I am cooking 2 - 18 pound turkeys on Thursday. Both are deconstructed (with breast fully in tact). All the cooking time estimates are for full birds. Anyone have some guidelines for cooking a deconstructed bird? a rule of thumb?

I know I can check temp, but I want to be able to ensure that dinner is done when I need it to be done for my guests.. and that requires some guidelines.

Thanks for your help.

Teri D

I live in the burbs -- and Lotus Blossom in Sudbury has exactly what you're looking for. there is hardly any visible soy sauce. I believe havea few restaurants in the area -- including one in Cambridge on Mass Ave. Changsho? I believe. they may make the fried rice in a similar fashion.

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Changsho
1712 Massachusetts Ave, Cambridge, MA 02138

Hey there,

Looking for a good venue for a birthday dinner for my husband and friend. There will possibly be 15 people so we need to be able to book a reservation. Boston or Cambridge are fine. Looking for a medium priced place -- (not outrageous prices as we have people who can afford different levels)

Any ideas? Chef's table is an option, but we need it for the 13th

Teri D

In the future, there is a great bar at Sabur Restaurant in Somerville. http://www.saburrestaurant.com/

relaxed.. has outdoor seating in the summer and great cocktails. food is middle eastern.

I used to enjoy the Franklin Cafe. http://www.franklincafe.com/ casual, great bar and reasonable prices. Now, it's been a while since i've been there. but worth a look at their website.

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Franklin Cafe
278 Shawmut Ave, Boston, MA 02118