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What am I doing wrong with my turkey? (Cooking too fast)
Posted on 11/23/23 at 1:36 pm
Posted on 11/23/23 at 1:36 pm
I’m following Gordon Ramsey’s recipe for a 20 pound bird. Started at 450 for 20 minutes to get initial browning. Dropped to 350. Basted with juices. Placed bacon along the breasts. Basted again.
Back in the oven. I noticed the internal temp (probe thermometer in thickest part of breast) was rising pretty quickly. Within 45 minutes, it was up to 95 degrees. By an hour it was up to 104. I dropped it down to 325 and after another 20 minutes, it’s up to 116.
I’m using a new oven (installed in July), and we baked some kickass cookies the other day. I don’t think the temp is calibrated incorrectly.
My calculator said 15 minutes per pound, so I was expecting at least 4-4.5 hours of cooking. At this rate, it’ll be done in about an hour giving me a 2.5-3 hours of cook time. We wanted to eat at 5:30pm.
Should I drop the oven temp down further? Just roll with it and let it rest for 2 hours before carving?
Back in the oven. I noticed the internal temp (probe thermometer in thickest part of breast) was rising pretty quickly. Within 45 minutes, it was up to 95 degrees. By an hour it was up to 104. I dropped it down to 325 and after another 20 minutes, it’s up to 116.
I’m using a new oven (installed in July), and we baked some kickass cookies the other day. I don’t think the temp is calibrated incorrectly.
My calculator said 15 minutes per pound, so I was expecting at least 4-4.5 hours of cooking. At this rate, it’ll be done in about an hour giving me a 2.5-3 hours of cook time. We wanted to eat at 5:30pm.
Should I drop the oven temp down further? Just roll with it and let it rest for 2 hours before carving?
This post was edited on 11/23/23 at 1:37 pm
6
Posted on 11/23/23 at 1:38 pm to StringedInstruments
My turkey is usually done in about 2.5hrs using the Alton Brown recipe.
Posted on 11/23/23 at 1:41 pm to LSUfan20005
quote:
My turkey is usually done in about 2.5hrs using the Alton Brown recipe.
Even with a 20 pound bird?
Posted on 11/23/23 at 1:44 pm to StringedInstruments
Probe in different spots to be sure. But same thing happens with briskets, butts, etc. some of them just cook quick
Posted on 11/23/23 at 1:44 pm to StringedInstruments
His recipe says that a 16lb bird should take 2-2.5hrs. So done in around 3ish sounds right.
I’ve had a ton of success with that recipe but have transitioned to dry brine.
I’ve had a ton of success with that recipe but have transitioned to dry brine.
Posted on 11/23/23 at 2:05 pm to LSUfan20005
Can’t answer your question but I’ve used that recipe as well for the past couple of years. Mine ends up never looking as “brown” on the outside every time I do it. I just don’t get that golden brown charred look. Would be interested to hear how yours come out.
Posted on 11/23/23 at 2:17 pm to StringedInstruments
don't panic. sometimes it can rise in temp fast, then take much longer to get from 120 to 165. basically don't judge the whole cook based on one segment of it, if that makes sense.
Posted on 11/23/23 at 2:43 pm to TH03
quote:
basically don't judge the whole cook based on one segment of it, if that makes sense.
It does. I’ve certainly heard of that happening with smoked brisket.
I wrapped my bird in foil to slow down the cook time. It’s raising slow and steady now. The skin was pretty crisp, so I hope this doesn’t ruin that.
I’ll take the foil off and raise to 350 for the last 10 degrees.
Posted on 11/23/23 at 6:14 pm to StringedInstruments
How’d it turn out?
Posted on 11/23/23 at 6:52 pm to LSUfan20005
It turned out okay. The meat was kind of tough. I was nervous because the onions and orange in the cavity weren’t really cooked down like I was expected. I checked the temp all over with an instant read thermometer and it was to temp in every spot.
The crispy skin that formed early on turned rubbery with the foil.
All in all, I’d give it a 5/10. My electric roaster is usually about an 8/10 on tenderness, juiciness, and flavor.
The crispy skin that formed early on turned rubbery with the foil.
All in all, I’d give it a 5/10. My electric roaster is usually about an 8/10 on tenderness, juiciness, and flavor.
Posted on 11/23/23 at 6:56 pm to StringedInstruments
Nothing wrong with a turkey cooking faster than expected. Roll with it.
I had an 18 pound one. Cooked at 325. Placed the turkey in a roasting pan, covered for 3.5 hours and uncovered for 2.5 hours. 6 hour cook. Came out great.
I had an 18 pound one. Cooked at 325. Placed the turkey in a roasting pan, covered for 3.5 hours and uncovered for 2.5 hours. 6 hour cook. Came out great.
Posted on 11/23/23 at 7:11 pm to TH03
quote:
don't panic. sometimes it can rise in temp fast, then take much longer to get from 120 to 165. basically don't judge the whole cook based on one segment of it, if that makes sense.
I’ve never done that size turkey, but this was my first thought. Large cuts of meat generally have a “stall.” But I wouldn’t think that a turkey would have a really big stall like a brisket.
Posted on 11/23/23 at 7:57 pm to StringedInstruments
Once you spatchcock you’ll never try traditional again.
Also, two 11-12 lb birds is much better than cooking a 20 lb Turkey!
Also, two 11-12 lb birds is much better than cooking a 20 lb Turkey!
Posted on 11/24/23 at 9:17 am to bayoubengals88
Never cooked a Turkey before but I'm def a fan of spatchcocking a chicken or a duck.
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