Posted on 11/09/2022 11:42:39 AM PST by mylife
After years of hosting, cooking, and writing about Thanksgiving dinner, I have a confession to make: I have never used a roasting pan to cook my turkey. I don’t even own a roasting pan big enough to cook a turkey, nor a roasting rack to set it on. I roast my birds on a wire rack set over a baking sheet, and the bird has never suffered. In fact, the bird is the better for it.
Roasting pans are quite deep. When you set a turkey down inside one, the sides come up around the lower parts of the body, blocking the flow of heat and air. You still get the crispy skin on top of the bird, but the skin on the bottom is flaccid, pale, and wobbly. According to Meathead Goldwyn of AmazingRibs.com, when cooking a bird (be it a chicken or a turkey), trussing and roasting pans are two of the main sources for blobby bird skin:
I am always surprised at how many chefs tell you to truss the legs. You want the dark meat to cook more than the white meat. If you truss the legs, you’re basically pulling it in so that it becomes a part of the thermal mass of the body, and the legs aren’t going to cook as much, and you’ll get way overcooked breasts. If you let the legs fly, you’re going to get better air circulation around them and they will heat faster and cook more. Even Thomas Keller—all these guys—they’re always trussing the bird, and they put it in these roasting pans.
(Excerpt) Read more at lifehacker.com ...
I tried smoking it but the wrapping paper got all soggy from the turkey juices and I couldn’t light it.
Ah, the old canoe.
No, not less than minimum wage....................
As you point out, this stupid writer is going to cause a lot of mess.
Baking sheet to some will be a sheet with no sides. Turkey juice will start a fire at worst or make a monster mess at best. Stupid.
I’d tell the wife but she wouldn’t change or try anything different, and her turkeys are always good anyway. I’m more of an experimenter, but oh well.
We bake dead birds so they don't suffer either.
I knew if I scrolled far enough someone would have used it.
Yes sir
...sounds like election results.
He might not be young.
Everyone better make sure their bird turns out right, since they will be spending a much larger amount on purchasing one this year. 🙄
YEP! Upside down, inside a brown paper bag! Perfectly moist and delicious every single time!
My microwave sparked and flared today, for no reason I could figure. That’s never happened...
you must go thru quite a few matches trying to light it tho?
I do run the smoker hotter than normal (around 300 F)and I stuff the bird as well. Most of them have been large birds I stick a thermometer in them to make sure I get the core temperature up to 160 before taking it out of the smoker. If we are not going to get to 160 in time... I cover it with foil and stick it in the oven for the last hour or two at a higher temperature. Most of the smoke is absorbed in the first couple of hours. Even the dressing absorbs a lot of good smoke flavor.
Dang!
I can taste the Cranberries!!!
If you let the legs fly, you’re going to get better air circulation around them and they will heat faster and cook more.
The Kamala method.
I cooked a chicken on a rack in the oven with a roasting pan underneath this weekend - a spatchcocked leftover from a barbecue that I had to cook so it didn’t go bad. The little Flashs and I did it while Mrs. Flash was out.
Later that day, after the bird was done, I saw Mrs. Flash reaching into the far corners of the oven, to reach the splatters, with a very mean look on her face.
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