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Where to Eat in Sedona, Arizona?
Posted by EatingInWonderland, November 25, 2009 at 7:41 PM
What to do with leftover bread crust
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Alton Brown's Roast Turkey
@Mike T: We double-checked the recipe in the book and it definitely says 155 so maybe FN is taking the more cautious route?
Alton Brown's Roast Turkey
BE CAREFUL FOLLOWING THE RECIPIE. I mean no disrespect to the writer, or mean to attack anyone's credibility but the final cooking temperatures are incorrect. As a Certified Food Handler who has had experience handling and cooking poultry I want to offer the following to make sure you and your guests stay safe! The FDA recomendations for the final cooking of temp of poultry MUST reach 165. This is too ensure that any traces of Salmonila, which are found in about 85% of poultry are killed. As a rule of thumb I generally cook bird or bird parts to 170, but not more to make sure that they don't dry out. If you are worried about the meat drying, a broiler pan filled half way with water can help maintain moisture as you safely cook your bird. Happy Thanksgiving!
Alton Brown's Roast Turkey
SKIP the brining step... it doesn't seem to make that much difference... I know it "retains the juices" better, but just avoiding overcooking works for me. And it's a lot less work! I've done it this way for 5 years now...Good Eats!
Alton Brown's Roast Turkey
Crap now i have to got the grocery store again lol.
Alton Brown's Roast Turkey
I have always wanted to make a Thanksgiving meal, but my mom and other female relatives all had their roles down and there was no room for change (read: no, Lauri, we have it covered). Finally, one year, we decided to skip the family affair and I would make Alton's brined turkey for my immediate family. After it was cooked and I was prepping the sides, my then-6yr old son came in and snuck a piece of the turkey...and promptly ran outside and threw up.
None of us ate turkey that year. I don't think we ate anything that year.
Alton Brown's Roast Turkey
I've made this before. Many years ago. Now instead of brining the bird, I salt brine it (the Judy Rogers way) and then cook it the remaining way he says. I start it higher, then tent, lower and cook the rest of the way. I also do not baste, it is a waste and doesn't darken the skin anymore than basting it. Plus it lowers the temp of the oven and then it takes longer to come back to temp and took cook the way through. The turkey is always so juicy this way. Alton rocks!
Alton Brown's Roast Turkey
I will be making this recipe for the fourth time this year. Every year it turns out so moist and delicious! I can't think of a better way to enjoy turkey!
Alton Brown's Roast Turkey
I have made this recipe before a few times and I love it! My turkey was so juicy and the leftovers were not dried out like they can be the next day! I would make this again anytime!
Alton Brown's Roast Turkey
The recipe is different than how the transcript of "Romancing the Bird" describes it:
http://www.goodeatsfanpage.com/Season1/Turkey/TurkeyTranscript.htm
The cooking of the turkey begins about two thirds of the way down. In it, he forms an aluminum triangle to cover the breast before putting the bird in the oven. He fits it to form so one doesn't get burned shaping on a hot breast, then removes it before putting the bird in the 500 degree oven. When he turns the temperature down to 350 degrees, he covers the breast with the triangle and inserts the digital probe.
In both the transcript and the Food Network site, he sets the probe for 161 degrees before pulling. I wonder if there are notes regarding changes to the recipe for the reprint in The Early Years cookbook?
Alton Brown's Roast Turkey
Has anyone ever done this bird in a roaster rather than the oven? Wondering if it would still turn out as well?
Alton Brown's Roast Turkey
@iahawk89 - that is a fantastic tip! I set the smoke alarm off every year and I think the hubby is getting tired of telling ADT that everything is fine, it's only his wife cooking a turkey. lol
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Where to Eat in Sedona, Arizona?
Posted by EatingInWonderland, November 25, 2009 at 7:41 PM
What to do with leftover bread crust
Posted by EatingInWonderland, November 1, 2009 at 9:18 PM
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@Mike T: We double-checked the recipe in the book and it definitely says 155 so maybe FN is taking the more cautious route?