On Mon, 23 Nov 2015 12:47:03 -0700, Hidalgo > wrote:

> taxed and spent wrote:
> > > wrote in message
> > ...
> >> The pop-up timer article made the point that by the time the dark meat
> >> is thoroughly cooked, the breast meat is dry.
> >> One suggestion I read once, to get all the meat cooked to a safe
> >> temperature at the same time, was to provide a freezing jacket to
> >> cover the breast, as the rest of the bird comes up to room temperature.
> >>
> >> Anybody ever try something like this, or do they have their own
> >> solutions? I am not going to dismantle the bird and roast the parts
> >> separately.
> >
> > Given the fact that you don't need to cremate a turkey like you have been
> > lead to believe, it is not all that hard.
> >
> >
>
> you really need to do is cook the thing breast side down then rotate it
> up for the last 30 minutes to brown the skin.

Let the turkey sit uncovered for 6-24 hours to dry and tighten the
skin. The other "trick" is to use high heat for roasting. I use no
less than 400°F and no more than 450°F, take it out at 155°-160° and
let it rest. It will continue to cook as it rests. 165°F is a good
carving temperature for me. Bobby Flay said he lets his turkey rest
for an hour.

--

sf