Ok..half of the recipes I can find say cover the turkey first with foil, then take it off to brown it an hour or two before it's done. The other half say to leave it uncovered at first, then cover the turkey further into the cooking process. Which way is better?
2007-11-16 04:46:11 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
See what I mean?? Everyone has different answers! UGH!
2007-11-16 05:16:34 · update #1
You cover the turkey (particularly the breast) AFTER placing your bird in a high dry intense oven temperature 500 for the first 30 minutes. Then you lower the temperature to 350 then cover throughout. Why? The whole point of the dry intense high temperature is to evenly brown the skin. The cover helps to cook the breast at the same time as the thigh without compromising the temperature. After all, ideal breast temperature is 161, while the thighs needs to reach around 170. The cover helps to reflect the unnecessary heat away from the breast. The thighs do not dry out as easily.
And DON'T BASTE! It's a waste of time, seriously... You lower the temperature every time you open the oven, thus prolonging the cooking time. And thusly, basting does not do anything to enhance the flavor of the turkey. If you plan to glaze a bird, do that at the last 30 minutes.
2007-11-16 05:10:58 · answer #1 · answered by G G 3 · 0⤊ 1⤋
I cover my turkey till like the last 50 or 60 minutes . Then take a baster and about every 10 minutes bast the turkey with the juices in the bottom of the pan.
2007-11-16 05:34:58 · answer #2 · answered by Anonymous · 0⤊ 1⤋
I found that covering it AFTER it's brown works the best...that way the turkey doesn't get over-cooked while you wait for it to brown. BESIDES...if you're going to be basting it (which you should be) you'll have to take the foil off every time otherwise...it's simply easier and better to brown the turkey first.
2007-11-16 05:01:40 · answer #3 · answered by Miss Sunshine 5 · 0⤊ 2⤋
This is absolutely better- leave it off first. Only when it turns the brown color you like- cover the breast only. I'll make a triangle-shaped piece of double-ply foil before the turkey goes in the oven. Hold it close to the bird and make sure that it will cover the breast. You want a moist bird with a nice golden brown color.
2007-11-16 04:55:43 · answer #4 · answered by RSJ 7 · 2⤊ 2⤋
I cover mine from the first then leave it uncovered for the last hour to brown the skin.Be sure after u uncover it to keep pouring the juices over it every 15 minutes.
2007-11-16 04:51:00 · answer #5 · answered by ibsawdust 7 · 1⤊ 2⤋
Defrost, wash. pat dry, rub with lots of butter and sage, salt and pepper.It is best to cover at first with heavy foil. this way it retains a high moisture level and it will not dry out,you can check every so often and baste your bird with it own drippings and butter. the turkey will brown quickly .I would say the last 30 to 45 minutes,
2007-11-16 04:59:07 · answer #6 · answered by Super Star 3 · 0⤊ 3⤋
gmgaro is right. You should watch a Good Eats with Alton Brown which explains how to roast a turkey.
http://youtube.com/watch?v=B2eTYhlQoAg
It starts around 6:40.
2007-11-18 21:54:01 · answer #7 · answered by Anonymous · 0⤊ 0⤋
only the breast with tin foil so it doesn't dry out. But take it off the last hour so it's golden brown.
2007-11-16 04:51:21 · answer #8 · answered by justagirl 2 · 0⤊ 3⤋
I'd rather ocer if at the end, so I'm assured it's nice and brown when I pull it out.
2007-11-16 04:48:47 · answer #9 · answered by Sugar Pie 7 · 1⤊ 2⤋