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Old 11-25-2008, 11:38 AM   #11
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Join Date: Mar 2002
Location: Boston
Posts: 9,652
Never partially cook a turkey and transport it elsewhere to finish.

I've tried roasting turkeys upside down, but since I brine mine there isn't any appreciable difference in doing it that way. Plus it squishes the breast down and the rack disfigures it.

I brine it; air dry; bring it to room temp; stuff with onion, apple, garlic, herbs, lemon, celery and stale bread soaked in white wine; put on the rack; lather it with olive oil or SmartBalance; put in a 450 oven for 1/2 hour; turn the heat down to 375; check to make sure the breast skin isn't burning; rotate the bird once halfway through to account for the fact that the back of your oven is hotter than the front; I overcook the bird a little because the people I cook for would shoot me if it wasn't totally and completely done, especially the dark meat. Brining gives me that leeway.
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