|
Hmm and people wonder why turkey tastes dry.
Couple simple rules however late they are.
1. marinate or brine the turkey in advance.
2. only stuff it with aromatics.
3. basting is evil and only makes cooking time longer.
4. shallow roasting pan is key, high sides mean uneven browing.
5. cooking times per pound are a myth.
6. ignore pop up thermometers.
7. cook to an internal temp with a room for carry over cooking.
8. start in high temp 450-500 then drop to 325 for remainder.
9. foil tent breast with temp drop, prevents breast from drying out.
10. do not open the oven door except to tent it, and to remove it.
11. let it rest when done.
|