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By
11/21/2005
Make sure that you let the turkey set out of the oven for 20-30 minutes before carving. Otherwise you will lose all the juices. PS I've used this method and it works wonderfully.
Susan from ThriftyFun
By Starlight (Guest Post)
11/21/2005
Mousie - I would turn it to 250 and leave it until you are 1/2 hour from serving - then up to 350 making sure you baste it every 1/2 hour or so to keep it moist! That last 1/2 hour you can remove the foil to brown up the bird if you want! Enjoy. Happy Thanksgiving..
By
11/20/2005
Starlight...If you don't eat till 2:00 or 3:00 in the afternoon do you leave the turkey in the oven at 275 till then or do you turn it lower? I'm glad you posted this!!!
By
11/19/2005
My Aunt Dollie was the turkey cooker in our family.Because it was so many years ago,she had no foil to cover the bird. She used a clean white flour sack.And since I sometimes spent the night before, would watch her take it out to check it during the night.I remember that the flour sack looked scorched,but that didn't matter when it came time to eat. Boy, Turkey tasted alot better then.GG Vi
By
11/17/2005
I also bake turkey all night but in the roaster, same as you did in the oven. So juicy and tender, done it for many years and no body got sick. The best drippings for gravy. If you want it browner, set in oven for 1/2 hr. although I don't just right for us.
By Diana (Guest Post)
11/16/2005
I have not tried this with mashed potatoes but...hear you can mash and then place in the crockpot until time to serve
does this work?
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