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Old 11-20-2007, 05:13 PM   #11
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So, you should not brine a Butterball branded turkey? We have a 22 pounder.

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Old 11-20-2007, 05:43 PM   #12
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My first MIL taught me to cook the turkey breast side down, so all the fat from the back could run down on the breast as the turkey cooks. Cover the turkey with a tent of foil and bake at 325-350 until the leg and thigh wiggle easily from the bird. I don't care what the new rule says, the leg and thigh should wiggle, or the turkey will not be tender.

This may not be the most beautiful bird you've cooked, but it will be moist and tender, and, IMO, much tastier than a bird cooked in a bag and, I think, better than a conventionally roasted turkey. Our guests always gather round when Kim takes the turkey out of the oven, and nibble on tasty tidbits while he carves the bird.

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Old 11-20-2007, 10:08 PM   #13
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Thank you all for the advice. Where do you put the thermometer, in the breast or the thigh?
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Old 11-20-2007, 10:39 PM   #14
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As Andy said (yep, I'm still agreeing with you my freind), the only thing you have to do is make sure you use a meat thermometer to avoid overcooking the bird.

People are taling about pre-basted turkeys. I believe what they mean is self-basting turkeys. These birds have a broth injected into them, adding flavor, weight, and extra flavor to the meat. As the flesh is heated, some of those juices ooze from the injection points and run down the skin, basting the bird.

The advantages for the company that injects the birds are, first, cooks believe that the turkey will automatically be more succulent and taste better. It's a bit of advertizing hype if you will. Second, the bird will weigh more, fetching a better price, and more profit for the processor.

I still inject my turkeys, to add aditional flavors, let it sit for a while to allow the injected juices to distribute themselves, and make sure to ignore the pop-up timer, as waiting for the timer virtually gaurantees a dry, overcooked turkey.

As far as roasting breast-side up, or down, it really makes no difference to the meat, though the skin is definitely better when roasted breast-side up. Also, a tent of foil helps make sure that the dark meat will be done at the same time as the white meat, as the dark meat cooks a bit faster. Just remove the foil for the last 20 minutes of cooking time so that the skin will brown properly.

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Old 11-21-2007, 04:55 PM   #15
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I edited my above post...the skin will not be crispy unless you remove the foil, and as Goodweed says.

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