bluestar turkey cooking
mackswim
15 years ago
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Comments (13)
mrblandings
15 years agomackswim
15 years agoRelated Discussions
How to Cook a Turkey in a Wolf Convection Steam Oven
Comments (30)I usually do my turkey in my CSO using convection steam with probe in thigh to 160 degrees. BUT this does not produce enough drippings for gravy. I solve this by having frozen chicken stock in the freezer. Since I was only cooking for 5 adults/2 kids yesterday I did a 13 lb turkey on convection (no steam) to 160 in thigh. I thought I might get more drippings on this setting. Nope. Good thing I didn’t need much gravy because I still had very little drippings and no frozen stock on hand. Done in 90 minutes. definitely tastier/juicier on Convection Steam imo. Back to convection steam for next turkey....chicken stock in freezer....See MoreI did NOT cook the turkey at 560° F! Name one thing you'd change...
Comments (20)I was a guest as well but everyone who was invited brought sides or desserts or something to share so can safely evaluate the end result :-) My sister hosted and did the turkey....a 21 pounder that was cooked to perfection with in-bird gluten-free cornbread sausage dressing. Due to some dietary restrictions (no gluten, dairy free, vegetarian) we had more sides than were really necessary including a panoply of roasted root vegetables that hardly got touched at all. Just wanted to make sure everyone could eat their fill :-) One of the sides brought were Costco mashed potatoes, which we were assured by the bringee were delicious. And they were, which I find remarkable for a preprepared mashed potato!!...See MoreCooking Italian turkey sausage in the oven?
Comments (20)Colleen, it's not hard. It's messy. With the bulk sausage, you just open the package and dump in the pan. It saves time and effort, and is less wasteful because someone had to encase all those sausages just for me to undo them. With modern packaging it isn't necessary, and the packaging materials are the same whether it's stuffed in casings or a brick of bulk, so no savings there. If I'd been able to cook them in the oven, I might have had the oomph to finish making the lasagna. ;)...See MoreHave you ever cooked half a turkey? And how to cut it in half?
Comments (26)I've been roasting halves for the past 8 or so yrs, I wouldn't go back to roasting an intact bird The faster cook time is also a plus I like to do the backbone removal on a half sheet tray I usually roast both halves and freeze the other well wrapped in plastic and foil This recipe inspired me to try this method - BTW - I used a combo of dried herbs as I had them on hand https://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a684/tyler-florence-turkey-recipe/...See Morechefkev
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