Turkeys: how do you know if you have a female turkey?
undercover_owl
17 years ago
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patrick_nh
17 years agolast modified: 9 years agojaime202
17 years agolast modified: 9 years agoRelated Discussions
Have you cooked a Turkey in your Miele Wall Oven?
Comments (6)As trailrunner says, there are recipes on the website including one for turkey. Re the probe -- it's excellent for large pieces like roasts and needs to be inserted all the way in. I used autoroast for the turkey last year. The way I cooked turkey forever is to jump start it at 425 for 20 minutes, then lower the temperature to 325 for the remainder of the cooking. I tent the top with foil after the first 20 minutes. That's what autoroast does more or less. I usually do a 12 pound turkey, which always was done in about 3-1/2 hours. But the 325 is very gentle on autoroast, I baste and that loses oven heat and it takes 15 minutes or so to come back up to temperature. So with the basting and time lag to return to the right temperature, the turkey was taking too long. So I adjusted the temp up to 335 for the duration, which is my suggestion unless you don't plan to baste. My oven is very accurate and I've done the same recipe for 20 years. If this is the first time you're doing a big turkey, I'll make some suggestions to help it along. I remove mine from the fridge before I go to bed and put it in the laundry room sink -- not stuffed. My laundry room is cold -- 62 to 68 degrees. You don't want to do that in an 80 degree kitchen but if you have a colder room (my sister in law used her screen porch) it will help. I don't put raw egg in the stuffing and I stuff right before roasting. So I leave the stuffing out overnight also -- again in a cool room (62-68 degrees). (If you need a mushroom/sourdough stuffing recipe I'm glad to share, send me an email). I do chicken right on the rack but use a roasting pan for a big turkey. Last year, I got the probe into the turkey leg first then connected it in the oven -- either way it's tricky since something is hot. I managed to get it into the thickest part of the leg, not touching the bone. I'd be interested in what others have to say but with an 18-20 pound turkey I think you're looking at 5-1/2 to 6 hours of cooking time with the autoroast at 425-335 provided the turkey and stuffing are not refrigerator-cold and ajusting for the quickest possible basting 4 times during the cooking (unless you have someone strong to take the turkey out of the oven to baste). You could call Miele consumer help people to verify that....See MoreHow do you cook your turkey?
Comments (24)Just me, one dog, and seven cats. The bird will be first done on a Weber grill. Charcoal with some hickory wood... indirect heat. Wings for snacks, breast meat for sandwiches, and the rest with carcass will be boiled for chili meat. Dolly dog gets all the skin unless I nibble some extra crispy parts. Cats get a bit of lean meat because they are household members. Boiled clean bones will go out to the garden where Mr. Possum will munch them down. Chili meat will be cut half and half with beef... round roast. Enough for about four pots of chili so most will get bagged and frozen for later. I have a 12 quart chili pot so it takes a couple pounds of meat for a batch. Work gives me this turkey every year. I like boiling the carcass because it uses the bird down to the last bit. My oldest sister is doing T-day and Grandma is doing T-day part two. Making chili out of most of my turkey is a fitting way to eat it up. : ) lyra...See MoreWhat do you do with all the "stuff" you pull out of a turkey?
Comments (21)I'm with everyone else. I just roasted a chicken last night and did what I do for turkeys. Plopped the cut off tail, heart, neck, and gizzard into a small pot with some water to begin a stock. After the chicken had cooked and was cut up, I added all the collected drippings and juice. When we finish the leftover tomorrow, I'll put the stock beginnings and carcass in the pressure cooker with some water for making a final stock. And I never use the liver. Unfortunately, none of my cats will eat it -- raw or cooked. So it gets tossed. But I personally love to chew on crispy chicken wing tips, so those are gnawed on and not included in the stock fixings....See MoreHave you ever made turkey croquettes?
Comments (17)LOL! PM, the closest I have to the grange is the black family reunion cookbook, as in not at all like the grange. But there could be a recipe in there. i didn't think to look. Recently, I got a compilation reprint the suffragist's cookbook, maybe a bit like the grange but urban, which might also have one. I think all my community cookbooks are Jewish, which would have plenty of eggs, but no béchamel with turkey because the great rabbis had a vote a couple thousand years ago (I forget the year) and by one vote decided that milk and birds had to be at separate meals even though birds don't have mother's milk, and the whole reasoning for separating them at all is that it would be cruel to kill mama cow's calf and then cook it in her milk. (The original prohibition was actually referring to a pagan thing where they did just that, and was really about not doing pagan things, but continued on the kindness to cows (goats, sheep, etc.) policy.)...See Morejaime202
17 years agolast modified: 9 years agopatrick_nh
17 years agolast modified: 9 years agojaime202
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