Here is a great hint to save time for Thanksgiving or Christmas if you are
cooking a Turkey.

You can precook and slice your turkey up to a month ahead. Then, on the
day; while all the side dishes are cooking; you take a roasting pan and line
it with LETTUCE. A couple of layers. Put your turkey in, you can separate
dark and white meat. Cover with another couple of layers of lettuce and put
the lid on. Put in a 325* oven while you are cooking the potatoes and veg
and reheating the gravy and stuffing. I imagine the stuffing can go in the
oven too. Usually by the time everything else is ready, and you take the
lid off the roasting pan it will be steaming and the turkey will be moist
and delicious just like fresh cooked.

This was a hint on a local TV station by the weatherman's mother who has
been doing it this way for years. And I've been watching the station as long
as he's been on there and everyone there raves about the results.

MoM

MoM wrote:

> You can precook and slice your turkey up to a month ahead. Then, on the
> day; while all the side dishes are cooking; you take a roasting pan and line
> it with LETTUCE. A couple of layers. Put your turkey in, you can separate
> dark and white meat. Cover with another couple of layers of lettuce and put
> the lid on. Put in a 325* oven while you are cooking the potatoes and veg
> and reheating the gravy and stuffing. I imagine the stuffing can go in the
> oven too. Usually by the time everything else is ready, and you take the
> lid off the roasting pan it will be steaming and the turkey will be moist
> and delicious just like fresh cooked.

There is something sooooooooo wrong about this, to me. Part of my
pleasure is the smell of roasting turkey (as well as all the labor) on
the actual day of Thanksgiving. It feeds into my need for tradition.
What do you serve and carve at the table? I don't have any trouble
preparing a large meal with many different items on that day. It just
takes planning. I had a neighbor once who roasted then sliced the turkey
the night before and just let it sit out. It was so unappetizing, as
well as a huge bacterial risk.

Goomba38 wrote:

> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table?


I couldn't agree more. I remember having to sit in agony while Pop Pop
carved the turkey at the head of the table in what seemed like slow-
motion. He was such a ham when it came to carving the turkey! Proving
that you can take ceremony TOO FAR! We've proundly carried on his
tradition.

Andy
Pop Pop, R.I.P.

In article >,
Goomba38 > wrote:

> MoM wrote:
>
> > You can precook and slice your turkey up to a month ahead.
(details snipped)

>
> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table? I don't have any trouble
> preparing a large meal with many different items on that day. It just
> takes planning. I had a neighbor once who roasted then sliced the turkey
> the night before and just let it sit out. It was so unappetizing, as
> well as a huge bacterial risk.

Sure, but if big meal productions stress out the cook to the point of
getting ugly about things, what the heck. Emily Post or someone always
said that the success of a dinner hinged on what was on the chairs, not
on the plates. (And our tradition never did involve carving a bird at
table. To me, BFD.)
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Melba's Jammin' wrote:

(And our tradition never did involve carving a bird at
> table. To me, BFD.)

But didn't you miss the smell of it roasting that day??
Goomba

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba

I did but not enough to overshadow the pleasure of low stress.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Goomba38 wrote:
> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba

I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
We buy them on sale at the end of the holiday season (8-12 cents
per lb), freeze them and cook them for sliced deli meat. The dark meat
is eaten for meals and the "scraps" turned into soups and casseroles.
And dog biscuits.
-L.

In article .com>,
"-L." > wrote:

> Goomba38 wrote:
> > Melba's Jammin' wrote:
> >
> > (And our tradition never did involve carving a bird at
> > > table. To me, BFD.)
> >
> > But didn't you miss the smell of it roasting that day??
> > Goomba
>
> I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
> We buy them on sale at the end of the holiday season (8-12 cents
> per lb), freeze them and cook them for sliced deli meat. The dark meat
> is eaten for meals and the "scraps" turned into soups and casseroles.
> And dog biscuits.
> -L.
>

I buy extra at the end of the season also, but I part them out... I have
thighs, legs and wings, then bone out the breast meat to use in stir
fry. I then make stock out of the backs and breast bone.

