On 11/24/2014 10:47 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> 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..
>>>
>>> --
>>
>> I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder.
>
> lol
>
>> 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!
>
> Depends on the size of the bird I suppose

I used to cook a big turkey but these days I cook smaller. OTOH, I don't
want to cook a bird smaller than 17 or so pounds. I don't have time to
waste on small birds.

>
>> 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. :-)
>
> The legs and breast do cook at different times. Like you I never cook a
> bird with the legs intact. As I mentioned earlier I buy a crown of
> turkey for D. but if I roast a chicken I take off the legs, and roast
> them separate to the breast. Same as you I always found that if I
> roasted one whole, if the breast was cooked, the legs were undercooked
> and if legs were cooked, the breast was overcooked and dry. I reckon we
> are doing ok))
>

Obviously, we both rely on cold, hard, logic when conducting our affairs.