"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-02-2007, 12:51 PM   #1
Assistant Cook
 
Join Date: Jun 2007
Posts: 3
Turkey with dressing

As we don't usually cook turkey this part of the world, i have started experimenting with turkes...I cook my fully thawed turkeys with dressing in it at 450 F sealed in aluminum foil. I throw away the timer and I don't open it at all until it's done. I'm trying to develop a simple chart with a sliding scale so can take the turkey weight and cross reference it with the cooking time when I bake it. I usually bake a 20 pounder for 3 1/2 hours and it comes out perfect. I did a 17 pounder once at about 3:06 and it came out perfect. However when I did a 24 pounder at 4 hours (my straight line estimate) that wasn't enough. So maybe a curve would be better than a straight line. However I really don't know. If you have worked out perfect cooking times for various weights of turkey with dressing in it I'd like your input. It doesn't bother me what temperature you do yours (350 F or whatever) as long as you have worked out the perfect time for cooking all your various turkey weights while cooking in a similar manner to the way I do. It would give me useful information that I could work with.

__________________

__________________
-----Love Cookin'-------
MY RESOURCES
gonefishing is offline   Reply With Quote
Old 06-02-2007, 01:07 PM   #2
Cook
 
Join Date: May 2007
Location: Highland Mills, NY, USA
Posts: 66
In the United States, cooking a turkey is a tradition at Thanksgiving, a holiday we celebrate late in November. Honestly, I've never prepared a turkey. The only advice I can give you is to keep experimenting and you'll find the answer.
__________________

__________________
Marcus is offline   Reply With Quote
Old 06-02-2007, 01:40 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
All I can add is a friend of mine insisted that she cook the turkey at Thanksgiving that I normally cook. It was stuffed (which I never do) and wrapped in foil and also, about 22 - 24 lbs. She told me her mother ALWAYS cooked hers for about 4 hours and it came out perfect every time! Well, I had a houseful of very hungry people by the time that turkey was done. It took about 3 hours longer than she anticipated and I ended up, at one point, yanking all the stuffing out and cooking it separately because it was NOT coming to temperature.

Not that this info helped but it clears up that 4 hours is NOT enough. 7 may have been too much if done at one time but we kept opening the foil to test for doneness.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-02-2007, 02:00 PM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Gonefishing...

In my part of the world I use a thermometer to check for doneness. 165* in the thickest part of a trukey thigh seems to be about...perfect!

Have fun and...Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-02-2007, 03:24 PM   #5
Cook
 
Join Date: May 2007
Posts: 80
What Uncle Bob said. I cook a stuffed turkey--usually 22#--uncovered so it is crisp and golden brown--and it is usually done in 4 hours. It looks like a picture in Bon Appetit.
__________________
Charleysaunt is offline   Reply With Quote
Old 06-02-2007, 03:29 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Don't know where you live ... you didn't include that in your User Profile when you signed up ...

The short answer is ... there are variables - that is why you need a thermometer. Try looking around the Butterball Turkey site. They have some cooking time guidelines.

The reason there is no absolute answer for "it takes x minutes to cook an x lb turkey at x degrees" is because not all turkeys are the same density (the density is why the white meat and the dark meat cook at different rates) nor are they equally symmetrical - the breast of one bird can be thicker than that of another although they are the same weight. And, when you stuff them ... there is the problem of the density and moisture content of the stuffing - you've converted a non-symmetrical hollow tube into a non-symmetrical solid cylinder where the densitiy of the "core" will vary depending on ingredients and compaction.

If you can find a copy of Harold McGee's "The Curious Cook" you might get a better understanding of why there is no linear chart of absolute times. I'm sorry - I'm in the process of moving and my copy is already packed away or I could tell you which chapter to read. Although he was not dealing with hollow foods (he was working with solids) it will give you an insight into the complexities of creating a table like you are looking for.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-02-2007, 03:32 PM   #7
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I use a basic guide for the size then check at intervals til it is done. Also, I don't roast mine with stuffing inside. We like our stuffing in a casserole and feel it is much safer.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 06-02-2007, 03:53 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
There is no reason to re-invent the wheel. There are many tried and true recipes for perfectly roasted turkey on the internet.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-02-2007, 05:09 PM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I'd suggest getting yourself one of those digital thermometers (Polder) that has a timer connected to it. You put the probe in the thick of the thigh, set the controls for 160 degrees F and set the timer part on the counter next to the stove. When your bird reaches the designated temperature, the alarm sounds, and sounds, and sounds, until you take the bird from the oven. You don't have to worry about whether it is up to temp or not, it will be!

Since the turkey will continue to cook for a substantial period of time after it comes out of the oven, I always remove at 160 and leave the probe in as it cools. I get to see how high it actually DOES go (170, generally) and I never have dry breast meat.

OTOH, I never roast a turkey with the dressing inside, and don't recommend it, if only for HACCP reasons.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 06-02-2007, 08:33 PM   #10
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Did you all know there is more meat on two 12 lb. turkeys than a 24 lb. one! A lady use to raise turkeys told me this. The larger birds just get a larger Carcass ! Told my brother this, because he always cooks for 25 during the holidays, now he always does two - One in the oven and one deep fried at times. !! LOL, 6 mos. is Thanksgiving !!
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.