I checked the Maytag owners manual for the Dutch Oven Range. Cooking a turkey on retained heat requires that the oven be preheated to 450F, For a bird of 7-10 lbs, the gas is left on for 10 minutes per pound; for 10-15 lbs, 7 minutes per pound; for 15-18 6; for 18-20 lbs, 5 minutes. For all of them the roasting time with the gas off is 2 hours. Step two says, "Fowl should be placed in the oven uncovered. Place cover ten minutes before gas it turned off. Add one half cup water. OMIT water if chicken is young and if a crisp brown skin is desired."
Turkey Time! Making The Big Bird In Advance!
- Thread starter kevin313
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Another great job Kevin as always..
I was hoping to see you using an electric knife though LOL
I was hoping to see you using an electric knife though LOL
A pleasure to watch, as are all your fun videos, Kevin! I always make the turkey the day before and gently reheat it in its juices on Thanksgiving. In fact, I just finished bagging my turkey and it's ready for the oven when I pop home at noon.
I will be eating a Quorn mock turkey roast myself, and I'm excited to try some vegan gravy recipes. New adventures in holiday eating for me, this year. I would never deprive the rest of the family of a traditional turkey, of course.
I will be eating a Quorn mock turkey roast myself, and I'm excited to try some vegan gravy recipes. New adventures in holiday eating for me, this year. I would never deprive the rest of the family of a traditional turkey, of course.
Did this yesterday with two 14 pound turkeys. Tuesdays are my work from home days so able to do thid instead of a weekend. Will reheat tomorrow in our roaster oven whie our kitchen oven will be doing the other things. Will have 28 family memebes here. All will be bring other dishes so makes it easier ,
Speaking of all this holiday cooking it's my belief that the most difficult or should we say the most critical part where failure must be avoided at all cost is "in the gravy making". That's what I always fear the most,that the gravy will be ruined or not so good, not the actually cooking of the main dish because without good gravy everything else suffers as well.
