Bingo! I'd say it's done.

It's rested for about an hour....guess I'll pour something in a glass and start the cutting....blech...hate that job!
Thanks for the vote of confidence....it sure should be done!! By now!

I agree. Better a little under done than dried out!
What'cha drinkin'??

:-)

Deanna

It was over done....the wings and the ends of the legs...the breast and thighs were perfect...I am always amazed at just how fast a turkey gets done.
It yielded 15 cups of cut up meat....and a bag of wonderful stuff for broth to make gravy to serve it with...
I need to check the numbers and see how many more turkeys we need to cook.
Greasy pan soaking and scotch in my glass...meat and bones in the refrig...soon to be in the freezer!
Amazing...I am not hungry...I think that if I worked at food prep I would be skinny...once it's cooked, I don't want to eat....big quantities that is...I have no trouble eating cookies or a steak!!

Yes, I agree. Turkeys are stupid....

Oh, that wasn't the question, darn, I was SURE I knew the answer to this one.

Ah well, too late, the turkey is cooked. Enjoy the scotch, you've earned it.

Annie

Next time, turn the Turkey over, when you think it is almost done and
put the thermometer in the Breast. ???
Lou

A pair of welder's mitts goes a long way to not caring about turning the turkey.

I am curious about why you had it "breast down"?

Now if you'd had the scotch before putting it in the oven I'd understand! LOL

Linda

Breast down keeps the breast more moist...because the fat from the back runs down into the breast...but the presentation isn't so pretty. But for sandwiches who cares about presentation.
Linda C

Bologna !!! LOL !!!
I've never had a Turkey Breast that was dry.
Lou

Lou - Once again, you must be doing it wrong. ;)

Thanks, Linda! I never knew that!

I have had a lot of dry turkey breast, so I'll definitely try your "breast down" method in the future!

Linda

I have to agree with Lou on this one.
I can never understand how people get a dry turkey breast when cooking turkeys breast side up.

I have gotten into the habit of putting a touch of water in the roasting pan at the time the drippings are slightly browned in the oven. When the turkey is done I move the turkey to a platter to rest and use the "good stuff" on the bottom of roasting pan to make flour gravy.
Sure makes cleaning the pan a snap.

Ya know, if you really want to have a great turkey and not bother basting it, roaster bags are the way to go. They work great, of course you don't get that roasting aroma in the house.

Breast down keeps the breast more moist.

Maybe it's just me, but I read "more moist" as meaning "more moist", not as "if you roast it breast side up it'll be dry."

Well....must weigh in here again....breast side down means that the back bone part is up and gets cooked fastest....but it's fatty/bony and all dark meat so who cares if it's overdone by the time the breast and thighs are done?
Also I bet that white meat has a lot more fat in it than normal, because of the fat dripping down into it.
I will do it again for turkey used for salad or another dish....but not for "roast turkey" because of the presentation factor....and no way will I be turning a hot, greasy, 15 pound turkey in the pan!
Linda c

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LOU

I agree, turkeys are very stupid.

I tried that breast down method once and it didn't work well for me. But the conditions were different. I had a large turkey, 20 pounds or more, and a small oven. The pan was on the bottom shelf and close to the electric heating element and because of the long cooking time, the breast meat was over cooked. It would be a different story in a large oven with more evenly distributed heat, I'm sure.