Rookie Moves When Baking Your First Turkey

RE: Rookie Moves When Baking Your First Turkey By Dorie Crews (Guest Post) Cook the Turkey upside down. Posted on 11/12/2005 | Report Spam or Abuse RE: Rookie Moves When Baking Your First Turkey By Tcaruso (Guest Post) When I have had to "fast thaw" a turkey I put it in a cooler underneath the water spigot in the back yard. Luckily we don't live where it is really cold. I fill the cooler with water close the lid and then dump it out every 45 min. to one hour and refill it. Before I begin, I wash the cooler out with bleach and water. This needs to be done on a day when you are going to be home because it takes about 5-6 hours to do a 12 lb. turkey. Also, the best way I have found to decrease cooking time and have a beautiful golden skin and moist breast is use a brown in bag. Works great. Plan to take Turkey out of oven about one hour before you want to eat, let him sit to seal in the juices. You can open up the brown in bag and have plenty of lovely broth to make delicious dressing. Posted on 11/21/2004 | Report Spam or Abuse RE: Rookie Moves When Baking Your First Turkey By ThriftyFun (3117) Profile Blog! Contact Before putting your turkey in the oven, soak a piece of cheesecloth which has previously been washed in whatever basting liquid you would normally use (oil, melted shortening, margarine, or butter). Cover the turkey completely with the cheesecloth, and though you may not need to baste it, you may do so near the end of the cooking cycle. Look for cheesecloth at your local fabric store. Lucille Posted on 11/21/2004 | Report Spam or Abuse RE: Rookie Moves When Baking Your First Turkey By Leann2 (21) Contact Cover your turkey while roasting until the last hour (then you want it to brown). If you don't, the skin will become very dry and over-brown long before the turkey is done. Don't put absolute faith in the pop-up timer - they are often wrong. Judge your cooking time by the weight of your turkey, and use a meat thermometer to be certain the internal temperature is hot enough to be safe (180 degrees in the thigh, 160 degrees in the stuffing). As a loose guideline, allow 15 minutes of roasting for every pound of turkey (stuffed). Posted on 11/21/2004 | Report Spam or Abuse

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