Posted: 11/26/2008 5:15:08 PM EDT
I've been baking turkies for a few years now in the oven the regular but I was wondering something. Does/ will it make any difference if I bake it at a lower temperature (250 +/-) for a longer period of time. Maybe even a lower temperature. "Slow" roasted I guess is what I'm getting at. Any tips appreciated. Thanks.
ETA: It's a 16 lb. bird. |
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2 reasons turkey is dry. Overcooking and drying out.
If you go slow, you will risk drying out unless you use a baking bag or a tight tent of aluminum foil. Note, you will not get the browning. No prob, 4 minutes under broil, WATCH IT CAREFULLY, will restore the look without over-cooking. Cooking is a chemical process. It is a product (that means multiplication) of time and temperature. As such, cooking SLOWER will result in a LOWER final temp. Where done to Butterball recommendations, done may be 170, cooking at a lower temp will mean a final temp in the meat somewhat less, 165-170. Let it rest 5 minutes out of the oven uncovered for carving. |
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Get a meat thermometer. 180 degrees in the breast and it's done.
Going too slow will dry the bird out... too hot and ya singe the shit out of it. Wet stuffing slows things down.... Damn. Too many variables really. I run 325 in a convection oven, and stuff the hell out of the bird with sloppy wet dressing, and keep an eye on the temp. When it hits 180 I glaze with Molasses and Orange juice mixed 50/50, sprinkle a bit of Cayanne and run it for another 15 Min. If you don't brine the shit outta the bird it wont work though. I soak mine overnight, and start with a wet bird. Ya caught me in the Kitchen with one Key lime pie done, a Bird soaking, Guts boiling, Blueberry cake in the oven, and Yams almost done. This year the wife talked me into "Beer can Turkey" and I'm pulling pubes looking for the Baking string...Dunno where the hell I put it...am thinking of stripping some 12 ga wire and running copper if I can't find the damn string.... SHIT!!!! Ya think anyone would notice if I used an old Boot lace? Just run it sloppy wet if ya go slow, and keep it wet untill done. Ya got time. Brine that bird for 5-6 hours. Good luck! S-28 |
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Get one of those oven roasting plastic bags. I am always in charge of the bird and I have used one for years. Its a no-brainer and the turkey turns out very moist and juicy. I'm a hero with my bird every year and its very easy. i think its impossible to screw-up no matter what temp you utilize.
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