting pan 
|was because there would be so many juices coming from the turkey.
|
|I typically will buy a fresh or frozen turkey..I always soak said 
|turkeys...during the cooking process I ALWAYS have to empty out my 
|roasting pan a couple of times during roasting..
|
|I will stuff these turkeys with 
|onion/garlic/apples/pears/orange/lemon/even a couple of cranberries 
|if I opt to leave the lemon out... so this is a reason why I had 
|additional moisture...
|
|Typically if one gets a premade turkey their roasting pans are not 
|so deep so if liquid in the turkeybag are added to said pan it will 
|result in overflow...
|
|I know this only because me mum combined my recipie(because she 
|liked the taste of the turkey) with a premade turkey(because she 
|like the moistness) and all ended up being dry due to the small fire 
|in her oven..LOL
|
|Thing is...just to watch the roasting pan and remove excess 
|liquid...add it to the broth pot or save it to add to gravy in 
|prepurchased store bought containers/pre-cooked turkey or otherwise..
|(one can add up to a cup of broth for one can of store bought 
|gravy...or, two cups for gravy from an envelope of powdered gravy, 
|and as much as you want for homemade(I don't particularly care for 
|giblets...but boiling the neck or even a wing in a pot will give 
|enough gelatin to thicken said gravy.)..
|
|However, always taste the salt levels...or it could be disastrous...
|(seeing as your turkey stayed moist and their was still moisture at 
|the bottom of the roasting pan I'm guessing..not much salt in the 
|brine it was soaked in..)
|
|Doddie..
|(who hates that at one time in her life she was three credits away 
|from also getting that BS in chemistry too *shudder* LOL)
|
|
|
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