James Peterson ,
Author of Sauces (Van Nostrand Reinhold, 1991);
Splendid Soups (Bantam, 1993);
Fish
& Shellfish (Morrow, 1996);
Vegetables (Morrow, 1998)
1. I always recommend roasting racks because the juices from the turkey
may drip down into the hot roasting pan and burn. To prevent this, and
at the same time prevent the turkey from sticking, spread the bottom
of the roasting pan with a sliced onion and a sliced carrot and place
the turkey on these.
2. To
prevent the breast meat from drying out, loosely cover just the breast
with a triple thick sheet of aluminum foil, buttered on the inside to
prevent sticking. Remove after the first hour of roasting so the breast
has time to brown.
3. Don't
rely on the little plastic thermometer in some turkeys to pop out. If
you wait for it, the turkey will overcook. Instead, stick an instant
read thermometer several inches down through the skin between the thigh
and the breast so the tip ends up about an inch above the joint. The
turkey is ready when the thermometer reads 145 degrees.
4. When
the turkey is done, cover it loosely with aluminum foil and let it rest
for 30 minutes in a warm place such as on the back of the stove or in
the turned off oven. This allows less cooked parts of the turkey to
continue cooking without overcooking the delicate (and easy to dry out)
breast meat.
Turkey Tips 1998 Home
Turkey
Tips Archives: 1996
| 1997 | 1998 | 1999
| 2000 | 2001
Newsgroups:
Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday
Baking
