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When I was growing up my parents always cooked a large turkey by putting it in the oven of the old oil stove that used to be in the kitchen but then went into the basement when they bought an electric stove for the kitchen. The old oil stove, which had burners to cook on and an oven and was used primarily to heat our water. Anyway the only time anything was cooked in the oven was the Thanksgiving or Christmas turkey and was done overnight. I think the heat must have been low and the oven was nice and big to accomodate the large bird. It was always moist and very tasty.
Just got done talking to my parents. Here is the deal. They cook the turkey breast side down. My dad likes to do the turkey each year, He first rubs it down with seasoning, spices, or what ever. He also rubs the inside as well. When I was a kid they always stuffed the turkey. My dad said he has not stuffed it to have stuffing anyway in years. He places sliced apples, oranges, lemon, garlic, and a few other things to create a flavored meat. The fruit increases the fluid level within the turkey. Also cooking it "upside down" so to speak allows the fat and liquid in the turkey to self baste.
For those that are afraid that the turkey will be too light colored, and he laughed when I told him that, you can feel free to increase the heat to 325 30 minutes before you take it out to brown the skin. My parents have never done that and I only remember golden brown turkeys.
Short intesnse dry heat followed by reduction to 325-350F. This is roasting, not BBQing. If you're getting dry turkey doing a traditional roasting method, you're overcooking past 160-165F and waiting until the turkey popper pops, not covering with foil, or not letting the bird rest until cutting.
I stuff the turkey, slather it with a mixture of butter and duck fat, then place it it in an oven preheated to 550. I immediately turn it down to 325. The turkey comes out fully and perfectly browned as well as tender and juicy. If you don't have duck fat don't worry. I cooked outstanding turkeys for years before I discovered it.
Did a 17 lb turkey the Alton Brown method 500 degrees first 30 minutes then 350 (325 I lowered it myself) just Cajun injections spices and tons of butter and olive oil outside of the bird. Just like Alton promised that bird, breast wise was done within two and a half hour....the legs got to right temp just resting the bird.
Awesome, juicy and flavorful turkey. I will never brine a bird again knowing this method.
I put into the cavity, half an orange, a lime, a garlic bulb and poultry seasonings.
I've never noticed any smell when using it other than the duck or other fowl I'm cooking. I've been buying it from an amazon market seller. I don't even think of it as a Chinese item but rather French.
Okay, thanks Happy... hope you had a great holiday.
When I was in Boston, the only ducks I'd ever come across (smoked or frozen) were at the Chinese grocer/supplier (have never come across a French market)... I assumed if duck fat could be bought, it would be there. Since there's no Chinatown in San Diego, I'll do a bit of online research to see where I might be able to find some.
Okay, thanks Happy... hope you had a great holiday.
When I was in Boston, the only ducks I'd ever come across (smoked or frozen) were at the Chinese grocer/supplier (have never come across a French market)... I assumed if duck fat could be bought, it would be there. Since there's no Chinatown in San Diego, I'll do a bit of online research to see where I might be able to find some.
Here's the same brand I bought. The seller I used isn't there. There are several sources on amazon.
Thank you, Happy. Read the directions & it said to fry potatoes in the fat. That sounds wonderful. Now look what you've done... you've made me fat in the future.
I cook my turkeys fast, when the thermometer says 175F its dinner time. I've found no matter which way a turkey is cooked it comes out tasting rather bland, its all the sauces and gravy and fixins that really make the whole meal come together..
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