Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?

Thanks.

wrote:
Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?

Thanks.

You can roast a turkey in lots of different things, whether it has a
rack or not doesn't matter so much although it's good to have if you
want a crisper skin on the bottom. What do you mean by "longer than it
should be necessary"? Are you referring to estimated roasting time
based on weight? Are you roasting covered or uncovered? Stuffed or
not? What oven temperature? They all make a difference. Use a meat
thermometer to determine when it's done.

Sandy
Sandy

wrote:
Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?

Thanks.



Is it a covered roaster? If not, try tenting it with heavy-duty
aluminum foil. I roast turkeys in an electric covered roasting pan and
they turn out wonderful -- but not crispy. A roaster in the oven should
work the same, and you can take the foil off for the last 20 minutes to
give it some color and crisp the skin a little.

Bob

wrote:
Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?

A large, heavy roasting pan with a removable internal rack is indeed
the perfect thing for turkey. Especially if it is not non-stick. You
want those goodies that drip down to caramelize so that when you make
your gravy in the pan it will have maximum flavor.

There isn't anything wrong with peeking and basting, although I've
never found basting to be effective. If the bird is a manageable size
I'd rather turn it. That is, I start it breast side down and then turn
it breast side up towards the end in order to brown and crisp the
breast skin.

It sounds to me like you just underestimate the required time. Perhaps
you're starting with a very cold bird while your time estimates are
based on a room temp bird. Use an oven thermometer to be sure the temp
is where it should be, and use a meat thermometer to know when it's
done. Time the meal so that you leave 15 minutes or so at the end for
the bird to be removed from the oven and allowed to rest under a foil
tent. That's when you do the gravy and finish the [roasted garlic]
mashed potatoes... :-) -aem

wrote in news:1145034400.475624.220080
@i39g2000cwa.googlegroups.com:

Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?

Have you checked the temperature of your oven?


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Charles Quinn wrote on 15 Apr 2006 in rec.food.cooking

wrote in news:1145034400.475624.220080
@i39g2000cwa.googlegroups.com:

Howdy folks, newbie here.

The wife and I were given a very expensive french roaster as a
wedding
present. (I believe that's the term - it's a large, heavy roasting
pan
with a removable internal rack). It really should be perfect for
turkey
but somehow we haven't mastered it. Seems to be undercooked every
time,
*especially at the bottom*, even after leaving it in longer than
should
be necessary.

My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with
a
normal pan. Or is there something else we need to know about this
technique?

Have you checked the temperature of your oven?




Invest in a poltry thermometer, rotate the bird, start breast up ...move
to breast down and finally breast up again.

Optional thoughts.

Leave the lid off till close to done.

If you have a convection oven remember the turkey will be partialy
sheilded due to the height of the pan therefore raise the temp.to around
375 to 400F, hence the underdone lower part.

Move outside and rotisserrie the turkey on the grill.

--
-Alan

Sorry, I should've been a little more detailed. I've done many
successful turkeys in the past (yes, using temp/weight charts), but
this heavier - and yes - higher - pan with a rack has me confounded.
Starting it breast-down sounds like an excellent idea, as does this:

If you have a convection oven remember the turkey will be partialy
sheilded due to the height of the pan therefore raise the temp.to
around
375 to 400F, hence the underdone lower part.

Thanks, Alan and all. (Also, it seems nearly unanimous that once you
BBQ a turkey, there's no going back. I'll have to try it)

wrote:
[snip]
Thanks, Alan and all. (Also, it seems nearly unanimous that once you
BBQ a turkey, there's no going back. I'll have to try it)

No way! There are a few fanatic smoke lovers who talk it up as much as
they can but it's nothing like a "nearly unanimous" view. More like a
passionate cabal. Besides, you haven't heard from the turkey deep
fryers yet -- or at least those who have recovered from burning down
their garages....

Fact is, roast turkey rules. The proof is that neither bbq nor
deepfrying leads to stuffing and gravy, which is what the meal is all
about anyway. -aem