Question:

Paper or Plastic ?

Paper or Plastic ?

Answer:

I'll take neither thank you very muchI prefer my handy-dandy My Answer to a Better Planet tote from Yahoo! AnswersAll the other shoppers are jealous - I love that! I take along another pair of canvas totes as well for bigger tripsHere are some additional grocery store related tips to help become a greener consumer: combine all your trips into one if you are driving yourself buy products without excessive packaging and lean towards products that come in recyclable containerswhen buying produce, meat, poultry, etctry to favor those that are locally grown or raised (shorter time to market means less energy used and less pollution) Buy recycled products (paper goods, aluminum, plastic wrap, etc.) Hope this helps.
You know what? I have been making the Thanksgiving dinner for 30 years and have never had a bad turkeyNot bragging-just lucky to learn from a very good teacher-my momI rub the bird generously with oil(doesn't matter what) and vinegarYes, vinegarYou don't taste the cider vinegar but the vinegar promotes an even browningNow, the most important: I put 3-4 strips of bacon on the top of my bird (breast side up, of course)Make like a tent of foil that covers the breast portion only for the first 1/2 of cooking as the breast takes longer to cook throughYou want a nice even browning and donenessI have always cooked my bird at 325 degrees15 minutes/per poundSo I always do my 20 pound bird for 5 hoursI don't mean to be glib, but I had a sister that forgot to empty out the giblets and neck before cooking so be sure to empty out the cavity when rinsing the bird before bakingI use a roaster panGood Luck!
15 minutes a pound cooking time 350 degrees F.Stuff it with diced apples, onions, and fresh herbsButter the skin and cover until the last 45 minutes It is done when the thigh meat is 185 degrees F and the breast is 165 degrees F and juices are clearIt will be perfect and juicey every timeDon't put any stuffing in it either.
Upside downThis way the legs are higher up and cook done at the same time as the breastPlus the juices seep down into the breast and keep it moistNO basting neededCook the stuffing in a baking dish separately.
I have found ovens useful for cooking.

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