Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Nov 21 10:46:30 PST 2006
On Nov 21, 2006, at 11:34 AM, Michael Gunter wrote:
>> Your best bet is probably a
>> fully thawed bird (if it was ever frozen), and stuffing that is at
>> least partially cooled, if not cold.
> This is pretty much my thought. Hot stuffing, cold bird, bacteria
> playground. Bringing it all up together will reduce the chance of
> several differnent temp zones.
Of course, the cold bird cools the stuffing and the hot stuffing
warms the bird. Probably the really big no-no would be putting hot
stuffing into a raw bird and refrigerating it overnight, before
roasting it in the morning. That, and roasting the bird till done
without checking the stuffing temperature.
>> I'd be interested in seeing inside and
>> outside temperature differentials... my theory is that they might not
>> be as great as some people suppose.
> That shouldn't be hard to check. Just two probe thermometers.
> I agree that it would be interesting to see. I would think that it
> would cook much as a roast would. From the outside in, as a
> solid mass.
My feeling, too. It shouldn't be hard; it would just be a matter of
doing it in my copious free time.
> That's why I prefer to just stuff my bird with aromatics and then
> make the dressing seperately with the pan juices.
That's certainly a viable approach. I'd rather use stock for the
stuffing and save the pan juices for gravy, but still...
I've sort of gotten back into the stuffed-bird-as-solid-roast thing,
especially when using the stuffing to help _control_ the moistness
that allegedly and magically leaves the bird when you roast it that way.
But then, Saturday is the scheduled haggis-making extravaganza, so
perhaps my judgement is suspect.
>> I think on Friday we'll be truly disgusting and try an honest-to-Gosh
>> larded bird, with a pound or so of fresh pork fatback and a larding
> Very cool. I'd like to get hold of a larding needle at some point and
> play with it. Mainly with pork loin and venison. But the turkey idea
> has merit. I usually just rub butter and garlic under the skin.
In Heaven, all the turkeys are free-range, are larded in neat little
rows, and have truffle slices under the skin...
>> I'm sure in a few years this is going to be the in thing; the new
> Yeah. Trendiness, sigh.
> I think Jack In The Box gets the prize for the most buzz-worded
> The Ciabatta Chipotle Chicken Sandwich.
> They just need the words "Tuscan" and "Extreme" to cover all the
> But I don't care if it's trendy, brining is good.
I love brining; I've been doing it for years and years before it
became all the rage. Sometimes I have trouble with turkey skin color
being just a little unpredictable when there's a lot of sugar or
honey involved, but this is a minor thing I'd only be concerned about
if the thing were being photographed or something.
But in general, I don't mind trendiness if it's an otherwise good
thing that happens to be popular. It's the things that basically
suck, but which people do anyway because they're all the rage, that
> I can see the whole
> "fried turkey" craze someday being looked at with embarassed
Heh ;-). The fryers will start turning up at garage sales as "the new
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
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