"Casa de los peregrinos" > wrote in message
news
> On 10/29/2017 3:40 PM, Cheri wrote:
>> "Doris Night" > wrote in message
>> ...
>>
>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>> wrote:
>>>
>>>> "Cindy Hamilton" > wrote in message
>>
>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>> even with fewer than 10 people at the table?
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>>
>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>
>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>> always take 2 pies (an apple and a cream pie). There are a couple
>>> other people who take desserts, as well. That's a total of 30-35
>>> portions of dessert for about 20 people.
>>>
>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>> its skin peeled off before going into the oven.
>>>
>>> Doris
>>
>>
>> Wow, I've never heard of taking the skin of a turkey before going in the
>> oven, good thing there's lots of desserts.
>>
>> Cheri
>
> It gets weirder:
>
> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>
> BOILED TURKEY Sounds tough but tastes moist and succulent. Give it a try.
> You will be pleasantly surprised.
> I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my stock
> pans and to shorten cooking time from 1 1/2 hours to 1 hour. Besides
> saving loads of time over baking or microwaving, you will have a head
> start on tomorrows turkey soup.
>
> Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
> chicken. You will find it is easier to cut up then a chicken. Place thighs
> and breasts on bottom of stock pot. Add legs, wings, back, neck and
> giblets on top. Add enough water to cover. Bring to a boil. Reduce heat to
> a simmer and cover.
>
> After 45 minutes smaller pieces can be removed. Cook larger, denser pieces
> another 15 minutes. Turn off heat. Return smaller pieces and recover and
> let sit another 5 minutes. Pieces can be easily be deboned. Dump bones
> back in stock for extra flavor. Serve pieces warm.
>
> If anyone prefers crisp, roasted turkey skin, simply skin the breasts and
> thighs before boiling and roast skins in 400 degree oven for 15 to 20
> minutes or until crisp and golden. Drain excess oil from pan. Deglaze pan
> drippings with as much soup stock as you want for gravy.
>
> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>


I can imagine boiled turkey easier than I can imagine it baked without skin
as far as moistness goes.

Cheri