Smaller turkey cooking time confusion...
plllog
8 years ago
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amylou321
8 years agoRelated Discussions
12.6 lb. turkey cooked in two hours!
Comments (19)My sis hosted this year but last year I had 2 birds: a 14 lb (maple brine, grilled) and a 27 lb (herb brine, roasted in oven.) (In case you're wondering about all that turkey, the butcher made a mistake; I had ordered a 12-14 lb and a 16-18 lb.) I followed a couple recipes closely and used remote thermometers, but both birds got done VERY early -- before guests even arrived! So I put the small bird into a cooler and shut the lid; the big bird I wrapped in foil and then beach towels. Both birds sat for a couple hours just steaming in their wrappings... and both were incredibly tender and moist. So if you're ever in a situation where the bird is done too early, see if you have a cooler big enough to set the bird into. It turned out great! runninginplace: how fun to have a culinary student doing your meal! Any tips to share?...See MoreCooking a farm-raised turkey for the first time
Comments (11)I have cooked a fresh farm raised turkey for the last 8 years. Here's my two cents worth: I don't brine or salt the turkey. I hate the texture brining gives the bird and I'm sensitive to over salty foods. I make a compound butter with butter, garlic, paprika and beer or white wine. I rub the compound inside the bird and place some under the skin everywhere I can fit it. I melt the remainder to use for basting. Placed turkey on a rack in a roasting pan, add a little wine or water to the bottom of the pan and place in preheated 450 oven, close the oven door and reduce the heat to 275. I baste the bird every hour or two until an instant read meat thermometer inserted in the thickest part of the thigh reads 160-165. You are looking to get a finished temp of 165. The bird will continue to cook while resting covered with foil. Resist the temptation to overcook. These birds are less fatty and have no solution added so the margin for error is smaller. Remove the bird from the oven and cover with foil. Allow the bird to rest for 30-40 minutes. Carve and serve. There is very little extra juice for gravy with these birds as they are not injected with sodium solution. I usually roast some necks, backs and wings with celery, carrots, onions and garlic and make stock a few days ahead of time for gravy and stuffing. Also they seem to cook faster than store bought birds. For example for me a 40 lb. unstuffed bird cooks in about 6 hours....See MoreCooking the turkey - questions and slight panic.
Comments (36)Renovator - I think I'm going to look into the bags for next time. Delilah - :) I think I could handle them! I would totally buy a precooked turkey too if I could get my hands on one. Kitschy and Sherry - Oh my!! All the planning and prep... the day goes so fast. I used regular old bake mode, stuffed the turkey, and followed Butterball's directions this year. It was good. I didn't use the probe because my pan was too deep and I just could see it turning into a mess. I'm going to test out the roast mode more and stuffing the turkey later while it rests. We had lots of food left over. The paper/styrofoam products weren't too big of a deal. They ended up being used more for dessert and the aunt did bring a few food items which I thought was also nice. Almost everyone showed up early while I was trying to finish up and wanted to help. You know how that goes - everything gets jammed up and hectic fast, lots of question flying at you, the list goes on! There definitely will be a layout change someday with the kitchen. It was a nice day. My kitchen looks like a bomb went off and I'm looking the other way. Tomorrow it's clean up, Christmas decorating, and leftovers! ETA - Yesterday I managed to somehow hurt my ring finger while putting away dry dishes. No clue what I did but it felt like I stoved my finger. About 10 min. later while making peach cranberry sauce I managed to tear off a large chunk of nail (back into the nail bed) on the middle finger on the same hand while grating orange zest. After the initial scream all I could do was laugh at that point. (Later the ring finger actually hurt worse than the missing nail.) Cleaned it up, bandaged up, and wore a sexy glove almost full time ever since. Ring finger is normal again today and missing nail is ....well, still missing. :)...See MoreI need your help, cooking experts! Different cooking time.....
Comments (10)Isn't Tofurky already cooked? I'd think it would have to be to be packaged and sold the way it is. If so, the lower for longer makes sense because the point is just to make the middle pleasantly warm. Is it supposed to get brown though? It might not at that temperature, since browning generally happens at 350° F. What you could do if it's looking a bit sad is raise the temperature after you take the turkey out to rest, brush the top of the tofurky with a little oil or soy sauce or something, and put it back in just long enough to brown. This is all off the cuff, though. I've done something similar with a meatloaf, but I've never seen a Tofurky out of the box. :) Very good of their customer service to get back to you so quickly! Good luck with it and Happy Thanksgiving!...See Moreplllog
8 years agolindac92
8 years agoamylou321
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