Recipezaar: Oven Roasting,Turkey recipes

Slow Roasted Turkey

Tue, 02 Nov 1999 05:14:00 -0500

-- posted by Tonkcats

Pineapple Roast Turkey

Wed, 10 Nov 1999 01:13:00 -0500

-- posted by Tonkcats

Orange-Herbed Roast Turkey

Thu, 09 Dec 1999 12:40:00 -0500

-- posted by Dancer^

Good Eats Roast Turkey

Wed, 04 Jul 2001 11:00:48 -0400

from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time. -- posted by Gay Gilmore

Roast Turkey (easy steps for new cooks)

Mon, 24 Sep 2001 15:36:16 -0400

With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking -- posted by Bergy

Honey Brined Herb Roasted Turkey

Thu, 08 Nov 2001 17:48:03 -0500

Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey. -- posted by Mirj

Orange Chili Roasted Turkey

Thu, 08 Nov 2001 17:48:22 -0500

A great new flavor for roasting turkeys. Using an injector will make the turkey super moist. The amounts given here are for an 18 pound turkey. -- posted by Mirj

Herb Roasted Turkey With Citrus Glaze

Thu, 08 Nov 2001 17:58:12 -0500

From the National Turkey Federation. This is also a low-carb recipe. -- posted by Mirj

Sausage Water Chestnut Dressing/Stuffing

Wed, 14 Nov 2001 10:33:03 -0500

This stuffing has been a never fail for me, Everyone likes it. Left overs are usually fried for breakfast the next day or used for stuffing and turkey sandwiches. -- posted by Derf

Stuffed Turkey Breast With Cranberry Glaze

Sat, 22 Dec 2001 16:33:36 -0500

Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper. -- posted by Lennie

Pot Roasted Turkey Legs or Wings

Tue, 26 Feb 2002 08:23:20 -0500

Local grocers often put turkey legs/wings on special, very inexpensive, I buy lots and roast and freeze. Delicious turkey pot roasted dinner!! from The High Fiber Cookbook for diabetics, by Mabel Cavaiani, R.D. -- posted by Derf

Roast Turkey With Cornbread Stuffing

Mon, 30 Sep 2002 21:57:02 -0400

Our Thanksgiving bird. It's never failed me! -- posted by MizzNezz

Coca-Cola Basted Turkey Breast

Tue, 08 Oct 2002 21:57:56 -0400

Who knew that Coca-Cola could make the most wonderful turkey breast? Take a walk on the wild side and try this! -- posted by Marjie501

High Roasted Turkey

Sat, 16 Nov 2002 20:01:42 -0500

Cooks in 80-100 minutes with crisp skin, very moist. From Cooks Illustrated. -- posted by Steve_G

Uncle Bill's Method for Cooking Turkey

Sat, 16 Nov 2002 20:03:26 -0500

Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey. -- posted by William (Uncle Bill) Anatooskin

Jamaican Flare Turkey Roast with Jazzy Pineapple Salsa

Tue, 08 Jul 2003 20:02:27 -0400

I found this recipe in the local paper, and just had to make it. It was so amazing... a definite crowd pleaser... I would definitely make this for guests. ENJOY!!! (please note that both the turkey breast and salsa must be prepared a day ahead...the turkey for marinating..and the salsa for refrigeration...prep time does not include time to do so...and it also doesnt include 15mins for leaving turkey sit after cooking). The creator of the recipe recommends that when cleaning your turkey breast, rinse the meat in salted, acidulated water for a fresher, cleaner taste) -- posted by love4culinary

Roast Turkey Breast

Wed, 29 Oct 2003 20:00:57 -0500

A low-fat turkey recipe that I make every Thanksgiving. Basting with a mixture of wine and broth keeps the breast juicy and tender. From Lean and Lovin' It. -- posted by MirandaLee

Herbed Turkey Breast

Fri, 14 Nov 2003 20:00:13 -0500

Want a wonderful smelling house? Try this one out! Turkey dinner is the favorite at our house and we all like white meat the best. This recipe is so great and the juices make a superb gravy. This comes from '00 Taste of Home. I highly recommend it. The serving size and cooking time would really depend on what size turkey breast you are cooking. Please adjust accordingly. -- posted by DDW

