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The Watercooler
Turkey recipes/hotline
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<blockquote data-quote="GoingNorth" data-source="post: 321595" data-attributes="member: 1963"><p>If you want to speed up cooking time on the bird, you can place a few kitchen utensils such as knives and forks inside. It'll help transmit heat from the oven to the inside of the bird.</p><p></p><p>If you really want the effect of the herbed butter, let it soften and mix in the herbs and a little bit of crushed garlic.</p><p></p><p>Using your hand, reach under the skin on the breast and thighs and carefully loosen it from the meat underneath.</p><p></p><p>Now, insert the herbed butter under the skin and smooth it out so the turkey doesn't get lumpy.</p><p></p><p>Start the bird breast side down at a high temperature for about half an hour. Turn it over and raise the heat to around 400 degrees. Baste with the butter and drippings in the pan (some people like to lay cheesecloth over the breast and baste over that).</p><p></p><p>Keep checking. The turkey is done when the juices from the thickest part of the thigh run clear.</p><p></p><p>Let it sit on the counter for twenty minutes or so. This will both drive the juices back into the meat to make it juicy, and will help to make it easier to carve.</p><p></p><p>If it looks like it is over-browning, tent some tinfoil over the breasts and baste under it.</p><p></p><p>Like I said, it's an easy cooking job--just a big chicken. I don't even much like domestic turkey and I can cook a good one.</p></blockquote><p></p>
[QUOTE="GoingNorth, post: 321595, member: 1963"] If you want to speed up cooking time on the bird, you can place a few kitchen utensils such as knives and forks inside. It'll help transmit heat from the oven to the inside of the bird. If you really want the effect of the herbed butter, let it soften and mix in the herbs and a little bit of crushed garlic. Using your hand, reach under the skin on the breast and thighs and carefully loosen it from the meat underneath. Now, insert the herbed butter under the skin and smooth it out so the turkey doesn't get lumpy. Start the bird breast side down at a high temperature for about half an hour. Turn it over and raise the heat to around 400 degrees. Baste with the butter and drippings in the pan (some people like to lay cheesecloth over the breast and baste over that). Keep checking. The turkey is done when the juices from the thickest part of the thigh run clear. Let it sit on the counter for twenty minutes or so. This will both drive the juices back into the meat to make it juicy, and will help to make it easier to carve. If it looks like it is over-browning, tent some tinfoil over the breasts and baste under it. Like I said, it's an easy cooking job--just a big chicken. I don't even much like domestic turkey and I can cook a good one. [/QUOTE]
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