On 10/3/2010 12:34 PM, Nan wrote:
> On Oct 3, 9:48 am, > wrote:
>> On Oct 3, 6:31 am, Brooklyn1<Gravesend1> wrote:
>>
>>
>>
>>
>>
>>> On Sat, 2 Oct 2010 22:46:18 -0700 (PDT), >
>>> wrote:
>>
>>>> On Oct 2, 5:47 pm, > wrote:
>>>>> > wrote in news:f4a5dee1-defb-4a7a-8f87-
>>>>> :
>>
>>>>>> On Oct 2, 5:18 pm, > wrote:
>>>>>>> > 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...
>>
>> ==
>> Thanks Brooky, so far, so good. Alzheimer's symptoms can appear at any
>> time...it is an insidious disease. I have seen people with it and it
>> so sad to see their lives slowly destroyed and the distress of family
>> members as their loved ones deteriorate.
>> ==- Hide quoted text -
>>
>> - Show quoted text -
>
> We do a 12# bird when it's just the 2 of us, and not necessarily just
> Thanksgiving. You could freeze half of it for another time.......we
> never make it that long. We love turkey and rerun it for days after
> cooking it. That way you both have your meat preference, and another
> meal to share, with little prep, at another time. Sometimes you can
> find an 8# bird.
> Good luck, and most of the whole ones have popup thermometers built
> in!!
We do the same but with a 16 to 18 lb bird, the descendants always come
here for Thanksgiving and, since our three eldest grandkids and one of
their SO's are over six feet and more than 200 lbs it takes a big turkey
plus a ham to feed all twenty of us.
I take the carcass and neck and cook them down into a thick stock, fish
out the bones, skim most of the fat and then freeze it for soup making
and for chicken and sausage gumbo. Waste not, want not.