tag:blogger.com,1999:blog-1651217485085288423.post2378531409707728011..comments2024-03-13T06:29:02.843-04:00Comments on Do You Really Know What You're Eating?: Getting my ducks in a row for ThanksgivingVictor E. Sassonhttp://www.blogger.com/profile/07920237909721053423noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1651217485085288423.post-15033277807937527202009-10-09T04:13:15.336-04:002009-10-09T04:13:15.336-04:00You are right. My mother's original recipe cal...You are right. My mother's original recipe calls for tomato sauce added to the fat, but my wife prefers pasta sauce. I could go either way. The flavor of the fat makes the dish.Victor E. Sassonhttps://www.blogger.com/profile/07920237909721053423noreply@blogger.comtag:blogger.com,1999:blog-1651217485085288423.post-18627161524364104882009-10-08T16:27:08.013-04:002009-10-08T16:27:08.013-04:00OK, I think I am going to try your mother's pa...OK, I think I am going to try your mother's pasta recipe, but with a chicken first. When I grew up we had "Syrian Pasta" weekly, tomato paste dilluted with water with ground meat inside and thick spaghetti.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1651217485085288423.post-68733216378290258152009-10-08T13:02:44.091-04:002009-10-08T13:02:44.091-04:00I forgot your other question. I have used thick sp...I forgot your other question. I have used thick spaghetti, but another type would do as well, like fettucini. Even big rigatoni or penne.Victor E. Sassonhttps://www.blogger.com/profile/07920237909721053423noreply@blogger.comtag:blogger.com,1999:blog-1651217485085288423.post-38961287015230930012009-10-08T13:00:53.639-04:002009-10-08T13:00:53.639-04:00I'm not sure. I've only done chickens befo...I'm not sure. I've only done chickens before, nothing as big as a turkey. I would think an hour to two hours more. I use a meat thermometer to test doneness (170 degrees for poultry with no antibiotics). The initial cooking with the cover on seems to accelerate things, so maybe leave it in for an hour with the cover on. If there is not enough fat, I add chicken broth with the pasta sauce.Victor E. Sassonhttps://www.blogger.com/profile/07920237909721053423noreply@blogger.comtag:blogger.com,1999:blog-1651217485085288423.post-5964676896756973132009-10-08T11:54:51.556-04:002009-10-08T11:54:51.556-04:00How long will you cook the turkey in total? 45 mi...How long will you cook the turkey in total? 45 minutes initially and then how long with the pasta? What type of pasta would you use? <br /><br />I always prefered my mothers method of using a red sauce with turkey (turkey fat, tomato paste and water) to the American styles turkey gravy.Anonymousnoreply@blogger.com