Posted on 10/28/2001 8:40:57 PM PST by carlo3b
A Perfectly Roasted Turkey
As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to questions on the best way to roast a turkey and how to tell for sure when its done. Check these answers to serve a "perfectly roasted turkey".
What's the best way to roast a turkey?
This traditional method consistently creates a juicy, tender, golden brown turkey!
Set the oven temperature no lower than 3250F.
Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 400F or below.
Place turkey breast side up on a flat wire rack in a shallow roasting pan 2 to 2½ inches deep. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1½ hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely. It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F).
For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market; regular, ovenproof; instant read and digital; pop-up timers; and microwave-safe thermometers.
The temperature must reach a minimum of 1800F in the thigh before removing from the oven. The center of the stuffing should reach 1650F after stand time. (Cook a turkey breast at 1700F).
Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with not trace of pink.
Where does the meat thermometer go?
Place the tip in the thigh muscle just above and beyond the lower part of the thighbone, but not touching the bone. If using an oven-safe meat thermometer, insert it prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn it so it can be read while the turkey is in the oven. If using an instant-read metal stem thermometer, do not leave it in the turkey during roasting.
My turkey never reaches 1800F in the cooking time recommended on the charts…Why?
Many variables can affect the actual roasting time. Did you use a deep pan, cover the bird with foil throughout most of the cooking time or not completely thaw the turkey prior to roasting? These are a few common things done that can lengthen the total cooking time.
Roasting time charts are based on using a 2-2½" shallow pan, shielding the breast loosely with a tent of foil for first 1 ½ hours or when the turkey is about two-thirds done and using a completely thawed turkey at refrigerator temperature.
Other variables include an oven that heats unevenly, inaccurate oven thermostat, rack position and a turkey or pan too large for the oven.
As you can see, timing’s not everything so use the roasting charts as a general guide and continue to depend on a thermometer properly placed to let you know for sure when the turkey is done.
Approximate cooking times for turkey
Unstuffed
Bwhahahhahaahhaahahahah...My kids would second that!!
*SIGH!!* I just love a romantic story with a happy ending!! ...especially when it involves cheese And you tell it so well...heheheh
Mmmm, I'll have to think a bit, to come up with another "gem". ;-)
My favorite recipe is to stuff trout or bass with a stuffing of shrimp, celery, bread crumbs, etc., and we all live!
Could you please clarify this recipe?
Chicken Dems Fried Steak with Pan Gravy 1 1/2 lbs. round steak, preferably tenderized
"Pound the round steak with the side of a saucer until it flattens and tenderizes. Cut away fat, remove bone, and cut into about 4 serving pieces. "
There could be concern about a lawsuit in using a saucer to tenderize the steak. Also, does one use top or bottom round? Wouldn't one cut the fat and bone first before pounding?
Maybe better to say the flat side of a cleaver or a meat mallet. .
We could specify bottom round.
Hmmmmmmmm.......This recipe could be called, "The Trial Lawyers Pick the Bones Fried Steak!"
Here is a perfect example of the wonderful homespun value of our cookbook. This recipe is so modest, and oh so real that it reflected the available kitchen gadgets at hand in the south Oklahoma where it was hand written on an envelope dated 1932, mailed from Sherman Texas, and placed in an old church cookbook that I bought from a garage sale years ago. It is apparent this was scribbled during the depression or even the dust storms in Oklahoma during the early 30's. I have not modified it, I believe, with the exception of the use of rendered pork fat, which would have made you loose it while formatting ...LOLOLOL
My only regret is I couldn't scan this recipe and many of the others I have in my collection in it's original form, and include some background on these wonderful authors. Pity is I destroyed most of them after preparing, modifying, and typing them into my data base. I really regret that now, and have kept the latest ones in a dry safe place, to give that information in any future Cookbooks I am crazy enough to try to produce.
I would recommend removal of the bones...Ha, and using top round, but the flavor and tenderizing would make bottom round just great! BTW, I am still going to use the side of a saucer to tenderize my beef, in memory of this great cook, but you could use a semi-bio-nuclear tenderizer, common in yuppie Northern California kitchens if you wish...Bwhahahhahahaha....ducking for cover!!
Seriously, for our cooks, is one of those wooden mallets OK?
This gives a whole new meaning to "in the chips"
OK cooking fans. Here is a recipe for making stuffed eggs. It is not BAD for you. It has been noted that eggs are effective in reducing macular degeneration!
This is a treat for all of you! Stolen Stuffed Eggs My grandpa was an immigrant who succeeded in America. As part of his plan, he purchased a ranch in CA to extend his love to his children. Part of our experience, as grandchildren, was to go to the ranch every Easter to hunt for eggs, but the best part was to learn from my older male cousins how to steal those delicious stuffed eggs Grandma made. She turned her back with a smile. In her memory, I made these eggs this Thanksgiving...out of sync, but maybe perfect sync.
For this recipe, one must know some cooking experience:
Hard boiled eggs--Tip let them cool before refrigeration
Remove yolks, and smash in a bowl with a fork
Add mayo to taste, along with salt and pepper. Use a fork to crumble the yolks, and to blend ingredients.
Use a grinder, or a fork, if that is all that is handy, and moosh the shrimp. Stir into the yolks.
Grate some green bell pepper finely grated and toss in, along with some finely chopped green onions.
Add a fine touch of curry, and Dijon mustard.
I swear these eggs are to die for! Of course, if you steal them, you may suffer the rath of my grandma....who is still smiling!
jumping up and waving hand ..........I know that ......I know that ......pick me ..........pleaseeeeeeeeeeee!!!!!!!
...yes, you can hit it with wood, or an Acme brick if you feel so inclined, beep, beep .....snicker .....LOLOLOLOLOL
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