Here's a question that I googled for but couldn't find any definitive
answer:

I need to roast a 15.5 lb turkey Saturday night. It's already
marinating.

Which of the following methods is more energy efficient?

Higher heat, shorter amount of time?
or the standard 15 min per pound at 350 degrees?

I have an electric oven.

Thanks.

Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...

> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.
>
> Thanks.

Sorry, but if I had to worry about the insignificant difference, I wouldn't
be roasting a turkey.


--
Wayne Boatwright
__________________________________________________

We'll use a signal I have tried and found
far-reaching and easy to yell. Waa-hoo! --Zane
Grey, The Last of the Plainsmen

On 6 Dec 2006 19:10:36 -0800, wrote:

>Here's a question that I googled for but couldn't find any definitive
>answer:
>
>I need to roast a 15.5 lb turkey Saturday night. It's already
>marinating.
>
>Which of the following methods is more energy efficient?
>
>Higher heat, shorter amount of time?
>or the standard 15 min per pound at 350 degrees?
>
>I have an electric oven.

I'm clueless about your question, but would like to welcome you back
to the newsgroup.

Sincerely,
Carol

--
www.caringbridge.org/visit/kilikini/

Catmandy,

A lot of it depends on how new your oven is. Newer ovens are
typically more energy efficient than the older ones. They are so
because of a mixture of better electronics to maintain the desired
temperature and better insulating technologies.
I often wonder the same thing when I use the self-cleaning feature of
our oven. I know that it would be cheaper for me to clean it manually,
it most likely uses $0.60+ for a 2 hour self-cleaning.

Sometimes you have to make a choice about what is more important. My
wife and I do not dine out much, we prefer to dine at home for several
reasons (intimacy, noise, price). We mostly make this choice because we
have a much more intimate dining experience at home.

Now, back to the turkey... You will probably see a slightly lesser
energy usage by cooking it at a lower temperature over a longer period
of time. Your oven will radiate less heat because the lower temperature
is closer to the ambient temperature of your kitchen. However, the
choice comes in when thinking about the desired taste. Personally, when
we do turkey, we do the high-low method. We start it high to slighly
sear it, then we lower it to do the internal cooking.

A good compromise would be to turn off some lights and other
appliances while cooking. Instead of watching TV while cooking it, turn
on the AM radio and catch a cooking show on Saturday (most major
markets carry at least one).

Hope that helps,

Charles
www.gosyro.com

wrote:
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.
>
> Thanks.

wrote:

> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.
>
> Thanks.


Uh - oh, it's our old back - stabbing "friend" Sheryl Rosen returning
for yet *another* go - round. One *really* has to wonder what she
thinks she is doing here infesting the froup yet *again* with her
postings about her pitiful and dolorous life.

Lol...

--
Best
Greg

Damsel in dis Dress wrote:

> On 6 Dec 2006 19:10:36 -0800, wrote:
>
> >Here's a question that I googled for but couldn't find any definitive
> >answer:
> >
> >I need to roast a 15.5 lb turkey Saturday night. It's already
> >marinating.
> >
> >Which of the following methods is more energy efficient?
> >
> >Higher heat, shorter amount of time?
> >or the standard 15 min per pound at 350 degrees?
> >
> >I have an electric oven.
>
> I'm clueless about your question, but would like to welcome you back
> to the newsgroup.


Heh. Maybe she's bored because her stupid cat died or something...

--
best
Greg

Damsel in dis Dress wrote:
> On 6 Dec 2006 19:10:36 -0800, wrote:
>
> >Here's a question that I googled for but couldn't find any definitive
> >answer:
> >
> >I need to roast a 15.5 lb turkey Saturday night. It's already
> >marinating.
> >
> >Which of the following methods is more energy efficient?
> >
> >Higher heat, shorter amount of time?
> >or the standard 15 min per pound at 350 degrees?
> >
> >I have an electric oven.
>
> I'm clueless about your question, but would like to welcome you back
> to the newsgroup.
>
> Sincerely,
> Carol

I'm not back, Carol, and if you continue to read this thread, you'll
understand why.
I merely had a question about something I was curious about and figured
if I couldn't find the answer on Google, someone here would know.
Shoulda known better.

