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Katra wrote: > In article >, > "Bob (this one)" > wrote: > > >>Larry Swain wrote: >> >> >>> >>>Bob (this one) wrote: >>> >>> >>>>C M wrote: >>>> >>>> >>>>>This will sound lazy and even silly, but my friend said she has great >>>>>success with cooking her turkey like this: Take it from the freezer, >>>>>pull off wrapper, put in oven 350 degrees, and cook it an hour or so >>>>>more than if it was thawed. I told two people I know at the senior >>>>>center I planned on doing it, and they said I would get salmonella, the >>>>>paper packed giblets would be awful and said I should definitely not do >>>>>it!!! What do you think, please. CM >>>> >>>> >>>> >>>>They're wrong. It's a good way to cook a bird. Take giblets out when >>>>they're thawed. Salmonella will be dead by the time the meat reaches >>>>140°F. Use a thermometer and pull it when the thigh registers 160°F >>>>and let it rest for about 20 minutes before carving. >>>> >>>>Pastorio >>>> >>> >>>100% agree; but I have to say that I find trying to stuff a frozen bird >>>not the best experience of my life. So I've thawed it for an hour or so >>>in the oven then stuffed it, and that worked ok. >> >>Difference of opinion here... I never stuff birds. By the time the >>stuffing gets to a safe temperature (165°F) the outside is overcooked. >>Matter of taste. >> >>Pastorio >> > > > Ditto here... > I cook my "stuffing" on the stove top and serve it separately. > > If you brown any meat you put into it first, (I use a mix of pork > sausage and ground turkey) it will sort of give it that "roasted" flavor > that you want. > > I just HATE overcooked birds!!! > I've never had a problem...my biggest problem with a turkey is getting the legs cooked to the right temp without letting the breast dry out, but I rotate frequently and baste, that seems to get everything to the temp needed, including stuffing, and usually only the very front of the breast gets dry, but not too badly. |
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Larry Swain wrote:
> > > Katra wrote: > >> In article >, >> "Bob (this one)" > wrote: >> >> >>> Larry Swain wrote: >>> >>> >>>> >>>> Bob (this one) wrote: >>>> >>>> >>>>> C M wrote: >>>>> >>>>> >>>>>> This will sound lazy and even silly, but my friend said she has great >>>>>> success with cooking her turkey like this: Take it from the freezer, >>>>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so >>>>>> more than if it was thawed. I told two people I know at the senior >>>>>> center I planned on doing it, and they said I would get >>>>>> salmonella, the >>>>>> paper packed giblets would be awful and said I should definitely >>>>>> not do >>>>>> it!!! What do you think, please. CM >>>>> >>>>> >>>>> >>>>> >>>>> They're wrong. It's a good way to cook a bird. Take giblets out >>>>> when they're thawed. Salmonella will be dead by the time the meat >>>>> reaches 140°F. Use a thermometer and pull it when the thigh >>>>> registers 160°F and let it rest for about 20 minutes before carving. >>>>> >>>>> Pastorio >>>>> >>>> >>>> 100% agree; but I have to say that I find trying to stuff a frozen >>>> bird not the best experience of my life. So I've thawed it for an >>>> hour or so in the oven then stuffed it, and that worked ok. >>> >>> >>> Difference of opinion here... I never stuff birds. By the time the >>> stuffing gets to a safe temperature (165°F) the outside is >>> overcooked. Matter of taste. >>> >>> Pastorio >>> >> >> >> Ditto here... >> I cook my "stuffing" on the stove top and serve it separately. >> >> If you brown any meat you put into it first, (I use a mix of pork >> sausage and ground turkey) it will sort of give it that "roasted" >> flavor that you want. >> >> I just HATE overcooked birds!!! >> > > I've never had a problem...my biggest problem with a turkey is getting > the legs cooked to the right temp without letting the breast dry out, > but I rotate frequently and baste, that seems to get everything to the > temp needed, including stuffing, and usually only the very front of the > breast gets dry, but not too badly. > If you roast the turkey in a covered roaster, the breast will not be dry even if you overcook it. I accidently roasted mine to 185 degrees this year because it cooked faster than I expected. I was afraid it would be dry and tasteless, but it was still juicy and delicious. Bob |
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Larry Swain wrote:
> > > Katra wrote: > >> In article >, >> "Bob (this one)" > wrote: >> >> >>> Larry Swain wrote: >>> >>> >>>> >>>> Bob (this one) wrote: >>>> >>>> >>>>> C M wrote: >>>>> >>>>> >>>>>> This will sound lazy and even silly, but my friend said she has great >>>>>> success with cooking her turkey like this: Take it from the freezer, >>>>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so >>>>>> more than if it was thawed. I told two people I know at the senior >>>>>> center I planned on doing it, and they said I would get >>>>>> salmonella, the >>>>>> paper packed giblets would be awful and said I should definitely >>>>>> not do >>>>>> it!!! What do you think, please. CM >>>>> >>>>> >>>>> >>>>> >>>>> They're wrong. It's a good way to cook a bird. Take giblets out >>>>> when they're thawed. Salmonella will be dead by the time the meat >>>>> reaches 140°F. Use a thermometer and pull it when the thigh >>>>> registers 160°F and let it rest for about 20 minutes before carving. >>>>> >>>>> Pastorio >>>>> >>>> >>>> 100% agree; but I have to say that I find trying to stuff a frozen >>>> bird not the best experience of my life. So I've thawed it for an >>>> hour or so in the oven then stuffed it, and that worked ok. >>> >>> >>> Difference of opinion here... I never stuff birds. By the time the >>> stuffing gets to a safe temperature (165°F) the outside is >>> overcooked. Matter of taste. >>> >>> Pastorio >>> >> >> >> Ditto here... >> I cook my "stuffing" on the stove top and serve it separately. >> >> If you brown any meat you put into it first, (I use a mix of pork >> sausage and ground turkey) it will sort of give it that "roasted" >> flavor that you want. >> >> I just HATE overcooked birds!!! >> > > I've never had a problem...my biggest problem with a turkey is getting > the legs cooked to the right temp without letting the breast dry out, > but I rotate frequently and baste, that seems to get everything to the > temp needed, including stuffing, and usually only the very front of the > breast gets dry, but not too badly. > If you roast the turkey in a covered roaster, the breast will not be dry even if you overcook it. I accidently roasted mine to 185 degrees this year because it cooked faster than I expected. I was afraid it would be dry and tasteless, but it was still juicy and delicious. Bob |
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