Forums >Off the Beaten Path>Cooking a turkey
Slow-smooth-fast
"I've been following Eddy's improvement over the last two years on this site, and it's been pretty dang solid. Sure the weekly mileage has been up and down, but over the long haul he's getting out the door and has turned himself into quite a runner. He's only now just figuring out his potential. Consistency in running is measured in years, not weeks. And over the last couple of years, Eddy's made great strides" Jeff 14 Jan 2009
Lazy idiot
Tick tock
Good Bad & The Monkey
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
Head Procrastinator
Running the 2016 Boston Marathon for Children's Hospital
Use a meat thermometer and take it out when it hits between 165 and 170. Also, using an oven bag helps in keeping it most and from it browning too much. Also, when you go to carve it. Let it cool. A hot bird will just shred when you put the knife to it.
Michelle
Runs with ALTITUDE!
Just remember to remove the bag of giblets from the body cavity!!! My moron sister failed to do this the first time she "cooked" a turkey
Call me a moron...I did that once before too!!!
When it’s all said and done, will you have said more than you’ve done?