tag:blogger.com,1999:blog-1007405411987426633.post8709803335055971073..comments2009-06-13T17:32:16.340-07:00tomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1007405411987426633.post-59864539654493753262009-06-13T17:32:00.963-07:002009-06-13T17:32:00.963-07:00turkey of doom...sounds deliciousdexternoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-5727588220002175392009-06-13T17:29:21.914-07:002009-06-13T17:29:21.914-07:00awesome!delmoniconoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-34364748168665956452008-11-21T20:39:00.000-08:002008-11-21T20:39:00.000-08:00I second Conrad's analysis of the linear interpolation as his favorite part of the recipe. Reading all of this makes me want to make a turkey of my own, but alas, I think my cousins have that figured out. And I would like to point out to Sue that us here at GFC-MIT (all three of us) are also very interested in that perfect turkey. And loads of fattiness. And a bacon helmet.Marcushttp://www.blogger.com/profile/02319892565939751542noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-38476012594480836012008-11-20T22:44:00.000-08:002008-11-20T22:44:00.000-08:00This was the best turkey I ever had, but I really feel like the most important step is temperature control. Watching the internal temperature to yield the equivalent to a medium/medium well rather than well done makes all the difference. Just think about the difference between a medium steak and a well done steak.<BR/>Just don't let the bird go over 165Ftomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-71454248112577975612008-11-20T22:38:00.000-08:002008-11-20T22:38:00.000-08:00Actually, we have a blowtorch at Sable Pointe, where many '06 Gracepoint brothers live. We actually use it every now and then.tomkimhttp://www.blogger.com/profile/10231325561434566078noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-85747711458266138072008-11-20T22:35:00.000-08:002008-11-20T22:35:00.000-08:00I'm going to try to cook one of these next week with my sister for our family Thanksgiving dinner! In the meantime, we'll see how your recipe holds up in the GC oven this Sunday...Jasper Chenghttp://jaspercheng.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-61536852400799771792008-11-20T20:08:00.000-08:002008-11-20T20:08:00.000-08:00Wow...reading this recipe gives me a headache. I'm glad our house isn't doing a turkey this year (and extra-grateful for those who are!)<BR/><BR/>Step 13 makes me wonder 1) what a blow torch looks like and 2) who at GFC actually <I>has</I> one.Jennhttp://www.blogger.com/profile/14814564011193013738noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-19010673639747143452008-11-20T16:54:00.000-08:002008-11-20T16:54:00.000-08:00My favorite part of the recipe is that you have the proper perspective in this recipe - to make sure that Jesus is your Lord and Savior. Maybe if you eat too much of the Turkey of Doom, you might have to meet him sooner than expected...Judyhttp://www.blogger.com/profile/01741680094305003970noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-10140203294192314782008-11-20T12:20:00.000-08:002008-11-20T12:20:00.000-08:00Wow, this is truly an amazing turkey recipe - can't wait to try it one day (since I'm doing ham this year). I tried the upside-down-turkey method, but didn't bother to flip it back to the right side because (a) it was too hard/heavy (b) it was going to be carved without being displayed anyway. But I'll try this with a smaller turkey. Yum! P.S. Where do you get the syringe to inject the turkey anyways?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-1260253206648252172008-11-20T11:58:00.000-08:002008-11-20T11:58:00.000-08:00thanks for sharing your recipe!annoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-43136623448110182922008-11-19T17:33:00.000-08:002008-11-19T17:33:00.000-08:00My favorite part of the recipe:<BR/><BR/>"Please use a linear interpolation function to figure out how much time to leave your turkey in the oven."<BR/><BR/>YOU ROCK!Conrad Chuhttp://www.blogger.com/profile/12221827444870847520noreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-6097616868072991162008-11-19T17:20:00.000-08:002008-11-19T17:20:00.000-08:00this is an awesome post. i was totally engrossed until the devastating gravy part, or was it the part about being gangster... =D thanks Tim! and thanks kaitlyn for the equally awesome comment! from gracepoint berkeley to gracepoint hsinchu - everyone wants to cook that perfect turkey (or "not nasty" turkey, according to this post)...sunoreply@blogger.comtag:blogger.com,1999:blog-1007405411987426633.post-79830727267558199212008-11-19T00:18:00.000-08:002008-11-19T00:18:00.000-08:00wow tim, here in Taiwan, we recently heard this story of when you described yourself as "crazy" to a prospective employer and got hired, so I have this mental image of you as I read your turkey instruction, which caused me to laugh out loud a couple times at my cubicle at work. but anyway, i want to thank you for this great post. the taiwan oven we are using is much much smaller, so i don't think i can do the drumstick-closet-to-the-back-with-the-bird-PERFECTLY-symmetrical-to-me placement method, so i am trying to figure out how i can rotate the bird 1/2 way through 180 degree without opening the door of the oven... hmmm... :D anyway, i hope we can have not nasty turkey here... but really, thanks for the post,it's very very clear except for the part when you seem to have to abuse your bird with some kind of martial art technique combined with psychic ability to feel the chi of the bird or something... so we think we will forego that here... thanks again, happy thanksgiving!! :)kaitlynnoreply@blogger.com