Ranee Mueller
Crepes and crepe panI volunteered to make 50 or so crepes. I figured it's basically a thin French pancake laying under sweet wet sauce, and the consumers...
I cook it on a rack. I dunno, 375¡ or thereabouts. Unless the bird is huge and just barely fits, I turn it a couple of times, although I doubt it's really necessary. I pull the "goody bag" out after an hour or so, when it's thawed enough to do so. Once I left it in and it didn't hurt anything. I usually don't try to remove the neck.
Other than that, nothing special -- once it starts looking and smelling done I start checking the temperature in the breast and the thigh. Sometimes the thigh is hot and the breast still cold, unlike when you cook a thawed bird.
The turkey I cooked last week was about 15 or 16 pounds. I don't remember the brand but it was 57¢ per pound at Wal-mart, the same price they almost always are. Other brands were over $1 per pound, but I don't want the turkey to be pumped with butter or anything like that.
If you overcook it, it falls apart but is still moist. That's the beauty of using a big covered roaster. A large amount of juice and fat cooks out; you'll want to save that for soup, or to add some back to the pulled meat.
Best regards, Bob
