susandennis | And now the review

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Next time - and there will be a next time, I'm going to get a meat thermometer. I was relying on the nipple popping out. It didn't and finally I took the turkey out of the oven anyway. It was a tad dry - not disastrously but next time I want it less dry. It doesn't have skin which is sooooo wrong but it also means even slightly overcooking is not good.

But, it was/is tasty. And my dressing was some of the best I have ever made. Ever.

Now I have lots of what promise to be amazing sandwiches in my future and if I get tired of them, I'm pretty sure this stuff is going to freeze and unfreeze nicely. I have one pan of dressing to add cold to my sandwiches in the fridge and 7 single sized servings in the freezer.

All in all, an excellent project. And a delicious one.

Current Mood: chipper

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From:

yesthatjill.livejournal.com

If you're in the market for a meat thermometer, this one (http://www.amazon.com/CDN-Touch-Screen-Probe-Thermometer/dp/B000I664I8/) is my absolute favorite. Little tip makes it easy to stick in the food, the cord winds around the magnetic base, loud and beepy, able to count down - or up! - to 99 hours. Very easy to set and tell what it'll start beeping for... and doesn't pre-set for what the manufacturer thinks you should cook your food to.

I do two turkey breasts at a time, since I brine and then roast. So very, very good. I freeze the leftovers in chunks and then make jambalaya with the leftovers.

From:

susandennis

Thanks for the thermometer tip!

What do you mean 'brine and then roast'?

From:

yesthatjill.livejournal.com

I do a pre-roast soak in salt water with sugar, orange juice and black peppercorns. It makes the meat lovely and moist and taste like oranges and pepper. :) It's about a six-to-eight hour soak, so I do it overnight or during the work day and then roast when it's done. I can overcook the breast by quite a bit without it drying out.