On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
> On Mon, 24 Nov 2014 09:51:25 -0800 (PST), dsi1 <>
> wrote:
>
> > On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
> >
> > >
> > > Thanks but do you stuff it into the turkey/chicken before you roast? When I
> > > looked on line they seemed to be spreading it on bread for sandwiches...
> > >
> > > --
> > > http://www.helpforheroes.org.uk/shop/
> >
> > I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder. My memories of hard-packed stuffing are too vivid. The major reason I don't stuff my bird is my turkey does not spend a lot of time in the oven - it's always been under 2 hours. My mom, like most people of her generation, would roast a turkey for 4 to 5 hours. That was some dry turkey!
> >
> > These days, I like to cut the leg/thighs off, flip them thigh side up next to the turkey and roast that sucker. This allows you to cook the breast perfectly without having an underdone thigh. It might not be kosher but my style is to do the opposite of what other people do. :-)
>
> Did you see that Martha Stewart video where they roast the bird upside
> down on a split loaf of bread?
>

I have not seen that. What do you do with the loaf of bread afterwards?

>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.