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  • #1

    One of the reasons I love the Internet

    At the age of 42 I have managed to put myself in the position of being the turkey cooker only twice in my life. It was a matter of pride for me, but now that we live far from family, and have friends who often travel to be with family on holidays....well...we're a little screwd now and I actually have to do it myself...lol

    So we go to the grocery store and we buy a 10 lb turkey and some fixin's. It's frozen rock hard and I don't even know whether it'll be thawed by tomorrow, so I go online and found this:
    http://hgic.clemson.edu/factsheets/HGIC3560.htm

    I love the internet...told me everything I need to know. Mr. Turkey is defrosting in the sink and I know what to do tomorrow, Yaay!

    I know it's not really rocket science and we could have just bought some thighs and legs, but I like to make soup out of the carcass afterwards and it's just not the same.

    So I'm set!
    F 42 5' 194/142.5/125 My Progress


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  • #2
    Re: One of the reasons I love the Internet

    I made our turkey dinner today. It was very good. I did a fresh one this year but when I get a frozen one I put in the the sink filled with water (just before bed) and it's usually thawed by the morning.

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    • #3
      Re: One of the reasons I love the Internet

      I never really celebrated Thanksgiving with turkey until I met DH 4 years ago. But no turkey for us today, we had a huge wedding reception dinner last night, and I'm still full! I'm sure you're turkey will turn out great Moochiecat! Not much can go wrong with cooking a turkey!

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      • #4
        Re: One of the reasons I love the Internet

        I'm making soup as I write this.
        The turkey was OK. I was happy with the results - the guys love my stuffing - I can't stop making it, even though I don't eat it. We also cooked extra turkey necks for the dogs.
        Being in Newfoundland, we also cooked "boiled dinner" (salt meat, rutabaga, carrots, cabbage, potatoes, peas pudding). I steamed brussels sprouts and Swiss Chard, and oven-roasted parsnip/sweet potato mixture. Plenty of selection whatever method of menu you wish.
        Started Atkins: 21 Sep 2003
        Height: 5'2"



        Started as Size 14-16; Currently 3 - 7
        http://coleslaw11.tripod.com/

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