Butterball.com has tons of info on turkeys. Get a probe thermometer with an alarm, put the probe between thigh and breast and set to 170F. I dry the turkey with paper towels and coat with melted butter and Adobo, if you can't find Adobo, kosher salt will do. I don't measure, but don't go too heavy on the salt. Get a silicone roasting rack too which lifts the turkey above the liquids in the pan. Add celery, onion and carrots chopped up to the bottom and add some chicken broth. Put the turkey breast down, this allows juices to go thru the breast and juice it up. Brining is a pain and unnecessary to me, I've done it and don't get any big difference. Be sure to have the turkey rest or all the juice will come out , you cover with foil on the counter and make the gravy will waiting.

You don't stuff the bird because you have to overcook the turkey to cook the stuffing. Dressing on the side is just as good. If you can't find premade stuffing bread, just bake some stale bread till it is dried, online you can find details. I use a wok, but a good skillet will do. I weigh some ingredients, because what is a large onion? I use bouillon, but you can use broth.

A saucier pan has rounded corners for easier mixing, but a regular sauce pan is okay. You can use only poultry drippings if you have more. You strain the pan dripping and then reduce by half for better flavor. You should get a fat separator cup to get rid of the fat.

I've made a lot of turkeys and tried many things and this is my way of getting a great turkey. As to looks, I don't care what a turkey looks like when done, I am going to eat it, not have a photo session with it!!! LOL! As for carving, any good knife will work for the breast and a boning knife is great for the legs and thighs. Wings you eat off the bone.

~<DRESSING - GOOD OLD COUNTRY-BASIC >~

1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......6 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans

Preheat oven to 350 degrees F.

PREPARE INGREDIENTS - Put everything in separate bowls:

Chop celery.

Weigh out onion and chop.

Grind crackers.

Put herbed bread in 12 qt container along with ground crackers.

Beat eggs and add to bread mixture, stir.

Grind parsley and sage.

Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix.

Saute sausage and pork in large wok.

Add browned meat to container and mix.

Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture..

Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.

Add bouillon slowly to bread mixture, stir.

If needed add water.

Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.

https://www.amazon.ca/Polder-362-90-Digital-Oven-Thermometer/dp/B0000CF5MT

https://www.amazon.ca/Sundlight-Silicone-Roasting-Microwave-Bakeware/dp/B07VC3FXYG

​

~~~~~< GRAVY - POULTRY >~~~~~

3 Tbsp butter.....1/4 tsp sage.....1/4 tsp sage.....3 tsp flour.......1 cup poultry broth or bouillon.......1/2 cup saved poultry drippings(opt)..............Salt and Pepper to taste........2 tsp wine or 2 tsp cup cider and 1/4 tsp cider vinegar or 1/4 tsp lemon juice

Set heat to 3 and in saucier pan melt butter, add spices.

Keep cooking butter till it is popping, you want water to boil off about 5 minutes.

Slowly add flour. Cook until brown, 10-20 minutes.

Add wine or cider mixture, stir.

Add poultry drippings and stir.

Add stock a little at a time till you get the right consistency. Should stick to bottom of spoon.

https://www.amazon.ca/OXO-Good-Grips-Fat-Separator/dp/B0002YTGIQ

Microwave spaghetti with this.

Make hard-boiled eggs with this.

Make microwave bacon with this.

They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.


Also, make microwave eggs.

Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.

I use a cast iron griddle is probably the best way I do mine if not using my gril: http://www.amazon.com/Lodge-Logic-LPGI3-Grill-Griddle/dp/B00008GKDQ

May I introduce the microwave bacon tray . It’s amazing.

I always found this rubber tube thing to work the best:

http://www.amazon.com/Zak-Designs-E-Z-Rol-Garlic-Peeler/dp/B00004RDDP

It's a bitch to clean though.

No they won’t be. But you can also trim the cake as well. Or

I believe they have spring loaded pans at the dollar store that come in a smaller circle. That would work good for icing.
Something similar to this:

https://www.amazon.com/Wilton-Better-Non-Stick-Springform-8-Inch/dp/B0000VMI1S

Also: buy a box cake, add ingredients as per box. Add in one pudding cup for extra moist cake !

There's a great sous vide cook book called Under Pressure: Cooking Sous Vide that has a bunch of stuff at the back about cooking times and temperatures. The book is pretty expensive, but alot of those charts are available in the preview on amazon.

It's very easy to destroy a piece of fish with tongs, a fish spatula is much better.

I think everyone's going on about them because OP slices lemons to preserve the tender fish, then uses tongs to handle it. You'd be better off just using a spatula and no lemons at that point.

Just my 2 cents.

Source: cooked a lot of fish in NYC restaurants, tongs were not allowed in the kitchen.

EDIT: a letter

Cooking With Foil has some good base recipes.

I picked up my copy at a Cracker Barrel in rural Tennessee.

Believe me, it does work ;) I tried it a couple of times, also have a look at "Cooking for Geeks", it has a few recipes for dishwasher cooking.

Fun fact: Adam Savage is featured in that book, but I'm not sure if he's in the dishwasher chapter as well ^ ^

https://www.amazon.com/gp/product/B00004VWKQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Get a Norpro Egg Rite Egg Timer [Amazon] (https://www.amazon.com/dp/B00004UE75/ref=cm_sw_r_other_apa_YxqyxbB98PR6G). Just put it in with your eggs and the indicator is amazingly accurate.

butter warmers

Reminds me of this: http://www.amazon.com/gp/aw/d/1481227041?pc_redir=1411573002&robot_redir=1

Japanese Kewpie Mayonnaise - 17.64 oz. https://www.amazon.com/dp/B0000WKU8K/ref=cm_sw_r_cp_api_cfeXzb4459V8K

i use one of these directly over the flame.

That's blotting paper! Some are made of polypropylene or similar polymers, others are cellulose. Ive seen them at Asian grocers and Daiso stores in the US. The cellulose ones are similar to coffee filter paper, so maybe coffee filters would work in a pinch?

i gave up on taco shells a long time ago. I swear by these tostada shell pans.

http://www.amazon.com/gp/product/B00004R90Y/ref=as_li_ss_tl?ie=UTF8&tag=651998669-20&linkCode=as2&camp=217145&creativeASIN=B00004R90Y

I hate you. But at least my Spices & Herbs Encylopedia will have a friend.

I'm lazy, so I just use one of these.