JapanHusker
Assistant Cook
- Joined
- Oct 12, 2005
- Messages
- 7
I hope someone can help me here...
The scenerio:
I live in Japan and am planning a Thanksgiving party for 12. I have decided to order a 16 - 18 lb turkey for the event.
The problem:
I have Japanese-sized oven (W13.5, D14.5, H9.5) that is basically an oven, microwave, grill combo. The elements are NOT exposed - they hide be hind the walls with small holes in front of them for the heat to enter from. Also, the bottom is ceramic to help conduct heat. I have grilled and baked many times with it, and it works great - pretty much like a conventional American oven (heat, time, etc.). HOWEVER, those were only cookies, bread, chicken parts, other small items.
The aforementioned TURKEY dimensions are: W10, L13, H7). As you can see, if I were to use a turkey bag, and set the turkey in a baking pan on the bottom of the oven, it would fit, with a few inches on top and each side to spare.
However, will there be enough air space for heat to penetrate and cook the turkey evenly and within this century? Also, even though the elements are not exposed, will the turkey be too close and burn on the outside (perhaps using foil instead of the turkey bag would be better?)?
Will it take more time than a conventional oven? And, should the temp be the same, or does it need to be higher or lower?
Any help would be greatly appreciated on this.
JH
The scenerio:
I live in Japan and am planning a Thanksgiving party for 12. I have decided to order a 16 - 18 lb turkey for the event.
The problem:
I have Japanese-sized oven (W13.5, D14.5, H9.5) that is basically an oven, microwave, grill combo. The elements are NOT exposed - they hide be hind the walls with small holes in front of them for the heat to enter from. Also, the bottom is ceramic to help conduct heat. I have grilled and baked many times with it, and it works great - pretty much like a conventional American oven (heat, time, etc.). HOWEVER, those were only cookies, bread, chicken parts, other small items.
The aforementioned TURKEY dimensions are: W10, L13, H7). As you can see, if I were to use a turkey bag, and set the turkey in a baking pan on the bottom of the oven, it would fit, with a few inches on top and each side to spare.
However, will there be enough air space for heat to penetrate and cook the turkey evenly and within this century? Also, even though the elements are not exposed, will the turkey be too close and burn on the outside (perhaps using foil instead of the turkey bag would be better?)?
Will it take more time than a conventional oven? And, should the temp be the same, or does it need to be higher or lower?
Any help would be greatly appreciated on this.
JH