Damsel in dis Dress wrote:
> On 6 Dec 2006 19:10:36 -0800, wrote:
>
> >Here's a question that I googled for but couldn't find any definitive
> >answer:
> >
> >I need to roast a 15.5 lb turkey Saturday night. It's already
> >marinating.
> >
> >Which of the following methods is more energy efficient?
> >
> >Higher heat, shorter amount of time?
> >or the standard 15 min per pound at 350 degrees?
> >
> >I have an electric oven.
>
> I'm clueless about your question, but would like to welcome you back
> to the newsgroup.
>
> Sincerely,
> Carol

I'm not back, Carol, and if you continue to read this thread, you'll
understand why.
I merely had a question about something I was curious about and figured
if I couldn't find the answer on Google, someone here would know.
Shoulda known better.

Wayne Boatwright wrote:
> Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...
>
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
> >
> > Thanks.
>
> Sorry, but if I had to worry about the insignificant difference, I wouldn't
> be roasting a turkey.

Who said I was "worried" about the difference? Wondering, yes.
Worrying, no.
I merely asked a polite, direct and on-topic question. Who ****ed in
your cornflakes this morning?

Didn't you ever just "wonder" about something? Oh wait, that would
require thinking on your part. Never mind.

Kinda answers the question. A heckuva lot more helpful than "Wayne" and
"Greg" (RFC's very own fruit of the month club).
Not really worrying about it, not really going to change the method of
cooking....just curious is all.

Seems to me it would be a wash, and if there were a difference, it
wouldn't be noticeable anyway.

You pretty much confirmed what I suspected.
Thank you for your polite answer to my polite question.


gosyro.com wrote:
> Catmandy,
>
> A lot of it depends on how new your oven is. Newer ovens are
> typically more energy efficient than the older ones. They are so
> because of a mixture of better electronics to maintain the desired
> temperature and better insulating technologies.
> I often wonder the same thing when I use the self-cleaning feature of
> our oven. I know that it would be cheaper for me to clean it manually,
> it most likely uses $0.60+ for a 2 hour self-cleaning.
>
> Sometimes you have to make a choice about what is more important. My
> wife and I do not dine out much, we prefer to dine at home for several
> reasons (intimacy, noise, price). We mostly make this choice because we
> have a much more intimate dining experience at home.
>
> Now, back to the turkey... You will probably see a slightly lesser
> energy usage by cooking it at a lower temperature over a longer period
> of time. Your oven will radiate less heat because the lower temperature
> is closer to the ambient temperature of your kitchen. However, the
> choice comes in when thinking about the desired taste. Personally, when
> we do turkey, we do the high-low method. We start it high to slighly
> sear it, then we lower it to do the internal cooking.
>
> A good compromise would be to turn off some lights and other
> appliances while cooking. Instead of watching TV while cooking it, turn
> on the AM radio and catch a cooking show on Saturday (most major
> markets carry at least one).
>
> Hope that helps,
>
> Charles
> www.gosyro.com
>
> wrote:
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
> >
> > Thanks.

Gregory Morrow wrote:
> wrote:
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
> >
> > Thanks.
>
>
> Uh - oh, it's our old back - stabbing "friend" Sheryl Rosen returning
> for yet *another* go - round. One *really* has to wonder what she
> thinks she is doing here infesting the froup yet *again* with her
> postings about her pitiful and dolorous life.
>
> Lol...
>
> --
> Best
> Greg

You are easily the most useless waste of protoplasm on the planet.
Given the choice of sitting down for coffee with Osama Bin Laden or
you, I'd pick Osama. He has a kinder soul and is filled with less
hatred than you are.
**** Off, Greg.

> wrote:

> Gregory Morrow wrote:
> > wrote:
> > > Which of the following methods is more energy efficient?
> > >
> > > Higher heat, shorter amount of time?
> > > or the standard 15 min per pound at 350 degrees?
> > >
> > > I have an electric oven.
> > >
> > > Thanks.
> >
> >
> > Uh - oh, it's our old back - stabbing "friend" Sheryl Rosen returning
> > for yet *another* go - round. One *really* has to wonder what she
> > thinks she is doing here infesting the froup yet *again* with her
> > postings about her pitiful and dolorous life.
> >
> > Lol...
> >
> > --
> > Best
> > Greg
>
> You are easily the most useless waste of protoplasm on the planet.
> Given the choice of sitting down for coffee with Osama Bin Laden or
> you, I'd pick Osama. He has a kinder soul and is filled with less
> hatred than you are.
> **** Off, Greg.


So I see that nothing has changed with you at all, Sheryl. I was hoping
you'd at least get some help with your depression/bipolar issues...your
nuclear core meltdowns during your last tenure here were too numerous to
count.

How utterly predictable...

