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    Doneness Of A Turkey


    Source of Recipe


    Emma

    List of Ingredients




    How To Tell Doneness Of A Turkey

    Recipe





    The trickiest part of roasting a turkey is being sure the
    breast and thigh meat are done at the same time. All too often, the
    breast meat ends up dry and overcooked while you're waiting for the
    thighs to finish cooking. Any one of these techniques will help
    prevent the breast from overcooking: " For an unstuffed turkey,
    roast the turkey, breast side down, for the first one-third of the
    cooking time. This increases the rate at which the thighs cook, so
    they'll be done at about the same time as the breast. " For a
    stuffed turkey, loosely cover the breast with a double- thick piece
    of aluminum foil for the first two-thirds of the cooking time. This
    slows the rate at which the breast cooks, so it will be done at about
    the same time as the thighs. Checking the Internal Temperature The
    breast and thighs must reach different internal temperatures for
    ideal doneness. The breast should register 165 F and the thigh, 175
    F. Begin testing for doneness about 30 minutes before the total
    roasting time is reached. The turkey will continue to cook
    internally after you remove it from the oven, so you may take it out
    when the thermometer registers 3 to 4 F below the minimum
    temperature. Then cover the bird loosely with aluminum foil. If
    roasting a stuffed bird, be sure the stuffing reaches 165 F. TO TEST


    THE BREAST: Using an instant-read thermometer, insert it into the
    meatiest part, several inches above the wings. TO TEST THE THIGH:

    Insert the instant-read thermometer away from the bone, along- side
    the opening of the main cavity underneath the drumstick. This is the
    meatiest part of the thigh. Feeling more confident??? I surely hope
    so. Anything I can do to help you...well, you can always count on
    me! Lizzy
    f A Turkey from Emma

 

 

 


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