http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/ A Culinary Guide for Home Cooks Sun, 12 Oct 2008 05:26:48 +0000 http://wordpress.org/?v=2.0.4 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-54464 Wed, 08 Oct 2008 03:27:11 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-54464 I couldn't agree with you more. I couldn’t agree with you more.

]]> http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-37912 Sun, 20 Jan 2008 14:47:41 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-37912 I buy the largest turkey I can find and stuff it completely. I have done as large as 42 pounds but 30 is usually about as large as I find available. We are a foster family and we invite as many parents and family to join us as will come. I usually cook for 14 to 20 people. I put 2+ cups of water in the bottom of the roasting pan with the turkey on the rack. Breast up or down does not matter, so I use breast up. I paint the skin with some fresh oil (I use olive) and cover it completely with foil to seal in the steam and cook at 325 to 350 F. The bird steams under the foil and stays very moist throughout. It is usually done within 6 hours and I give it about 30 minutes uncovered at 400 F to brown the skin. For good stuffing, try adding some chopped leek, kale, and fresh herbs in addition to onion and celery. I buy the largest turkey I can find and stuff it completely. I have done as large as 42 pounds but 30 is usually about as large as I find available. We are a foster family and we invite as many parents and family to join us as will come. I usually cook for 14 to 20 people.
I put 2+ cups of water in the bottom of the roasting pan with the turkey on the rack. Breast up or down does not matter, so I use breast up. I paint the skin with some fresh oil (I use olive) and cover it completely with foil to seal in the steam and cook at 325 to 350 F. The bird steams under the foil and stays very moist throughout. It is usually done within 6 hours and I give it about 30 minutes uncovered at 400 F to brown the skin.
For good stuffing, try adding some chopped leek, kale, and fresh herbs in addition to onion and celery.

]]> http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-19025 Tue, 24 Jul 2007 17:33:09 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-19025 What about soaking a turkey or turkey breast in brine -– any comments about that? What about soaking a turkey or turkey breast in brine -– any comments about that?

]]> http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-9069 Sun, 06 May 2007 21:06:15 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-9069 Just want to express gratitude for information. Just want to express gratitude for information.

]]> http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-4512 Sun, 01 Apr 2007 23:53:19 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/turkey-basics/#comment-4512 Very interesting to read this for me.. thanks. Very interesting to read this for me.. thanks.

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