--
Best
Greg

> wrote:

> Wayne Boatwright wrote:
> > Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...
> >
> > > Here's a question that I googled for but couldn't find any definitive
> > > answer:
> > >
> > > I need to roast a 15.5 lb turkey Saturday night. It's already
> > > marinating.
> > >
> > > Which of the following methods is more energy efficient?
> > >
> > > Higher heat, shorter amount of time?
> > > or the standard 15 min per pound at 350 degrees?
> > >
> > > I have an electric oven.
> > >
> > > Thanks.
> >
> > Sorry, but if I had to worry about the insignificant difference, I
wouldn't
> > be roasting a turkey.
>
> Who said I was "worried" about the difference? Wondering, yes.
> Worrying, no.
> I merely asked a polite, direct and on-topic question. Who ****ed in
> your cornflakes this morning?
>
> Didn't you ever just "wonder" about something? Oh wait, that would
> require thinking on your part. Never mind.


Lousy lif...ERR...*day* there, Sheryl...???

--
Best
Greg

> wrote:

> Damsel in dis Dress wrote:
> > On 6 Dec 2006 19:10:36 -0800, wrote:
> >
> > >Here's a question that I googled for but couldn't find any definitive
> > >answer:
> > >
> > >I need to roast a 15.5 lb turkey Saturday night. It's already
> > >marinating.
> > >
> > >Which of the following methods is more energy efficient?
> > >
> > >Higher heat, shorter amount of time?
> > >or the standard 15 min per pound at 350 degrees?
> > >
> > >I have an electric oven.
> >
> > I'm clueless about your question, but would like to welcome you back
> > to the newsgroup.
> >
> > Sincerely,
> > Carol
>
> I'm not back, Carol, and if you continue to read this thread, you'll
> understand why.


Yet here you are, dear :-)


> I merely had a question about something I was curious about and figured
> if I couldn't find the answer on Google, someone here would know.
> Shoulda known better.


Oh yeah, let's play the martyr and victim card, shall we, SHERYL...???

Next you'll be recounting all the people here who "betrayed" you, your EV -
UL stepmother serving you that Thanksgiving gravy in a rubbermaid pitcher,
the boyfriend who beat your cat, your mother not being able to get that
Molly Picon autograph, etc., etc., etc., etc....

Considering some of the stuff you've directed towards Carole in the past,
I'd say she is *mighty* nice in taking the high road by "welcoming" you
back...

Actually, your presence here is about as "welcome" as a that of a cockroach
running across a wedding cake...but stick around so we can at least get some
cheap "entertainment" value from your presence.

In any case we are absolutely tickled pink that you deigned to stop by :-)

--
Best
Greg

Wayne Boatwright wrote:

> Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...
>
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
> >
> > Thanks.
>
> Sorry, but if I had to worry about the insignificant difference, I wouldn't
> be roasting a turkey.



Sheryl just forget to refill her meds, Wayne...heehee.

--
Best
Greg

wrote:
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.

A few assumptions and some back-of-envelope calculations may be
enlightening. Assume a 10 kW oven element, that cycles 'on' for about
one-fourth the time, and electricity at 10 cents per kWh.

It sounds like the turkey must cook for about 15 x 15 or 225 minutes.
Call it 240 minutes, four hours. The oven draws current for about 1/4
this time or one hour. 10 kW times one hour is 10 kWh. At 10 cents
per kWh, the cost of roasting the turkey is roughly one dollar. (I've
overestimated; it's probably less.)

If the oven is set higher it will use somewhat more electricity for a
somewhat shorter time. It is likely to be slightly more electricity
but now we know the magnitude of the savings---probably well under a
buck.

That's not to say that saving energy is futile; it's not. But when I'm
roasting the Thanksgiving turkey and the holiday depends heavily on it
being a good meal, I worry about: rinsing the salt from the turkey,
getting the gravy right, etc. I don't worry about a dime's worth of
electricity wasted.

Best -- Terry

In article . com>,
says...
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.
>
>

It will depend on how well the oven is insulated, how often you open the
door to peek, and probably other factors as well. In other words, there
is no definitive answer.


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

> wrote in message
ups.com...
>
> Gregory Morrow wrote:
>> wrote:
>> > Which of the following methods is more energy efficient?
>> >
>> > Higher heat, shorter amount of time?
>> > or the standard 15 min per pound at 350 degrees?
>> >
>> > I have an electric oven.
>> >
>> > Thanks.
>>
>>
>> Uh - oh, it's our old back - stabbing "friend" Sheryl Rosen returning
>> for yet *another* go - round. One *really* has to wonder what she
>> thinks she is doing here infesting the froup yet *again* with her
>> postings about her pitiful and dolorous life.
>>
>> Lol...
>>
>> --
>> Best
>> Greg
>
> You are easily the most useless waste of protoplasm on the planet.
> Given the choice of sitting down for coffee with Osama Bin Laden or
> you, I'd pick Osama. He has a kinder soul and is filled with less
> hatred than you are.
> **** Off, Greg.
>

I don't know who you are, but you are spot-on about Greg Morrow.

