Interesting, Dave. We have a super grill w/very reliable temp control. Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)

"Dave Fouchey" wrote in message
...
I got a fairly small Butterball (14 Pounds) and did it on the grill to
slow cook and smoke it. Not much leftovers, stayed juicy. I filled a
pan of water/white wine with celery and onions to catch the drippings.
Made sage Butter by mixing fresh sage leaves and cold butter in a food
processor and slathering it over the surface and placed whole sage
leaves UNDER the skin in a decorative pattern. Took about 3.5 hours at
325 degrees and came out fine. One of these days I am going to try
brining one just to see if it makes a difference.

Cheers!

Dave

On Sat, 24 Nov 2007 08:26:15 -0800, "K Barrett"
wrote:

"SuE" wrote in message
. ..
On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball,
but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts
that
Butterball threw away, rendered it into grease/oil, and made deisel fuel
out
of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio
Diestle?) That idea fell with a thud. Now 6-7 years later everyone is
looking at rendering oil out of cooking grease/oil/etc. Everyting old is
new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power
fans
over night. I doubt I'd ever get enough power to run the swamp cooler,
though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR