Cooking Turkey.
#21
(11-29-2010, 08:15 PM)WhollyRoaminCatholic Wrote:
(11-29-2010, 06:28 PM)Jacafamala Wrote: Looks good, WRC. Let us know how it turns out.

Freaking awesome.  I'm throwing out my other recipes.
:)
"Not only are we all in the same boat, but we are all seasick.” --G.K. Chesterton
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#22
(11-29-2010, 10:09 PM)ResiduumRevertetur Wrote: I tried cutting up the turkey, and turning up the heat (475), too. Turned out great, except I could only take the smoke from the spattering grease for so long before I panicked and turned the temp back down. Didn't matter, the breast meat was still awesome!
:laughing:
"Not only are we all in the same boat, but we are all seasick.” --G.K. Chesterton
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#23
(11-20-2010, 10:16 AM)Jacafamala Wrote: I've got this Julia Child cookbook and she says to cut the legs off, tie them up and cook the legs and breast separately because the breast takes a shorter (edit) time than the legs....Then she cuts the back out and uses it in her stock. You cook the legs and breast, then reconstruct the turkey for a nice presentation at the table. Huh.  :idea: Okay. Does anybody else do this?

I saw this done by Julia and Jacques on television, and since then, I've been wanting to try it.
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#24
WRC, that recipe said 12 lbs. at 350 for 2.5 hrs = 12.5 minutes per lb. That seems very quick ? About how long did you roast the bird ?
tim
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#25
(11-30-2010, 03:07 PM)timoose Wrote: WRC, that recipe said 12 lbs. at 350 for 2.5 hrs = 12.5 minutes per lb. That seems very quick ? About how long did you roast the bird ?
tim

2.5 hours. On. The. Dot. 
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#26
(11-30-2010, 02:03 PM)Texican Wrote:
(11-20-2010, 10:16 AM)Jacafamala Wrote: I've got this Julia Child cookbook and she says to cut the legs off, tie them up and cook the legs and breast separately because the breast takes a shorter (edit) time than the legs....Then she cuts the back out and uses it in her stock. You cook the legs and breast, then reconstruct the turkey for a nice presentation at the table. Huh.  :idea: Okay. Does anybody else do this?

I saw this done by Julia and Jacques on television, and since then, I've been wanting to try it.

Oh, I like that show.  :) Yeah, Julia convinced me, plus this article my mother-in-law snipped out for me from the New York Times --she's always snipping little articles of interest. Anyway, it said all the big name New York chefs do it that way--they cut the bird up, because basically the white and the dark are two different meats and need two different amounts of time.
"Not only are we all in the same boat, but we are all seasick.” --G.K. Chesterton
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