[Sca-cooks] OOP - Turkey, again!

[johnna holloway]

This is one of the points that the NPR show was talking about on Friday.
They said that there's really not much of a correlation between size of
the bird and cooking time. One twice as big doesn't take twice as long.
To forget the so many minutes per pound and use a meat thermometer. And
they were talking about ways to balance the legs versus the breast meat
so that you don't end up with one overcooked and one raw. One was
advocating heat; the other dry ice-- it was a weird Science Friday.

You might want to put it on a rack and move it by lifting up the rack.

Johnnae llyn Lewis  Johnna Holloway

Rosine wrote:>
>    Does anyone know how to cook it _not too much_? Every year, my turkey
> falls apart when my husband tries to lift it out of the pan. Meat falls off
> the bone. snipped
> Rosine