Happy Thanksgiving Day

[Yangdu]

Happy Thanksgiving Day to All
HI, Pala, Kamis and Sarki

 

[Karda]

Happy Thanksgiving Auntie, Pala, Kami's, sarki's and each and every one of our fine friends here !!!!

 

[MacHete]

Happy thanksgiving!

 

[Howard Wallace]

I offer my thanks for this community and wish each a happy holliday.

 

[alamborn]

Happy Thanksgiving all!

 

[DaddyDett]

Happy Thanksgiving yall

 

[JayGoliath]

Happy Thanksgiving everyone!

Auntie what are you going to use to cut the turkey since the one you used is with me now?

 

[captlid]

There's a turkey there?

 

[JayGoliath]

There's a turkey there?

Turkey stays in Reno.

Btw, is it really that difficult to get the turkey flesh succulent?
9 out of 10 times it's either too dry (despite the cranberry and gravy with it) or super springy.

the 10th was prepared by an old mama whose turkey i sworn IS STILL THE JUICIEST turkey i ever had!
She mentioned "cherrywood"

 

[captlid]

There's a way to get the white meat in turkey somewhat juicy, will ask the grandparents about that one. I forgot the recipe!

 

[greenwoods]

Hope everyone had a nice Thanksgiving and is having a nice weekend

Mark and Holly

 

[glamdrig2000]

sorry im a little late for this turkey info but if the bird is large, the secret to juicy meat is to cook it to an internal temperature of 155. large cuts of meat actually continue to "carry over" cook after being pulled from the oven. the minimum safe temperature that should be reached is 165. cook your bird at a low temp. about 325 is perfect. baste periodically and to attain a golden brown color finish under intense broiler heat. Before serving, it is VITAL to let your bird rest at least 15 minutes before cutting or all the juices will rush out at the first cut leaving you with a dry bird. sorry, I know im late but i hope this can help in the future!

 

[ACStudios]

I'm really late getting in on this, but Happy Holidays to Yangdu, HI and all of the formites

 

[JayGoliath]

sorry im a little late for this turkey info but if the bird is large, the secret to juicy meat is to cook it to an internal temperature of 155. large cuts of meat actually continue to "carry over" cook after being pulled from the oven. the minimum safe temperature that should be reached is 165. cook your bird at a low temp. about 325 is perfect. baste periodically and to attain a golden brown color finish under intense broiler heat. Before serving, it is VITAL to let your bird rest at least 15 minutes before cutting or all the juices will rush out at the first cut leaving you with a dry bird. sorry, I know im late but i hope this can help in the future!

My 1st honest feedfback about cooking a juicy bird!

Thanks! :thumbup: