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-   -   High heat oven roasting for a juicy bird (http://www.discusscooking.com/forums/f15/high-heat-oven-roasting-for-a-juicy-bird-88030.html)

97guns 11-28-2013 11:03 AM

High heat oven roasting for a juicy bird
 
ive gone high heat for the past 4 or 5 years and have never had a dry turkey

i go 500 for the first 45 minutes - hour then around 475 for a couple hours more, usually takes 3 hours for an unstuffed 20# bird

my hand me down family tip is to cover/wrap the bird with a brown paper grocery bag

GotGarlic 11-28-2013 11:12 AM

I can't remember the last time I had a dry turkey. I brushed it with canola oil, sprinkled with salt and pepper, and have it set at 350 with a meat probe in it; I'm planning to take it out when the breast reaches 155 and let it rest for at least 1/2 hour, which should bring the breast up to 165. Perfect :smile:

salt and pepper 11-28-2013 12:10 PM

Quote:

Originally Posted by 97guns (Post 1322716)
ive gone high heat for the past 4 or 5 years and have never had a dry turkey

i go 500 for the first 45 minutes - hour then around 475 for a couple hours more, usually takes 3 hours for an unstuffed 20# bird

my hand me down family tip is to cover/wrap the bird with a brown paper grocery bag


I like the high heat for my bird too. Always comes out great.

jennyema 11-28-2013 01:07 PM

Tough to make gravy with high heat, though.

I do use it for chicken though

salt and pepper 11-28-2013 03:29 PM

Quote:

Originally Posted by jennyema (Post 1322745)
Tough to make gravy with high heat, though.

I do use it for chicken though

Jenny, I cook mine at 450 so there is plenty of stock to made gravy.

GotGarlic 11-28-2013 04:46 PM

How does the turkey cooking temperature affect the stock?

Andy M. 11-28-2013 08:51 PM

There are any number of different methods to cook a turkey and have it come out moist. Truth is, if you don't overcook it, it won't be dry. Simple as that.

So cook it breast side up or breast side down, use high heat, use low heat, use a combination of high and low, turn it sideways and jump up and down on your left foot for five minutes every hour. Any one or all of those methods will do the trick as long as you don't over cook it.

bethzaring 11-28-2013 11:19 PM

Quote:

Originally Posted by Andy M. (Post 1322786)
So cook it breast side up or breast side down, use high heat, use low heat, use a combination of high and low, turn it sideways and jump up and down on your left foot for five minutes every hour. Any one or all of those methods will do the trick as long as you don't over cook it.

LOL, no wonder some aspects of cooking remain a mystery to me:biggrin:

jennyema 11-29-2013 10:01 AM

Quote:

Originally Posted by salt and pepper (Post 1322759)
Jenny, I cook mine at 450 so there is plenty of stock to made gravy.

Do you mean drippings?

The smoke (burning) point of melted turkey fat is way below 450. They burn unless you fill up the pan with water and then you don't get any fond.

I'm a fan of high heat roasting, just not on T-giving when I want tasty gravy.

Addie 11-29-2013 10:34 AM

Didn't someone mention that they made "Better Than Bullion" for turkey? :angel:


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