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
Do you mean the place where my Granny burned her bun???..
Yep!.....$4,000,000 divided x 2, less $100 to repair that damned thermometer
That's no oven, that's a kiln. Are we cooking a turkey or the Thanksgiving dinner service?
Fresh Turkey is always a bit better, but my mouth is watering at the thought of your recipe for ....
There's never enough, UNLESS you make it this way:
Prepare a BIIIIIGGG bowl of stuffing. Loosely stuff the turkey and place the rest of the stuffing in the refrigerator. When you put the turkey in the oven, place the giblets in a pan of water, add some celery or celery flakes, (salt and pepper if you want) and set at simmer. Keep simmering until the turkey is done. Add enough water as needed to just keep it simmering.
When the turkey is cooked, remove the stuffing and mix with the stuffing from the refrigerator. Use some of the giblet water that you've been simmering to moisten the stuffing to perfection. VOILA! Stuffing that tastes as though it was cooked in the turkey, and plenty of it. UMMMMM!
And if your gravy isn't quite up to snuff, the same giblet water will give it that delicious turkey flavor.
The only drawback is that you can't stuff the bird, but you could make that up separately I suppose. They come out so crispy on the outside and so juicy on the inside.
Can't put stuffing in the bird, and it does take all day, as opposed to a few hours, but the improvement in taste is not to be believed. Plus, you can vary the flavor nuances by changing your wood from hickory to mesquite to apple to cherry to whatever.
Try it; you'll like it!
Stuff the bird loosely?
Uh uh.
Make the stuffing wetter then normal. Don't use water. Use turkey stock that you froze last Thanksgiving. Stuff it in there 'til the bird almost bursts. Then stuff in some more. The moisture in the stuffing will tend to "steam" the inside of the turkey.
Use a meat thermometer. When the thickest part of the turkey registers about 160 degrees, its done.
Make a rouh (rooh) out of butter and flour. Stir it into the drippings (they should be just about boiling in a pan on the stove) and, voila', gravy!
I've been doing this for years, folks. As Rush would say, "El Yummo."
Why so much stuffing?
When liberal family members start sounding off about the injustices and atrocities committed by the United States, just fling a spoonful in their general direction.
They'll either shut up or go home.
In my family, we generally did NOT serve turkey for holiday meals. We served cornish game hens-1 bird for each person attending. Takes 1-1 1/2 hours to cook them, they're incredibly tender, each one plus dressing and extras is enough to fill up each guest, and they're delicious-especially when each is cooked in its own baking bag with a lot of real butter as basting. And no leftovers, and no giant mounds of cooking utensils to wash!
I've made myself hungry.
Yummmmm Made me hungry tooooooo.........
Welcome to the new millennium, and why the Hell not...LOLOL
The night before, take softened butter and mix with freshly chopped herbs.(I have used dry just not the same.) In the supermarket, you can get a package of variety of fresh herbs that are made for stuffing and turkey. Rosemary, Thyme, sage, garlic and basil are the ones that I use. (easy on Rosemary). Mince the herbs finely. As you lift them off of your cutting board, scrape the cutting board to get the herb juice as well. Mix the butter and herbs and refrigerate over night. Use the rest of the herbs in your stuffing.
The morning of, Wash the turkey and take out the giblets in the pockets up front and behind. With the tail facing you, put your fingers between the breast and the skin of the turkey. Loosen the skin from the breast down to the thigh and all the way up to the neck. No knife is necessary and it is a simple process. Once you have loosened the skin, cut the butter into cubes about a 1/4 inch. With your finger, poke holes all over the breast and top of thigh and place the butter inside the hole. I hold the butter in the same hand between my middle finger and thumb, poke the hole with my pointer finger and then press the butter in with my middle finger.
When you get done your turkey will look like it has green pimples under the skin all over the breast. Don't worry as the butter melts and the skin browns you will have a turkey that looks like one on the television commericals. Brown and crisp.
Stuff the inside of the turkey with quartered orange,apple and onion (don't peel). Put a whole garlic (unpeeled) beside the turkey to roast. (This will be used in the mashed potatoes.) Put the turkey in the oven using a roasting pan. You just don't want the turkey to sit in it's juices. Roast according to the directions on the turkey. 325 at 20 minutes per pound. Don't over cook!!!!
Use some of the butter that is left to baste the turkey and the rest of it in the stuffing.
