tag:blogger.com,1999:blog-13326001.post113272818776032441..comments2024-03-02T03:29:09.759-05:00Comments on SerandEz and Friends: Yellow Split Pea Blogosphere in Verizon Advanced AccountingEzziehttp://www.blogger.com/profile/12494592434522239195noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-13326001.post-1132814009751122012005-11-24T01:33:00.000-05:002005-11-24T01:33:00.000-05:00Ironic - both myself and my brother do most of the...Ironic - both myself and my brother do most of the cooking, and my brother-in-law (Atlanta bred) does a nice amount at my sister's.<BR/><BR/>Maybe it's just these weird East Coast people...Ezziehttps://www.blogger.com/profile/12494592434522239195noreply@blogger.comtag:blogger.com,1999:blog-13326001.post-1132786656821429202005-11-23T17:57:00.000-05:002005-11-23T17:57:00.000-05:00I dont know the correct number to cook - I want to...I dont know the correct number to cook - I want to say it's 20 or 30 minutes per pound - but you can find on a website (maybe butterball?). I'd baste every so often - once ever 30 minutes or so, maybe more if it looks to dry. Baste all over - and in the cavity, too. If you want to be fancy, slice a lemon and put it along with some herbs (fresh) inside the cavity.<BR/><BR/>And I'm originally from the South, and in my house, my mother expected all of my brothers and I to help with everything, so we learned. All of my brothers are the main cooks in their families, actually. <BR/><BR/>Happy Thanksgiving!Robbiehttps://www.blogger.com/profile/14332398432260922008noreply@blogger.comtag:blogger.com,1999:blog-13326001.post-1132763656002439602005-11-23T11:34:00.000-05:002005-11-23T11:34:00.000-05:00Robbie - the potatoes were tempting! But when the ...Robbie - the potatoes were tempting! But when the wife says no...<BR/><BR/>But that turkey idea looks great. It's very similar to what we were planning on doing, (spices and upside down) but I like the baste with white wine idea.<BR/><BR/>How long would you roast the turkey (13+ pounds)? And how often would you baste? Baste only the top (well, bottom) and sides, or the real top that's on bottom as well?<BR/><BR/>And why is it that only males from the Midwest can cook?!<BR/><BR/>Thanks Robbie!Ezziehttps://www.blogger.com/profile/12494592434522239195noreply@blogger.comtag:blogger.com,1999:blog-13326001.post-1132761649072321562005-11-23T11:00:00.000-05:002005-11-23T11:00:00.000-05:00Ok, you don't want to use my potatoes? Perhaps I ...Ok, you don't want to use my potatoes? Perhaps I can convince you of the wisdom (and taste) of my turkey.<BR/><BR/><BR/>Rub both the top and the bottom of the turkey in paprika, garlic, salt, pepper, and any other spices you so desire (thyme, rosemary, cumin all make it slightly more fancy - smell the spices to see what you like). <BR/><BR/>Put it in the pan UPSIDE DOWN. It's the best way to keep the turkey's white meat moist. It won't give you the presentation "wow" factor, but if you carve it before it gets to the table, then you're good to go. <BR/><BR/>Let it roast, uncovered, for about half an hour/45 minutes to set the spices. Then, over the course of the roasting time (however long for how big the bird is) use a bottle of white wine to baste. Use about a cup or so every time you baste, and then use the wine that settles in the bottom of the pan to baste. The heat will burn out the alchohol and concentrate the flavor (so use a wine you'd want to drink, also). <BR/><BR/>Roast for however long the recipe says - if the top (well, bottom) looks like it's starting to burn a little, put a tinfoil tent to rest on top. <BR/><BR/>Seriously, you can't go wrong with this recipe. When you're done with everything, the liquid in the bottom of the pan is a great gravy, just skim off some fat.Robbiehttps://www.blogger.com/profile/14332398432260922008noreply@blogger.comtag:blogger.com,1999:blog-13326001.post-1132730011781155502005-11-23T02:13:00.000-05:002005-11-23T02:13:00.000-05:00R2JB - you get my email?R2JB - you get my email?Ezziehttps://www.blogger.com/profile/12494592434522239195noreply@blogger.comtag:blogger.com,1999:blog-13326001.post-1132729691637744622005-11-23T02:08:00.000-05:002005-11-23T02:08:00.000-05:00Nice stream of consciousness title.Nice stream of consciousness title.respondingtojblogshttps://www.blogger.com/profile/04780940050084450374noreply@blogger.com