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Slow Roasting Turkey
11/25/2015
| LoneRangerMassachusetts
Posted on 11/25/2015 8:37:55 PM PST by LoneRangerMassachusetts
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To: cherry
21
posted on
11/25/2015 9:17:03 PM PST
by
This_far
To: LoneRangerMassachusetts
The FDA's no longer labeling where meat is from. You may have got one of those Krypton turkeys. By dinner tomorrow it will be 158 pounds.
To: ifinnegan
I put a second thermometer into the bird to check the first. I put an oven thermometer into the over think i found it...
He used two thermomomenters but put the turkey in the over
23
posted on
11/25/2015 9:25:03 PM PST
by
This_far
To: LoneRangerMassachusetts
180°? Hell, that’s room temp down at the assisted living apartments.
24
posted on
11/25/2015 9:27:51 PM PST
by
Migraine
(Diversity is great -- until it happens to YOU.)
To: LoneRangerMassachusetts
25
posted on
11/25/2015 9:30:59 PM PST
by
Jayster
To: mcmuffin
To: LoneRangerMassachusetts
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.
27
posted on
11/25/2015 9:34:57 PM PST
by
Beowulf9
To: Eagletest
Your post (14) pondered me to wonder if you were stationed in England?
28
posted on
11/25/2015 9:39:56 PM PST
by
This_far
To: iowamark
Your turkey has a fever. and the only prescription is more cowbell!
To: LoneRangerMassachusetts
30
posted on
11/25/2015 9:45:30 PM PST
by
Fhios
(Anti-depressents aren't a good replacement for a good economy and national pride.)
To: berdie
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
31
posted on
11/25/2015 9:46:50 PM PST
by
kvanbrunt2
(civil law: commanding what is right and prohibiting what is wrong Blackstone Commentaries I p44)
To: Clint N. Suhks
32
posted on
11/25/2015 9:49:11 PM PST
by
This_far
To: LoneRangerMassachusetts
Maybe it’s a goose. Whole Foods was selling geese near the turkeys.
33
posted on
11/25/2015 10:07:37 PM PST
by
GreatRoad
(O < 0)
To: Clint N. Suhks
Geez, what is that fat slob on speed supposed to be doing?
It this was a movie from whenever, glad I missed it...
To: Beowulf9
Yep.
Roaster’s the way to go.
35
posted on
11/25/2015 10:19:40 PM PST
by
RandallFlagg
(With the things that are about to come to light. People might just need a little old-fashioned.)
To: LoneRangerMassachusetts
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!
36
posted on
11/25/2015 10:29:30 PM PST
by
Jim from C-Town
(The government is rarely benevolent, often malevolent and never benign!)
To: 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? 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.
To: LoneRangerMassachusetts
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.
To: LoneRangerMassachusetts
“Tonight, the thermometer is rising about twice as fast as usual.”
Global warming.
39
posted on
11/25/2015 10:55:00 PM PST
by
a fool in paradise
(The goal of Socialism is Communism. Marx and Lenin were in agreement on this.)
To: Eagletest
Is the tofurkey from fair trade harvested soybean?
40
posted on
11/25/2015 10:57:30 PM PST
by
a fool in paradise
(The goal of Socialism is Communism. Marx and Lenin were in agreement on this.)
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