On Oct 3, 9:48*am, Roy > wrote:
> On Oct 3, 6:31*am, Brooklyn1 <Gravesend1> wrote:
>
>
>
>
>
> > 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...
>
> ==
> 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!!