dsi1 wrote:
> kilikini wrote:
>
>> We always do our birds upside down, too. The juice from the thigh
>> meat escapes right into the breast meat. It does make for a much
>> tastier bird. kili
>>
>>
>
> I used to roast turkeys this way too. Nowdays my simple method is to
> simply brine the turkey overnight, cut off the legs at the thighs,
> spray the bird with Pam and season it, and roast the bird breast side
> up with the legs on the side of the pan. No basting or fussing needed.
>
> My conclusion about roasting a turkey is that the key to a juicy roast
> is brining and not overcooking the bird. Don't use those plastic
> pop-up thingies. Use a meat thermometer on the breast and remove the
> turkey at 160 to 165 degrees. Leave the legs in the oven since
> they'll need to cook a bit longer. The roasting times suggested on
> the turkey wrap is way too long. As I recall, it only takes about an
> hour and 45 minutes to cook an 18 lb bird. My mom used to take 3
> hours and then some...

We always use a meat thermometer and never that pop-up thingy. We usually
inject our birds instead of brining, as well. We make a melted butter,
garlic and honey sauce and stick the bird all over. When the turkey comes
out of the oven and rests a bit, when you carve into it, the butter sauce
just oozes and even the breast meat comes out glistening. It's yummy!

kili