11-24-2011, 11:02 AM
11-24-2011, 02:20 PM
Wussy.
22.5 lbs of poultry greatness went in at noon.
There is only 3 of us.
Turkey tettrazini by the pound coming tomorrow.
22.5 lbs of poultry greatness went in at noon.
There is only 3 of us.
Turkey tettrazini by the pound coming tomorrow.
11-25-2011, 04:07 PM
turkey tips:
don't use a rack. dry the turkey and rub with olive oil. place directly on roasting pan
roast for an hour, then lightly stuff with dressing made with hot stock if desired
roast for another hour before rubbing on a half a stick of room temperature butter, and add onions and celery to the pan
cover with a sheet of aliminum foil at any pont if needed
baste every hour with the pan juices that should stayr accumualting after 2-3 hours. should nto need to add stock to pan
you should not have any trouble getting the dark meat to cook at the same rate as the white meat if you cook directly on the pan. I think it absorbs more heat by being in contact with the bottom of the pan instead of sitting in the rack
don't use a rack. dry the turkey and rub with olive oil. place directly on roasting pan
roast for an hour, then lightly stuff with dressing made with hot stock if desired
roast for another hour before rubbing on a half a stick of room temperature butter, and add onions and celery to the pan
cover with a sheet of aliminum foil at any pont if needed
baste every hour with the pan juices that should stayr accumualting after 2-3 hours. should nto need to add stock to pan
you should not have any trouble getting the dark meat to cook at the same rate as the white meat if you cook directly on the pan. I think it absorbs more heat by being in contact with the bottom of the pan instead of sitting in the rack