Karen > wrote:
: On Thu, 15 Nov 2012 19:23:39 -0800, in alt.food.diabetic, "Cheri"
: > wrote:

: >
: >I'm really surprised that it turned out great. It was beautifully browned,
: >not crisp skin, but really nicely browned. The oven was cool, but the bird
: >was still warm, not so hot that you couldn't touch it, but fairly warm. The
: >meat was juicy and there were a lot of drippings/juices in the bottom of the
: >roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
: >and green beans. I had made the sugar free cranberry conserve last night, so
: >it was nice and cold. All in all it was a good meal, now I have a lot of
: >leftovers. I think I will mostly use this recipe when roasting a 12 pound
: >bird. Very simple, very good. As a side note, maybe due to all that steam,
: >the roasting pan was really easy to clean. :-)
: >
: >Cheri

: Do you know if the temperature of the bird got up to the 165 degrees
: they recommend? I'm happy to hear it turned out well. We are
: roasting a 20 lb bird so not sure that method would work.

: My son and daughter in law are coming for dinner as well as her
: grandmother. It's grandmother first big holiday since her husband
: passed in the spring and didn't want her to be alone and she is a very
: sweet lady. Besides the turkey we are having mashed potatoes and
: gravy, stuffing, puree'd acorn squash, steamed broccoli and raw
: cranberry relish. There will also be a pumpkin pie, and what I like
: better than pumpkin pie is a pumpkin mousse. My daughter in law is
: helping, and also my husband. He gets to do all the vegetable prep
: for me. Sorry, I seem to have rambled on.....

FThat's OK and it's what Thanksgiving is aoubt.

Did anyone see the recipe for braised turkey from America's Test Kitchen ?
It looks like a good idea and also a wet kind of prep. It looks liek
something I might try with a very small bird sometime if I hvve all the
kids down or company. I tink I still have the URL and will try to send
it.

I have not tried it ans would make som eadjutsments like no butter and no
thickening for the gravy, but I am used to those adjustments. I would use
a spray of olive oil where the butter is indicated for the roasting part
before the braise and, as I don't thickenthe gravy I don't need the butter
for the roux:-) Meets my religious and carb considerations.

http://www.americastestkitchen.com/r...code=L2MN3AA00

Wendy