"dsi1" > wrote in message
...
> 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.

Hey whatever suits you best


>>> 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.

<g> btw I note we are not telling other people that they are stupid and
they are doing it all wrong and that our way is the only way ...

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