CLIV--It's Turkey Time

15 years ago

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Cooked the turkey breast: long cooking time
Q
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Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum.
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turkey breast with pop-up--first time hosting
Q
Comments (9)
Agree with both preceding comments. Especially the need for a digital thermometer. Ignore the pop-up, there's really no substitute for a digital thermometer to properly cook meat of any kind. With poultry, it's for food safety, with beef or lamb, it's to be able to cook to whichever degree of doneness is desired. They're useful for far more than meat too. It's the best $10 you'll ever spend. 325 and 350 are really the same temperature, especially given how inaccurate and variable most home ovens are. At the lower temp, it will take a bit longer than 90 minutes, but the process is the same. At the risk of giving an obvious suggestion, remember to allow maybe 72 hours (+/-) of defrost time by moving the breast from the freezer to the refrigerator before you cook it. Also, I always pull turkey and chicken out of the oven at least 5 degrees below the target temperature. When you're clear it's in the high 150s or at 160 in the very center, take it out of the oven so that it doesn't overcook as the temperature will continue to rise for the next 5-10 minutes.
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Turkey Cooking Time in Wolf Convection Steam Oven
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I've only done parts in my Gaggenau combi-steam. They came out fantastic, but I can't remember doing anything special. I think I just used the same temperature as for chicken (360° F., 20 min. per pound, 60% steam). Whether I'm doing a butterflied whole chicken or a quarter of a turkey, my theory is suntan lotion, seasoning, steam. That is, some kind of sauce, dressing or oil with a little sugar in it for the crisp skin, S&P and/or herbs and spices, and if not the steam oven, then some wine or broth in the pan to steam with. With the combi-steam, just put it in the solid pan and put it in. It's helps if it comes to room temperature first, however, so there isn't as much condensation. While I was offhand about the flavors, above, I do match them together!
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First time making a turkey in a convection oven
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Comments (6)
Rules of thumb with convection are 25° F lower or 10-20 minutes fewer for the same recipe IF it takes less than an hour. If it's longer, like a turkey, there's much less of a difference. Your oven may have quirks, however. Even though convection evens out the air temperature a lot (that's the main point of it), with a fan you can get a hot spot, depending on what is blocking the airflow, how. If you use a deep roaster, there's no problem. If you tent with foil, there's less of an issue than in a short sided open roaster with no cover. For the last method, keep your eye on it so that you don't get one burnt spot, or have the skin way too done and the inside not cooked. Browning happens at 350° F and above. That's one reason that many cakes are baked at 325-330°--those aren't supposed to brown. Be careful with that automatic temperature adjustment that you have something that you want to be nice and caramelized go wan and pale because the oven is second guessing you. It's possible that there's some kind of magic where their fan heat is a lot hotter than the set temperature, but normally that is not the case. Often a large turkey is cooked longer at a lower temperature specifically so it will not brown, then the temperature is raised near the end to make the skin crisp and pretty. A moist environment helps with the crispness. If it gets too brown too fast cover it. I don't use a lot of foil, but a roll of heavy duty foil can get you out of a jam. :) And it's totally recyclable. In your situation, I'd pretend that this wasn't a new to me oven and just cook the danged turkey, ignoring that there was the addition of convection, but I'd put a lot of extra time (like an hour or even more) extra from the start time, and I'd check it as it cooks. That's a good way to learn more about the new oven too. Remember, a turkey needs to rest for a good long time. It's probably the long resting that made those turkeys of Suzanne's so good. If your bird is done way too early, just put some foil over it, and some heavy towels, or let it sit in the cooling oven (if the oven is really cooling, or with the door cracked open). It won't suffer from a good long rest. Wishing you a wonderful meal and much joy from your new range.
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CLIV--It's Turkey Time

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