Low Country food... any cooks out there?
Nov 21st, 2008, 04:43 PM
#41
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Caution on the timetable for roasting the turkey. You can tell this is an older recipe, since turkeys cook a lot faster than they used to -- mostly because they are bred for more white meat, less dark meat these days.
Use a meat thermometer in the center of the stuffing to gauge correct temperature. Shouldn't take much more than three hours at most for a 12 lbs. bird. Unless of course you keep opening the oven door to baste as often as this says. Contrary to popular belief, basting only makes the skin crisper and the color a bit browner -- it does not add moisture to the bird.
Use a meat thermometer in the center of the stuffing to gauge correct temperature. Shouldn't take much more than three hours at most for a 12 lbs. bird. Unless of course you keep opening the oven door to baste as often as this says. Contrary to popular belief, basting only makes the skin crisper and the color a bit browner -- it does not add moisture to the bird.
Dec 20th, 2015, 04:26 PM
#44
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Too bad not to have seen this until now--I would have STRONGLY recommended scalloped oysters. We have fixed it now for 50 + years with the recipe coming from THE BEST and original Charleston cookbook==Charleston Receipts. ;o)
And yes--my 20# turkeys cook in about 3.5-4hours for the past 10 years or so.
And for us, it would be southern stewed (creamed) corn instead of a pudding--just the good summer corn frozen for the holiday meal!!
And yes--my 20# turkeys cook in about 3.5-4hours for the past 10 years or so.
And for us, it would be southern stewed (creamed) corn instead of a pudding--just the good summer corn frozen for the holiday meal!!
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