"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 11-25-2008, 11:38 AM   #11
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,811
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.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:33 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.