"dsi1" > wrote in message
...
> On Tuesday, November 25, 2014 7:38:42 AM UTC-10, Brooklyn1 wrote:
>> On Tue, 25 Nov 2014 11:39:32 -0500, Boron Elgar
>> > wrote:
>>
>> >On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
>> > wrote:
>> >
>> >>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
>> > wrote:
>> >>
>> >>> The legs and breast do cook at different times. Like you I never
>> >>> cook a
>> >>> bird with the legs intact. As I mentioned earlier I buy a crown of
>> >>> turkey
>> >>> for D. but if I roast a chicken I take off the legs, and roast them
>> >>> separate
>> >>> to the breast. Same as you I always found that if I roasted one
>> >>> whole, if
>> >>> the breast was cooked, the legs were undercooked and if legs were
>> >>> cooked,
>> >>> the breast was overcooked and dry. I reckon we are doing ok))
>> >>
>> >>Two fail safe methods for cooking juicy chicken are vertical roasting
>> >>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>> >>the skin turns a wonderful brown.
>> >>
>> >>*^*^*^*^*^*^
>> >>
>> >>I saw a tip on the food network yesterday to get the breast cooked
>> >>without drying out so
>> >>it is done at the same time as the thighs...put a bag of ice on the
>> >>breast for about twenty
>> >>minutes before roasting. Sounds clever, but I wonder if it really
>> >>works. It should.
>> >>
>> >>N.
>> >>- show quoted text -
>> >
>> >One thing that helps cook a turkey more evenly is to avoid trussing up
>> >the legs. Leaving the turkey *open* helps the thighs and dark meat to
>> >cook more quickly, helping it keep up a bit better with the breast.
>> >
>> >If the bird is large and the breast gets done first, I put it out, cut
>> >off the breast meat in two large pieces, cover it, and put the rest
>> >back in to finish up. By the time the breast has rested, the remainder
>> >is done and carving and serving can begin....I catch up with the legs
>> >and thighs towards the end of final prep.
>> >
>> >Everyone has a method or two that works to their way of thinking at
>> >holiday time. There is no one right way to make anything.
>> >
>> >Boron
>>
>> The simplist way to roast poultry so the light and dark meat cook
>> evenly is to set it in a rack breast down... every year the same
>> question and every year everyone forgets.
>
> I didn't forget nothing! I've done that once and never tried it again.
> I'll try anything once - including knitting a sweater out of bacon to keep
> the breast cosy.

Was the bacon fried?

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