Mexican Drunken Turkey

Wed, 19 Nov 2003 20:00:44 -0500

Posted this on request for "cognac-marinated turkey". Total cooking time usually ranges from 2 to 3 hours depending on the size of the turkey. Prep time is a guess, and does not include marinating time. Serving size is also an estimation. -- posted by WaterMelon

Roast Turkey

Wed, 03 Dec 2003 20:01:14 -0500

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Uncle Willie's Roast Turkey

Mon, 05 Jan 2004 20:00:51 -0500

My uncle Willie would make this turkey every time we visited him. While the turkey was roasting he would sing and dance for us. We could not wait for the turkey to come out of the oven. -- posted by Mister Chef Man

Knob Creek Grilling Glaze

Tue, 06 Jan 2004 20:00:12 -0500

This sweet sauce is exceptional on grilled chicken or pork, with its bourbon-brown sugar-pineapple-garlicky flavors. It can also be used on oven-baked foods, basting frequently. I prefer to use smooth Knob Creek bourbon whiskey, but you can use Jack Daniels or whatever you like. Prep time includes roasting the garlic for this recipe. Yield is approximate. -- posted by EdsGirlAngie

Apple Sage Roast Turkey

Fri, 10 Sep 2004 20:00:05 -0400

This is a typical sage roasted turkey with a little bit of an extra punch. This attractive turkey also lends itself to a fantastic gravy. -- posted by submrnfamily

Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce)

Mon, 24 Jan 2005 19:59:58 -0500

I got this recipe from the Russian book in the Time Life Foods of the World series. -- posted by littleturtle

Moist Oven-roasted Turkey

Mon, 28 Mar 2005 18:48:59 -0500

My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so. -- posted by suzy wonton

The Best Turkey Ever

Fri, 24 Jun 2005 15:26:32 -0400

This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it!!! I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs! Not that it needs to be said, but buy a turkey that suits your family's size. -- posted by Elizabeth W.

Chez Panisse Brine for Pork, Chicken and Turkey

Fri, 29 Jul 2005 06:27:17 -0400

This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer -- posted by UnknownChef86

Honey and Thyme-Brined Turkey Breast

Tue, 25 Oct 2005 11:54:42 -0400

From Cooking Light. Recipe by Bruice Aidells. Per 4 oz. serving: 207 calories, 5.9 g fat, 34 g protein, 2.5 g carb, 0.2 g fiber, 78 mg cholesterol. Allow 24 hours for turkey to soak in brine. -- posted by ratherbeswimmin'

Brown Sugar-Rubbed Turkey Breast

Fri, 04 Nov 2005 21:06:57 -0500

Beliefnet sends me a daily newsletter with a recipe. Honestly, sometimes the recipe isn't something that this Redneck would ever cook, but with the holidays coming up, this one is sounding good. And...a turkey breast is just enough for a single gal and maybe a couple of friends. -- posted by Redneck Epicurean

Tarragon Turkey

Fri, 03 Feb 2006 16:45:35 -0500

A very basic recipe for turkey breast meat...If you prefer to get hit over the head with your seasonings, you probably won't be able to appreciate the simplicity or the subtlety, of this dish...Serve with a tossed green salad and roasted potatoes for a complete meal! -- posted by Cookin'withGas

Turkey Pineapple Spinach Meatloaf

Tue, 14 Mar 2006 21:49:22 -0500

This is very moist and highly seasoned from the spices and herbs you add and those in the breadcrumbs & sausage! You can make a small meatball and fry it to taste test for additional seasoning. This is the point where you can tell if you need to add salt as well as spice! But I doubt it! As for the parmesan, bread crumbs and sausage is salty. -- posted by ~Rita~

Cashew and Herb Turkey Stuffing

Thu, 31 Aug 2006 16:48:25 -0400

I was cooking a whole Turkey and I didnt know what to use for the stuffing. So my workmate suggested this recipe. She found it in a Christmas book called Family Circle, The tastes of Christmas, step-by-step -- posted by Chef floWer