There are only two of us now so roasting an entire bird is out.
I'll be looking for the smallest one I can find for us for Thanksgiving!
I HAVE to roast a whole one then for tradition. :-)

Cheers!
Kat
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 2005-10-25, -L. > wrote:

> We buy them on sale at the end of the holiday season (8-12 cents
> per lb)

I've seen turkeys pretty cheap, but that's amazing. Where do you find
15lb turkeys for a couple bucks?

nb

In article >,
Goomba38 > wrote:

> MoM wrote:
>
> > You can precook and slice your turkey up to a month ahead. Then, on the
> > day; while all the side dishes are cooking; you take a roasting pan and
> > line
> > it with LETTUCE. A couple of layers. Put your turkey in, you can separate
> > dark and white meat. Cover with another couple of layers of lettuce and
> > put
> > the lid on. Put in a 325* oven while you are cooking the potatoes and veg
> > and reheating the gravy and stuffing. I imagine the stuffing can go in the
> > oven too. Usually by the time everything else is ready, and you take the
> > lid off the roasting pan it will be steaming and the turkey will be moist
> > and delicious just like fresh cooked.
>
> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table? I don't have any trouble
> preparing a large meal with many different items on that day. It just
> takes planning. I had a neighbor once who roasted then sliced the turkey
> the night before and just let it sit out. It was so unappetizing, as
> well as a huge bacterial risk.

I can see why a very, very busy person might do this but to me, what's
the point? :-( If I work Thanksgiving (and I usually do), I just have it
on that weekend instead...

Since I work night shift tho', I might actually be able to pull it off
if I prepare everything the day before and get it ready to go, and just
start cooking when I get home and skip that morning workout. That would
put me home about 07:30 am and I have to go to sleep by about 2 pm or so.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:
>In article >,
> Goomba38 > wrote:
>
>> MoM wrote:
>>
>> > You can precook and slice your turkey up to a month ahead. Then, on the
>> > day; while all the side dishes are cooking; you take a roasting pan and
>> > line
>> > it with LETTUCE. A couple of layers. Put your turkey in, you can separate
>> > dark and white meat. Cover with another couple of layers of lettuce and
>> > put
>> > the lid on. Put in a 325* oven while you are cooking the potatoes and veg
>> > and reheating the gravy and stuffing. I imagine the stuffing can go in the
>> > oven too. Usually by the time everything else is ready, and you take the
>> > lid off the roasting pan it will be steaming and the turkey will be moist
>> > and delicious just like fresh cooked.
>>
>> There is something sooooooooo wrong about this, to me. Part of my
>> pleasure is the smell of roasting turkey (as well as all the labor) on
>> the actual day of Thanksgiving. It feeds into my need for tradition.
>> What do you serve and carve at the table? I don't have any trouble
>> preparing a large meal with many different items on that day. It just
>> takes planning. I had a neighbor once who roasted then sliced the turkey
>> the night before and just let it sit out. It was so unappetizing, as
>> well as a huge bacterial risk.
>
>I can see why a very, very busy person might do this but to me, what's
>the point? :-( If I work Thanksgiving (and I usually do), I just have it
>on that weekend instead...
>
>Since I work night shift tho', I might actually be able to pull it off
>if I prepare everything the day before and get it ready to go, and just
>start cooking when I get home and skip that morning workout. That would
>put me home about 07:30 am and I have to go to sleep by about 2 pm or so.
>
>Cheers!
>--
>Om.
>
>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

So, if someone is so busy they need to cook their turkey a month ahead
of time, why not just go out for dinner? In our very extended family,
the preparation is done as a collaborative effort. We put things together
while talking, laughing and catching up with family members we haven't
seen in a while. If any of us were worried about the amount of time it
took, we would be better off just renting a banquet room or having the
dinner catered.

In article >,
(Donna Pattee) wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
> >In article >,
> > Goomba38 > wrote:
> >
> >> MoM wrote:
> >>
> >> > You can precook and slice your turkey up to a month ahead. Then, on the
> >> > day; while all the side dishes are cooking; you take a roasting pan and
> >> > line
> >> > it with LETTUCE. A couple of layers. Put your turkey in, you can
> >> > separate
> >> > dark and white meat. Cover with another couple of layers of lettuce and
> >> > put
> >> > the lid on. Put in a 325* oven while you are cooking the potatoes and
> >> > veg
> >> > and reheating the gravy and stuffing. I imagine the stuffing can go in
> >> > the
> >> > oven too. Usually by the time everything else is ready, and you take
> >> > the
> >> > lid off the roasting pan it will be steaming and the turkey will be
> >> > moist
> >> > and delicious just like fresh cooked.
> >>
> >> There is something sooooooooo wrong about this, to me. Part of my
> >> pleasure is the smell of roasting turkey (as well as all the labor) on
> >> the actual day of Thanksgiving. It feeds into my need for tradition.
> >> What do you serve and carve at the table? I don't have any trouble
> >> preparing a large meal with many different items on that day. It just
> >> takes planning. I had a neighbor once who roasted then sliced the turkey
> >> the night before and just let it sit out. It was so unappetizing, as
> >> well as a huge bacterial risk.
> >
> >I can see why a very, very busy person might do this but to me, what's
> >the point? :-( If I work Thanksgiving (and I usually do), I just have it
> >on that weekend instead...
> >
> >Since I work night shift tho', I might actually be able to pull it off
> >if I prepare everything the day before and get it ready to go, and just
> >start cooking when I get home and skip that morning workout. That would
> >put me home about 07:30 am and I have to go to sleep by about 2 pm or so.
> >
> >Cheers!
> >--
> >Om.
> >
> >"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> >Nicholson
>
> So, if someone is so busy they need to cook their turkey a month ahead
> of time, why not just go out for dinner? In our very extended family,
> the preparation is done as a collaborative effort. We put things together
> while talking, laughing and catching up with family members we haven't
> seen in a while. If any of us were worried about the amount of time it
> took, we would be better off just renting a banquet room or having the
> dinner catered.