Oh pshaw, on Thu 07 Dec 2006 03:10:54a, meant to say...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...
>>
>> > Here's a question that I googled for but couldn't find any definitive
>> > answer:
>> >
>> > I need to roast a 15.5 lb turkey Saturday night. It's already
>> > marinating.
>> >
>> > Which of the following methods is more energy efficient?
>> >
>> > Higher heat, shorter amount of time?
>> > or the standard 15 min per pound at 350 degrees?
>> >
>> > I have an electric oven.
>> >
>> > Thanks.
>>
>> Sorry, but if I had to worry about the insignificant difference, I
>> wouldn't be roasting a turkey.
>
> Who said I was "worried" about the difference? Wondering, yes.
> Worrying, no.
> I merely asked a polite, direct and on-topic question. Who ****ed in
> your cornflakes this morning?
>
> Didn't you ever just "wonder" about something? Oh wait, that would
> require thinking on your part. Never mind.

Who stuffed a rag up your ass? Your use of "conserving energy" implies to
me that it was a concern. Do whatever the hell you want.

--
Wayne Boatwright
__________________________________________________

We'll use a signal I have tried and found
far-reaching and easy to yell. Waa-hoo! --Zane
Grey, The Last of the Plainsmen

Oh pshaw, on Thu 07 Dec 2006 04:10:33a, Gregory Morrow meant to say...

>
> Wayne Boatwright wrote:
>
>> Oh pshaw, on Wed 06 Dec 2006 08:10:36p, meant to say...
>>
>> > Here's a question that I googled for but couldn't find any definitive
>> > answer:
>> >
>> > I need to roast a 15.5 lb turkey Saturday night. It's already
>> > marinating.
>> >
>> > Which of the following methods is more energy efficient?
>> >
>> > Higher heat, shorter amount of time?
>> > or the standard 15 min per pound at 350 degrees?
>> >
>> > I have an electric oven.
>> >
>> > Thanks.
>>
>> Sorry, but if I had to worry about the insignificant difference, I
>> wouldn't be roasting a turkey.
>
>
>
> Sheryl just forget to refill her meds, Wayne...heehee.
>

LOL!

--
Wayne Boatwright
__________________________________________________

We'll use a signal I have tried and found
far-reaching and easy to yell. Waa-hoo! --Zane
Grey, The Last of the Plainsmen

wrote:
>
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.

It's winter. You are probably using some type of fuel to heat
your house. What escapes from the oven will warm up the rest of
the house reducing demand on your furnace.

>

Dave Smith wrote:
> wrote:
>> Here's a question that I googled for but couldn't find any definitive
>> answer:
>>
>> I need to roast a 15.5 lb turkey Saturday night. It's already
>> marinating.
>>
>> Which of the following methods is more energy efficient?
>>
>> Higher heat, shorter amount of time?
>> or the standard 15 min per pound at 350 degrees?
>>
>> I have an electric oven.
>
> It's winter. You are probably using some type of fuel to heat
> your house. What escapes from the oven will warm up the rest of
> the house reducing demand on your furnace.
>

We used this 2 years ago when on Christmas eve night the heater went
out...It was so cold on Christmas morning that I cranked the oven and it
heated the kitchen and family room ok...

--
Ignorance isn't just bliss. It's freaking orgasmic ecstasy
- The Dresden Files

wrote:
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.

Considering pure physics the higher heat for a shorter time will
consume more energy... it requires more energy to maintain an oven (gas
or electric) at higher temperatures the same as it does to run an
automobile at higher speeds (the higher temperature and the higher
speeds are *increasingly* less energy efficient - every rocket
scientist knows this). In both cases you'll get there faster but it
will cost more energy.

But then there's also the safety/result factor... going more slowly
will get you there with less risk along the way.... there's little
point in racing through the process at the higher temperature/speed
while risking the turkey burning on the outside while being not quite
cooked on the inside (kinda difficult to correct after the fact - well,
there's always turkey soup)... the same as speeding down the road
increases the risk of not getting there alive.

