To do a bird of reasonable size follow the defrost instructions on the bird. Then immerse the bird (w/o the innards, feet, head and feathers) in a cauldron. Fill the cauldron with water until quite full. Remove the bird, refrigerate if you have a slow stove, and heat the water to boiling. Immerse the bird once more, bring back to a boil and shut off the heat. Cover the pot and let stand for ~1-1.5 hours or until the water temp is ~150F. The bird will be almost completely cooked requiring only minimal work in the oven or charcoal cooker ( I use a Kamado and alderwood). This avoids the problem of dry overcooked outers and raw wiggly inners and keeps the little rascal juicy. Don't salt the water or you'll toughen the bird. Do start with a defrosted bird or if you're lucky and you got your order in early Distel Ranch Sonora Pride does the best hand raised turkeys about and they're shipped fresh. -- -- ___ / __ __/ ____/ Al Knoll HP Performance Technology / / / / / Center Roseville, CA, USA 95747 / _____/ / / 916.785.9453 (Telnet 785-9453) / / / / email: alf@hpptc38.rose.hp.com / __/ __/ ______/ ___________________________________/
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