Well stated. :-)
Personally, I'd _never_ prepare food a month in advance! Maybe the
weekend before, but that's only 4 days...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> (Donna Pattee) wrote:
>
>> In article >,
>> OmManiPadmeOmelet > wrote:
>> >In article >,
>> > Goomba38 > wrote:
>> >
>> >> MoM wrote:
>> >>
>> >> > You can precook and slice your turkey up to a month ahead.
>> >>
>> >> There is something sooooooooo wrong about this, to me. Part of my
>> >> pleasure is the smell of roasting turkey (as well as all the labor) on
>> >> the actual day of Thanksgiving. It feeds into my need for tradition.
>> >> What do you serve and carve at the table?

>> >
>> >I can see why a very, very busy person might do this but to me, what's
>> >the point? :-( If I work Thanksgiving (and I usually do), I just have it
>> >on that weekend instead...
>> >
>> >Since I work night shift tho', I might actually be able to pull it off
>> >if I prepare everything the day before and get it ready to go, and just
>> >start cooking when I get home and skip that morning workout. That would
>> >put me home about 07:30 am and I have to go to sleep by about 2 pm or
>> >so.
>> >
>> >Cheers!
>> >--
>> >Om.
>>
>> So, if someone is so busy they need to cook their turkey a month ahead
>> of time, why not just go out for dinner? In our very extended family,
>> the preparation is done as a collaborative effort. We put things together
>> while talking, laughing and catching up with family members we haven't
>> seen in a while. If any of us were worried about the amount of time it
>> took, we would be better off just renting a banquet room or having the
>> dinner catered.
>
> Well stated. :-)
> Personally, I'd _never_ prepare food a month in advance! Maybe the
> weekend before, but that's only 4 days...
> --
> Om.

I would never do Thanksgiving dinner in advance either. I want leftovers
the day after not the day of!

I can do turkey, dressing, gravy, mashed potatoes, sweet potatoes, a salad
of some sort, a couple of veggies and rolls from scratch essentially by
myself. I start around 8am and dinner is on the table around 1. The
daughter in law helps some now and the granddaughters have taken over
setting the table. Pies and desserts get made the day before and I usually
put together a relish tray the day before. It really isn't that hard.

Ms P

On Fri, 28 Oct 2005 14:01:46 -0500, OmManiPadmeOmelet
> wrote:

>Personally, I'd _never_ prepare food a month in advance! Maybe the
>weekend before, but that's only 4 days...

Well, there are some things I am preparing well in advance, like the
stock for the gravy. I got some turkey necks this week,and those are
now waiting in my freezer for when I have time to make turkey stock.

And I already got cranberries to make cranberry chutney and another
cranberry dish. Those benefit from being made well ahead.

And I am thinking of making my pie pastry early too, and sticking it
in the freezer.

Christine

"MoM" > wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
> Here is a great hint to save time for Thanksgiving or Christmas if you are
> cooking a Turkey.
>
> You can precook and slice your turkey up to a month ahead. Then, on the
> day; while all the side dishes are cooking; you take a roasting pan and
> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> separate dark and white meat. Cover with another couple of layers of
> lettuce and put the lid on. Put in a 325* oven while you are cooking the
> potatoes and veg and reheating the gravy and stuffing. I imagine the
> stuffing can go in the oven too. Usually by the time everything else is
> ready, and you take the lid off the roasting pan it will be steaming and
> the turkey will be moist and delicious just like fresh cooked.
>
> This was a hint on a local TV station by the weatherman's mother who has
> been doing it this way for years. And I've been watching the station as
> long as he's been on there and everyone there raves about the results.
>
> MoM
>