I'd opt for the cooking methods recommended on the turkey package, it's
safe to assume the turkey provider's *collective* test kitchens have
had a lot more concentrated experience than the *collective* results of
a lot of folks who roast like only 1 turkey each per year.

Anyway, regardless which method you choose for cooking your turkey the
difference in energy consumed is miniscule (opening the oven door a
couple extra times negates the savings). Someone truly intent on
saving energy would use that hot oven to roast *two* turkeys (cuts
energy consumed per bird by half)... maybe you have a neighbor who
would like to do a cooperative thingie; your turkey and their fresh
ham... and you can even share the bounty... and to maximize the
experience eat at the same table. Good luck, Sheryl... enjoy your
dinner.

Sheldon

Dave Smith wrote:
> wrote:
> >
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
>
> It's winter. You are probably using some type of fuel to heat
> your house. What escapes from the oven will warm up the rest of
> the house reducing demand on your furnace.

That doesn't address the OP's question... that's simply a smarmy
evasive manuever because obviously you don't know and would be too
embarrassed to answer incorrectly... I mean like she can burn her
furniture and contribute to her heating system's output too.

I'm utterly shocked that of so many responses not a soul knows the
correct answer to this most basic question that everyone who considers
themselves a cook should know... I'm amazed that any of yoose get
through life.. but from hearing of so many of you needing mind altering
medications I know. Friggin' zombies. LOL

Sheldon

Sheldon wrote:
>
>> Considering pure physics the higher heat for a shorter time will
> consume more energy... it requires more energy to maintain an oven (gas
> or electric) at higher temperatures the same as it does to run an
> automobile at higher speeds (the higher temperature and the higher
> speeds are *increasingly* less energy efficient - every rocket
> scientist knows this). In both cases you'll get there faster but it
> will cost more energy.


Physics you say? How exactly does heating an enclosed space for a
shorter period of time require so much more energy than heating
it to a lower degree for a longer period? Rockets and cars are
dealing with acceleration, gravity and friction. The oven is
just heating up the air in the enclosed cabinet, much if which is
absorbed by the food being cooked.

..
>
> Anyway, regardless which method you choose for cooking your turkey the
> difference in energy consumed is miniscule (opening the oven door a
> couple extra times negates the savings). Someone truly intent on
> saving energy would use that hot oven to roast *two* turkeys (cuts
> energy consumed per bird by half)... maybe you have a neighbor who
> would like to do a cooperative thingie; your turkey and their fresh
> ham... and you can even share the bounty... and to maximize the
> experience eat at the same table. Good luck, Sheryl... enjoy your
> dinner.


Since you referred to the subject of physics, please enlighten us
about how cooking two birds in an oven cuts the amount of energy
used per bird by half? The meat is cooked by transferring
electrical energy in the element, or gas in the burners, to heat
energy. That energy is absorbed by air molecules which in turn
transfer it to the poultry carcass. It takes a prescribed amount
of heat to raise the temperature of the roast to a certain degree
of heat. Doubling the amount of flesh to be cooked basically
doubles the amount of heat energy required to cook it. Of course,
ovens are not totally energy efficient. They lose heat through
the sides, through the vent and through the frequently opened
doors.

If you put a pot of water on a burner it will take a certain
amount of heat energy to bring it a set temperature. If we accept
what you say about two birds in the oven requiring only half as
much energy per bird, then we can expect that it will take the
same amount of energy to bring twice as much water to the same
temperature. It doesn't. It takes roughly twice as much.

I realize that two small birds will cook faster than one big one,
and that two equal sized roasts will cook in an oven in the same
time that one of them would at the same temperature, but it still
requires more energy from the oven.

wrote:
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>

Why would you "marinate" a turkey for 3+ days? What's the marinade?
Just curious. I wouldn't trust a thawed turkey that long in marinade,
no matter what. But then, my system is kind of touchy about poultry.

N.

