Urgent Turkey info req

Try this: :wink:

Use the open pan roasting method because it will consistently create a juicy, tender, golden brown, picture-perfect turkey.

1. Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
   
2. Insert oven-safe meat thermometer into the thickest part of the thigh.
3. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
   
4. Place in a preheated 325 °F oven.
   
5. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
   
6. Turkey is done when the meat thermometer reaches the following temperatures:
   180 to 185 °F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
   170 to 175 °F in the thickest part of the breast, just above the rib bones.
   160 to 165 °F in the center of the stuffing, if turkey is stuffed.
   
7. Let turkey stand for 15 to 20 minutes before carving to allow juices to set.

Perhaps some *real* chefs will reply in time .... GOOD LUCK!

I don't know how to post a link: but this is a web address for instructions and tips on cooking turkey....it's nice and simple to use. Hope it's useful!

Bon Apetit :wink:

www.itscooking.com

Sarah,

That is EXACTLY how to post a link. So there! :wink:

FY, OMG, not only am I PM'ing but I'm posting links as well.......didn't realise that if you just type in address it becomes a link!

Congrats on the PMing! mutter mutter pffffft


Generally, that is how it works. However, you can also click on the box that reads URL and it will present you with a place to type same. Then, it will automatically present another box where you can title your link. Therefore, rather than showing up as www.whatever, it will show up as you have titled it. In this case, you might have chosen something like Tips for Cooking Turkey. When someone clicks on "Tips for Cooking Turkey," it will take that person to the same place. It's just kind of a fancier way of doing it, but, again, yours looks great and, more importantly, it actually works!

a never fail juicy bird iss one tthatt I cook high in the oven on high heat. This is a metthod tthaat BArbara KAafka wrotte in her book, "Roasting" and itts a never fail for us. It sounds counter intuitive but youll b e pleased with the result

1 wrap the wing tips and leg bone tips with foil, cover bird and let it come to room temp

2have oven at 500 degrees F,

3 lay turkey on its side and a add aboutt 1/2 inch layer of a broth with some oJ

4 do turkey at 10 min per pound, so a 6 lb turkey would be 1 hour att 500 degrees.

5 lay it on one siide for half tthe roastting time , then roll i over at a half hour and do the other side up

6 take turkey out and let sit for at leastt 15 min

The skin will be crispy, mahogany and the bird will be the juiciest youve ever eaten.

A six-pound turkey?
('Round these parts that's no turkey, that's a large chicken.)
I'd roast it at 350 degrees F., 18 minutes per lb.
(about 1 hour and 45 minutes).
To keep the wingtips & drumstix from drying out, cover them with foil before roasting (as per Farmerman).
Also, try roasting the bird breast-side DOWN, and turning it over after about one hour so the skin of the breast can brown... when roasting breast-side up, oftentimes the breast dries out; but roasting it breast down prevents this... because the breast gets basted by gravity.
BTW, farmerman's recommendation to allow the bird to "rest" for 15-20 minutes after taking it from the oven and before carving is a very important part of the process. Letting the bird rest allows the juices to stabilize (like Jello setting) If you carve too soon all the juices just drain away and the result is dry meat.

The French do 'it' upside down (typical) :wink:

Sarah, every post of yours I've read either makes me smile or just laugh out loud.

I'm very glad you're here.

Don 1, maybe an 'urgent' turkey requires specialist cooking. I bought a normal 'relaxed' one today..............I'm gonna deep fry it! Just like they do in America! :wink:

One more tip to add (all the advice is sound), the front of the oven is cooler than the back, so put the breast side towards the front, so it cooks a little slower. That can also help prevent the white meat from getting dry. I'm with farmerman and Barbara Kafka on using high heat. Don't be afraid.

FY, I clicked on that www.whatever link, and apparently the server could not be found.

Well, Sarah you were on a roll until you hit MY country.

Of course we deep fry turkey here ... if you deep fry a block of cement, it still tastes good. And, oh so much yummy fat, too!

brat

Why, FY, I'm flattered (imagine a cute emoticon with batting eyelashes and a bashful look - naked!) that's me! :wink:

Gonna get me some of them emoticons.

Really? Better see if an expert in Computers can help you out with that. :wink: another brat

paulaj already dubbed me a 'gifted bastid'. That trumps 'brat'.

Do you mean my www.whatever link, Cavfancier? 'cos it does work, Iv'e just been into it again........look, here's the first line:

Get yerself a big ole turkey (not an urgent one)
and an empty oil barrel, fill it up with varmit grease
put in a mess of poke salad,
slide the relaxed critter in (up side down)
and fry the muthaf****r 'till crisp.

Yes Sarah, that was the one. I was hoping to find more turkey cooking advice there, but apparently not. A good deep-fried turkey still needs a nice marinade. Poking holes in the bird helps the marinade seep in, and the best tool to accomplish this task is, of course, a power drill.

...and don't even try to convince me that anything fried wouldn't go over well in Manchester. Urgent turkey....heh heh....maybe they just need to pee.