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Old 12-30-2011, 05:37 PM   #1
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Turkey and other birds done right!

I don't know how long it will take to convince people there is an easier way to roast a bird and get it done juicy and flavorful. Many years ago a jewish lady told me the right way. Put it on a rack, above a pool of water and roast it breast down and do not bother with flipping it over. Few people admit to eating the skin anyway. Season it however you like and put a foil tent over it. Little or no basting is necessary. I found out that even if it is a little over done, the breast down method keeps it from being too dry. Trust her, it works. The juices run down into the breast meat preventing some of the drying people complain about. If, however you are obstinate or must have skin, do it your way.

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Old 12-30-2011, 05:56 PM   #2
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Originally Posted by pmeheran View Post
I don't know how long it will take to convince people there is an easier way to roast a bird and get it done juicy and flavorful. Many years ago a jewish lady told me the right way. Put it on a rack, above a pool of water and roast it breast down and do not bother with flipping it over. Few people admit to eating the skin anyway. Season it however you like and put a foil tent over it. Little or no basting is necessary. I found out that even if it is a little over done, the breast down method keeps it from being too dry. Trust her, it works. The juices run down into the breast meat preventing some of the drying people complain about. If, however you are obstinate or must have skin, do it your way.


I forgot to add that I use free range birds when possible. The chickens and turkeys sold here taste of wet feathers and who know what else. The frozen turkeys taste too much like cafeteria food.
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Old 12-30-2011, 05:58 PM   #3
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I do 2/3 of the time breast down and, to crisp the breast skin, the balance of the time breast up.
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Old 12-31-2011, 03:32 AM   #4
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yes, please, i must have my bird skin at all times, at all costs....:)
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Old 12-31-2011, 04:18 AM   #5
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i'm with jpb, even more so.
.
i roast my boids breast down on a rack for most of the cooking time, then flip over and roast at a screamng hot temp for just a short while to crisp the skin. works everytime.

the only problem is flipping a hot hunk of unevenly weighted beast without burning yourself.
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Old 12-31-2011, 08:10 AM   #6
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I use two carving forks to flip the bird.
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Old 12-31-2011, 12:06 PM   #7
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These are the best things for lifting a Turkey. They are called bear claws. The mail order place they came from (20 years ago) is no longer in business. It was called Walter Drake. I have seen other turkey lifters but none as great as these.
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Old 12-31-2011, 12:25 PM   #8
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Just found them while googleing "meat lifters bear claws".
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Old 12-31-2011, 01:24 PM   #9
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^^ Get out of here! Love those. Sure beats the wooden spoon jabbed into the bird and a monster sized fork to try and roll it over. LOL
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Old 12-31-2011, 01:29 PM   #10
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^^ Get out of here! Love those. Sure beats the wooden spoon jabbed into the bird and a monster sized fork to try and roll it over. LOL
Makes it so easy!!! Almost like extending your hands so they can grab and withstand heat. Really wonderful!
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