Right-Side Down Turkey Campaign

Sqwertz wrote:
<snip rant about turkey>

Quoted message said:

--
http://www.sqwertzforturkeyin2008.com

your link doesn't work 🙂

--

Sarah Gray

Sarah Gray said:

Sqwertz wrote:
<snip rant about turkey>

Quoted message said:

http://www.sqwertzforturkeyin2008.com

your link doesn't work 🙂

It's still awaiting congressional review.

-sw

Sqwertz <[email hidden]> dropped this news:aihc3jkxx9uv
[email hidden]: in rec.food.cooking

Quoted message said:

I'm convinced that cooking the turkey (or *any* poultry)
right-side down is the only way to go from now on. Brining was
the fad the 90's. Breast-side down is 21st century and beyond.

The fattiest part of the bird it's back. So why put the most
unprotected part - the belly of the turkey - on top where it just
dries out when you cook it? Turn the damn thing over and let
gravity take care of the basting internally. It even cooks more
evenly - breast and thighs are done at the same time.

We've all been fooled by centuries of ads and traditions. Some
insignificant, culinary fool drew a picture of a Thanksgiving
feast 385+ years ago and we've all been cooking turkeys
upside-down since then because they just "look right" that way.
Well, ain't that purdy.

NOT!

Sure - It's tradition, but it's downright W-R-O-N-G, Dammit.
Throw out all those blasphemous Good Housekeeping, Southern
Living mags, and encyclopedias picturing upside-down turkeys and
take a stand against cooking turkeys the RIGHT SIDE DOWN WAY!

If you want to go for taste rather than looks, cook it right-side
down like God intended animals to walk this Earth - until they're
tender and juicy.

--
http://www.sqwertzforturkeyin2008.com

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Michael 'Dog3 said:

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

-sw

Quoted message said:

Michael 'Dog3 said:

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

-sw

time to logout, "Steve"

tert in seattle said:

Quoted message said:

Michael 'Dog3 said:

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

time to logout, "Steve"

Hey, Turd! Long time no see.

How was your Thanksgiving?

-sw

tert in seattle said:

Quoted message said:

Michael 'Dog3 said:

Okay... I get it now. I just do the damned bird the way I always do
it. Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

-sw

time to logout, "Steve"

I guess "Steve" didn't take the food quiz. Basting turkeys is soooo out of
vogue. Self basting turkeys... gee, been around since the 1980's I guess.
Along with the pop-up thermometer thing. (Both of which I try to avoid.)

In article <[email hidden]>,

Sqwertz said:

Sarah Gray said:

Sqwertz wrote:
<snip rant about turkey>

Quoted message said:

http://www.sqwertzforturkeyin2008.com

your link doesn't work 🙂

It's still awaiting congressional review.

-sw

Darn-I was gonna paypal the movement
a huuuuuge campaign contribution.
Oh well.....
waitiminit-
might that link be :
http://www.sqwertztofurkeyin2008.com
in honor of your going vegan?

monroe(I usually do grill spatchcocked birds BSD)

On Fri, 23 Nov 2007 06:47:05 GMT, Sqwertz <[email hidden]>

Quoted message said:

Michael 'Dog3 said:

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

I've actually tried that method. Not only did I *not* notice a
difference in juiciness, the darned bird had roasted in impressions of
the rack. Nope, I'm a traditional turkey roaster and proud of it.

--
See return address to reply by email
remove the smiley face first

Sqwertz said:

I'm convinced that cooking the turkey (or *any* poultry)
right-side down is the only way to go from now on. Brining was
the fad the 90's. Breast-side down is 21st century and beyond.

The fattiest part of the bird it's back. So why put the most
unprotected part - the belly of the turkey - on top where it just
dries out when you cook it? Turn the damn thing over and let
gravity take care of the basting internally. It even cooks more
evenly - breast and thighs are done at the same time.

We've all been fooled by centuries of ads and traditions. Some
insignificant, culinary fool drew a picture of a Thanksgiving
feast 385+ years ago and we've all been cooking turkeys
upside-down since then because they just "look right" that way.
Well, ain't that purdy.

NOT!

Sure - It's tradition, but it's downright W-R-O-N-G, Dammit.
Throw out all those blasphemous Good Housekeeping, Southern
Living mags, and encyclopedias picturing upside-down turkeys and
take a stand against cooking turkeys the RIGHT SIDE DOWN WAY!

If you want to go for taste rather than looks, cook it right-side
down like God intended animals to walk this Earth - until they're
tender and juicy.

