Quote:
Originally posted by Tam
rotfl
Are these juices clear? If not you are in deep shit...
What I do is put a tablespoon of butter inside it and as it starts melting, it runs out in the pan, I then use that and baste it every 20-30 minutes and it is always juicy and tender on the inside.... basting it is the key to a juicy bird.... LOL
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haven't checked the juices yet ... but the temp in the breast is only 163, so I'm giving her another 10 minutes.
i've heard (from the food network) that basting is bad because it varies the temp too much ... especially with turkeys ... but i've never attempted to take on a 20 lb bird with 20 raging guests around me.