Cooking a Turkey

[combo52]

Best Roasted Turkeys Ever

I have ever had we did in our Thermador-Micro-convection wall oven.

 

You simply put the turkey in on a rack in a pan upside-down and cook about 1/2 the time [ about 30-40 minutes for a 15-20 pound bird ] then flip it over and continue cooking till done about another 30-40 minutes. The bird is cooked at 375F and medium-high microwave power, you do not even pre-heat the oven.

 

You will have the most beautifully browned turkey with crispy skin, and the juice will just flow out of the white meat as it is carved. The bird does not have time to dry out and get tough, yet it it still looks like a turkey not all falling apart like it was boiled etc.

 

I know that Jon C. in Mass has also had great success with his Thermador MTO when roasting turkeys.

 

I will be roasting a 16 pounder this Thanksgiving this way. I always buy a few frozen turkeys this time of the year and stash them in the freezer for cooking later when the stores have their come-on pricing on frozen turkeys.

 

[firedome]

Turkey Day...

we like to put lots of pats of butter and whole sage leaves from the garden under the skin, put the bird in a bag shaken first with flour, roast upside down using a V- rack, with home-made chicken stock and fresh cut up carrots and onions in the bottom of the pan under the bird. When done we pierce the bag and let all the juice out into the pan...makes amazing gravy when added to the juice from the bird added to juice from the giblets that we cook in water for several hours in a covered sauce pan! Favorite sides: home-made sauerkraut cooked with pork ribs, ricotta mashed potatoes, butter-mashed butternut squash, creamed onions, and green beans almondine, along with stuffing, of course.

 

[ken]

So after reading comments here about using a roaster I've decided to give it a try this year. My question though is when done this way is it necessary to do it breast down to keep the white meat from getting too dry?

 

[ea56]

Ken,

its always a good idea to roast a turkey breast side down, regardless of what method you use. The reason is because there is more fat in the dark meat than the white and by roasting breast down the fat and juices drain down into the breast thereby basting it in its own juices. I also think that the dark meat tastes better when the bird is roasted breast side down and the breast meat is moister.[this post was last edited: 11/23/2015-17:15]