We always do birds breast side down, too. TFM® claims it makes the breast
meat juicier, but he can't stand breast meat anyway and the meat usually
ends up sitting in the fridge until I throw it out. I tend to not eat meat,
so I wouldn't know the difference. :-/

kili

sf said:

On Fri, 23 Nov 2007 06:47:05 GMT, Sqwertz <[email hidden]>

Quoted message said:

On Fri, 23 Nov 2007 06:36:40 GMT, Michael "Dog3" wrote:

Quoted message said:

Quoted message said:

Okay... I get it now. I just do the damned bird the way I always do it.
Breast side up. That is just the way it is. Period...

Quoted message said:

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Quoted message said:

Oh, wait - I'm athiest. I guess you're screwed then.

I've actually tried that method. Not only did I *not* notice a
difference in juiciness, the darned bird had roasted in impressions of
the rack. Nope, I'm a traditional turkey roaster and proud of it.

Funny, I've never had rack impressions in my bird, and I turn it three
times, starting it on it's back, then side a up then side b up and
then breast up. And since I remove the breasts whole and slice them
neck-to-abdomen (which, btw gives you shorter fibers and tenderer
results), the rack impressions would just be going the right way and
keep me from slicing at an angle<g>.

maxine in ri

"jmcquown" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

tert in seattle said:

Quoted message said:

On Fri, 23 Nov 2007 06:36:40 GMT, Michael "Dog3" wrote:

> Okay... I get it now. I just do the damned bird the way I always do
> it. Breast side up. That is just the way it is. Period...

You're a slave to traditional kitchen myths. I'm appalled and
I'll pray for you.

Oh, wait - I'm athiest. I guess you're screwed then.

-sw

time to logout, "Steve"

I guess "Steve" didn't take the food quiz. Basting turkeys is soooo
out of vogue. Self basting turkeys... gee, been around since the
1980's I guess. Along with the pop-up thermometer thing. (Both of
which I try to avoid.)

I never did get that pop up thing anyway. Does it actually work? Me, I
just use the trusty old thermometer. LOL... Someone said, in this thread
that I'm a slave to tradition. I suppose I am. Hell, it works for me.

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Sqwertz said:

I'm convinced that cooking the turkey (or *any* poultry)
right-side down is the only way to go from now on. Brining was
the fad the 90's. Breast-side down is 21st century and beyond.

Right side? Is that with legs facing you or facing away. And what if
you're left-handed? My oven's on a north-south axis; is there
politics involved?

maxine in ri said:

Funny, I've never had rack impressions in my bird, and I turn it three
times, starting it on it's back, then side a up then side b up and
then breast up. And since I remove the breasts whole and slice them
neck-to-abdomen (which, btw gives you shorter fibers and tenderer
results), the rack impressions would just be going the right way and
keep me from slicing at an angle<g>.

maxine in ri

That's a whole lotta turning! I can't imagine having tried that with my
25 pound bird yesterday. Each time I pulled it out to check or baste
(old habits are hard to break) I needed muscles! I think the oven rack
bowed a bit from the weight?
I just did it breast side up. It did seem to roast a bit faster than I
expected so it sat with a loose cover over it for an hour while we
waited on guests. It still ended up fine.

Michael 'Dog3 said:

"jmcquown" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

tert in seattle said:

[email hidden] writes:
> On Fri, 23 Nov 2007 06:36:40 GMT, Michael "Dog3" wrote:
>
>> Okay... I get it now. I just do the damned bird the way I always
>> do it. Breast side up. That is just the way it is. Period...
>
> You're a slave to traditional kitchen myths. I'm appalled and
> I'll pray for you.
>
> Oh, wait - I'm athiest. I guess you're screwed then.
>
> -sw

time to logout, "Steve"

I guess "Steve" didn't take the food quiz. Basting turkeys is soooo
out of vogue. Self basting turkeys... gee, been around since the
1980's I guess. Along with the pop-up thermometer thing. (Both of
which I try to avoid.)

I never did get that pop up thing anyway. Does it actually work? Me,
I just use the trusty old thermometer. LOL... Someone said, in this
thread that I'm a slave to tradition. I suppose I am. Hell, it works
for me.

Michael

I dunno about the pop-up thing. I just remember them and thinking sheesh,
who is too lazy to wiggle the leg back and forth to find out if it's tender?

Goomba38 said:

maxine in ri said:

Funny, I've never had rack impressions in my bird, and I turn it three
times, starting it on it's back, then side a up then side b up and
then breast up. And since I remove the breasts whole and slice them
neck-to-abdomen (which, btw gives you shorter fibers and tenderer
results), the rack impressions would just be going the right way and
keep me from slicing at an angle<g>.

