Irritable Bowel Syndrome Message Boards | similar to me- here is the scoop

An article from Cuisine magazine changed my turkey life a couple years ago. I was an experienced cook before but this recipe/info blew the former ways out of the water. I think this will be lenghty but trust me! First I have had success with regular store turkeys, make sure it is well-defrosted and washed out. Reserve giblets and salt and pepper the turkey and put the onions, garlic cloves and lemon in the cavity along with parsley, sage, rsoemary and thyme all fresh if at all possible. Put on rack in large pan and cook at 325. Do not baste- it does absolutely no good and only makes it take longer to cook. This magazine knows its stuff, trust me. A little soy sauce on the skin is okay though. I also put some broth on the bottom of the pan to keep from burning at the beginning. I use a probe thermometer but check with another and move and check it several times. I cover some of the turkey with foil if needed too. I take out the turkey when it reads 173-175 in the thigh and cover with foil and let sit 20 min. Warm the platter in the meantime.

Gravy: I am going to tell you how to make it fatty and good and skinny and pretty good too.

This recipe is the best in the world no kidding. Saute some chopped veg, (carrots, onion, celery and garlic) with the turkey neck for 15 minutes. Deglaze pan with 1/2c apple juice. Add 8c. broth and herbs and peppercorns. Simmer while turkey cooks. Strain and set aside. You can make a lot less to by adding less stock. This is a huge recipe.
When turkey is done let the drippings sit for 5 minutes then pour carefully into a heavy duty pplastic bag or gravy separator. Deglaze the pan with 1c. white wine. Add the strained gravy base and stir then wait for the fat to rise to the top of the drippings and cut a corner off the bag and release the drippings into the pan- pull up before you get to the fat. It is not as hard as it sounds. Now heat it all up and this is where it can be fatty or not. For fatty earlier cook melted butter and/or the turkey fat from the plastic bag to equal 1/2c. whisk in 1/2-2/3c. flour and stir until it cooks some. Add this with whisk a little bit at a time to gravy to thicken. OR just mix some cold broth with a lot of cornstarch -like 1/2c and stir until thickened. YUM!

But the most important thing is carving the turkey. After it sits for 20 min and you made the gravy. Place the turkey on a cutting board that is big enough and open the legs. Get a very sharp carving knife and pull out the thigh and cut in there at the joint and remove the thigh and leg. Repeat on other side. Then carve off one whole breast as best you can and repeat on other side. Whack off the wings last. Then cut the thighs from the drumstick and slice some of the thigh meat and set in a row on center of warm platter. Put a leg on each end of the thigh meat. Then * slice the breast meat across the grain * that is the trick and place sliced breast on the sides of the platter. Throw the wings in somewhere and place herbs for garnish on the platter. It will be awesome! And still hot since the platter is hot! I promise. E-mail with questions- I don't mind. Good luck!

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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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