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.

> 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.

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.

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

On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
wrote:

> 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.

Spatchcock it and light & dark will cook at the same time. I've used
that method many times and last year was the latest. The best part of
spatchocking is you also have the backbone to make turkey stock for
your gravy.

--

sf

sf wrote:
> On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
> wrote:
>
>> 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.
>
> Spatchcock it and light & dark will cook at the same time. I've used
> that method many times and last year was the latest. The best part of
> spatchocking is you also have the backbone to make turkey stock for
> your gravy.
>
That's a really good tip!

On Mon, 23 Nov 2015 16:34:12 -0700, Hidalgo > wrote:

>sf wrote:
>> On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
>> wrote:
>>
>>> 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.
>>
>> Spatchcock it and light & dark will cook at the same time. I've used
>> that method many times and last year was the latest. The best part of
>> spatchocking is you also have the backbone to make turkey stock for
>> your gravy.
>>
>That's a really good tip!

Only a kitchen moroon wants bitter spinal fluid stock... I toss
poultry backbones out for the crows.

Brooklyn1 wrote:
> I toss
> poultry backbones out for the crows.

Your narrow mind defines you.

On Tue, 24 Nov 2015 11:23:41 -0500, Brooklyn1
> wrote:

>On Mon, 23 Nov 2015 16:34:12 -0700, Hidalgo > wrote:
>
>>sf wrote:
>>> On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
>>> wrote:
>>>
>>>> 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.
>>>
>>> Spatchcock it and light & dark will cook at the same time. I've used
>>> that method many times and last year was the latest. The best part of
>>> spatchocking is you also have the backbone to make turkey stock for
>>> your gravy.
>>>
>>That's a really good tip!
>
>Only a kitchen moroon wants bitter spinal fluid stock... I toss
>poultry backbones out for the crows.
"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On Mon, 23 Nov 2015 15:26:41 -0800, sf > wrote:

>On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
>wrote:
>
>> 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.

If the turkey is roasted breast side down it'll cook evenly and won't
dry out... by gravity the dark meat will baste the white meat.

>Spatchcock it and light & dark will cook at the same time. I've used
>that method many times and last year was the latest. The best part of
>spatchocking is you also have the backbone to make turkey stock for
>your gravy.

No one want's a 20 pound spatchcocked turkey for a holiday meal, makes
a lousy presentation... may as well disjoint the bird into parts.

When I had a lot of guests to feed I'd roast two 12 pound Hens rather
than one 24 pound Tom... one at each end of the table made a very
attractive presentation and were a lot easier to prepare, to carve,
and serve. The Hens also provide a greater proportion of meat to bone
and I think are tastier... you also get four drumsticks, four wings,
and four breasts... I've always found something very disturbingly odd
about large breasts on a Tom.

wrote in rec.food.cooking:

> 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.

The easy way is cook it breast down until the last hour (grin).

Carol

--

On 11/23/2015 4:49 PM, cshenk wrote:
> The easy way is cook it breast down until the last hour (grin).
>
> Carol
>
> --
Hi, my name is carol and I feed trolls!

In article >, wrote:
>Hi, my name is carol and I feed trolls!

I say we work up a fart flavored vape juice just for them. *grin*

Orlando Enrique Fiol wrote:
> In article >, wrote:
>> Hi, my name is carol and I feed trolls!
>
> I say we work up a fart flavored vape juice just for them. *grin*
>
Lol.

How are you on woman-stalking?

On 11/23/2015 10:06 PM, Sqwertz wrote:
> Finally some people seem to be wising up!
>
> -sw
YOU are a CRIMINAL woman-stalker!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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

On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
wrote:

> 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.

Cook the turkey breast side down as god intended. The breast stays
perfectly moist (And dry brine first).

-sw

On 11/23/2015 10:02 PM, Sqwertz wrote:
> The breast stays
> perfectly moist (And dry brine first).
>
> -sw
YOU are a CRIMINAL woman-stalker!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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

On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
wrote:

>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.

"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.