Roast turkey: Revision history

2 November 2024

• curprev 10:1910:19, 2 November 2024‎ Pat Palmer talk contribs‎ m 13,478 bytes +10‎ No edit summary
• curprev 10:1710:17, 2 November 2024‎ Pat Palmer talk contribs‎ 13,468 bytes +1‎ changing duplicate reference name

12 October 2024

• curprev 17:0017:00, 12 October 2024‎ Suggestion Bot talk contribs‎ m 13,467 bytes +31‎ No edit summary

12 September 2013

• curprev 07:2007:20, 12 September 2013‎ imported>Meg Taylor‎ 13,436 bytes +13,436‎ update

26 November 2010

• curprev 16:0116:01, 26 November 2010‎ imported>Hayford Peirce‎ 13,435 bytes +93‎ →‎An alternative cooking method: added reference
• curprev 15:5615:56, 26 November 2010‎ imported>Hayford Peirce‎ 13,342 bytes +13,342‎ →‎An alternative cooking method: two ways of catching a turkey on fire

11 November 2010

• curprev 11:3111:31, 11 November 2010‎ imported>Hayford Peirce‎ 12,899 bytes +258‎ →‎Stuffing and additional flavorings: added a NYT footnote
• curprev 11:2011:20, 11 November 2010‎ imported>Hayford Peirce‎ 12,641 bytes +789‎ →‎Roasting methods: added a footnote about the cut-it-apart theory, with NYT ref.
• curprev 11:0911:09, 11 November 2010‎ imported>Hayford Peirce‎ 11,852 bytes +243‎ →‎Stuffing and additional flavorings: addressed the difference between stuffing and dressing. will add a NYT footnote

23 October 2010

• curprev 15:5115:51, 23 October 2010‎ imported>Hayford Peirce‎ 11,609 bytes +9‎ →‎An alternative cooking method: added one more "however" -- now I'm *really* done!
• curprev 15:5015:50, 23 October 2010‎ imported>Hayford Peirce‎ 11,600 bytes −2‎ →‎An alternative cooking method: removed three unnecessary word
• curprev 15:4915:49, 23 October 2010‎ imported>Hayford Peirce‎ 11,610 bytes +8‎ →‎An alternative cooking method: added an important word
• curprev 15:4815:48, 23 October 2010‎ imported>Hayford Peirce‎ 11,602 bytes +1,466‎ →‎An alternative cooking method: geez, another typo!
• curprev 15:4815:48, 23 October 2010‎ imported>Hayford Peirce‎ 11,601 bytes +19‎ →‎An alternative cooking method: corrected some omissions and typos
• curprev 15:4115:41, 23 October 2010‎ imported>Hayford Peirce‎ 11,582 bytes +956‎ moved the International section closer to the top
• curprev 15:4015:40, 23 October 2010‎ imported>Hayford Peirce‎ 11,581 bytes +327‎ →‎An alternative cooking method: okay, that ought to wrap up the turkey-fryer discussion
• curprev 15:3515:35, 23 October 2010‎ imported>Hayford Peirce‎ 11,282 bytes +28‎ →‎An alternative cooking method: more info
• curprev 15:3415:34, 23 October 2010‎ imported>Hayford Peirce‎ 11,254 bytes +628‎ →‎An alternative cooking method: added a Consumer Reports take on it -- stay tuned for more info
• curprev 15:1915:19, 23 October 2010‎ imported>Hayford Peirce‎ 10,631 bytes +5‎ →‎An alternative cooking method: added a word to footnote
• curprev 15:1815:18, 23 October 2010‎ imported>Hayford Peirce‎ 10,626 bytes −48‎ →‎An alternative cooking method: added the UL, did some rewriting

21 October 2010

• curprev 13:4313:43, 21 October 2010‎ imported>Hayford Peirce‎ 10,376 bytes −113‎ →‎International methods for roast turkey: removed an unnecessary footnote

