Show Turkeys

Paul F Austin said:

After heating the oven to Incandescent, I throw the turkey on the fire, wait until the oven is back
up to temperature then tent the turkey with foil and turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the internal temperature is up to 185,

275 for 10 hours...internal temp of 185? Ugh.

-sw

Paul F Austin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The Washington Post revealed the awful truth in today's Editorial Page:

that

Quoted message said:

you can't cook a turkey that tastes good and looks great.

Them folks don't know how to toast a turkey. _My_ turkeys come out picture perfect, moist
and tasty.

I slow-roast my turkey overnight with total cooking time of about 10

hours.

Quoted message said:

I prepare the turkey by cleaning out the cavity with two gallons of

boiling

Quoted message said:

water then stuff it. After stuffing, I rub the skin with sage, pepper and soy sauce (secret
tanning formula). I put the turkey on a roasting rack

and

Quoted message said:

fill the (open) roasting pan with onions, carrots and celery and about

half

Quoted message said:

a gallon of industrial grade Chablis.

After heating the oven to Incandescent, I throw the turkey on the fire,

wait

Quoted message said:

until the oven is back up to temperature then tent the turkey with foil

and

Quoted message said:

turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the internal temperature is up to
185, then I turn the oven off and let the beast rest. After cooling, I put the turkey on a cutting
board for display and

separate

Quoted message said:

the drippings for gravy. The Chablis makes_terrific_gravy.

This method always results in a beautiful, moist turkey that you don't

have

Quoted message said:

to hover over.

When I cook a turkey, I want the skin to be crackly-crisp and the meat sliceable, not falling off
the bone in shreds. Does your method produce that? MJ

Agreed. Disgusting.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Steve Wertz" <[email hidden]> wrote in message news:ZL-dnS0R6vBUfUyiRVn-
[email hidden]...

Quoted message said:

Paul F Austin said:

After heating the oven to Incandescent, I throw the turkey on the fire,

wait

Quoted message said:

Quoted message said:

until the oven is back up to temperature then tent the turkey with foil

and

Quoted message said:

Quoted message said:

turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the internal temperature is up
to 185,

275 for 10 hours...internal temp of 185? Ugh.

-sw

"Mokosh" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Paul F Austin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The Washington Post revealed the awful truth in today's Editorial Page:

that

Quoted message said:

you can't cook a turkey that tastes good and looks great.

Them folks don't know how to toast a turkey. _My_ turkeys come out

picture

Quoted message said:

Quoted message said:

perfect, moist and tasty.

I slow-roast my turkey overnight with total cooking time of about 10

hours.

Quoted message said:

I prepare the turkey by cleaning out the cavity with two gallons of

boiling

Quoted message said:

water then stuff it. After stuffing, I rub the skin with sage, pepper

and

Quoted message said:

Quoted message said:

soy sauce (secret tanning formula). I put the turkey on a roasting rack

and

Quoted message said:

fill the (open) roasting pan with onions, carrots and celery and about

half

Quoted message said:

a gallon of industrial grade Chablis.

After heating the oven to Incandescent, I throw the turkey on the fire,

wait

Quoted message said:

until the oven is back up to temperature then tent the turkey with foil

and

Quoted message said:

turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the

internal

Quoted message said:

Quoted message said:

temperature is up to 185, then I turn the oven off and let the beast

rest.

Quoted message said:

Quoted message said:

After cooling, I put the turkey on a cutting board for display and

separate

Quoted message said:

the drippings for gravy. The Chablis makes_terrific_gravy.

This method always results in a beautiful, moist turkey that you don't

have

Quoted message said:

to hover over.

When I cook a turkey, I want the skin to be crackly-crisp and the meat sliceable, not falling off
the bone in shreds. Does your method produce that?

Yep. The skin is brown and crips and the white meat slices very well although the dark meat is
"falling off the bone". I tried various bag-turkey methods and was repelled by the white, white skin
and the boiled-turkey texture.

"Louis Cohen" <[email hidden]> wrote in message
news:RdoAb.318041$ao4.1075037@attbi_s51...

Quoted message said:

Agreed. Disgusting.

--
--------------------------------------------------------------------------

--

Quoted message said:

----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Paul F Austin said:

After heating the oven to Incandescent, I throw the turkey on the fire,

wait

Quoted message said:

Quoted message said:

until the oven is back up to temperature then tent the turkey with foil

and

Quoted message said:

Quoted message said:

turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the

internal

Quoted message said:

Quoted message said:

Quoted message said:

temperature is up to 185,

275 for 10 hours...internal temp of 185? Ugh.

-sw

Been doing it for years. Everyone likes it and no complaints. The
cavity-wash is a key though.

"Paul F Austin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Mokosh" <[email hidden]> wrote in message news:vIadnUcrDseqckyiRVn-
[email hidden]...