Dave Smith wrote:
> Sheldon wrote:
> >
> >> Considering pure physics the higher heat for a shorter time will
> > consume more energy... it requires more energy to maintain an oven (gas
> > or electric) at higher temperatures the same as it does to run an
> > automobile at higher speeds (the higher temperature and the higher
> > speeds are *increasingly* less energy efficient - every rocket
> > scientist knows this). In both cases you'll get there faster but it
> > will cost more energy.
>
>
> Physics you say? How exactly does heating an enclosed space for a
> shorter period of time require so much more energy than heating
> it to a lower degree for a longer period? Rockets and cars are
> dealing with acceleration, gravity and friction. The oven is
> just heating up the air in the enclosed cabinet, much if which is
> absorbed by the food being cooked.
>
> .
> >
> > Anyway, regardless which method you choose for cooking your turkey the
> > difference in energy consumed is miniscule (opening the oven door a
> > couple extra times negates the savings). Someone truly intent on
> > saving energy would use that hot oven to roast *two* turkeys (cuts
> > energy consumed per bird by half)... maybe you have a neighbor who
> > would like to do a cooperative thingie; your turkey and their fresh
> > ham... and you can even share the bounty... and to maximize the
> > experience eat at the same table. Good luck, Sheryl... enjoy your
> > dinner.
>
>
> Since you referred to the subject of physics, please enlighten us
> about how cooking two birds in an oven cuts the amount of energy
> used per bird by half? The meat is cooked by transferring
> electrical energy in the element, or gas in the burners, to heat
> energy. That energy is absorbed by air molecules which in turn
> transfer it to the poultry carcass. It takes a prescribed amount
> of heat to raise the temperature of the roast to a certain degree
> of heat. Doubling the amount of flesh to be cooked basically
> doubles the amount of heat energy required to cook it. Of course,
> ovens are not totally energy efficient. They lose heat through
> the sides, through the vent and through the frequently opened
> doors.
>
> If you put a pot of water on a burner it will take a certain
> amount of heat energy to bring it a set temperature. If we accept
> what you say about two birds in the oven requiring only half as
> much energy per bird, then we can expect that it will take the
> same amount of energy to bring twice as much water to the same
> temperature. It doesn't. It takes roughly twice as much.
>
> I realize that two small birds will cook faster than one big one,
> and that two equal sized roasts will cook in an oven in the same
> time that one of them would at the same temperature, but it still
> requires more energy from the oven.

You are truly an idiot... any attempt at explanation would be wasted on
you.

wrote:
> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?
>
> I have an electric oven.
>
> Thanks.
>


Hi Sheryl,
This time of year, it doesn't make any difference. Your oven is not
vented to the outside, so all the heat eventually goes into your kitchen
-- it helps heat your house/apartment and so the furnace runs less. You
recover the oven's energy by not having to run the furnace. HTH :-)

Bob

Nancy2 wrote:
> wrote:
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
>
> Why would you "marinate" a turkey for 3+ days? What's the marinade?
> Just curious. I wouldn't trust a thawed turkey that long in marinade,
> no matter what.

I think she means 'brining', least I hope... how long it's safe to
marinate depends on the nature of the marinade, and naturally
temperature.

On 7 Dec 2006 02:00:30 -0800, wrote:

>Damsel in dis Dress wrote:
>> On 6 Dec 2006 19:10:36 -0800, wrote:
>>
>> >Here's a question that I googled for but couldn't find any definitive
>> >answer:
>> >
>> >I need to roast a 15.5 lb turkey Saturday night. It's already
>> >marinating.
>> >
>> >Which of the following methods is more energy efficient?
>> >
>> >Higher heat, shorter amount of time?
>> >or the standard 15 min per pound at 350 degrees?
>> >
>> >I have an electric oven.
>>
>> I'm clueless about your question, but would like to welcome you back
>> to the newsgroup.
>>
>> Sincerely,
>> Carol
>
>I'm not back, Carol, and if you continue to read this thread, you'll
>understand why.
>I merely had a question about something I was curious about and figured
>if I couldn't find the answer on Google, someone here would know.
>Shoulda known better.

Well, I hope you can accept my good wishes. From reading the
responses to your post, I see that this wasn't necessarly the best
place to come for advice. <G> Maybe show up incognito next time.

Happy Holidays,
Carol

--
www.caringbridge.org/visit/kilikini/

"Steve Wertz" > wrote in message
...
> On Thu, 7 Dec 2006 09:19:47 -0500, cybercat wrote:
>
>> I don't know who you are, but you are spot-on about Greg Morrow.
>
> Greg followed Sheryl in here a few ago. Then Sheryl left and
> Sheldon adopted him as his own little pet poodle. So he sticks
> around.
>
> Greg's taunting of Sheryl just makes him look more of an idiot
> with every whining post. Greg likes to think of Sheryl as his
> personal victory of sorts. Since he doesn't accomplish much in
> life, I guess we can somewhat understand why this makes him so
> proud.
>
> Even I don't go nearly as far with JillM and stick to occasional
> one-liners. Greg's obsession with Sheryl is much more
> deep-seated.
>
> Greg's jealous of Sheryl because she's a woman and Greg can only
> hope to be.
>

Didn't I tell you to put me back in your f-ing killfile?

zxcvbob wrote:
> wrote:
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
> >
> > I have an electric oven.
> >
> > Thanks.
> >
>
>
> Hi Sheryl,
> This time of year, it doesn't make any difference. Your oven is not
> vented to the outside, so all the heat eventually goes into your kitchen
> -- it helps heat your house/apartment and so the furnace runs less. You
> recover the oven's energy by not having to run the furnace. HTH :-)

But if she lives in an appartment and doesn't pay for heat but pays for
electric... another who side stepped answering her question.

