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
3250 degrees F? Wow! That must be some oven you got, Carlo. :)
Seriously though, thanks for the tips!
Gotta set it closer to the nuclear warhead next time!
Jane's Succotash (to serve 6-8 people - doubles or triples nicely - I usually double everything).
3 boxes frozen lima beans - top quality, not in pouch or with butter sauce
3 boxes frozen yellow corn - ditto above, and the big kernels, not white, shoepeg, niblets, etc.
1 bunch celery hearts, trimmed and diced medium
3 bunches green onions, trimmed and diced (including green parts) - do not use leeks, too strong
1 small jar pimientos for color
2-4 T. Italian seasoning mix - I use Spice Islands
Garlic cloves to taste
Butter, salt, pepper
Steam - don't boil - the lima beans - make sure not to overcook - they need to still be firm so they don't look like mush
Steam corn separately.
While veggies are steaming, in a large skillet in about 1/2 c. melted butter, saute the celery, green onions and garlic. Sprinkle in Italian seasoning and stir well. Saute till tender but still firm.
Drain veggies and pat dry with paper towels. Pour into very large glass bowl. Add contents of skillet and GENTLY stir. Adjust seasonings. Sprinkle with diced pimiento for color.
Crispy, crispy .....have you given any thought to how crispy my bird will be at 3750 degrees for 4 hours... crispy indeed!!! LOLOLOL ....thanks for your advice, and a Ditto from our own Bella_Bru, it must be great.......flipping channels....developing
HA!! ..you bet I have a Hot oven, I'm a right wing chef, that is constantly in Hot water.. did you ever consider that the suggested temperature is correct , but the cooking time was wrong, Hmmmmmm???... I'll get back to ya..LOLOL
Nope, I was Phi Baka Crappy, at the Univ of Hades!! ..SO??......Back to the books, thumbing index... temperature
I'll bite!! Thanks for the lead..BTW, how hot do They cook that sucker...checking!!!!...Looks terrific!
I'm having Thanksgiving this year, and I'm going to try a fresh turkey from the butcher. My SIL had one last year and it was superb. She also made carmelized onion mashed potatoes which my 8 year old son called "galvanized mashed potatoes" . . . . .
Yummmmmmm ...It's going to be on this years menu at my house...Thanks to Jane and a very SmartBlonde !!
There is a $35,000,000 bounty, sitting on that Turkeys head...you got somethin better to do this Thanksgiving ......Bwhahahahahahahha
Here's my method....
Frozen bird - goes into the fridge Sunday
Thursday - clear out the bird, rinse well, salt well inside
Inside the bag - add 1/2 cup flour, a couple carrots, a couple stalks celery, a couple small onions
Put the bird inside the bag on top of the other ingredients, pour a cup of wine (whatever kind you're drinking) onto the opening of the bird
Preheat your oven
Cook the bird per the usual time schedual
Using this method, the meat will literally fall off the bones - YUM
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