Quote:
Originally posted by David_Hayward
Watch that bird!!!! You may find that four hours is too long. We always use tin foil in the UK, although I have heard of using pots. After two days we threw away the leftovers, as the kids were fed up with turkey, and Juliette is a Veggie. He dad was a shooter-fisher, and the sight of dead pheasants, and trout put her off meat as a teenager. J's late mum was a wizz with pheasant cooking, and it;s still season here but I could never do a bird justice. The biggest trout Fred would have smoked, and it was better than smoked salmon.
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My landlord said he figured it was about 13 lbs. I'll just watch it carefully from 3 hours onwards. My daughter and I had a small bird and recipes online put cooking time to about 3 and a half hours (in Calgary) but at that time the turkey was overdone, therefore a little dry, but great with lots of gravy on it. Her leftovers she froze and she's using for soups
I empathoize with Julia, as I spent my first years on a farm and saw the critters killed and butchered/plucked/whatever. Fish and meat. If I can avoid thinking of the meat in its live form, I like it, but if I think of the animal it puts me off meat too
GEOFF ... Band of Brothers is on History Channel here right now too
What an amazing production. I never get tired of seeing it.
Karmen