Where is the best place to measure the internal temp.? I try to place into the thickest part of the breast. Once it was a bit under done, pink near the bones?? Thanks and Enjoy Thanksgiving!
Breast and thigh have to cook to different temperatures. “...the white meat is optimal when it peaks at 165F and dark meat at 175-185F.” From http://www.thermoworks.com/blog/2010/11/turkey-temps/ Keep in mind that cooking continues after you pull it from the oven, so pull at 160-breast and/or 170-thigh
Mrs. Peet and I used to use a roaster but skin was soft / flabby. We use the gas grill now which frees up the oven for other things like brussel sprouts roasted in olive oil, pies, etc.
FRegards,
Peet
Yep, roasting a turkey is two things at once.
Some folks (like my grandma) would combine braising with roasting.
Put the prepared turkey in a roasting pan with a couple of cups of wine, beer or water.
Put in a 250deg oven on the very bottom rack, close the door and turn heat up to 350. Slow braise for an hour with a foil tent over the breast.
After an hour, uncover and lower temp to 325 and roast til done.
This only works if your oven, like most, is heated from the bottom.
But temperature is king, in all and every respect...no matter the method or recipe.
Thanks Peet.. Very helpful...