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Don't cook meat by time per pound, cook it until it reaches a safe temperature and stop. Get a digital probe thermometer - they cost next to nothing and are ridiculously useful. Cook the breast until the centre reaches 75°C/170°F, et voila. – ElendilTheTall. Nov 17, 2015 at 15:30.
So it is like cooking one 15 lb bird. Start at same time. If one is bigger, it will take longer than the other. Allow max space between them. Put a digital probe deep in the thigh of the smaller one (avoid contact with bone), and take out when it gets to 165 take it out. Put probe in larger one, into thigh, take out when it gets to 165.
I've been slow-cooking turkeys on my Big Green Egg for years. I use lump coal and wood chips (for smoke) and manage to keep the cooking temperatures between 200°F-250°F (93-121 °C) for the entire time (12-18 hours). The turkey is unstuffed and placed on a rack over a roasting pan. It is cooked until the internal temperature has reached 165 ...
Crank the oven to 400. Put the turkey in a roasting pan on a V rack, back and legs up (it looks upside down, from all the perfect pictures on magazine covers). Roast for 30 minutes. Pull it out, flip it over (be careful, it's hot), rub with butter to help it brown and then put it back in the oven for 50-60 minutes.
Nov 21, 2014 at 15:07. Even if you can get your turkey in a small oven, like a toaster oven, there still needs to be room for air flow so that the turkey cooks evenly. Wall ovens, at least in the states, are usually 24" or 27" or 30" (as measured by exterior width - that is NOT the diameter of the cooking space).
Make sure to coat the skin with olive oil, then the turkey goes in the roaster for 30 minutes at 500 degrees. That browns up the skin to begin with. After 30 minutes, turn the heat down to 325 degrees and keep cooking for the allotted amount of time. DO NOT REMOVE THE LID! This makes a perfect turkey every time.
Cooking a turkey for the first time, and am leaning towards using an oven bag, as that seems to be the easiest method to keep the turkey moist. My family has a lot of dark meat fans, so I wanted to add some extra turkey legs.
Took it out of the oven, popped on the roasting pan lid and let it rest. Then drained out the juices and made gravy. Turkey stayed in the roaster, lid on. First hr, just turned the oven down to keep warm and it was fine. Second hr, out of the oven and roasting pan on the counter wrapped in towels.
A turkey in a roasting bag will show built up juices earliest, but even with a bag it won't happen until the turkey is pretty far into the cooking process. If the turkey is stuffed, juices will take longer to appear, because the turkey will take longer to cook and some of the juices will be absorbed by the stuffing.
1. There are a few very good reasons to buy a frozen turkey for Thanksgiving. According to Alton Brown, "Since a frozen bird is about as pliant as a bowling ball, it doesn’t get bruised on its way to the supermarket." In addition, as turkeys are generally frozen shortly after slaughter, they are often actually "fresher" than fresh birds.