The world is full of people who rave about bad food. Sounds like a
disaster.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in message
. com...
> "MoM" > wrote in message
> news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
>> Here is a great hint to save time for Thanksgiving or Christmas if you
>> are cooking a Turkey.
>>
>> You can precook and slice your turkey up to a month ahead. Then, on the
>> day; while all the side dishes are cooking; you take a roasting pan and
>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
>> separate dark and white meat. Cover with another couple of layers of
>> lettuce and put the lid on. Put in a 325* oven while you are cooking the
>> potatoes and veg and reheating the gravy and stuffing. I imagine the
>> stuffing can go in the oven too. Usually by the time everything else is
>> ready, and you take the lid off the roasting pan it will be steaming and
>> the turkey will be moist and delicious just like fresh cooked.
>>
>> This was a hint on a local TV station by the weatherman's mother who has
>> been doing it this way for years. And I've been watching the station as
>> long as he's been on there and everyone there raves about the results.
>>
>> MoM
>>
>
> The world is full of people who rave about bad food. Sounds like a
> disaster.
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>
And just how would you know? I know the woman is a fantastic cook.
Actually, so am I. If the idea I suggested
turns out a product just as good as fresh roasted turkey, why not do it and
spend the time saved with the family instead
of in the kitchen.

But then, there is always someone who will knock a good thing.

MoM

"MoM" > wrote in message
news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@t eranews...

> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it
> and spend the time saved with the family instead
> of in the kitchen.

Actually, I've found that turkey tends to suffer a bit when frozen, mostly
in taste, not texture. Doesn't seem to matter how I reheat it.

MoM wrote:
>
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it and
> spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.

Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
slices can ever be as good as freshly made and carved, it doesn't even
sound like big time savings to me. The only part of the process you've
really eliminated is carving. It isn't as though roasting a turkey
involves much more than turning on the oven and sticking the bird in.
For us, the carving and presentation of the bird is part of the fun of
the day, and you've taken that away. -aem

In article .com>,
"aem" > wrote:

> MoM wrote:
> >
> > And just how would you know? I know the woman is a fantastic cook.
> > Actually, so am I. If the idea I suggested
> > turns out a product just as good as fresh roasted turkey, why not do it and
> > spend the time saved with the family instead
> > of in the kitchen.
> >
> > But then, there is always someone who will knock a good thing.
>
> Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
> slices can ever be as good as freshly made and carved, it doesn't even
> sound like big time savings to me. The only part of the process you've
> really eliminated is carving. It isn't as though roasting a turkey
> involves much more than turning on the oven and sticking the bird in.
> For us, the carving and presentation of the bird is part of the fun of
> the day, and you've taken that away. -aem

It's the timing and getting the birdy out and sliced and the gravy made
from the drippings and the potatoes mashed and everything needs to be
ready and hot at the same time. Dressing cooked outside the bird seems
to be in vogue now and that takes some of the pressure off. Some
people just don't function well when they're under stress. I can deal
but I know those who can't.

The year that I did the turkey the day before and had it and the gravy
all ready was the easiest and most pleasant Thanksgiving Day I've had.
I was drinking wine with my guests instead of buzzing about in the
kitchen. Food was good, too.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Barb wrote:

> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.

My guests all tend to congregate around the kitchen anyway, so I might as
well be cooking -- but that doesn't preclude drinking wine as well.

Bob

Melba's Jammin' wrote:

> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.

My guests tend to be in the kitchen with me, sharing some last minute
vegetable prep or the like. That's part of the tradition and fun for me
also. I've got my timing done so that I have plenty of time to visit
until that last hour when making gravy, boiling and mashing the spuds
and steaming up some veggies. Things I do ahead on that day like peel
potatoes and leave in water, make my cheese sauce for the broccoli, my
stuffing and dressing and the baking I do early in the day on TG and it
gives me a long stretch of time with nothing needing attention.
Goomba

In article >,
Melba's Jammin' > wrote:

> In article .com>,
> "aem" > wrote:
>
> > MoM wrote:
> > >
> > > And just how would you know? I know the woman is a fantastic cook.
> > > Actually, so am I. If the idea I suggested
> > > turns out a product just as good as fresh roasted turkey, why not do it
> > > and
> > > spend the time saved with the family instead
> > > of in the kitchen.
> > >
> > > But then, there is always someone who will knock a good thing.
> >
> > Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
> > slices can ever be as good as freshly made and carved, it doesn't even
> > sound like big time savings to me. The only part of the process you've
> > really eliminated is carving. It isn't as though roasting a turkey
> > involves much more than turning on the oven and sticking the bird in.
> > For us, the carving and presentation of the bird is part of the fun of
> > the day, and you've taken that away. -aem
>
> It's the timing and getting the birdy out and sliced and the gravy made
> from the drippings and the potatoes mashed and everything needs to be
> ready and hot at the same time. Dressing cooked outside the bird seems
> to be in vogue now and that takes some of the pressure off. Some
> people just don't function well when they're under stress. I can deal
> but I know those who can't.
>
> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.


