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RE: Tips for cooking turkey in Miele oven? (Follow-Up #10)

posted by: rococogurl on 11.20.2010 at 02:15 pm in Kitchens Forum

I used masterchef first year for an unstuffed turkey. It was ok but as I recall it look forever.

I'm a big autoroast fan because it starts in cold oven -- no maneuvering, and AR kickstarts the cooking. IMO that eliminates 90% of the problems people have with turkeys. That and the probe makes it a snap.

Two things I'd add. First, I don't brine or debone because I use the bones for soup afterward. I do loosen the skin over the breast from the neck end (vinyl gloves) and make a pocket on each side. Then I push the stuffing in over the breast -- just shove it all down in the pockets and in the neck skin and also the cavity. That is guaranteed to keep the breast moist not matter what and is self-basting. Also, if you like turkey skin with crisp stuffing....

Second thing is about temperature. I really think it's not safe to put hot stuffing in a turkey. Both stuffing and turkey should be room temp -- that's 72 not 80. I took the raw egg out of the stuffing 25 years ago. With those as given, no safety issues.

Is good to dry it out overnight in the fridge on a rack as 246 suggests.

My interest in brining waned one year when my sis bought a brined turkey and I kept removing salty water from the roasting pan. I make natural gravy by adding broth to the bottom of the roasting pan after all the fat's removed and then I reduce it. Can't do that with brined as it's too salty (but I know this varies regionally).

Turkey's my favorite, favorite. We're going out this year but I'm making a small one anyway for leftovers, weekend and an elderly neighbor. If anyone wants a sourdough-mushroom-herb stuffing or direx on the pocket say so and I'll post.

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clipped on: 11.26.2010 at 03:01 pm    last updated on: 11.26.2010 at 03:01 pm