20 October 2010

• curprev 22:2022:20, 20 October 2010‎ imported>Hayford Peirce‎ 10,530 bytes +41‎ →‎International methods for roast turkey: Champagne in caps
• curprev 22:1922:19, 20 October 2010‎ imported>Hayford Peirce‎ 10,526 bytes −1‎ →‎International methods for roast turkey: removed a period
• curprev 22:1722:17, 20 October 2010‎ imported>Hayford Peirce‎ 10,527 bytes +38‎ a little tinkering
• curprev 18:0318:03, 20 October 2010‎ imported>Hayford Peirce‎ 10,489 bytes −185‎ →‎International methods for roast turkey: finished off the Mexican entry
• curprev 18:0218:02, 20 October 2010‎ imported>Hayford Peirce‎ 10,481 bytes −180‎ →‎International methods for roast turkey: removed Patterson ref, relinked
• curprev 18:0018:00, 20 October 2010‎ imported>Hayford Peirce‎ 10,661 bytes −13‎ →‎International methods for roast turkey: removed second mention of sage and onions from the Canadian one
• curprev 17:5917:59, 20 October 2010‎ imported>Hayford Peirce‎ 10,674 bytes +10,674‎ →‎International methods for roast turkey: added a couple of really classic ingredients
• curprev 17:5717:57, 20 October 2010‎ imported>Hayford Peirce‎ 10,589 bytes −329‎ →‎International methods for roast turkey: rewrote the French entry, as they have hundreds of recipes, and the Patterson one cited is just about like any typical American one
• curprev 17:5517:55, 20 October 2010‎ imported>Hayford Peirce‎ 10,918 bytes +10,710‎ →‎International methods for roast turkey: through the Irish
• curprev 17:5317:53, 20 October 2010‎ imported>Hayford Peirce‎ 10,919 bytes −117‎ →‎International methods for roast turkey: minor rewriting, mostly to qualify absolutely flat statements
• curprev 17:5017:50, 20 October 2010‎ imported>Hayford Peirce‎ 10,908 bytes −128‎ →‎Stuffing and additional flavorings: removed the Caruso statement -- I can find not a single reference to this. Please restore it, along with a reference, but ONLY with a reference
• curprev 17:3717:37, 20 October 2010‎ imported>Hayford Peirce‎ 11,036 bytes +246‎ added another bit of important info that no one seems to have thought of before
• curprev 17:3117:31, 20 October 2010‎ imported>Hayford Peirce‎ 10,790 bytes +10,582‎ a little more rewriting
• curprev 17:2917:29, 20 October 2010‎ imported>Hayford Peirce‎ 10,780 bytes +10,572‎ a little rewriting of the lede

19 October 2010

• curprev 11:0411:04, 19 October 2010‎ imported>D. Matt Innis‎ 10,751 bytes +10,543‎ restore current version
• curprev 11:0311:03, 19 October 2010‎ imported>D. Matt Innis‎ 208 bytes +208‎ return to current version
• curprev 11:0111:01, 19 October 2010‎ imported>D. Matt Innis‎ empty −10,136‎ clear page
• curprev 11:0111:01, 19 October 2010‎ imported>D. Matt Innis‎ m 208 bytes −10,105‎ Roast turkey (American) moved to Roast turkey: merge with current article

18 October 2010

• curprev 18:5718:57, 18 October 2010‎ imported>Peter Schmitt‎ 208 bytes −10,394‎ best merge

17 October 2010

• curprev 17:5017:50, 17 October 2010‎ imported>Hayford Peirce‎ 10,751 bytes +149‎ →‎International methods for roast turkey: formatting and adding chestnuts
• curprev 16:5116:51, 17 October 2010‎ imported>Mary Ash‎ 10,602 bytes −1‎ →‎International methods for roast turkey
• curprev 16:0116:01, 17 October 2010‎ imported>Mary Ash‎ 10,603 bytes +290‎ →‎International methods for roast turkey
• curprev 15:5215:52, 17 October 2010‎ imported>Mary Ash‎ 10,354 bytes +41‎ →‎International methods for roast turkey
• curprev 15:4915:49, 17 October 2010‎ imported>Mary Ash‎ 10,313 bytes +177‎ →‎International methods for roast turkey
• curprev 15:1415:14, 17 October 2010‎ imported>Mary Ash‎ 10,347 bytes −1‎ →‎International methods for roast turkey
• curprev 15:1315:13, 17 October 2010‎ imported>Mary Ash‎ 10,348 bytes +212‎ →‎A popular new development: added NY Times reference
• curprev 14:5414:54, 17 October 2010‎ imported>Mary Ash‎ 10,136 bytes +10,091‎ →‎International methods for roast turkey
• curprev 14:3814:38, 17 October 2010‎ imported>Hayford Peirce‎ 9,570 bytes +2,067‎ added a couple of pix -- bon appetit!
• curprev 14:3214:32, 17 October 2010‎ imported>Hayford Peirce‎ 9,390 bytes +1,707‎ all about turduckens