- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Does anyone still oven bake/roast a turkey?
Posted on 11/21/19 at 8:39 am
Posted on 11/21/19 at 8:39 am
I need tips. Probably gonna be a 11-12 pounder.
I like baking things very low and very slow. Is this a bad method for turkey? Everywhere I look I see suggestions of 325 degrees for 3.5-4 hours.
Would 275 and 5.5 hrs do any better or would I just be wasting my time?
I like baking things very low and very slow. Is this a bad method for turkey? Everywhere I look I see suggestions of 325 degrees for 3.5-4 hours.
Would 275 and 5.5 hrs do any better or would I just be wasting my time?
6
Posted on 11/21/19 at 8:42 am to bayoubengals88
The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
This is from Serious Eats. It includes spatchcocking the bird, dry brining, and using a probe meat thermometer which are all crucial to the perfect Thanksgiving turkey.
You don't get the Norman Rockwell presentation of a full bird but it gives the most even cooking and in turn best results.
This is from Serious Eats. It includes spatchcocking the bird, dry brining, and using a probe meat thermometer which are all crucial to the perfect Thanksgiving turkey.
You don't get the Norman Rockwell presentation of a full bird but it gives the most even cooking and in turn best results.
Posted on 11/21/19 at 8:47 am to bayoubengals88
Smoked is by far the best method
This post was edited on 11/21/19 at 8:48 am
Posted on 11/21/19 at 8:50 am to bayoubengals88
Posted on 11/21/19 at 8:53 am to bayoubengals88
quote:
Would 275 and 5.5 hrs do any better or would I just be wasting my time
High and fast is much better for a turkey, helps with moisture.
Posted on 11/21/19 at 8:54 am to KosmoCramer
quote:
spatchcocking the bird,
I feel like we touched on this last week.
The best way to bake a bird.
Posted on 11/21/19 at 8:57 am to bayoubengals88
Traditional turkey
You'll need a digital cooking thermometer and marinade injector.
Rub
1 tsp of onion powder
1 tsp of paparika
1 tsp of garlic powder
1 tsp of rubbed sage
1 tsp of thyme leaves
1 tsp of rosemary
Injection marinade (make ahead of time and cook on low so flavors are infused in butter)
2 sticks of melted butter
1 tsp rubbed sage
1 tsp of garlic powder
1 tsp of thyme leaves
1 tsp of rosemary
Dry brine rub
Half cup of kosher salt
1 tsp of baking powder
Stuffing
1 lemon
3 carrots
3 stalks of celery
1 small onion
1 bay leaf
1. Take the defrosted turkey and run your hand under the skin freeing it from the breast all the way from front to back.
2. Rub dry rub mix under the skin but save a little to sprinkle the top right before you cook.
3. Inject the marinade into the breast and legs. Go slow so it doesn't squirt out every where.
4. Sprinkle the whole turkey(top, bottom, etc) thoroughly with dry brine rub.
5. Place on pan with a rack preferably, cover with plastic wrap, and place in the fridge for a day to day and a half.
Once Dry Brined
1. Microwave onion cut in half, lemon cut in half, and carrots and celery cut in thirds for about 3 minutes til tender. Stuff in turkey.
2. Sprinkle some of the left over dry brine and dry rub over the top and sides of the turkey.
3. Preheat oven to 500 degrees.
4. While preheating, fold a piece of aluminum foil into a triangle and fit it so it will cover the breast, but not the legs.
5. Place turkey uncovered in oven for 30 minutes.
6. Pull out Turkey, cover with foil triangle, insert thermometer in center of turkey breast running from front towards the back and set it for 162 degrees. Turn oven down to 350. Reinsert turkery.
7. Cook until it reaches 162. Pull out, cover with foil, and let rest 40 minutes before carving.
You'll need a digital cooking thermometer and marinade injector.
Rub
1 tsp of onion powder
1 tsp of paparika
1 tsp of garlic powder
1 tsp of rubbed sage
1 tsp of thyme leaves
1 tsp of rosemary
Injection marinade (make ahead of time and cook on low so flavors are infused in butter)
2 sticks of melted butter
1 tsp rubbed sage
1 tsp of garlic powder
1 tsp of thyme leaves
1 tsp of rosemary
Dry brine rub
Half cup of kosher salt
1 tsp of baking powder
Stuffing
1 lemon
3 carrots
3 stalks of celery
1 small onion
1 bay leaf
1. Take the defrosted turkey and run your hand under the skin freeing it from the breast all the way from front to back.
2. Rub dry rub mix under the skin but save a little to sprinkle the top right before you cook.
3. Inject the marinade into the breast and legs. Go slow so it doesn't squirt out every where.
4. Sprinkle the whole turkey(top, bottom, etc) thoroughly with dry brine rub.
5. Place on pan with a rack preferably, cover with plastic wrap, and place in the fridge for a day to day and a half.
Once Dry Brined
1. Microwave onion cut in half, lemon cut in half, and carrots and celery cut in thirds for about 3 minutes til tender. Stuff in turkey.
2. Sprinkle some of the left over dry brine and dry rub over the top and sides of the turkey.
3. Preheat oven to 500 degrees.
4. While preheating, fold a piece of aluminum foil into a triangle and fit it so it will cover the breast, but not the legs.
5. Place turkey uncovered in oven for 30 minutes.
6. Pull out Turkey, cover with foil triangle, insert thermometer in center of turkey breast running from front towards the back and set it for 162 degrees. Turn oven down to 350. Reinsert turkery.
7. Cook until it reaches 162. Pull out, cover with foil, and let rest 40 minutes before carving.
This post was edited on 11/21/19 at 9:05 am
Posted on 11/21/19 at 9:17 am to NATidefan
quote:
Traditional turkey
You'll need a digital cooking thermometer and marinade injector.
LOL
Posted on 11/21/19 at 9:48 am to SmokedBrisket2018
quote:
I feel like we touched on this last week.
The best way to bake a bird.
I copy and pasted my exact post.
'Tis the season
Posted on 11/21/19 at 11:08 am to KosmoCramer
I recently seasoned well a turkey and cooked in the oven inside a turkey roasting bag. It cooked very quickly and was very moist and tender with no oven or cooking pans to clean.
Posted on 11/21/19 at 11:18 am to autodd03
quote:
Traditional turkey
You'll need a digital cooking thermometer and marinade injector.
LOL
I don't understand. Are you saying that these things are NOT needed?
Posted on 11/21/19 at 11:46 am to bayoubengals88
quote:
I don't understand. Are you saying that these things are NOT needed?
I think he is poking fun at needing a DIGITAL thermometer for a TRADITIONAL turkey
Posted on 11/21/19 at 12:03 pm to NATidefan
quote:nice pun
I think he is poking fun at needing a DIGITAL thermometer for a TRADITIONAL turkey
Posted on 11/21/19 at 12:08 pm to bayoubengals88
Low and slow won't crisp up the skin properly.
This is a damn good turkey brine if you don't want to make your own
This is a damn good turkey brine if you don't want to make your own
Posted on 11/22/19 at 9:48 am to KosmoCramer
Can I defrost a 13 lb. for five days or will it go bad?
Posted on 11/22/19 at 10:58 am to bayoubengals88
quote:
Can I defrost a 13 lb. for five days or will it go bad?
Should be fine as long as you keep it in the fridge. Gonna take two days or longer to defrost anyway in the fridge.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News