There is a difference tho' making it the day ahead of time and
refrigerating it, versus making it a MONTH ahead of time and freezing
it! :-)

Mom and my favorite part of thanksgiving was usually the leftovers the
next day... Re-heated roast turkey on toast with lots of butter as open
faced sammiches. ;-d

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"MoM" > wrote in message
news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@t eranews...
>
> "Peter Aitken" > wrote in message
> . com...
>> "MoM" > wrote in message
>> news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
>>> Here is a great hint to save time for Thanksgiving or Christmas if you
>>> are cooking a Turkey.
>>>
>>> You can precook and slice your turkey up to a month ahead. Then, on the
>>> day; while all the side dishes are cooking; you take a roasting pan and
>>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
>>> separate dark and white meat. Cover with another couple of layers of
>>> lettuce and put the lid on. Put in a 325* oven while you are cooking
>>> the potatoes and veg and reheating the gravy and stuffing. I imagine
>>> the stuffing can go in the oven too. Usually by the time everything
>>> else is ready, and you take the lid off the roasting pan it will be
>>> steaming and the turkey will be moist and delicious just like fresh
>>> cooked.
>>>
>>> This was a hint on a local TV station by the weatherman's mother who has
>>> been doing it this way for years. And I've been watching the station as
>>> long as he's been on there and everyone there raves about the results.
>>>
>>> MoM
>>>
>>
>> The world is full of people who rave about bad food. Sounds like a
>> disaster.
>>
>>
>> --
>> Peter Aitken
>> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>>
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it
> and spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.
>
> MoM

1) Anyone with a moderate amount of cooking experience knows that leftover
turkey cannot be as good as fresh no matter how you do it, unless of course
you are used to bad fresh turkey. The lettuce leaves simply stink of
gimmick.

2) Perhaps you are one of those people who have bad taste and love their own
cooking. If you enjoy it, great, but don;t expect others to fall for it.

3) 95% of roasted turkeys are awful, but most people do not know any better.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:

> The lettuce leaves simply stink of
> gimmick.

I've seen the lettuce leaf idea suggested for reheating good leftover
prime rib before. Never having tried it I can't say?
Goomba

In article > ,
"Peter Aitken" > wrote:

> "MoM" > wrote in message
> news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@t eranews...
> >
> > "Peter Aitken" > wrote in message
> > . com...
> >> "MoM" > wrote in message
> >> news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
> >>> Here is a great hint to save time for Thanksgiving or Christmas if you
> >>> are cooking a Turkey.
> >>>
> >>> You can precook and slice your turkey up to a month ahead. Then, on the
> >>> day; while all the side dishes are cooking; you take a roasting pan and
> >>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> >>> separate dark and white meat. Cover with another couple of layers of
> >>> lettuce and put the lid on. Put in a 325* oven while you are cooking
> >>> the potatoes and veg and reheating the gravy and stuffing. I imagine
> >>> the stuffing can go in the oven too. Usually by the time everything
> >>> else is ready, and you take the lid off the roasting pan it will be
> >>> steaming and the turkey will be moist and delicious just like fresh
> >>> cooked.
> >>>
> >>> This was a hint on a local TV station by the weatherman's mother who has
> >>> been doing it this way for years. And I've been watching the station as
> >>> long as he's been on there and everyone there raves about the results.
> >>>
> >>> MoM
> >>>
> >>
> >> The world is full of people who rave about bad food. Sounds like a
> >> disaster.
> >>
> >>
> >> --
> >> Peter Aitken
> >> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
> >>
> > And just how would you know? I know the woman is a fantastic cook.
> > Actually, so am I. If the idea I suggested
> > turns out a product just as good as fresh roasted turkey, why not do it
> > and spend the time saved with the family instead
> > of in the kitchen.
> >
> > But then, there is always someone who will knock a good thing.
> >
> > MoM
>
> 1) Anyone with a moderate amount of cooking experience knows that leftover
> turkey cannot be as good as fresh no matter how you do it, unless of course
> you are used to bad fresh turkey. The lettuce leaves simply stink of
> gimmick.
>
> 2) Perhaps you are one of those people who have bad taste and love their own
> cooking. If you enjoy it, great, but don;t expect others to fall for it.
>
> 3) 95% of roasted turkeys are awful, but most people do not know any better.

That's because they over-cook them!
I've taken the recommended roasting time and cut 25% to 30% off of it!
IMHO overcooking is not salvagable. If you undercook it a bit, there is
always the microwave to finish off cut bits!

