[Sca-cooks] turkey roasters

[Generys ferch Ednuyed]

So tell me more about larding turkeys? I usually stuff butter under the
skin, which I guess works in a similar way, but the skin doesn't look as
pretty as it could (the bits with the most butter get over done aka burnt) -
tastes wonderful though, esp. with lots of rosemary mixed into the butter...

Generys

> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org [mailto:sca-cooks-
> bounces at ansteorra.org] On Behalf Of Phil Troy/ G. Tacitus Adamantius
> Sent: Thursday, September 11, 2003 1:19 PM
> To: Cooks within the SCA
> 
> Also sprach Phlip:
> >Ene bichizh ogsen baina shuu...
> >
> >>  The improvement that someone could make on the electric turkey roaster
> is
> >a pump
> >>  like in those suddenly-popular feng shui fountains, that could
> circulate
> >the pan
> >>  juices to the top and self-baste the critter.  Could revolutionize
> >Thanksgiving,
> >>  eliminating nasty dry turkey for all time.  [Issues?  Moi?]
> >>
> >>  Selene Colfox
> >
> >Next time, roast a goose- no dryness issues ;-)
> 
> 
> My best defense against dry turkey? A good meat thermometer, which
> tells you when the bird is done, and no more, and a good level place
> to put the bird when you take it out of the oven.
> 
> Or one could go all 19th-century on its butt, so to speak, and lard
> the turkey. I mean, for those who would rather have turkey. There's
> nothing quite like the look on people's faces when they see those
> little matchstick strips protruding like little quills from the
> turkey.
> 
> They ask if you're insane (which of course you are). They ask if you
> know how bad this is for you (yeah, about as bad as a pork roast,
> egads). Then they taste it.
> 
> Adamantius (who never really saw the point of pouring liquid onto the
> upper surface of a meat whose interior is getting dry; it's rather
> like squirting a water gun at a person with heat stroke, instead of
> giving them a drink, no?)
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