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Message
Some questions on the finer points of Turkey roasting
Posted on 11/20/18 at 4:20 pm
Posted on 11/20/18 at 4:20 pm
I purchased a 14lb, already brined Turkey from Trader Joe's.
I also purchased some spring-loaded poultry shears, as my plan based on recs here is to spatchcock the turkey.
I am going to dry it with paper towels thoroughly and leave it in the fridge until Thursday morning, when I plan to roast it in the oven at 450 (actually 425 using a convection). I have a digital meat therm to check temperature.
Should I use olive oil or butter on and under the skin? I've seen some suggest that oil will do a better job to get crispier skin.
How, when and with what should I season an already brined turkey? What herbs and spices?
I do not have a roasting rack. Should I place it directly on the oven rack with a pan underneath (a la Alton Brown) or can I just throw it in a regular aluminum disposal pan?
I also purchased some spring-loaded poultry shears, as my plan based on recs here is to spatchcock the turkey.
I am going to dry it with paper towels thoroughly and leave it in the fridge until Thursday morning, when I plan to roast it in the oven at 450 (actually 425 using a convection). I have a digital meat therm to check temperature.
Should I use olive oil or butter on and under the skin? I've seen some suggest that oil will do a better job to get crispier skin.
How, when and with what should I season an already brined turkey? What herbs and spices?
I do not have a roasting rack. Should I place it directly on the oven rack with a pan underneath (a la Alton Brown) or can I just throw it in a regular aluminum disposal pan?
6
Posted on 11/20/18 at 4:38 pm to Fun Bunch
quote:
I do not have a roasting rack. Should I place it directly on the oven rack with a pan underneath (a la Alton Brown) or can I just throw it in a regular aluminum disposal pan?
this is what i do...with the root veggies in the pan underneath
Posted on 11/20/18 at 5:00 pm to Fun Bunch
I have to work but I’m bringing the infrared oiless turkey fryer to work and we’ll cook an injected one out back, 10 min per pound
Posted on 11/20/18 at 7:07 pm to Fun Bunch
Ronco Set It and Forget it
Posted on 11/20/18 at 10:07 pm to Fun Bunch
Melt a bunch of butter and steep various herbs in it. Low heat on stove. Rosemary, thyme, even can do garlic. Use that butter to baste turkey every so often
Start at 425 with the breast down on a roasting rack (go get one). After 30 min, remove turkey and flip it, reduce temp to 325. Dry brined turkey will cook quicker, I reduce the heat. Cook to 165 in the thigh
Remove from oven and transfer to platter. Tent with foil for 30 min then carve
Start at 425 with the breast down on a roasting rack (go get one). After 30 min, remove turkey and flip it, reduce temp to 325. Dry brined turkey will cook quicker, I reduce the heat. Cook to 165 in the thigh
Remove from oven and transfer to platter. Tent with foil for 30 min then carve
Posted on 11/20/18 at 10:46 pm to Fun Bunch
quote:The whole time? That is pretty hot.
roast it in the oven at 450
Posted on 11/20/18 at 10:49 pm to geauxpurple
Poultry can handle that kind of heat just fine.
ETA: They can handle it, but need to be monitored closely. A probe thermometer is best. It sounds like the OP only has an instant read which will make things a bit more difficult since you have to open the oven to get a reading.
ETA: They can handle it, but need to be monitored closely. A probe thermometer is best. It sounds like the OP only has an instant read which will make things a bit more difficult since you have to open the oven to get a reading.
This post was edited on 11/20/18 at 11:27 pm
Posted on 11/21/18 at 8:10 am to Fun Bunch
quote:
can I just throw it in a regular aluminum disposal pan?
I’ve done that before. I put the aluminum pan on a sheet pan just to make it more stable to handle. If you don’t have a sheet pan just make sure to support the bottom. That’s a lot of weight to handle especially coming out a hot oven.
Have a happy Holiday Season.
Posted on 11/21/18 at 10:30 am to GynoSandberg
quote:
Start at 425 with the breast down on a roasting rack (go get one)
Huh. First time I've seen the breast down thing
Posted on 11/21/18 at 10:36 am to GynoSandberg
quote:
GynoSandberg
No way you are being serious. You know basting is a waste of time and you should not keep opening the oven door and letting the heat temp drop.
Posted on 11/21/18 at 11:18 am to Fun Bunch
quote:
Huh. First time I've seen the breast down thing
If you spatchcock, you won't need to worry about burning the skin of the breast. Some people tent the breast after a while since it's basically done and the dark meat isn't.
That's one of the benefits.
Posted on 11/21/18 at 11:54 am to KosmoCramer
Spatchcocked it last night. It wasn't as easy as youtube makes it but wasn't too bad. 
Posted on 11/21/18 at 5:46 pm to t00f
quote:
No way you are being serious. You know basting is a waste of time and you should not keep opening the oven door and letting the heat temp drop.
Wut
YOU can’t be serious about me being serious
This is a recipe based on one that Balckened Out posted a few years back that I’ve used a few times with much success. I could GAF if ya use it or not. I was more suggesting it for bunchy as a way to get some herb flavor on there. You run a temp probe into the thigh and monitor the chicken temp, you can open the oven 3-4 times to baste the fricker. Get over yourself, you sound like a douche. There’s 50 ways to cook a turkey
Posted on 11/21/18 at 5:53 pm to GynoSandberg
I appreciate the advice Gyno
Posted on 11/21/18 at 5:54 pm to GynoSandberg
quote:
GynoSandberg
whatever Gyno but I am not going to sling insults back and forth.
Posted on 11/21/18 at 6:06 pm to Fun Bunch
I’ve put 4-5 people on this recipe who now swear by it bunchy. Wouldn’t recommended it otherwise
Happy thanksgiving
Happy thanksgiving
Posted on 11/21/18 at 6:25 pm to Fun Bunch
quote:
Spatchcocked it last night. It wasn't as easy as youtube makes it but wasn't too bad.
I felt like an axe murderer on Monday when I spatchcocked mine. I first attempted it with the poultry shear and the turkey laughed at me. I remembered that I had recently sharpened my cleaver and decided to test that out.
I got it done and didn't manage to lose any fingers, but my laundry room looks like the set on Dexter.
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