I just put the fucker in the oven and press on?
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Isn't it like 7 minutes per pound or somthing?ICQ: 8218548 -
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I have a new way to cook a Turkey for Lazy Asses.
I will follow up on it if it comes out good, if not you wont see me back in this thread..Comment
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make sure you pull the gizzards and the neck out of the insides before you cook it.
first time I cooked a turkey, I just threw it into the oven, and what a suprise it was to pull out all that shit when we were carving it.
shit like that mom never taught me.Comment
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Recommended Roasting Times for
Fresh or Thawed Whole Turkey
Weight
(pounds) Unstuffed
(hours) Stuffed
(hours)
6 - 8 2 1/4 - 2 3/4 2 3/4 - 3
8 - 12 2 3/4 - 3 3 - 3 1/2
12 - 14 3 - 3 3/4 3 1/2 - 4
14 - 18 3 3/4 - 4 1/4 4 - 4 1/4
18 - 20 4 1/4 - 4 1/2 4 1/4 - 4 3/4
20 - 24 4 1/2 - 5 4 3/4 - 5 1/4
24 - 28 5 - 5 1/2 5 1/4 - 5 3/4
Cook stuffing to an internal (center of stuffing) temperature of 165 degrees<a href="http://www.sexmoney.com/?adsid=59343" target="_blank"><img src="http://www.sexpiraat.nl/sexmo.gif"></a>Comment
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One more small advice (20 years of turkey cooking expert here, yup mine is in the oven too now)
When you mix the stuffing (buy premade its faster) ad some raisins and apples, also use virgin oil to baste down the turkey. Wrap the Turkey wings in foil until 1 hour before, lay a piece of foil on top of the breast also.
Yup, don't forget to remove the gibblets.
At the end about half an hour before, put honey on top of the turkey.
Have fun on Turkey DayPartying since '96 and not going anywhere Anna's DormComment
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Here is a technique that my family has used the last couple years that works awesome...
#1 Do not stuff the turkey with dressing....stuff it with vegetables like celery and carrots and onions. Dressing draws the juice out of the turkey meat, while the veggies actually add juice. (Water goes from where it is...to where it is not)
#2 Cook the turkey upside down. The biggest problem with dryness is that the breasts cook faster than the dark meat...so to get the dark meat done, the breasts get dry. To alleviate this, cook the bird with the breasts down...the dark meat gets done along with the breasts and it is all very juicy.
These two methods will dramatically increase your odds of a great turkey.Sig too big
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For oven time, I always fire up the temp. to just over 350 F, put the turkey in the pre-heated oven, leave it for about 30-40 minutes, then reduce the heat to about 300 and let it slow-cook for about 3 or 4 hours depending on how big it is.
Don't forget to put some water in there, enough to cover the bottom of the roast pan for sure.
What's this about taking out the heart, kidney, gizzard, liver, neck etc???? You people are nuts, those are some of the most sought-after parts!
Ever try stuffing the turkey with fresh cranberries?Promote Wildmatch, ImLive, Sexier.com, and more!!
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Put some PUSSYCA$H in your pocket. ICQ me at: 31024634Comment
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I cook mine at 250 for many hrs, normally it is like 9 hours for a 21 pounder..
this year i got a small sucker 11 lbs as I hate waiting all day.Comment
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i would tell you but your a cocklover. so FUCK YOU
ICQ: 317-769-855
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Dumbass be sure to look for me in Vegas I look forward to seeing youOriginally posted by Sifu
i would tell you but your a cocklover. so FUCK YOU
BTW you sale content? lolComment
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something to do with an open roaring fire maybe?WickedFire.com - Stay here. We don't need more of you. Not unless you have money, then, fine...Comment
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thanks..that is great adviceOriginally posted by B_Maverick
Here is a technique that my family has used the last couple years that works awesome...
#1 Do not stuff the turkey with dressing....stuff it with vegetables like celery and carrots and onions. Dressing draws the juice out of the turkey meat, while the veggies actually add juice. (Water goes from where it is...to where it is not)
#2 Cook the turkey upside down. The biggest problem with dryness is that the breasts cook faster than the dark meat...so to get the dark meat done, the breasts get dry. To alleviate this, cook the bird with the breasts down...the dark meat gets done along with the breasts and it is all very juicy.
These two methods will dramatically increase your odds of a great turkey.
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Maverick has it right... breast DOWN! ;-)
Something no one has mentioned... wash that thing REAL GOOD!!
And whether you want the guts cooked or not... take them out at least to check them. I've found them wrapped in paper a couple of times. Like butchers wrap stuff.
First timers shouldn't try to cook it stuffed either... you could end up with food poisoning pretty easy they say.
<center><a target="_blank" href="http://dev.datedollars.com/index.php?s=signup&aid=535&cfg=aac"><img border="0" src="http://216.130.172.224/gfy/gsig.gif" width="490" height="100"></a><br><a href="http://dev.datedollars.com/index.php?s=signup&aid=535&cfg=aac" target="_blank"><b><font face="Arial"><font color="#FF99FF"> Buy me away from Slavedriver Smokey!<br>It's May Sig Sweeps!<font></b></center>Comment
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Most definitely cook the bird breast side down.Originally posted by B_Maverick
Here is a technique that my family has used the last couple years that works awesome...
#1 Do not stuff the turkey with dressing....stuff it with vegetables like celery and carrots and onions. Dressing draws the juice out of the turkey meat, while the veggies actually add juice. (Water goes from where it is...to where it is not)
#2 Cook the turkey upside down. The biggest problem with dryness is that the breasts cook faster than the dark meat...so to get the dark meat done, the breasts get dry. To alleviate this, cook the bird with the breasts down...the dark meat gets done along with the breasts and it is all very juicy.
These two methods will dramatically increase your odds of a great turkey.
But, we've stuffed the turkey and the breast meat is tender....one of these days, I am going to try putting the veggies in, instead of stuffing. I hear it's awesome.
Also, use a paper bag over the turkey, rather than foil. Foil steams and paper breathes, so the turkey browns, instead of burns...it also helps keep the moisture in.
Basting is the key to a moist turkey. Baste every twenty minutes and keep the oven temp at 325 degrees.
If it fails, KFC is open today.
Happy Thanksgiving.Raven
~RETIRED~
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haha, single men
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I know how to make reservations at fine restaurants which do Thanksgiving feasts.Comment
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ahh did I hurt your feeling Juicy.. waaaaa waaaaa. Fuck you Homo
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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.Comment
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