When we have turkey (Christmas) we buy a boned bird, thats rolled around the stuffing, & do it on the BBQ.
It may not look as impressive, but it's a very consistant way to cook it. Cheers, On Nov 23, 2007 4:31 AM, <[EMAIL PROTECTED]> wrote: > I've tried the breast down method. It works well, but turning over a big bird > is a hassle. The high temp method is at 425 degrees for around two hours for > a 14 pound bird. But I check it with a temperature probe and roast to 165 > degrees. The breasts are as moist as with the breast down method. Gourmet mag > did a test of about six methods a couple of years ago. They were absolutely > certain that the high temp method would yield awful, dry meat. But it turned > out to be the best. I put fruit or veggies in the cavity, but just a couple > for a loose fit. This year I used two lemon halves, a few sprigs of rosemary > and about half an onion. I coated it inside and out with olive oil, then > applied a fennel and peppercorn rub to the outside. That probably doesn't > affect the meat much, but it does great things for the pan drippings, from > which I make gravy. I also make stock from the gizzards and neck. Combined > with the pan drippings and just a bit of heavy cream, it makes a great gravy. > Paul > > -------------- Original message ---------------------- > From: Rick Womer <[EMAIL PROTECTED]> > > A no-brainer, but it makes an impressive mess. > > > > How high a temp do you use, and for how long? > > > > My favorite turkey-roasting trick is to roast it > > breast down for the first 3/4 of the roasting time, > > then flip it over to finish. It makes the white meat > > much juicier. > > > > Rick > > (family cook) -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
