Quote:
Originally posted by TaDoW
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.
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I cook mine all very low and for a long time.... I cook MINE for like 4 hours on 300, and baste it...... only when I am in a hurry do I shoot it to 350..... but I have never NOT basted mine and they get done all the way thru.... and the little thing on the turkey always pops out saying it is done too... LMAO
I HATE dry poultry, so I just cook it longer at lower temps and baste it.
You are right though, basting does alter it, I just cook mine a lot longer....... like I said, unless I am in a hurry. LOL