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In 1998, a study measured the migration of non-volatile and volatile compounds from oven bags to chicken. As much as 16% of the nylon from microwave and roasting bags were observed in the chicken after roasting at 200 °C (392 °F) for two hours and as much as 0.08% of the total 2-cyclopentyl cyclopentanone content in the bags were observed.
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position ...
The bird comes in a heavy-duty, handled plastic bag with roasting directions on the back. To release the bird from the inner wrapping in the bag, run it under cold water for a minute or two.
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Remove the bag of giblets from the cavity of the turkey and, ... turn the oven to 450 F and set a rack in the middle of the oven. Roast the bird for 30 minutes exactly, then reduce the oven ...
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
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Roasting pan: A sturdy pan with high sides will help catch the drippings of the turkey and provide a stable base for the bird. Kitchen twine: Used to tie the legs and wings to keep them in place ...
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