Quoted message said:

maxine in ri

That's a whole lotta turning! I can't imagine having tried that with my
25 pound bird yesterday. Each time I pulled it out to check or baste
(old habits are hard to break) I needed muscles! I think the oven rack
bowed a bit from the weight?
I just did it breast side up. It did seem to roast a bit faster than I
expected so it sat with a loose cover over it for an hour while we
waited on guests. It still ended up fine.

I start breast side down and then turn it over for the last hour.
Otherwise,
the skin on the breast does not attain my desired level of crispness.
There
are some rack marks, but I don't care.

Of course, I do a 14-pound turkey, which is more than ample for the
two
of us.

Cindy Hamilton

Michael 'Dog3 said:

"jmcquown" <[email hidden]> dropped this

Quoted message said:

I guess "Steve" didn't take the food quiz. Basting turkeys is soooo
out of vogue. Self basting turkeys... gee, been around since the
1980's I guess. Along with the pop-up thermometer thing. (Both of
which I try to avoid.)

I never did get that pop up thing anyway. Does it actually work? Me,
I just use the trusty old thermometer. LOL... Someone said, in this
thread that I'm a slave to tradition. I suppose I am. Hell, it works
for me.

Michael

We always use our Polder probe thermometer, too. If you go by those pop-up
things the bird gets *way* overdone, IMO.

kili

Goomba38 said:

maxine in ri said:

Funny, I've never had rack impressions in my bird, and I turn it three
times, starting it on it's back, then side a up then side b up and
then breast up. �And since I remove the breasts whole and slice them
neck-to-abdomen (which, btw gives you shorter fibers and tenderer
results), the rack impressions would just be going the right way and
keep me from slicing at an angle<g>.

That's a whole lotta turning! I can't imagine having tried that with my
25 pound bird yesterday. Each time I pulled it out to check or baste
(old habits are hard to break) I needed muscles! I think the oven rack
bowed a bit from the weight?
I just did it breast side up. It did seem to roast a bit faster than I
expected so it sat with a loose cover over it for an hour while we
waited on guests. It still ended up fine.

I'll risk the turning with a small bird, a large chicken or a small
hen turkey, but not with with any bird over like 12 pounds... with
heavier birds there is too much chance they'll break apart, even if
just torn internally they will lose moisture rapidly. Actually the
ideal method for a perfectly roasted bird regardless of size is to
*rotisserie*, and I have a rotisserie set up for my Weber but for
Thanksgiving the weather is not condusive around these parts to tend
outdoor cooking so many hours... I'll grill a steak in a blizzard but
I'm not about to stand outside in a storm to roast a bird no matter
how many 2nis you bring... well maybe if you breast feed me. 😉

With any bird over 12 lbs I will loosely tent it with foil through the
first half of cooking. Then I finish up without the tent while
basting every half hour... that's another use for that turkey neck I
roast in the pan, pick it up with tongs and it becomes my basting mop.

My 15 pounder came out perfect, very moist and a lovely crispy skin...
and yes, since I don't stuff the bird I trust those pop-up timers, if
you stuff your bird remove the pop-up timer, it will be useless for a
stuffed bird... once they pop I let it roast 15 more minutes just to
be sure, underdone poultry is abominable.

Make sure your bird is on the lowest rack so its top will be in the
center portion of the oven and set the temperature for poultry between
300-325F but no higher.

Right out of the oven, and thank you Penzeys for the best poultry
seasoning: http://i7.tinypic.com/6p7h8g6.jpg

Sheldon

kilikini said:

Sqwertz said:

I'm convinced that cooking the turkey (or *any* poultry)
right-side down is the only way to go from now on. Brining was
the fad the 90's. �Breast-side down is 21st century and beyond.

Quoted message said:

The fattiest part of the bird it's back. �So why put the most
unprotected part - the belly of the turkey - on top where it just
dries out when you cook it? �Turn the damn thing over and let
gravity take care of the basting internally. �It even cooks more
evenly - breast and thighs are done at the same time.

Quoted message said:

We've all been fooled by centuries of ads and traditions. �Some
insignificant, culinary fool drew a picture of a Thanksgiving
feast 385+ years ago and we've all been cooking turkeys
upside-down since then because they just "look right" that way.
Well, ain't that purdy.

Quoted message said:

NOT!

Quoted message said:

Sure - It's tradition, but it's downright W-R-O-N-G, Dammit.
Throw out all those blasphemous Good Housekeeping, Southern
Living mags, and encyclopedias picturing upside-down turkeys and
take a stand against cooking turkeys the RIGHT SIDE DOWN WAY!

Quoted message said:

If you want to go for taste rather than looks, cook it right-side
down like God intended animals to walk this Earth - until they're
tender and juicy.

We always do birds breast side down, too. �
TFM� claims it makes the breast meat juicier,
but he can't stand breast meat anyway

Hmmm....

Sheldon