Quoted message said:

Paul F Austin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The Washington Post revealed the awful truth in today's Editorial

Page:

Quoted message said:

Quoted message said:

that

Quoted message said:

you can't cook a turkey that tastes good and looks great.

Them folks don't know how to toast a turkey. _My_ turkeys come out

picture

Quoted message said:

Quoted message said:

perfect, moist and tasty.

I slow-roast my turkey overnight with total cooking time of about 10

hours.

Quoted message said:

I prepare the turkey by cleaning out the cavity with two gallons of

boiling

Quoted message said:

water then stuff it. After stuffing, I rub the skin with sage, pepper

and

Quoted message said:

Quoted message said:

soy sauce (secret tanning formula). I put the turkey on a roasting

rack

Quoted message said:

Quoted message said:

and

Quoted message said:

fill the (open) roasting pan with onions, carrots and celery and about

half

Quoted message said:

a gallon of industrial grade Chablis.

After heating the oven to Incandescent, I throw the turkey on the

fire,

Quoted message said:

Quoted message said:

wait

Quoted message said:

until the oven is back up to temperature then tent the turkey with

foil

Quoted message said:

Quoted message said:

and

Quoted message said:

turn the oven down to 275. And go to bed.

In the morning, I remove the foil and continue cooking until the

internal

Quoted message said:

Quoted message said:

temperature is up to 185, then I turn the oven off and let the beast

rest.

Quoted message said:

Quoted message said:

After cooling, I put the turkey on a cutting board for display and

separate

Quoted message said:

the drippings for gravy. The Chablis makes_terrific_gravy.

This method always results in a beautiful, moist turkey that you don't

have

Quoted message said:

to hover over.

When I cook a turkey, I want the skin to be crackly-crisp and the meat sliceable, not falling
off the bone in shreds. Does your method produce that?

Yep. The skin is brown and crips and the white meat slices very well although the dark meat is
"falling off the bone". I tried various bag-turkey methods and was repelled by the white, white
skin and the boiled-turkey texture.

What about food safety? 10 hours seems like a long incubation period to me. I thought the rule
of thumb was "4 hours between 40 and 140"? How fast do you think the turkey's getting into the
140 range?

"TNTYZ" wrote

Quoted message said:

"Paul F Austin" wrote

Quoted message said:

"Mokosh" wrote

Quoted message said:

Paul F Austin" wrote
> The Washington Post revealed the awful truth in today's Editorial

Page:

Quoted message said:

Quoted message said:

that
> you can't cook a turkey that tastes good and looks great.
>
> Them folks don't know how to toast a turkey. _My_ turkeys come out

picture

Quoted message said:

> perfect, moist and tasty.
>
> I slow-roast my turkey overnight with total cooking time of about 10
hours.
> I prepare the turkey by cleaning out the cavity with two gallons of
boiling
> water then stuff it. After stuffing, I rub the skin with sage,

pepper

Quoted message said:

Quoted message said:

and

Quoted message said:

> soy sauce (secret tanning formula). I put the turkey on a roasting

rack

Quoted message said:

Quoted message said:

and
> fill the (open) roasting pan with onions, carrots and celery and

about

Quoted message said:

Quoted message said:

Quoted message said:

half
> a gallon of industrial grade Chablis.
>
> After heating the oven to Incandescent, I throw the turkey on the

fire,

Quoted message said:

Quoted message said:

wait
> until the oven is back up to temperature then tent the turkey with

foil

Quoted message said:

Quoted message said:

and
> turn the oven down to 275. And go to bed.
>
> In the morning, I remove the foil and continue cooking until the

internal

Quoted message said:

> temperature is up to 185, then I turn the oven off and let the beast

rest.

Quoted message said:

> After cooling, I put the turkey on a cutting board for display and
separate
> the drippings for gravy. The Chablis makes_terrific_gravy.
>
> This method always results in a beautiful, moist turkey that you

don't

Quoted message said:

Quoted message said:

Quoted message said:

have
> to hover over.

When I cook a turkey, I want the skin to be crackly-crisp and the meat sliceable, not falling
off the bone in shreds. Does your method

produce

Quoted message said:

Quoted message said:

Quoted message said:

that?

Yep. The skin is brown and crips and the white meat slices very well although the dark meat is
"falling off the bone". I tried various bag-turkey methods and was repelled by the white, white
skin and the boiled-turkey texture.

What about food safety? 10 hours seems like a long incubation period to

me.

Quoted message said:

I thought the rule of thumb was "4 hours between 40 and 140"? How fast do you think the turkey's
getting into the 140 range?

I've used this slow-cooking method for about ten years with no problems with turkeys as large as 26
pounds (I like big turkeys). I do use three rules: no uncooked material in the stuffing, I sear the
turkey in the oven initially and I wash the cavity thoroughly with boiling water.

Personally, I'm all in favor of installing a gamma cell in every slaughterhouse to kill food
pathogens.