2007-11-15 13:06:12.0 jeaner: Hi russ!!
2007-11-15 13:06:13.0 sarahb10: What's the best temperature to cook an 11-pound turkey?
2007-11-15 13:06:51.0 jeaner: And what's a good substantial main dish for a vegetarian, without resorting to tofurkey?
2007-11-15 13:07:25.0 Russ Parsons: Hiya jeaner. Sarah, I'd roast an 11-pound turkey pretty much the same way I would a bigger one--obviously not as long. I like to start at 450 degrees, then turn it down to 325 after 10-15 minutes. Cook until a thermometer inserted in the deepest part of the interior thigh comes to 160. That'll take about 2 hours.
2007-11-15 13:08:14.0 Administrator2: Hey now! Tofurkey is surprisingly delicious!
2007-11-15 13:08:46.0 Russ Parsons: Tofurky? oh does that bring back bad memories. If I was hosting vegetarians Jeaner, I think I'd serve an especially hearty stuffing. That way it's filling enough for a main course and it also adheres somewhat to tradition, which even vegetarians will like! There's a nice vegetarian stuffing on our website that is made with mushrooms and walnuts. I think that would be great.
2007-11-15 13:09:04.0 jeaner: I'm sure it is, but I already eat so much Tofu in my asian household, and I want to do something more... American (?) without the turkey part of Thanksgiving.
2007-11-15 13:09:21.0 Russ Parsons: admin: it is only surprisingly delicious if you have exceedingly low expectations. which i admit i do. now soyrizo is another matter!
2007-11-15 13:09:42.0 Administrator2: Haha, I guess I'll have to defer to the master there, Russ. Soyrizo IS amazing, you're right.
2007-11-15 13:09:50.0 jeaner: soyrizo.... somehow just doesn't sound very appealing..!
2007-11-15 13:09:58.0 Michael: Hi Russ. Have you tried any low heat first/high heat cooking recipes for turkey?
2007-11-15 13:10:15.0 Russ Parsons: That's what I thought. but it really does taste like good chorizo.
2007-11-15 13:10:26.0 jeaner: Russ, may I ask a non-thanksgiving question about pretzels?
2007-11-15 13:11:08.0 Russ Parsons: michael, do you mean all low, all-high, or high followed by low? I haven't tried any all-low roasting. I have tried all high and I found that it really did dry out the breast too much before the dark meat cooked through.
2007-11-15 13:11:45.0 Russ Parsons: ask away jeaner, though i'm not sure i can help. i'm not much of an expert on pretzels, but i'll be happy to give it a shot. and maybe one of our other chatters will know the answer.
2007-11-15 13:11:52.0 Michael: Sorry for the vague explanation Russ. Low followed by high to finish. I've read some recipes that start around 300-325 and then finish above 400.
2007-11-15 13:12:28.0 Russ Parsons: funny you should bring that up. The test kitchen did that this year with my dry-brined turkey recipe from last year and they reported that it worked fabulously. recipe is on the website.
2007-11-15 13:12:38.0 Arcata: Thinking about cooking the turkey on a gas grill, any suggestions?