Turkey cooking question
- Thread starter SammSin
- Start date
O
OnTheWayOut
Gentle Ben said:
Well, one can fry a turkey in something like 45 minutes (vs many hours for baking) so it's certainly quick...but holy heck if one accidentally has too much oil in the fryer or knocks over 2 to 4 gallons of boiling oil (over open flame, I might add), that would certainly add a bit of excitement to Thanksgiving...
Turkey Fryer gone wrong:
http://ca.youtube.com/watch?v=aqemKVTf_38
Check it out at around 35 seconds...
smiley1437 said:
Yes,agreed... need to use extreme caution, and as they say on the clip, never use them indoors.......
Geoff said:
Don't forget to baste the bird as it roasts. There is usually enough fat to start basting about 2 hours in.
I like to brown the outside of the turkey first on high heat and then cover with foil and lower to cooking temperature around 300-350.
Browning the outside first is supposed to help keep the juices in as turkey is a thing that could become dry easily, especially the white meat parts vs the dark meat parts which usually take a bit longer to cook thus leading to the drying of the white meat parts.
Tip:Try Uncle Ben's rices like the herbed ones etc in the orange packets as an alternative stuffing to the bread based stuff.
Browning the outside first is supposed to help keep the juices in as turkey is a thing that could become dry easily, especially the white meat parts vs the dark meat parts which usually take a bit longer to cook thus leading to the drying of the white meat parts.
Tip:Try Uncle Ben's rices like the herbed ones etc in the orange packets as an alternative stuffing to the bread based stuff.
Come Thanks Giving!
......... ....I will be stuffin lisa! Not some tough old bird, Hey!...................Wait a minute!?!!!??!
......... ....I will be stuffin lisa! Not some tough old bird, Hey!...................Wait a minute!?!!!??!
This is the best method! Start the bird at 425 uncovered for about the first 30 minutes. This seers the outside of the bird sealing in the juices. Then lower the temperature to 325 and cover it for all but the last 20 minutes or so to brown it and crisp the skin.spraggamuffin said:
My Father's family used to talk about when they were growing up, their father would roast a turkey inside a paper bag.
I remember thinking that it was a joke, but one time my dad's sister cooked the turkey inside a paper bag.
I have no idea how it was done. A bit of a lost art I suppose.
I believe the reason was that my old man's family were that poor that they couldn't afford to buy a roasting pan.
I remember thinking that it was a joke, but one time my dad's sister cooked the turkey inside a paper bag.
I have no idea how it was done. A bit of a lost art I suppose.
I believe the reason was that my old man's family were that poor that they couldn't afford to buy a roasting pan.
hey watch it now...i am like a fine wine get better with time....i might be have a stuff me special....while i roast my bird....actually i've had too many turkeys lately....i m frying red snapper on thanks giving
Lisa (/quote)
You must be a fine wine.........I corked you quite a few times!
Lisa (/quote)
You must be a fine wine.........I corked you quite a few times!
I am not a huge fan of turkey, but I would cook for about 2/3 covered 1/3 uncovered.
I cook my turkeys unstuffed, and cook the stuffing seperately to reduce the roasting time and retain moisture. I also am a great believer in draping bacon across the breast before cooking, again retains moisture and adds flavour.... but to kick it up I would suggest maybe some good Prosciutto di Parma or (as I am very seriously thinking of trying next time I do turkey) wild boar bacon (available at Black Angus Meat.
Its simple enough to cook, at 200c allow 20 mins per lb plus 20 mins.... easy
I cook my turkeys unstuffed, and cook the stuffing seperately to reduce the roasting time and retain moisture. I also am a great believer in draping bacon across the breast before cooking, again retains moisture and adds flavour.... but to kick it up I would suggest maybe some good Prosciutto di Parma or (as I am very seriously thinking of trying next time I do turkey) wild boar bacon (available at Black Angus Meat.
Its simple enough to cook, at 200c allow 20 mins per lb plus 20 mins.... easy
james t kirk said:
I have done this method. Butter the inside of the bag and put the turkey in it. cook it until it is 3/4 done then rip off the bag. Still need a roasting pan and you lose a lot of gravy juice this way. The reason I stopped, can get large , good quality, safe,paper bag at the grocery store anymore.
