Don’t forget the railroads. Without the Chinese folks, we’d still be on horses.
Food Christmas dinner
- Thread starter hydra
- Start date
Don’t forget the railroads. Without the Chinese folks, we’d still be on horses.
I've cooked the turkey the same way for years, based on something I saw on cooking show decades ago.
Wash, pat dry, oil outside with butter or oil of choice.
450f for first 20-30 minutes to golden brown the skin and seal the meat.
Cup of water around it, wrap/cover as tight as possible.
Never dry, always tender and moist.
No stuffing in the bird until 1 hour before anticipated finish.
Wash, pat dry, oil outside with butter or oil of choice.
450f for first 20-30 minutes to golden brown the skin and seal the meat.
Cup of water around it, wrap/cover as tight as possible.
Never dry, always tender and moist.
No stuffing in the bird until 1 hour before anticipated finish.
Dinner is body and blood of Christ.
Dessert is hearts of enemies tartare.
Dessert is hearts of enemies tartare.
Dressing that's gone through a turkey is so much better than straight baked stuff.
If you're afraid of catching something bad from it, bake it in a covered dish while the turkey rests.
Amstel
The Hoarse Whisperer
When everything is cooked through to safe temp how could the stuffing not be OK?
Many people stuff the bird before it goes in the oven so the stuffing either never cooks to temp or the bird is overcooked. Someone mentioned stuffing the bird an hour before it's slated to be done, but that's cooking to time which is not perfect.
You don't really need a two hour rest. 30-60 minutes is more than enough. I would also brine it for 12 hours (@gee's a dummy), then let the skin dry out in the fridge for 12-24 hours. If you do that, separate the skin from the bird before you let the skin dry out, otherwise it will be a PITA.
Not really - it's a combination of time AND temperature. I have a very firm grasp on when that is - I'd estimate I've cooked in excess of 100 turkeys to date.
It adds mass, which adds cooking time. By the time the stuffing is safe, the breast meat is dryer than @Maureen.
Ummm, its mostly temperature though. Unless you like salmonella...Not really - it's a combination of time AND temperature. I have a very firm grasp on when that is - I'd estimate I've cooked in excess of 100 turkeys to date.
I vomit maybe once every 7-10 years.
Hey, everyone needs to clear their bowels good on occasion.
I’m also sure that these younger folks cant handle some of the same bacteria old folks are swimming in.
Our ancestors didn’t have fire for awhile, and they still ate.
Our ancestors didn’t have fire for awhile, and they still ate.
You'd think i ate raw seal meat with my gas .
The instant read thermometer, or even thermometers of any type didn't always exist. Estimating time has worked for millennia.