"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> "Karen" > wrote in message
>> ...
>>> On Wed, 14 Nov 2012 16:13:29 -0800, in alt.food.diabetic, "Cheri"
>>> > wrote:
>>>
>>>>"Karen" > wrote in message
m...
>>>>> On Wed, 14 Nov 2012 11:56:26 -0800, in alt.food.diabetic, "Cheri"
>>>>> > wrote:
>>>>>
>>>>>>"Julie Bove" > wrote in message
...
>>>>>>.
>>>>>>>
>>>>>>> So... I will be fixing a meal for just the two of us. We both like
>>>>>>> the
>>>>>>> South Beach stuffing. It is baked in a pan. A goodly portion of
>>>>>>> mushrooms,
>>>>>>.
>>>>>>
>>>>>>
>>>>>>Same here, we were invited elsewhere, but just not up to it. I have a
>>>>>>12
>>>>>>pound turkey that I'm going to give a try with cooking it like Trisha
>>>>>>Yearwood showed, but not for Thanksgiving. I think I'll make a small
>>>>>>ham
>>>>>>for
>>>>>>Thanksgiving, but with just the two of us, not a lot of fuss.
>>>>>>Cauliflower
>>>>>>casserole with lots of cheese and a salad. Dessert, something
>>>>>>pumpkiny,
>>>>>>like
>>>>>>pumpkin custard.
>>>>>>That's it.
>>>>>>
>>>>>>
>>>>>>Cheri
>>>>>
>>>>> So, I'm curious. How did Trisha Yearwood cook the turkey?
>>>>
>>>>
>>>>I watched her do it on her cooking show, and it looked good, and she
>>>>said it
>>>>always turns out wonderful and leaves the oven free for other stuff.
>>>>Dunno,
>>>>so will try it. I'm not really such a huge fan of Turkey other than
>>>>sandwiches which I really don't eat much anymore, so if it turns out to
>>>>be
>>>>not as good as it could be, it will be turned into dog food. :-)
>>>>
>>>>7 hr 10 min.
>>>>Prep10 min.
>>>>Cook7 hr 0 min.
>>>>Yield:10 to 12 servings .
>>>>
>>>>Ingredients
>>>>1/2 stick salted butter, softened
>>>>One 12-pound turkey, completely thawed and all giblets removed
>>>>2 tablespoons salt
>>>>2 teaspoons pepper
>>>>2 stalks celery, cut in lengths to fit turkey cavity .
>>>>1 medium sweet onion, such as Vidalia, cut in half
>>>>1 large carrot, cut in lengths to fit the turkey cavity
>>>>2 cups boiling water
>>>>
>>>>Directions:
>>>>
>>>>Adjust the oven racks so the covered roasting pan fit easily inside.
>>>>Preheat
>>>>the oven to 500 degrees F.
>>>>
>>>>Rub the butter on the outside and in the cavity of the turkey. Sprinkle
>>>>the
>>>>salt and pepper on the inside and the outside of the turkey. Put the
>>>>celery,
>>>>onion and carrot in the cavity. Place the turkey, breast-side up, in a
>>>>large
>>>>roasting pan. Pour the boiling water into the pan. Cover with a
>>>>tight-fitting lid and put the pan in the oven.
>>>>
>>>>Start a timer when the oven temperature returns to 500 degrees F.
>>>>
>>>>Bake for exactly 1 hour and turn off the oven.
>>>>
>>>> Do not open the oven door!
>>>>
>>>>Leave the turkey in the oven until the oven completely cools; this may
>>>>take
>>>>4 to 6 hours.
>>>>Reserve the pan juices and refrigerate the turkey if it will not be
>>>>served
>>>>soon after roasting.
>>>>
>>>>
>>>>
>>> `
>>> I'm not following. How does this leave the oven free for other things
>>> if you have to leave the turkey in the oven till the oven completely
>>> cools? Did I miss something? It sounds like a really easy way to
>>> prepare it though. Let us know how it turns out.
>>
>>
>> If I understood her correctly, she said she puts it in at midnight so
>> it's ready when she gets up. I believe she must carve it up, refrigerate,
>> and reheat in the gravy she makes from the juices. That was the only
>> thing I got out of it, because like you, I wondered how that freed the
>> oven up too. I don't think the bird would still be hot when the oven is
>> cool, but dunno for sure. I will be making mine in the daytime tomorrow
>> so will report back. :-)
>
> My mom always cooks hers the day before and reheats in the microwave.

My mom used to make it a day ahead sometimes if we were having a large
crowd, not in a microwave because they weren't invented yet, but put in a
large pan with gravy and rewarm in the oven. I know it's a lot of fun for
people to have the whole turkey presented on the table, including me in the
old days, since I love the crisp skin, but it's definitely easier to prepare
and carve in advance, and then reheat. That's why the Salvation Army and
others serve it that way for a crowd.

Cheri