This picture of the Lederer family belonged to my mother and now belongs to my sister. Taken in the 1880, the entire Lederer family posed on the occasion of the youngest son's bar mitzvah. My great grandmother Clara is in the middle row, second from right.
It's been unavailable for awhile but my brother visited my sister for Thanksgiving; they found it and took a shot of it to send to our third cousin Sue. Mary Ann sent a whole bunch of individual pictures that we looked at last week to Sue also. Some of these faces are looking darn familiar.
Regarding turkeys, I've always maintained that you don't need to cook them as much. And I have a meat thermometer given to me some years ago by my sister in law to help with the endless discussions "You think the turkey is done?" "I dunno, what you think?" "Beats me, let's give it a little more time". My mother always believed you had to cook whatever turkey for 8 hours. Both of my turkeys this year have been 22-24 pounds. Fully stuffed, Close to room temperature. Star tat 450 degrees, immediately but down to 350 degrees. 4 hours and it's fully cooked.
So my sibs take an 11 pound turkey, I had advocated fresh, they had 'fresh frozen' whatever that means. They cooked it nearly 3 hours and they said the dark meat was not cooked. So I give up; I give up my mantle as the turkey expert.
1 comment:
My Mom cooked hers very similarly to the way you cooked yours (though it was an 18 lb bird) and it cooked in 3.5 hours. So I think your way is good!
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