Even though the oven doesn't have a door I bought a 15 lb turkey. I think I'll thaw it out over the next 2 - 3 days then cut it in half or quarters and brine it in salt and sugar (or molasses) then put it in the smoker for half a day or so and cut into pieces then finish it in a few batches in the toaster oven. I may reserve a few bits for Mexican food as suggested to Mr Oink earlier. Gobble gobble gobble gobble.
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Not price related, but I was looking for a specific produce item that none of the stores carry in town.

I emailed Extra Foods (Loblaws brand) as well as Save On, I haven't heard back from Extra Foods, but Save On responded within 90 minutes, and not only did they respond, it wasn't a generic response from corporate, but an email from the store's produce manager.

He said he would look into the request, and would get back to me. An hour after that email, he sent another saying they placed an order for the item I had requested and they will stock it going forward...

The service Save On provides is top notch...

Jsmith when I was discussing ducks with Bristoluk I phoned the store on the east coast and the young man went over to the freezer and told me what they had, it's great ! Can't remember, think it was Superstore.

Get one of these - perfect for roasting turkeys, ribs and just about anything!

I've had one for 6 years (it looks slightly different to this one) and find that it cooks evenly and quicker than a normal oven.

http://www.canadiantire.ca/en/pdp/ri...l#.Vhb9iivkeMs

I was thinking of getting one of these, just wasn't sure if it was any good, but sounds like it is, so again your links are very helpful....

Prompted by this thread I went into Dominion (Superstore) today and picked up a couple of prime rib roasts at around $20 each. One for the freezer and one for Sunday. We also splurged on two enormous rib steaks for supper. Truth to tell though I prefer sirloin steak which can be got pretty cheaply about once a month when it is on sale.

I believe it was Superstore. My stepdaughter popped along to get a pair. She works a few stores along in the same strip mall.

We have something similar. I experimented with a chicken once but either I added too much water or I shouldn't have added any at all. Rubbery steamed chicken.

I've since read that some don't add it, but the instructions said to do so.

Sirloin here (Top Sirloin/Sirloin Tip) doesn't seem anything like Sirloin back in the UK.

Preheat the roaster, smear olive oil or similar onto the bird and if possible, place the bird is on the metal trivet. If you are going to put liquid in, put a max of 1/2 cup of water in the bottom - I personally don't bother, so it isn't essential.

I've only cooked turkey and pork in it, but it does cook quickly so you have to check about 30-40 minutes before it says it should be done. I've always found that the meat is succulent, juicy and 'fall off the bone tender', provided you keep an eye on the time. I usually take the legs off towards the end of cooking so the breast stays juicy, then leave the legs in to finish off while the bird is resting.

Thanks. I was coming to that conclusion after reading up on it yesterday.

That's exactly what I did with one of Walmart's 99c lb ones a few months ago. It was every bit as good as the Butterball types I usually get with which I've had perfect results every time.

I think removing the legs might well be something that makes a difference with the 'normal' ones.

We have two turkeys in our freezer right now (one butterball and one normal) and Walmart still has an offer on so I'll probably get another today and leave it to thaw for Monday.

Have to get the roaster out to try again, but probably not for Monday. I want to see if I can repeat the success from last tinme.

I've just cooked a turkey in my electric roaster, instead of taking the 4+ hours recommended on the wrapping, it actually took 2 hours 30 minutes.

It's still dark out. That means it's not Monday yet. Is your clock fast?

old British tradition to cook the bird the day before in case of a black out or power outage & the fact of less hassle on the event day.

Siouxie now makes a Turkey & stuffing sandwich just to make sure it tastes good - wash it down with a glass of favourite beverage

Really? Never heard that before.

maybe a regional thing, cos my family over the pond always did it, even today & my sneaky suspicion is that sandwiches the day before was also a thing to do.

My wife does it, as did her mother - when asked why, my wife's response is always the 'its tradition & less fuss on the event day'. All the veggies are also peeled & panned in water the night before... go figure

Me neither.

Although it would have been useful the year the oven died half-way through cooking the beast ... Or the year of the power outage ...