Roasted Turkey With Stuffing

Mon, 06 Nov 2006 18:55:18 -0500

This is the recipe I used to make my first Thanksgiving dinner, 2005. Increase ingredients/cooking time to the size of your turkey. From Martha Stewart's magazine. -- posted by DecemeberMom

Kittencal's Perfect Roasted Whole Turkey (Great for Beginners)

Thu, 07 Dec 2006 15:44:08 -0500

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064 -- posted by KITTENCAL

Turkey Roulade With Wild Mushroom Stuffing

Sun, 10 Dec 2006 21:03:44 -0500

I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade -- posted by - Carla -

Herb-And-Veggie Turkey Loaf

Tue, 11 Sep 2007 21:19:15 -0400

This is comfort food at its best. A great weeknight meal, just add mashed potatoes and a salad and your set. It can be prepared the night before and refrigerated. Enjoy. -- posted by Dancer^

Turkey Meatloaf

Wed, 24 Oct 2007 23:54:26 -0400

Fat free ground turkey and lean ground pork meatloaf. Very low in fat and high in protein. I have calculated the nutritional values and this recipe is much lower in fat and cholesterol than the final recipe indicates. Be sure that the ground pork is very lean or use all turkey and more seasonings. -- posted by SheriO

Dry-Cured Rosemary Turkey

Fri, 16 Nov 2007 17:41:18 -0500

From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey. -- posted by Chef Tweaker

Maple Apple Roasted Turkey

Tue, 20 Nov 2007 18:42:24 -0500

Sweet, juicy, delicious maple apple roast turkey. This has become a family tradition since the recipe has become so popular in our household. The gravy works great on the turkey and stuffing along with mashed potatoes if desired. -- posted by papurdawl

Maple Brined Turkey

Tue, 20 Nov 2007 18:47:06 -0500

This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again! -- posted by wirkwoman1

Roast Turkey With Fresh Thyme Rub and Maple Glaze

Tue, 27 Nov 2007 16:30:45 -0500

Roasted turkey with a hint of sweetness, delicious! -- posted by RecipeNut

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

Roast Turkey - Alton Brown/Giada De Laurentiis

Thu, 03 Jan 2008 01:15:24 -0500

A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety! -- posted by DrGaellon

Turkey, Vegetable and Roast Potato Pie

Wed, 16 Jan 2008 01:54:29 -0500

This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey. -- posted by Brittney_xo

Perfect Roast Turkey

Sun, 03 Feb 2008 21:19:18 -0500

I have made this turkey two Christmases in a row and have had rave reviews from all our guests! Its an adaptation of Nigella's recipe. It takes some time and preparation but is well worth it. Its super tender and super juicy. We always have loads of leftovers (due to the sheer size of the bird we buy) but they never last more than a few days and our place is always full until its all gone! It goes perfectly with my mushroom and chestnut stuffing and home-made cranberry sauce. enjoy! Note prep time does not include time in brine. -- posted by MissMandie

Maple-Glazed Turkey Drumsticks

Thu, 06 Mar 2008 00:34:47 -0500

Maple syrup, Worcestershire and hot mustard combine to make a sweet hot glaze. From Country Living magazine. -- posted by mailbelle

Kittencal's Moist Oven Roasted Turkey Breast

Tue, 09 Sep 2008 22:48:56 -0400

Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed. -- posted by KITTENCAL

Susan's Best Turkey

Fri, 19 Sep 2008 17:30:07 -0400

This is my roast turkey for Thanksgiving or other festive occasion prepared using ingredients available to our founding fathers, or maybe we should say mothers. I decided, after living in Europe for many years, and consuming much garlic, paprika and delicious olive oil, that I needed to "Get my Thanksgiving On". I consulted my mother and cousins state-side, and my favorite cook book - the 1933 edition of Fanny Farmer, and from those beginnings I came up with my own preparations, based on what I believe would have been the ingredients available to a cook at around the time the first thanksgiving was celebrated. I usually roast a turkey weighing 16-18 pounds cuz I can't fit a larger bird in my oven. This is a great size for serving up to 24 reasonably hungry adults with a sprinkling of children. I have always been able to get a fresh bird, and once even "fattened" my own for about 2 months on veggie scraps from soup makings, fruit parings and shucked corn. That was a memorable bird. I do recommend cooking your stuffing in the bird. It is just so much better. I don't have a favorite stuffing recipe per se but like my stuffing to be mostly pork and walnuts, chestnuts, sage and thyme. -- posted by Chef #951234

