The key is to brine the turkey before roasting. Covering with aluminum foil while cooking will help retain some of the juices, as will allowing the bird to rest and the juices to redistribute before carving. It may not therefore be necessary to burn down the deck to get a turkey worth eating.
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www.foodtv.com)
Good Eats Roast Turkey
Recipe courtesy Alton Brown
Show:* Good Eats
Episode:* Romancing the Bird (A Good Eats Thanksgiving)
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
ERMudPhud said:
Maybe he meant vFib 😀
Or maybe he meant one of the gallops(I honestly cant remember if it is S3 or S4) which you shouldn't be able to hear in a-fib. I thinks it is S4 but then again who could hear a gallop in a busy trauma bay.
Next time have more faith in yourself and don't bother asking the cardiologist.
S4 is caused when the atrial kick forces blood against a stiff ventricular wall at high velocity. It should be absent in someone with A-fib. S3 occurs during rapid ventricular filling and will therefore still be present despite a-fib.
And do I recall correctly that mesenteric ischemia causes postprandial pain, and the patient is therefore able to eat pain-free only to pay for it later? Would not this patient therefore be able to eat in the ED without return of symptoms for some period of time? Perhaps just long enough for the all-knowing surgery intern to do his 5 second H&P before pronouncing the patient cured?
'zilla
This week 78% of the ER's dx was plain wrong, I even got a call for a STAT consult! for abd pain, 3rd Year ER resident said it was bowel Ishemia, why? lactate 2.6, I went down and patient was sitting up sucking on a candy, ya, thats ishemia!! This year the program directors are making the ER residents to 3 months of Gen surg so at least they can Dx constipation correctly.
