November 24, 2011 Happy USA Thanksgiving Day

[CaliforniaMama]

Originally Posted by SPUCK

Time: 3 minutes a pound plus 5 more. Compare that to baking...

My 22lbers took 70 minutes. Roasted it would be something like 6-1/2 ~ 7Hrs.

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The most surprising thing to me was that when I drained the oil back into the same bottles I got it in, they all were filled back up. It appeared that not even a 1/2 cup left on the turkeys and none drained off them as they post cooked/drained.

We high-temp roast. Our 20 lb turkey took 3 hours. No basting required. We picked a good bird this time. It was so juicy that when I cut a bite from my slice of turkey, juices squirted everywhere!

We didn't stuff and ended up with over 2 cups of juice, half of that was fat. Even after doubling it with broth, the flavor was so intense, I have to double it again.

I was trying to made a reduction gravy, something I have never done before.

Amazing about the amount of oil used. Some of what went back in the bottle is probably the melted fat from the bird itself.

[footfootfoot]

Originally Posted by CaliforniaMama

We high-temp roast. Our 20 lb turkey took 3 hours. No basting required. We picked a good bird this time. It was so juicy that when I cut a bite from my slice of turkey, juices squirted everywhere!

We didn't stuff and ended up with over 2 cups of juice, half of that was fat. Even after doubling it with broth, the flavor was so intense, I have to double it again.

I was trying to made a reduction gravy, something I have never done before.

Amazing about the amount of oil used. Some of what went back in the bottle is definitely the melted fat from the bird itself.