THE SECRET TO A GOOD TURKEY IS LETTING IT SIT AT LEAST 20 MINUTES BEFORE CARVING IT. The juices stay in the turkey not all over the carving platter.
Thats it, truly FAST FOOD....LOLOLOL
I'm with you on a lot of stuffing...
Traditional Thanksgiving Turkey
Instructions:
To Roast the perfect turkey every time, it's just an 11 simple step program to success, here's how Carlo3b does it.. hehe
What to buy: Because most holiday celebrations consist of families members you don't even like, balanced with whinny children and crotchety grandparents, but plenty of favorite side dishes and desserts, I recommend buying 1 lb per person, but if it's obnoxious teenagers and idiot young adults, kick it up to 1 1/2 lbs per.
1. Your frozen Turkey should thaw in the refrigerator or cold water. Depending upon the size, don't kid yourself size does count, this could take a couple of days (thawing you pervert.. ts ts). When ready to cook, preheat the oven to 315° to 330° F, individual oven vary. I recommend using a meat thermometer, for the bird...LOLOL. Turkey is fully cooked when the thigh's internal temperature is 180° F. The thickest part of breast should read 170° F and the center of the stuffing should be 160°.
2. When it's defrosted, you'll discover STUFF inside the body cavity, LOL it belongs there DUH, it's the giblets (don't ask) from the neck cavity. Take everythingy out and rinse the whole bird and damp dry it inside and out with paper towels.
3. Before roasting, stuff the neck and body cavities loosely, if you wish (if your alive and it's warm, you'll love this part...sigh), with stuffing, dang!!. Twist the wings back to hold the neck skin in place, think of your in-laws, and return legs to tucked position if un-tucked. Woo Hoo No trussing should be necessary, but if you enjoy sewing ..HA!
4. Put the turkey, breast side up, (there is a new theory though, contrary to this tradition placing the breast down) on a flat rack in an open roasting pan about 2 inches deep, in the center of your oven. Back away Quickly.... LOL... just kidding ;^))
5. Insert the meat thermometer deep into the thickest lower part of the thigh next to the body, but do not touching the bone.
6. Baste the skin with vegetable oil frequently (it isn't really necessary, but you look so important doing it), to keep the skin from drying, and creating a beautiful brown glow... yummmmm... snicker <I :-}>
7. Everything that comes in contact with any raw meat or fish, including all utensils, sink and counter tops, (your hands too, for Palm Beach residents) should be torched... LOLOLOL ..no, no, no, just kiddin' again. Just wash or wipe down with a solution of warm soapy water with a few oz. of Household Bleach. This is a habit I hope you get used to doing, just do it!!
8. Roast you bird. Hahaha at 325° F, for approximately %$#^ minutes... hahahha ok, sheesh, 10 to 18 lbs. 3 to 3-1/2 hrs, 18 to 22 lbs, 3-1/2 to 4 hrs, and 22 to 24 lbs, 4 to 4-1/2 hrs, about a half to 1 hr longer if stuffed.. Take it's temperature, like I told ya, and you'll be ok! When the skin is slightly golden, about 2/3 done, cover the top loosely with aluminum foil to prevent an explostion....yeah...REALLY. ........naw I lied, Boooo.
9. Wear an apron with your name on it or somethin cool, and stuff a towel in your waist band, if you have a waist.. Bwhahahhah, ..sorry, and frequently wipe your hands if you need it or not, and wipe you forehead when someone walks in!
Chef Carlo TIP!! Keep a beer or better, in the middle shelf of your refrigerator to keep you sane during the boring time you spend in the kitchen, because it's so simple.. but NEVER, NEVER tell anyone about it, and burn this page after reading it!!
10. When done, let the turkey stand for 15 to 20 minutes before carving. Put this masterpiece on a pre warmed oval plate that one you never use, and put pretty stuff like flowers and greens, or apples all around it like a coffin. Complain about you back, but smile bravely with that pained look you can do, as you bring it in to your waiting suckers, dear family!!
11. Accept tips ....cash that is, NEVER TAKE ADVICE ..ha!
Only if you are assured that your butcher just butchered it and didn't buy it butchered. If you buy a turkey at the grocery store, a frozen turkey is much fresher than a fresh turkey. Many times a fresh turkey is just a thawed out frozen turkey or it may have been sitting around for awhile.
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