Tags: Overnight Open Thread, zoom
ZOOM OOT
by Bunk X ( 17 Comments › )Filed under Art, Humor, OOT, Open thread at December 24th, 2012 - 2:52 am
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We're not easily offended and don't want people to think they have to walk on eggshells around here (like at another place that shall remain nameless) but of course, there is a limit to everything.
Play nice!
No thread should spend Christmas Eve lonely and unattended..So Merry Christmas lonely thread! Somebody loves you after all.
Better late than never. (The OOT that is…
)
Merry Christmas to all the Mockers!!
::Insert little Santa here::
httpv://heavens-gates.com
http://heavens-gates.com
Shall I try that one again?
Merry Christmas everyone.
It’s “Start Cooking” day here. Clean up the mess, make a new mess, clean up that mess; rinse, repeat. Sure cuts down on the rampant chaos tomorrow, though.
may every one here have a great
day and a Blessed Christmas
merry Christmas ya’ll
may you all get everything you want and only half of what you deserve
@ mawskrat:
Merry Christmas to all…..
…and ROLL TIDE!
@ Carolina Girl:
Meh.
/abused Vol fan
Turkey is in the oven…
@ Mike C.:
at reg temp?
or low and slow
@ rain of lead:
I tend to run them at roughly 340 F to start, because no matter how long you let them thaw in the fridge, there’s always ice inside. I did give it a cold water bath last evening, so I didn’t need a crowbar or anything this morning. 14.5 #, so probably 4 hours at normal oven temps. I don’t do any of the highly recommended oddball stuff -- I just roast the damned turkey. Has some celery and onion quarters and Season-All inside and is buttered and sprinled with Season-All outside, but no real stuffing. We do a big batch of dressing on the side instead (that’s for tomorrow.) Nothing exotic or goor-mett here, just food. Still have to do the cranberry sauce and the preliminaries on the green beans, but that stuff is so easy a husband can do it.
@ rain of lead:
I personally feel that shorter is better.
Also cook your bird upside down for most of the cook time, and then flip it for the final 30-45 min. to brown the “top.”
@ Bumr50:
I cook at 400 for 15 minutes to brown and then switch to 325 for 20 mins per pound. Cover with foil after two hours’ cook time. Also brine in ice salt water and spice for at least 18 hours.
I always enjoy going to the grocery store the day before Thanksgiving and watching people waltz out with a 20+ lb. turkey -- frozen hard. Once I saw someone picking a huge one out of the bin -- with visible ice on the wrapper -- and saying out loud -- “Overnight should do it, right?” “Sure” I said, “if you stick it in a sauna.” Oddly, my humor went completely unappreciated.
Ya gotta plan ahead if you’re buying a frozen turkey…
@ Carolina Girl:
@ Mike C.:
We go to Pound’s.