Overcooked turkey is just dog food. :-(

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 24 Oct 2005 21:36:40 GMT, "Peter Aitken"
> wrote:

>"MoM" > wrote in message
>news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@ teranews...
>>
>> "Peter Aitken" > wrote in message

>>> The world is full of people who rave about bad food. Sounds like a
>>> disaster.
>>>
>>>
>>> --
>>> Peter Aitken
>>> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>>>
>> And just how would you know? I know the woman is a fantastic cook.
>> Actually, so am I. If the idea I suggested
>> turns out a product just as good as fresh roasted turkey, why not do it
>> and spend the time saved with the family instead
>> of in the kitchen.
>>
>> But then, there is always someone who will knock a good thing.
>>
>> MoM
>
>1) Anyone with a moderate amount of cooking experience knows that leftover
>turkey cannot be as good as fresh no matter how you do it, unless of course
>you are used to bad fresh turkey. The lettuce leaves simply stink of
>gimmick.
>
>2) Perhaps you are one of those people who have bad taste and love their own
>cooking. If you enjoy it, great, but don;t expect others to fall for it.
>
>3) 95% of roasted turkeys are awful, but most people do not know any better.


Peter is 100% right this time, as he usually is. Only fair to say so
since I disagreed with him about pesto.


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone

In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teran ews>,
"MoM" > wrote:

> "Peter Aitken" > wrote in message
> . com...
> > "MoM" > wrote in message
> > news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
> >> Here is a great hint to save time for Thanksgiving or Christmas if you
> >> are cooking a Turkey.
> >>
> >> You can precook and slice your turkey up to a month ahead. Then, on the
> >> day; while all the side dishes are cooking; you take a roasting pan and
> >> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> >> separate dark and white meat. Cover with another couple of layers of
> >> lettuce and put the lid on. Put in a 325* oven while you are cooking the
> >> potatoes and veg and reheating the gravy and stuffing. I imagine the
> >> stuffing can go in the oven too. Usually by the time everything else is
> >> ready, and you take the lid off the roasting pan it will be steaming and
> >> the turkey will be moist and delicious just like fresh cooked.
> >>
> >> This was a hint on a local TV station by the weatherman's mother who has
> >> been doing it this way for years. And I've been watching the station as
> >> long as he's been on there and everyone there raves about the results.
> >>
> >> MoM
> >>
> >
> > The world is full of people who rave about bad food. Sounds like a
> > disaster.
> >
> >
> > --
> > Peter Aitken
> > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
> >
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it and
> spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.
>
> MoM
>
>

But on Thanksgiving, it's _traditional_ to spend half the day in the
kitchen, and family participates. ;-) I spend that time cooking with my
family!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teran ews>,
> "MoM" > wrote:
>
>> "Peter Aitken" > wrote in message
>> . com...
>> > "MoM" > wrote in message
>> > news:1130157054.2f40514f0f950e04faf037e60817fe36@t eranews...
>> >> Here is a great hint to save time for Thanksgiving or Christmas if you
>> >> are cooking a Turkey.
>> >>
>> >> You can precook and slice your turkey up to a month ahead. Then, on
>> >> the
>> >> day; while all the side dishes are cooking; you take a roasting pan
>> >> and
>> >> line it with LETTUCE. A couple of layers. Put your turkey in, you
>> >> can
>> >> separate dark and white meat. Cover with another couple of layers of
>> >> lettuce and put the lid on. Put in a 325* oven while you are cooking
>> >> the
>> >> potatoes and veg and reheating the gravy and stuffing. I imagine the
>> >> stuffing can go in the oven too. Usually by the time everything else
>> >> is
>> >> ready, and you take the lid off the roasting pan it will be steaming
>> >> and
>> >> the turkey will be moist and delicious just like fresh cooked.
>> >>
>> >> This was a hint on a local TV station by the weatherman's mother who
>> >> has
>> >> been doing it this way for years. And I've been watching the station
>> >> as
>> >> long as he's been on there and everyone there raves about the results.
>> >>
>> >> MoM
>> >>
>> >
>> > The world is full of people who rave about bad food. Sounds like a
>> > disaster.
>> >
>> >
>> > --
>> > Peter Aitken
>> > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>> >
>> And just how would you know? I know the woman is a fantastic cook.
>> Actually, so am I. If the idea I suggested
>> turns out a product just as good as fresh roasted turkey, why not do it
>> and
>> spend the time saved with the family instead
>> of in the kitchen.
>>
>> But then, there is always someone who will knock a good thing.
>>
>> MoM
>>
>>
>
> But on Thanksgiving, it's _traditional_ to spend half the day in the
> kitchen, and family participates. ;-) I spend that time cooking with my
> family!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

I'd rather sit with my family and enjoy the time that way.

MoM

On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
> wrote:


>The world is full of people who rave about bad food.

Don't I know it.

I am planning a Thanksgiving dinner for a bunch of traveling nurses
who are on assignment here in the SF bay area. Due to many of us
working on Thanksgiving, we will more than likely be having dinner the
weekend after.

Of this group, there are a few nurses that proclaim that they are good
cooks, and they offered to help with the cooking, and putting on the
meal.

