Posted on 11/25/2015 8:37:55 PM PST by LoneRangerMassachusetts
For years, I have slow roasted a turkey for Thanksgiving. I bake it at 180 degrees for an estimated time of one hour per pound. This rule has worked for 25 years. Tonight, the thermometer is rising about twice as fast as usual. I put a second thermometer into the bird to check the first. I put an oven thermometer into the over to check its temperature. I found no disparities in the thermometers. Something is different with this bird. It's from Whole Foods, no hormones. I've gotten my turkeys from them for years. What's going on with my turkey?
think i found it...
He used two thermomomenters but put the turkey in the over
180°? Hell, that’s room temp down at the assisted living apartments.
That was hilarious!
I use a roaster. 22 pound bird done in 3 hours at 325, with stuffing, falling off the bone tender. No basting, no having to make a tent.
Your post (14) pondered me to wonder if you were stationed in England?
and the only prescription is more cowbell!
El Niño.
i’m going to try at 220 during the day as im working feeding the homeless in the morning. my plan is to do a 1hr 450 and then 220 for about 6 hrs starting at 6:00 5 hour from now
Maybe it’s a goose. Whole Foods was selling geese near the turkeys.
It this was a movie from whenever, glad I missed it...
Yep.
Roaster’s the way to go.
Whole Foods?
What are you made of money?
There is a new Whole Foods in town. I walked in there and was blanketed by the pretension.
On a scale of 1-10 my Gaydar pegged at 11!
Even with the $10 off $50 purchase, i was able to finish the small bag of food prior to leaving the parking lot!
Trust your thermometers. The bird needs to be cooked until it is at least 165 in the breast and 170 in the thigh. The stuffing needs to be AT LEAST 165 for at least half an hour if not longer. Keep the surface moist. Humidify the oven with a water pan, although a 180 oven may make this difficult.
But science is science. Most bacteria we are worried about do not survive above 165. Especially if the bird was defrosted and stored properly.
Low and slow is usually used to smoke meat...not bake it. But you have years of history which I am not fit to dispute.
Perhaps there’s a difference in the moisture level of the turkey. Water has a high heat capacity, meaning that it can absorb a lot of heat energy while showing a small increase in temperature. If this bird is more dry, heat capacity is lower, and the temp might be rising faster. As to why the bird might contain less water . . . I don’t know. Might be that a ‘natural’ turkey from Whole Paycheck doesn’t have brine injected into it like it might from some other suppliers.
“Tonight, the thermometer is rising about twice as fast as usual.”
Global warming.
Is the tofurkey from fair trade harvested soybean?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.