Btw, one should never attempt to heat their home with their oven (gas
or electric), In an emergency when the heating system is
malfunctioning place large pots of water to simmer on the stovetop...
do not use the the dry heat of an oven. Residential ovens are not
designed for continuous duty, nor will enough heat escape from the vent
to help much anyway... so folks will be tempted to run the oven with
the door open... DON'T!

Sheldon

In article . com>,
wrote:

> Here's a question that I googled for but couldn't find any definitive
> answer:
>
> I need to roast a 15.5 lb turkey Saturday night. It's already
> marinating.
>
> Which of the following methods is more energy efficient?
>
> Higher heat, shorter amount of time?
> or the standard 15 min per pound at 350 degrees?


I would think that the shorter time would save energy, since you won't
be heating the air and the oven surfaces for as long. However, higher
temperatures probably mean that the outside of the turkey will be
overcooked or the inside will be undercooked.

Besides, as someone else mentioned, it's winter, and if you are paying
for furnace fuel, the oven will help keep your place warm.

--
Dan Abel

Petaluma, California, USA

"DaveYOYO Smith" regurgitated:

<emptiedgarbage/bin>

YOYO,

Are you an unemployed rocket scientist? No workie in canada for your type?

Who really cares about saving a couple pennies opening the oven???? Spend
the day comtemplating this sort of numbness---- get a JOB!

Way way way-------------s-t-u-p-i-d!!

Check it out cus they are looking for your type.

www.nowITallsOUTofwork.com

Dan Abel wrote:
> In article . com>,
> wrote:
>
> > Here's a question that I googled for but couldn't find any definitive
> > answer:
> >
> > I need to roast a 15.5 lb turkey Saturday night. It's already
> > marinating.
> >
> > Which of the following methods is more energy efficient?
> >
> > Higher heat, shorter amount of time?
> > or the standard 15 min per pound at 350 degrees?
>
>
> I would think that the shorter time would save energy, since you won't
> be heating the air and the oven surfaces for as long.

Unfortunately she gives the standard temperature but not the higher
temperature... I doubt she means like 10ºF more... but all things
being equal whatever inefficiences are present will be magnified at an
ever accelerating rate as temperature is increased. And cooking by
convection (heating air) is one of the least efficient uses of energy.

Btw, it's more efficient to cook two 13 lb turkeys... most folks waste
a lot of energy by using a full size oven to cook a small amount of
food... will probably consume less energy to cook two turkeys than the
one... costs more energy to maintain a heated empty oven than one that
is filled to the ideally engineered level.... for exactly the same
reason it costs more energy to maintain temperature in an empty
freezer... folks who run a freezer filled with bread are nuts, for it's
volume bread is mostly air, has little mass, the freezer may as well be
empty... it costs more energy to freeze bread than bread is worth, and
stuffing empty space with bread just impedes air circulation. Very few
folks actually save money with their freezers, the vast majority spend
more in wasted energy than any savings in buying the food... every two
pound loaf of frozen bread negates the savings of each three pounds of
meat bought on sale.

Most stove/refrigerator-freezer appliance manuals explain about
deriving maximun energy savings by optimizing space usage. No one
knows this space/energy relationship more intimately that those who
cook shipboard... where all energy is produced on board and space is
limited/finite.

Sheldon

bob wrote:
>
> "DaveYOYO Smith" regurgitated:
>
> <emptiedgarbage/bin>
>
> YOYO,
>
> Are you an unemployed rocket scientist? No workie in canada for your type?
>
> Who really cares about saving a couple pennies opening the oven???? Spend
> the day comtemplating this sort of numbness---- get a JOB!


You're right. I don't work. I haven't worked for 2 1/2 years and
I have not been looking. But I am so happy for you that you tore
yourself away from the Jerry Springer show to share you lack of
with with us.

For someone who worries about my job status you spend a lot of
time stalking me here just to make idiotic comments.

