On Sat, 17 Nov 2012 02:14:24 +0000 (UTC), in alt.food.diabetic, "W.
Baker" > wrote:

>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

Thank you Wendy. I didn't see the show. The TV doesn't get a whole
lot of use at my house. Maybe once or twice a week we'll watch a
program. I read a lot though, and do other art related things.
Karen