I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly

I just got done making my traditional turkey scrapple. I make it every time we have roast turkey. I've never been a fan of turkey soup, so years ago when a friends introduced me to this dish, I tried it and have been making it ever since. Simmer the carcass with herbs & spices for several hours, strain, pick off all the pieces of meat. I follow the recipe from the Alber's box for cornmeal mush but use the heavily seasoned turkey broth. Simmer everything until the cornmeal is quite thick and spoon into meatloaf pans. Let cool & chil overnight. Then in the morning, slice the scrapple, dredge in flour, and fry until crispy on both sides. I've served it with honey, maple syrup, leftover gravy, and even leftover cranberry sauce. It's one of our favorite breakfasts. My husband would be sorely disappointed if I didn't make it.

I'm clearly not the best cook here ;) but I'm agreeing with Peppi too. You'll love the flavor of flank for your roulade, don't worry about not using tenderloin. I wouldn't hesitate to assemble and tie it after marinating the steak in your refrigerator, then return it to the refrigerator until shortly before your meal if your prep time is tight. And forgive me if you already knew, but roll the flank with the grain, in the direction the long meat fibers are facing - then when you slice you will be cutting across the grain as works great for flank. I do pound a flank for a roulade, pretty vigorously depending on how thick, goal being to get is as evenly thin as I can. And I'll brown it assembled quickly in a skillet (rolling 'the roll' in the pan to get all sides) in a little fat while the oven is preheating, then hot oven about 20 minutes or so, a little longer if a larger cut, thicker .... I hope the turkey tip was both graciously given and taken. I've had the same talk with my SIL who tried a couple of holidays to slow cook a turkey in the oven like she remembered her mother doing. I've eaten it served that way, but with my Mom now 86 and somewhat frail I really don't want anyone taking that risk with her. I never did learn or pick up that low and slow turkey technique from my own mother, my own mother didn't cook unless she had no choice, not her favorite thing to do either then or now ;)

No stuffing in a steamed turkey. Here are the directions. If you like to eat the crispy skin you won't get it with this turkey. Steamed Turkey 1 turkey approximately 14 pounds 2 stalks celery 1 apple, cored and quartered 1 onion, peeled and quartered butter salt and pepper 2 quarts hot water Heat oven to 450 degrees. Clean out turkey and put in roasting pan. Put celery, onion and apple in cavity of turkey. Baste the turkey with butter and salt and pepper him. Pour 2 quarts of water as hot as you can get from the tap around the bird. Seal the bird into the pan as tightly as possible. Place in oven and cook for 1 hour (sometimes I leave it cooking for 1 1/2 hours). Shut off the oven and donÂt open the door. Leave bird in oven without opening the door for 6 ½ to 7 hours. After that amount of time open the foil and take the meat off the bones. This turkey is so moist everyone will love it. * The broth around the turkey can be used to make your turkey soup. I use the celery and onion in preparing my stuffing and discard the apple pieces.