One suggested to me (knowing that I love to cook) that she could go
pick up some pies from Costco, since it would save a lot of time, and
"Costco does a great Pumpkin pie and other desserts that are just
like home made". She suggested that we didn't need to kill ourselves
doing this, which is true, but I am not going to sacrifice flavor and
quality in the interest of expedience.

I suggested to her that I preferred homemade. Now I am wondering
what her idea of good homemade food is, if she thinks Costco pies are
just like homemade.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
> > wrote:
>
>
>>The world is full of people who rave about bad food.
>
> Don't I know it.
>
> I am planning a Thanksgiving dinner for a bunch of traveling nurses
> who are on assignment here in the SF bay area. Due to many of us
> working on Thanksgiving, we will more than likely be having dinner the
> weekend after.
>
> Of this group, there are a few nurses that proclaim that they are good
> cooks, and they offered to help with the cooking, and putting on the
> meal.
>
> One suggested to me (knowing that I love to cook) that she could go
> pick up some pies from Costco, since it would save a lot of time, and
> "Costco does a great Pumpkin pie and other desserts that are just
> like home made". She suggested that we didn't need to kill ourselves
> doing this, which is true, but I am not going to sacrifice flavor and
> quality in the interest of expedience.
>
> I suggested to her that I preferred homemade. Now I am wondering
> what her idea of good homemade food is, if she thinks Costco pies are
> just like homemade.
>
> Christine

Maybe she ate most of her meals on airplanes while growing up.

On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
> wrote:

>On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
> wrote:
>
>
>>The world is full of people who rave about bad food.
>
>Don't I know it.
>
>I am planning a Thanksgiving dinner for a bunch of traveling nurses
>who are on assignment here in the SF bay area. Due to many of us
>working on Thanksgiving, we will more than likely be having dinner the
>weekend after.
>
>Of this group, there are a few nurses that proclaim that they are good
>cooks, and they offered to help with the cooking, and putting on the
>meal.
>
>One suggested to me (knowing that I love to cook) that she could go
>pick up some pies from Costco, since it would save a lot of time, and
>"Costco does a great Pumpkin pie and other desserts that are just
>like home made". She suggested that we didn't need to kill ourselves
>doing this, which is true, but I am not going to sacrifice flavor and
>quality in the interest of expedience.
>
>I suggested to her that I preferred homemade. Now I am wondering
>what her idea of good homemade food is, if she thinks Costco pies are
>just like homemade.
>
>Christine


It may have less to do with Costco than with what the woman likes in
pumpkin pie. "Just like mama used to make" can vary from yummy to
halacious.

By the way, some of Costco's baked goods are very good. The trick is
knowing which ones they are. They have some of the best croissants I
have had on the East Coast. Just heat in a hot oven. Their rugelach
are wonderful, too, as are their pound cakes. I am not a fan of their
pies, but that is because of the crust. Their fillings are often very
nice.

Boron

"Boron Elgar" > wrote in message
...
> On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
> > wrote:
>
>
>
> It may have less to do with Costco than with what the woman likes in
> pumpkin pie. "Just like mama used to make" can vary from yummy to
> halacious.
>
> By the way, some of Costco's baked goods are very good. The trick is
> knowing which ones they are. They have some of the best croissants I
> have had on the East Coast. Just heat in a hot oven. Their rugelach
> are wonderful, too, as are their pound cakes. I am not a fan of their
> pies, but that is because of the crust. Their fillings are often very
> nice.
>
> Boron
>

Don't forget their bagels! Almost as good as New York.......

kili

Boron wrote:

> By the way, some of Costco's baked goods are very good. The trick is
> knowing which ones they are. They have some of the best croissants I
> have had on the East Coast. Just heat in a hot oven. Their rugelach
> are wonderful, too, as are their pound cakes. I am not a fan of their
> pies, but that is because of the crust. Their fillings are often very
> nice.

My local Costco regularly carries ciabatta from the La Brea Bakery, which
is one of the best bread bakeries in the country. It's fantastic stuff. But
pies are a different story. To my way of thinking, the pie crust is the
most critical part of the pie, and if it's not good, then the pie isn't
good.

The best pie crust recipe I've found is the one from _CookSmart_. It's got
cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
terrific cherry pie.

Bob

On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"
> wrote:

>Boron wrote:
>
>> By the way, some of Costco's baked goods are very good. The trick is
>> knowing which ones they are. They have some of the best croissants I
>> have had on the East Coast. Just heat in a hot oven. Their rugelach
>> are wonderful, too, as are their pound cakes. I am not a fan of their
>> pies, but that is because of the crust. Their fillings are often very
>> nice.
>
>My local Costco regularly carries ciabatta from the La Brea Bakery, which
>is one of the best bread bakeries in the country. It's fantastic stuff. But
>pies are a different story. To my way of thinking, the pie crust is the
>most critical part of the pie, and if it's not good, then the pie isn't
>good.

