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re: Want to bake a turkey for thanksgiving
Posted on 11/13/24 at 7:53 am to Zephyrius
Posted on 11/13/24 at 7:53 am to Zephyrius
quote:
turkey with the temperature pop up.
Might want to read THIS about pop-up thermometers.
quote:
Neither can you trust the pop-up thermometer that comes inserted in the bird. The plunger that pops up is anchored in metal that is supposed to melt at a set temp, often at 185°F (85°C). At that temp, a turkey breast is more particle board than party. That 20°F (11.1°C) difference is the difference between succulent and sucky.
Get a good instant-read thermometer and pull your turkey at 160* internal in the breast. Carry over will take it to the USDA recommended temp of 165*.
1
Posted on 11/13/24 at 10:47 am to WillFerrellisking
I haven’t cooked a turkey in a bag in years. Someone else cooks our turkey each year. This site has some good ideas for turkey in a bag and getting the drippings and crispy skin.
LINK
LINK
This post was edited on 11/13/24 at 10:48 am
Posted on 11/13/24 at 2:23 pm to WillFerrellisking
Amazingribs.com has everything you need to know.
Posted on 11/13/24 at 2:27 pm to GeauxTigers0107
quote:
Get a good instant-read thermometer and pull your turkey at 160* internal in the breast. Carry over will take it to the USDA recommended temp of 165*.
Pull at 150 for optimal flavor while still guaranteeing a safe bird if held there for 3 minutes (carryover cooking will do this).
Posted on 11/13/24 at 2:32 pm to WillFerrellisking
... be sure to check the loose skin where the neck was. A lot of companies put the bag of giblets in that area instead of the main cavity.
Posted on 11/13/24 at 3:14 pm to bayou2
I just bought a frozen smoked turkey. Thaw and warm up.
Posted on 11/13/24 at 3:16 pm to WillFerrellisking
Thanks gang for the info! I’ll let yall know how it comes out and how I cooked it.
Posted on 11/14/24 at 9:47 am to WillFerrellisking
After a lil reading I may go the spatchcock method
Posted on 11/14/24 at 4:31 pm to WillFerrellisking
I use a turkey roasting bag to cook a turkey. I throw in several onions and a dozen smoked turkey necks. It gives a nice smoke flavor to the turkey.
Posted on 11/14/24 at 5:52 pm to WillFerrellisking
quote:
the spatchcock method
Absolutely the best method if you have room for it in the oven AND in the bag (if you're dead set on bagging it).
quote:
Pull at 150 for optimal flavor while still guaranteeing a safe bird
Only thing that'll guarantee is blood running out of your dark meat but maybe you're into that
If you DO want to pull it at 150 in the breast (and it's spatchcocked), it's very easy to separate the dark meat from the breasts and throw them back on. If you do that I'd take the dark meat to 180*.
This post was edited on 11/14/24 at 5:58 pm
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