Comments on: The secret to a perfect Thanksgiving turkey

By: Drew

Drew — Mon, 09 Nov 2009 13:46:58 +0000

If you're going to start from the beginning, let me tell you now … it gets better. I'm really embarrassed by some of the early ones. Especially the photography.

By: sammawow

sammawow — Mon, 09 Nov 2009 13:11:12 +0000

I just found your blog this morning and came back here to read it from the beginning! I'm really enjoying it and getting hungry!

By: Drew

Drew — Mon, 02 Nov 2009 05:49:51 +0000

Wow, you went way back. I'm so embarrassed by some of the early stuff, especially the photography.

By: Krystal Wight Armstrong

Krystal Wight Armstrong — Sun, 01 Nov 2009 22:21:50 +0000

I just stumbles on your blog when looking for some details on a pork tenderloin recipe (I'm a new married-student trying to figure out how to cook good healthy stuff for my little family of two)…andyway, thought I'd go back to the beginning and see what your blog was all about…and this is great stuff! I'll probably stick around and keep coming back for more ideas.

Also…your turkey looks beautiful. My parents always made THE best smoked turkey for Thankgiving (my dad even took orders and sold them one year), but one of their secrets that I think makes it awesome, is to stuff it with celery, onion, and potatoes chopped in large chunks…they're very aromatic and give it a great flavor! That's just my little contribution to those that don't have any turkey stuffing lovers to please

By: Sortin'ItAllOut

Sortin'ItAllOut — Sat, 25 Oct 2008 02:21:00 +0000

So this is your first post...

Thanks for the advice on the internal temperature! That means I can stop over cooking my meatballs too! Yay!
I have recently started using the federal guidelines--thinking that was the right way to go--but my meat always seemed overcooked. Why would I trust the gov't on this one when I don't trust them on anything else? Go figure.

Thank-you again for a great blog!

I wrote a little post about your blog here:
Grammy's Recipes: How to Cook Like Your Grandmother

By: Drew

Drew — Mon, 18 Aug 2008 19:25:00 +0000

Wow, what a great idea. I’ve done the roux afterwards to add to the drippings, but coating the bird with it … that’s pure genius.

By: busybee

busybee — Tue, 12 Aug 2008 17:46:00 +0000

We have to make turkey like MY gramma did – melt a stick of butter, add flour and cook (later learned this was called a roux), add salt, pepper, garlic, anything you like really. Spread over turkey with the back of a spoon and proceed as you do with the foil, high temp etc. This makes a delish crust and the gravy is unreal.