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Perfect Whole Turkey in an Electric Roaster Oven

Tue, 25 Nov 2008 01:25:33 -0500

I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews! -- posted by Squirrel Gone Wild

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Bacon Wrapped Roasted Turkey

Wed, 03 Dec 2008 00:16:48 -0500

This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make! -- posted by MrsM1021

Ariane's Orange Braised Turkey Breast With Mushrooms and Shallot

Wed, 03 Dec 2008 01:51:57 -0500

Entered for safe-keeping, this was the big hit on Top Chef Season 5's Thanksgiving episode. It was created by Ariane Duarte. Bravo's website omitted directions for actually cooking the turkey, so I added some from the Butterball website. -- posted by KateL

Cranberry and Apricot Stuffing for Turkey or Chicken

Mon, 08 Dec 2008 18:19:25 -0500

There is nothing better than a home made stuffing, none of that rubbish from a box LOL. Do enjoy! -- posted by djmastermum

Lighter Mini Spring Rolls With Lighter Plum Sauce

Tue, 20 Jan 2009 16:45:31 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". The (vegan) plum sauce has been published on Zaar on its own as Recipe #347267 #347267. Vegetarians can consider substituting TVP crumbles for the ground turkey breast. -- posted by KateL

Turkey Rice Soup

Sat, 16 May 2009 10:35:59 -0400

This is a hearty, healthy soup that I eat almost every day. -- posted by Hollymedic

Oven-Fried Flaxseed Coated Turkey Cutlets With Black Bean Salsa

Tue, 26 May 2009 00:51:26 -0400

Entered for safe-keeping. From Womans World, 6/01/09. Calls for Newman's "Lighten Up! Light Lime Vinaigrette". Flaxseed is unbelievably good for women, in particular, with "good" fat and fiber, linked with reduction in cholesterol and cancer risk; however, flaxseed is perishable and should be stored in the refrigerator -- buy the best available. This recipe has lots of good tasting good-for-you ingredients, enjoy! -- posted by KateL

Emeril's Bacon and Herb Roast Turkey Breast

Tue, 15 Sep 2009 11:51:37 -0400

This is Emeril's recipe off the Food Network site. I wanted to spread around the goodness. Just a heads up that some of the other Food Network reviewers felt the salt content was a little high. Otherwise,...BAM! -- posted by Hunkle

The Only Thanksgiving Turkey Recipe You'll Ever Need

Thu, 01 Oct 2009 01:13:01 -0400

It has taken several years and taking bits of pieces from here and there for me to make the perfect turkey, but It is so moist and has a wonderful flavor and always gets rave reviews. It's labot intensive but worth the effort in the end -- posted by GingerlyJ

Simple Turkey Pot Pie

Mon, 05 Oct 2009 16:59:43 -0400

Adapted from a recipe by Danielle Monai at allrecipes.com. Many variations: use other vegetables, change the spices, use Colby or Jack or pepper Jack instead of Cheddar, use crescent rolls instead of the biscuits... -- posted by DrGaellon

Honey Clove Brine for Mr. Turkey

Fri, 22 Jan 2010 14:34:55 -0500

Brining a turkey before roasting, or deep frying, will give the turkey more flavor and keep it juicy after cooking. No more dried out bird. This is my personal recipe that I used for the 2009 family Christmas dinner. I only cooked a turkey breast, family doesn't care for dark meat so why bother cooking it. Calling the bird Mr. Turkey is not mandatory, but it does make the little cousins giggle. -- posted by Bowen Cormac