Agreed. If the crust isn't worth sneaking around and breaking off
little bits, then it's a failure.

Still, I'd be more than happy to spoon out some of their fillings and
scarf them.
>
>The best pie crust recipe I've found is the one from _CookSmart_. It's got
>cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
>terrific cherry pie.
>
>Bob
>


I use Cooks Illustrated pie crust (uses both butter & Crisco), but
what makes it a success at my house is the flour. For ages I never
made a decent crust. I used KA flour all the time because it was great
for bread baking. Since switching to Hecker's flour, my pie crusts are
delicate and flaky.

(end of testimonial)

Boron

On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
> wrote:

>One suggested to me (knowing that I love to cook) that she could go
>pick up some pies from Costco, since it would save a lot of time, and
>"Costco does a great Pumpkin pie and other desserts that are just
>like home made". She suggested that we didn't need to kill ourselves
>doing this, which is true, but I am not going to sacrifice flavor and
>quality in the interest of expedience.
>
>I suggested to her that I preferred homemade. Now I am wondering
>what her idea of good homemade food is, if she thinks Costco pies are
>just like homemade.
>
>Christine

Are the Costco pies bad? The hardest part of a pumpkin pie is the
crust. The filling is just mixing ingredients together and baking and
should be very easy to do in quantity.

I make pumpkin pie for holidays, but I have had some nice commercial
ones.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

> I make pumpkin pie for holidays, but I have had some nice commercial
> ones.

To me, a pie is only worth eating if made fresh. I can handle homemade
pie leftover, but commercial pies have nasty crusts to begin with and
don't improve with time between baking, purchase and consumption. It is
one of those items that I'd be sad to eat knowing it could have been
soooo much better if I'd done it myself.
I like to make my pies early on TG day. While I'm doing the stuffing and
prepping the bird the pies are baking. Just a nice time early in the AM
for me alone and worth the hour of lost sleep.

On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 >
wrote:

>Curly Sue wrote:
>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>
>To me, a pie is only worth eating if made fresh. I can handle homemade
>pie leftover, but commercial pies have nasty crusts to begin with and
>don't improve with time between baking, purchase and consumption. It is
>one of those items that I'd be sad to eat knowing it could have been
>soooo much better if I'd done it myself.
>I like to make my pies early on TG day. While I'm doing the stuffing and
>prepping the bird the pies are baking. Just a nice time early in the AM
>for me alone and worth the hour of lost sleep.


My sister and I chat long distance while we make the pies in the early
AM hours. It is too difficult to gather up all the kids for a 12 hr
each way Thanksgiving, so talking while cooking is the next best
thing.

Chocolate pie & lemon meringue are the traditions around here. No
pumpkin or apple at all. OH, and I have to make double the needed
crust so I can sprinkle some with cinnamon and sugar and bake it for
the kids to eat like cookies.(the kids are 18, 18 & 21)

Boron

On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 >
wrote:

>Curly Sue wrote:
>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>
>To me, a pie is only worth eating if made fresh. I can handle homemade
>pie leftover, but commercial pies have nasty crusts to begin with and
>don't improve with time between baking, purchase and consumption. It is
>one of those items that I'd be sad to eat knowing it could have been
>soooo much better if I'd done it myself.

I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.

>I like to make my pies early on TG day. While I'm doing the stuffing and
>prepping the bird the pies are baking. Just a nice time early in the AM
>for me alone and worth the hour of lost sleep.

I do as much ahead of time as possible because each run of the
dishwasher takes a while

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

> Are the Costco pies bad? The hardest part of a pumpkin pie is the
> crust. The filling is just mixing ingredients together and baking and
> should be very easy to do in quantity.
>
> I make pumpkin pie for holidays, but I have had some nice commercial
> ones.
>
> Sue(tm)


I remember a pumpkin pie cooking contest on food-tv. I forget the town
but most competitors said canned pumpkin pie filling makes the best "blue
ribbon" pies.

I enjoy bakery bought pumpkin pies.

Andy

Andy wrote:

> I remember a pumpkin pie cooking contest on food-tv. I forget the town
> but most competitors said canned pumpkin pie filling makes the best "blue
> ribbon" pies.

I once made a pumpkin pie with pumkin that I baked and pureed, apparently not
thoroughly enough. My wife thought it was stringy. For her, it was too much
like rhubarb, which she hates. I thought that it was delicious, but now I use
canned pumpkin.

> I enjoy bakery bought pumpkin pies.

The filling is probably about the same, but the difference is in the pastry.
If you have a bakery that can turn out good pie pastry I hope that you do
your best to patronize it and keep it in business. They are a dying breed.