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Why do so many Turkey and Rib Roast recipes recommend roasting temp at 400+ for 20/30 mins
Posted on 12/25/22 at 9:36 pm
Posted on 12/25/22 at 9:36 pm
then turning down to normal roasting temps 325 to 350?
Tried it twice and its NEVER worked for
me.It only seems to overcook the outer layer of the meat.
Perhaps it works better in a convection
oven? I've only used conventional
Tried it twice and its NEVER worked for
me.It only seems to overcook the outer layer of the meat.
Perhaps it works better in a convection
oven? I've only used conventional
6
Posted on 12/25/22 at 10:04 pm to RD Dawg
For rib roasts, reverse sear using a good probe meat thermometer. You'll never have better.
For turkey, birds can handle a bit more heat especially if crispy skin is your goal.
For turkey, birds can handle a bit more heat especially if crispy skin is your goal.
Posted on 12/25/22 at 10:36 pm to KosmoCramer
quote:
For rib roasts, reverse sear using a good probe meat thermometer.
Plus letting it get to room temp or sitting out for an hour+ helps and reverse sear is the only way to go if the crispy skin thing is your goal and yes,always use a good digital probe.
Getting back to original question though and have no idea why the 400+ degree searing for 20/30 mins is so widely recommended especially for rib roast.
Posted on 12/25/22 at 11:05 pm to RD Dawg
There was a recipe on here a few years ago where they put the Rib Roast in a 500° oven and then turned the oven off. Anyone try this?
Posted on 12/25/22 at 11:31 pm to LSUlefty
quote:
There was a recipe on here a few years ago where they put the Rib Roast in a 500° oven and then turned the oven off. Anyone try this?
It comes out alright with this method but too much graying for my taste.
Posted on 12/25/22 at 11:32 pm to RD Dawg
I put it on high at the beginning but not for that long. Maybe 5 minutes then turn it down.
Posted on 12/25/22 at 11:44 pm to RD Dawg
looks at my post in WFDT, 250
Posted on 12/26/22 at 4:28 pm to RD Dawg
Reverse sear your rib roasts.
Posted on 12/26/22 at 5:42 pm to RD Dawg
I’ve done this with Turkeys and it comes out great. The keys are copious amounts of butter all over the Turkey and under the skin, and loosely tenting the breast with tin foil when you turn the temp down.
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