Scott1
Puritanboard Commissioner
Is there a consistent way to cook a large turkey, one shot, top and bottom?
I have found starting at 500 degrees for 30 minutes, then dropping to 325 for 2.5-3.5 hours (depending on size and cavity content) works excellently for meat texture on the top half of the turkey. It's okay for cavity stuffing (even with turkey breast up).
However, the bottom platform of the bird and downside parts of the legs are not cooked, which means re-cooking.
Is there a good way to roast the entire bird so it is consistently nicely cooked throughout? (E.g. turn bird, top on roaster, tent over bird)?
I have a thought for a 20 pound turkey:
500 breast down (to seal stuffing juices) 30 minutes
325 breast down 30 minutes
turn bird over
apply olive oil, butter, spices over bird
325 breast up 2.5 hours
Q. Would this cook the turkey throughout, crisp the skin top and bottom, and seal the stuffing?
-----Added 11/28/2008 at 04:20:25 EST-----
Any thoughts?
(wanted to test the new double post enhancement, too)
I have found starting at 500 degrees for 30 minutes, then dropping to 325 for 2.5-3.5 hours (depending on size and cavity content) works excellently for meat texture on the top half of the turkey. It's okay for cavity stuffing (even with turkey breast up).
However, the bottom platform of the bird and downside parts of the legs are not cooked, which means re-cooking.
Is there a good way to roast the entire bird so it is consistently nicely cooked throughout? (E.g. turn bird, top on roaster, tent over bird)?
I have a thought for a 20 pound turkey:
500 breast down (to seal stuffing juices) 30 minutes
325 breast down 30 minutes
turn bird over
apply olive oil, butter, spices over bird
325 breast up 2.5 hours
Q. Would this cook the turkey throughout, crisp the skin top and bottom, and seal the stuffing?
-----Added 11/28/2008 at 04:20:25 EST-----
Any thoughts?
(wanted to test the new double post enhancement, too)