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
Usually a female (Ok, I haven't succeeded yet, but I try.)
My friends always take me snipe hunting, but I haven't caught anything yet.
P.S. 1800 degrees F. is the melting point for a standard oven, Carlo.
lucky guy!
I thawed my bird for 2 days in a 425F refrigerator. Is it still ok to cook it?
Talk about Barf Alerts... Blech!
As I don't listen to Imus anymore, I wonder if he's still doing that schtick.
The day before go to your favorite "next day" pizza place (ie place whose pizza tastes best the day after you get it). Order 2 large pizzas for every person who will be enjoying Thanksgiving at your house, plus breadsticks. Get 1 or 2 six packs of beer for each person.
Go home, eat the breadsticks Wednesday night.
Get up, watch the days sports and/ or sci-fi marathon (which ever tickles your fancy) eating left over pizza and drinking beer.
Be thankful that, along with all the other reasons to be thankful, you didn't have to cook.
And, because you got so much pizza, you even get to share in the find Thanksgiving tradition of leftovers, generally if you store your pizza properly you should still have some for Sunday's normally scheduled football, probably will need more beer though.
That been our household tradition for 6 years. And for 6 glorious years we have NOT shared in the rest of our families Thanksgiving tradition: the holliday fight (both of our families have matriarchs that are obsesses with making the holidays "special", which I learned very early in life is the fastest way to ruin a holliday).
I am surprised by the number of FReepers who use the old-fashioned method of washing their turkeys under a faucet. My oven has a "clean" setting which works perfectly well...
If you see my bird cooking post, you'll see that I claim that the meat falls off the bone, It's true.
I then pick apart the meat and make a nice platter,
I Also stockpile a generous portion of Dark meat, and a whole drumstick
screw the veggies, screw the stuffing and smashed potatos
I eat meat until I'm full, the other stuff is for leftovers
I have the stuffing figured out.....the first step involves soaking dried fruits in bourbon.........
Here is a suggestion, for a Christmas Roast Pork Dinner
This entree is spectacular, complete with my favorite mashed potatoes, and my great uncles' favorite stuffing!!
Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
5. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
6. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.
Serves 4
This stuffing is for a big bird, not to be confused with stuffing"Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish. Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will have a nice package of frozen stuffing for whenever you need it.
Have you ever had a deep fried turkey?
NO I WON'T! I'll TELL him this IS what we are having!!! :^D
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