On Sat, 2 Oct 2010 22:46:18 -0700 (PDT), Roy >
wrote:

>On Oct 2, 5:47*pm, Aussie > wrote:
>> Roy > wrote in news:f4a5dee1-defb-4a7a-8f87-
>> :
>>
>>
>>
>> > On Oct 2, 5:18*pm, Aussie > wrote:
>> >> "gloria.p" > wrote innews:i88dht$7qv$2
>> @news.eternal-
>> >> september.org:
>>
>> >> > Roy wrote:
>> >> >> As two pre-Alzheimer seniors, my friend and myself enjoy
>> Thanksgiving
>> >> >> Day together and she usually cooks turkey parts as a whole turkey is
>> a
>> >> >> bit much. Last year she roasted a butterball turkey roll and it was
>> >> >> dryer than a f**t. I contributed a dark/light roll this year and am
>> >> >> hoping that it turns out better than the one she did last year.
>>
>> >> >> She said cooking instructions required at least 6 hours cooking from
>> a
>> >> >> frozen state. No wonder it was dry. Can anyone suggest a better way
>> of
>> >> >> doing these things? Can one thaw or partially thaw them out (in a
>> >> >> fridge) to cut down the roasting time? The Internet search wasn't
>> that
>> >> >> helpful.
>>
>> >> > Given the conditions, I'd roast a chicken instead.
>>
>> >> I didn't even know what a 'butterball turkey' was, so did a GIMF, and
>> cam
>> > e
>> >> up with this.......
>>
>> >>http://www.butterball.com/
>>
>> >> Put your cursor on the Tips and How To's on the left side for cooking
>>
>> etc
>>
>>
>>
>> > =Thanks, was there but there were no tips for my " Boneless Light and
>> > Dark Turkey Roast" unfortunately. I think we will thaw it in the
>> > fridge and cook it in the oven and use proper thermometer and see what
>> > happens.
>> > =
>>
>> Cook to 175 degrees once thawed.
>> (Step 4)
>>
>> http://www.butterball.com/tips-how-tos/how-tos/roast
>>
>> Boneless Roasts
>>
>> * *1. Preheat oven to 325 degrees.
>> * *2. Remove outer plastic netting and packaging. Leave inner string
>> netting on the roast. Drain juices and pat dry with clean paper towels.
>> For easier net removal before serving, lift string netting and shift
>> position on roast. Refrigerate gravy packet.
>> * *3. Place prepared roast, skin side up, on a flat roasting rack in 2-
>> inch deep roasting pan. Do not add water to pan.
>> * *4. Roast uncovered according to time guidelines below or until meat
>> thermometer in center of the breast roast (all white meat) reaches 170
>> degrees and the center of the turkey roast (white/dark meat) reaches 175
>> degrees.
>> * *5. Roasting time will vary from guidelines above if roast is covered or
>> placed in an oven-cooking bag. For easier net removal after roasting, wrap
>> roast in foil and let stand 10 minutes. Remove netting and slice roast.
>>
>> Thawed (hrs.) * Frozen (hrs.)
>> 1¾ to 2 * * * * * * * 2½ to 3
>>
>> Roasts may be cooked from frozen:
>>
>> * *1. Preheat oven to 325 degrees.
>> * *2. Remove gravy packet with spatula and refrigerate. You cannot shift
>> string netting, so it is important to wrap in foil after roasting.
>> * *3. Place prepared roast, skin side up, on a flat roasting rack in a 2-
>> inch deep roasting pan. Do not add water to pan.
>> * *4. Roast uncovered according to time guidelines below or until meat
>> thermometer in center of the breast roast (all white meat) reaches 170
>> degrees and the center of the turkey roast (white/dark meat) reaches 175
>> degrees.
>> * *5. For easier net removal after roasting, wrap roast in foil and let
>> stand 10 minutes. Remove netting and slice roast.
>>
>> Frozen (hrs.)
>> 2½ to 3
>>
>> --
>> Peter Lucas * * * * * * * * * * * * * *
>> Hobart
>> Tasmania
>>
>> The act of feeding someone is an act of beauty,
>> whether it's a full Sunday roast or a jam sandwich,
>> but only when done with love.
>
>==
>Thank you so much...how in Hell I missed that is beyond me.

Alzheimer...