From JIM BARGHOUTI
It seems the reader with a soft spot in his butter (Letters, 22 February)
hasn’t cooked a turkey before, not an American one anyhow. Back where I
‘cowboyed’ as a summer ranch-hand in the hills of ‘big wonderful Wyoming’,
ready-to-cook turkeys came equipped with a thermostat stuck deep in the
thickest part of the bird. This contraption popped out only when the bird
was well cooked. Heat encroaches from the outer shell towards the inside
evenly, or is lost in the same way in the case of cooling. The hole in the
butter is just the last bit to solidify.
Jim Barghouti Woking, Surrey
