On Wed, 01 Dec 2010 20:55:24 -0600, Omelet >
wrote:

>In article >,
> mike > wrote:
>
>> My mother's turkey has turned out dry the last few years, and I have
>> noticed that she stuffs the bird very loose. When he was alive, my
>> dad always stuffed the bird and literally punched the stuffing into it
>> with his fist and it was crammed in TIGHT. He swore that tight
>> stuffing was the secret, and I've always followed it. Not every bird
>> is perfect, but most are very moist and juicy.
>>
>> I'm guessing it is just like good BBQ, takes a bit of doing to get
>> good results every time, and even then, there will be failures
>>
>> Anyway, everyone has their own likes and dislikes. Just makes the
>> world a more interesting place.
>
>Yeah. :-) Getting that stuffing soaked with those roasting juices is
>pretty tasty.
>
>I still have not gotten around to cooking mine yet. Just have not had
>the bloody time! I'm planning on adding ground turkey to the dressing
>to see if I can mimic that goodness somewhat.
>
>I have had very good results using my electric roaster for turkey and
>setting my time at 10 minutes per lb. Last year tho', I ended up cutting
>one hour off the time as when I checked the turkey, it was obviously
>done last year! Best darned bird I ever cooked. ;-d
>
>I bought some lemons yesterday. I want to try doing the turkey like I've
>done lemon roasted chicken. That stuff is fantastic:
>
><http://picasaweb.google.com/OMPOmelet/LemonRoastedChicken#>

Those do look good!

the wife got a certificate for turkey from her employeer, going to
give brining and smoking it a try. Pork shoulder is on sale this
week, so probably going to be doing a couple of those as well. Just
need to find a few free days. Never tried smoking anything when it is
below freezing out.