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

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.....

"Karen" > wrote in message
...
> 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.....


No, I don't know the temp. TY said that she didn't think it would work for
birds over 14 pounds, she recommended 12. Sounds like you're going to have a
really nice meal and Happy Thanksgiving to you!

Cheri

On Fri, 16 Nov 2012 17:41:20 -0800, in alt.food.diabetic, "Cheri"
> wrote:

>"Karen" > wrote in message
.. .
>> 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.....
>
>
>No, I don't know the temp. TY said that she didn't think it would work for
>birds over 14 pounds, she recommended 12. Sounds like you're going to have a
>really nice meal and Happy Thanksgiving to you!
>
>Cheri

Happy Thanksgiving to you too. I just hope the weather is good that
day here in the Central Valley.

"Karen" > wrote in message
...
> On Fri, 16 Nov 2012 17:41:20 -0800, in alt.food.diabetic, "Cheri"
> > wrote:
>
>>"Karen" > wrote in message
. ..
>>> 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.....
>>
>>
>>No, I don't know the temp. TY said that she didn't think it would work for
>>birds over 14 pounds, she recommended 12. Sounds like you're going to have
>>a
>>really nice meal and Happy Thanksgiving to you!
>>
>>Cheri
>
> Happy Thanksgiving to you too. I just hope the weather is good that
> day here in the Central Valley.



Yes, it's supposed to rain off and on through the weekend, but hopefully a
nice day for all the travelers on T-Day.

Cheri

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

On Fri, 16 Nov 2012 17:57:58 -0800, in alt.food.diabetic, "Cheri"
> wrote:

>"Karen" > wrote in message
.. .
>> On Fri, 16 Nov 2012 17:41:20 -0800, in alt.food.diabetic, "Cheri"
>> > wrote:
>>
>>>"Karen" > wrote in message
...
>>>> 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.....
>>>
>>>
>>>No, I don't know the temp. TY said that she didn't think it would work for
>>>birds over 14 pounds, she recommended 12. Sounds like you're going to have
>>>a
>>>really nice meal and Happy Thanksgiving to you!
>>>
>>>Cheri
>>
>> Happy Thanksgiving to you too. I just hope the weather is good that
>> day here in the Central Valley.
>
>
>
>Yes, it's supposed to rain off and on through the weekend, but hopefully a
>nice day for all the travelers on T-Day.
>
>Cheri

Yeah, the weather looks like it will be good T-Day.
Karen

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

Karen > wrote:
: 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

I didn't see it on TV but got it on th free part of the email from their
website I get. The video is from the TV show.

Wendy