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Old 11-28-2013, 11:03 AM   #1
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High heat oven roasting for a juicy bird

ive gone high heat for the past 4 or 5 years and have never had a dry turkey

i go 500 for the first 45 minutes - hour then around 475 for a couple hours more, usually takes 3 hours for an unstuffed 20# bird

my hand me down family tip is to cover/wrap the bird with a brown paper grocery bag

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Old 11-28-2013, 11:12 AM   #2
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I can't remember the last time I had a dry turkey. I brushed it with canola oil, sprinkled with salt and pepper, and have it set at 350 with a meat probe in it; I'm planning to take it out when the breast reaches 155 and let it rest for at least 1/2 hour, which should bring the breast up to 165. Perfect
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Old 11-28-2013, 12:10 PM   #3
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ive gone high heat for the past 4 or 5 years and have never had a dry turkey

i go 500 for the first 45 minutes - hour then around 475 for a couple hours more, usually takes 3 hours for an unstuffed 20# bird

my hand me down family tip is to cover/wrap the bird with a brown paper grocery bag

I like the high heat for my bird too. Always comes out great.
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Old 11-28-2013, 01:07 PM   #4
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Tough to make gravy with high heat, though.

I do use it for chicken though
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Old 11-28-2013, 03:29 PM   #5
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Tough to make gravy with high heat, though.

I do use it for chicken though
Jenny, I cook mine at 450 so there is plenty of stock to made gravy.
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Old 11-28-2013, 04:46 PM   #6
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How does the turkey cooking temperature affect the stock?
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Old 11-28-2013, 08:51 PM   #7
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There are any number of different methods to cook a turkey and have it come out moist. Truth is, if you don't overcook it, it won't be dry. Simple as that.

So cook it breast side up or breast side down, use high heat, use low heat, use a combination of high and low, turn it sideways and jump up and down on your left foot for five minutes every hour. Any one or all of those methods will do the trick as long as you don't over cook it.
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Old 11-28-2013, 11:19 PM   #8
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So cook it breast side up or breast side down, use high heat, use low heat, use a combination of high and low, turn it sideways and jump up and down on your left foot for five minutes every hour. Any one or all of those methods will do the trick as long as you don't over cook it.
LOL, no wonder some aspects of cooking remain a mystery to me
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Old 11-29-2013, 10:01 AM   #9
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Jenny, I cook mine at 450 so there is plenty of stock to made gravy.
Do you mean drippings?

The smoke (burning) point of melted turkey fat is way below 450. They burn unless you fill up the pan with water and then you don't get any fond.

I'm a fan of high heat roasting, just not on T-giving when I want tasty gravy.
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Old 11-29-2013, 10:34 AM   #10
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Didn't someone mention that they made "Better Than Bullion" for turkey?
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