On Sun, 03 Oct 2010 13:54:01 -0500, George Shirley
> wrote:

>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.

That would be 'turkey' and sausage...

When it's just me I roast a turkey breast.. in three days my cats and
I polish it off.

When I have a guest or two I roast a hen, usually 12-14 lbs... three
adults and my cats can polish off half at the first sitting. The next
day even just me and the cats will polish off a good part that's left.
Very occasionally I'll slice some to freeze for lunch at a later date.

Turkey is relatively inexpensive, and it costs less to cook a whole
turkey or a turkey breast on it's frame than a turkey roll (turkey
roll will cook up kind of dry no matter what). I've never yet had a
problem with too much turkey, as I said in my first post, turkey
freezes well. And I haven't bothered to use the frame for soup in
many years, not really worth it and besides I enjoy picking and
gnawing at the frame till it's only fit to toss into the yard for the
critters. Adn I don't really care for turkey soup, I like chicken
soup much better, and then I use a whole chicken.