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Old 10-19-2011, 02:34 PM   #51
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I have two of the roasters. I have cooked a turkey in the roaster a few times. You have to make a browning sauce to get it to brown--it doesn't brown in the roaster oven. Or, you could move it to the oven for the last 45 minutes.
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Old 10-19-2011, 03:16 PM   #52
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My turkeys seem to brown just fine. Maybe the top of mine's different? It's shiny and domed.
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Old 10-19-2011, 04:27 PM   #53
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Mind you, I followed the instructions that came with the roasters. I did find that the turkey cooked in less time than in the oven because the roaster oven is smaller.
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Old 10-19-2011, 04:41 PM   #54
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Quote:
Originally Posted by CWS4322 View Post
America's Test Kitchen had an excellent segment on 10-steps to the perfect turkey. One tip was to line the cavity with cheese cloth and put 2 c of stuffing there, tie the cheese cloth. Start the turkey breast down. When it reaches 130, flip it and ake out the cheese cloth sack. Continue cooking the bird until the temp is 161. Mix the stuffing that was in the pouch with the rest of the stuffing and finish in the oven while the turkey is resting. I imagine you can find the segment on ATK's web site.
That sounds like waaaaaaaaaaaaaaaaaay more trouble than it's worth! If you have a good stock made up ahead, your dressing baked outside the bird will be just as delicious and soft (except for the crust on top) as if you cooked it inside the turkey.

I prefer baking mine separately because my bird is so large (I always go for one that is 20 pounds-plus) it already takes long enough without the dressing inside. That and even if you take it out there's residue of it left inside that, if the carcass is not refrigerated within enough time, can cause mild food poisoning.

There's not a lot of documentation on mild food poisoning, because most folks mistake it for diarrhea.
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Old 10-19-2011, 05:31 PM   #55
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Because we eat turkey often (about once a month--we buy when they are special and toss in the freezer), I usually just roast the turkey. If we have turkey for Christmas/New Year's/Easter, I will stuff it. Next time I stuff a turkey, I'm going to use the cheesecloth trick. Speaking of turkey, I best go out and herd chickens before it's dark.
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Old 10-24-2011, 09:28 PM   #56
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another trick i love to do and will give you the juiciest chicken breast is to use piping bag and pump a herb butter under the skin of the breast it will melt in your mouth.
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Old 10-24-2011, 09:45 PM   #57
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For browning the turkey in the counter top roaster, you need to make sure that it is well thawed, and dried off with paper towels. Don't add any liquid in the roaster. It should brown just fine for you. You can oil the bird, just no liquid. Works for me! Hope this helps.
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Old 10-24-2011, 09:49 PM   #58
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That sounds like waaaaaaaaaaaaaaaaaay more trouble than it's worth! If you have a good stock made up ahead, your dressing baked outside the bird will be just as delicious and soft (except for the crust on top) as if you cooked it inside the turkey.

I prefer baking mine separately because my bird is so large (I always go for one that is 20 pounds-plus) it already takes long enough without the dressing inside. That and even if you take it out there's residue of it left inside that, if the carcass is not refrigerated within enough time, can cause mild food poisoning.

There's not a lot of documentation on mild food poisoning, because most folks mistake it for diarrhea.


I Agee on all of your points.
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Old 10-25-2011, 05:37 PM   #59
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For the juiciest turkey I have ever made I marinate it for up to 7 days prior with Rosemary, kiwi -or other citrus- and a bottle of the driest Chardonnay I have. Put in a bag in refrigerator and turn every other day to get the wine in every nook and cranny of the turkey. Superb taste and tenderness. Use the wine to make gravy.
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Old 10-25-2011, 05:55 PM   #60
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I have always stuffed my turkey and everyone is alive and well after eating it. Just don't overstuff it and/or pack the stuffing too tightly in the cavity. I do use a warm stuffing of bread, onions, mushrooms, celery and sausage. I precook the sausage before adding to the stuffing and then use warm stock to moisten it before putting it in the turkey. I also put some stuffing under the skin around the legs and in the small cavity at the other end of the turkey - this turkey is stuffed, believe me. I baste frequently and never let the little plastic pop up thing tell me my turkey is done - I check the leg and wing for clear juices and mobility, or if it moves away from the body. It's always done, moist and very good.

(Yes, Frank, sometimes I even remember to turn the oven ON!) ha ha.

Stuff your turkey, and enjoy!
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