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The first step to roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one: • Avoid flimsy disposable pans. Instead, choose a heavyweight roaster with strong handles. • Dark-colored roasters absorb the oven's energy and evenly distribute it. • Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware. • Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound. • Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes. • Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F. • Once finished, let the bird rest for about half an hour so the juices settle before carving. Choose a heavy roaster that is designed to accommodate the weight of a turkey.
Article Source: http://www.goodcookrecipes.com
Go to www.conagrafoods.com or www.chilicookoff.com for the top 2006 cookoff recipe and more tips for making your chili world-class. Chili cookoff winner J.R. Knudson and his wife accept their prize.
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