Steve Wertz wrote:
> zxcvbob wrote:
>
> > Hi Sheryl,
> > This time of year, it doesn't make any difference. Your oven is not
> > vented to the outside....
>
> Many ovens vent to the outside.

Not residential ovens... have never seen one where it's even possible.
Idiot, obviously you've never used an oven... other than that toys r us
kind that heats with a light bulb.

Sheldon

Sheldon wrote:
> Dave Smith wrote:
>> Sheldon wrote:
>>>> Considering pure physics the higher heat for a shorter time will
>>> consume more energy... it requires more energy to maintain an oven (gas
>>> or electric) at higher temperatures the same as it does to run an
>>> automobile at higher speeds (the higher temperature and the higher
>>> speeds are *increasingly* less energy efficient - every rocket
>>> scientist knows this). In both cases you'll get there faster but it
>>> will cost more energy.
>>
>> Physics you say? How exactly does heating an enclosed space for a
>> shorter period of time require so much more energy than heating
>> it to a lower degree for a longer period? Rockets and cars are
>> dealing with acceleration, gravity and friction. The oven is
>> just heating up the air in the enclosed cabinet, much if which is
>> absorbed by the food being cooked.
>>
>> .
>>> Anyway, regardless which method you choose for cooking your turkey the
>>> difference in energy consumed is miniscule (opening the oven door a
>>> couple extra times negates the savings). Someone truly intent on
>>> saving energy would use that hot oven to roast *two* turkeys (cuts
>>> energy consumed per bird by half)... maybe you have a neighbor who
>>> would like to do a cooperative thingie; your turkey and their fresh
>>> ham... and you can even share the bounty... and to maximize the
>>> experience eat at the same table. Good luck, Sheryl... enjoy your
>>> dinner.
>>
>> Since you referred to the subject of physics, please enlighten us
>> about how cooking two birds in an oven cuts the amount of energy
>> used per bird by half? The meat is cooked by transferring
>> electrical energy in the element, or gas in the burners, to heat
>> energy. That energy is absorbed by air molecules which in turn
>> transfer it to the poultry carcass. It takes a prescribed amount
>> of heat to raise the temperature of the roast to a certain degree
>> of heat. Doubling the amount of flesh to be cooked basically
>> doubles the amount of heat energy required to cook it. Of course,
>> ovens are not totally energy efficient. They lose heat through
>> the sides, through the vent and through the frequently opened
>> doors.
>>
>> If you put a pot of water on a burner it will take a certain
>> amount of heat energy to bring it a set temperature. If we accept
>> what you say about two birds in the oven requiring only half as
>> much energy per bird, then we can expect that it will take the
>> same amount of energy to bring twice as much water to the same
>> temperature. It doesn't. It takes roughly twice as much.
>>
>> I realize that two small birds will cook faster than one big one,
>> and that two equal sized roasts will cook in an oven in the same
>> time that one of them would at the same temperature, but it still
>> requires more energy from the oven.
>
> You are truly an idiot... any attempt at explanation would be wasted on
> you.

<LOL> Shecky offers answer # 31 from the "What shall I Post
when I'm Wrong" album of such frequent use.

Energy is absorbed by the cooking birds in the course of
raising their temperatures. The oven cycles more often to
compensate. More energy used.

Pastorio

"Bob (this one)" wrote:
>
>
> >> I realize that two small birds will cook faster than one big one,
> >> and that two equal sized roasts will cook in an oven in the same
> >> time that one of them would at the same temperature, but it still
> >> requires more energy from the oven.
> >
> > You are truly an idiot... any attempt at explanation would be wasted on
> > you.
>
> <LOL> Shecky offers answer # 31 from the "What shall I Post
> when I'm Wrong" album of such frequent use.
>
> Energy is absorbed by the cooking birds in the course of
> raising their temperatures. The oven cycles more often to
> compensate. More energy used.

Oh oh. Now Dr. Shelton is going to have to explain thermodynamics
to two of us. LOL

Sheldon wrote:
>
>
>
> > I realize that two small birds will cook faster than one big one,
> > and that two equal sized roasts will cook in an oven in the same
> > time that one of them would at the same temperature, but it still
> > requires more energy from the oven.
>
> You are truly an idiot... any attempt at explanation would be wasted on
> you.


Oh no, no. Please indulge me. I am really curious about how two
birds roasting in an oven will require only half as much energy
each to cook.

It takes a certain number of calories of heat, or BTUs if you
wish, in order to raise the temperature of a given quantity of
roasting flesh. I am really curious about how you can cook two
birds with the same amount of heat that it took to cook just one.