seems like if the directions say 3# = 1 hour...or whatever..just seems like you have to cook the bird a lot longer so it's not pink inside...am i imagining this?
2006-11-03 13:02:34 · 3 answers · asked by jstrmbill 3 in Food & Drink ➔ Cooking & Recipes
It is not that complicated to roast a turkey. The key is a slow oven, why the directions usually will say 325 degrees. Allow about 20 minutes per pound of turkey. Meat thermometer should read around 180 degrees, or if you can easily move the leg/thigh area and its no longer pink. After you pull it from the oven let it set for about 15-20 minutes so it carves easy. If you stuff the bird, make sure the the internal temperature of the stuffing in the bird reaches at least 165 degrees when you put the meat thermometer inside the stuffing.
2006-11-03 13:21:07 · answer #1 · answered by Rat 4 · 0⤊ 0⤋
If you're reading this Pat, this ones for you.
In the test kitchens where they come up with the "directions" they take into consideration the "average" oven which like cars no two are the same though we like to think so, was mine made on a friday when they're looking at the clock waiting for the weekend or on a monday when they had to much weekend. Anyway, Like I was saying the directions are just a guide line to the time and temp you should cook that bird. Get a Thermometer, stick it in the thickest part and when she get's to about 175 your good to go, the temp will rise another 10 degrees after you pull it from the oven. Got that? I knew you would. Oh one more thing, if anybody says that a Chef cooks at 350 degrees, they don't know Chef. Enjoy
2006-11-03 21:23:42 · answer #2 · answered by Steve G 7 · 0⤊ 0⤋
The end result of roasting a Turkey is a Big Disaster - 98% of the time.
Just about any other dish would be Superior such as Goose, Duck, or Ham.
2006-11-03 22:46:03 · answer #3 · answered by fatsausage 7 · 0⤊ 2⤋