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  #11  
Old 11-19-2012, 03:20 PM
JessLough JessLough is online now
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Low and slow

I could be off on the weight. It's been nearly 6 years since I've eaten meat so I haven't had to go get it or order it
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  #12  
Old 11-19-2012, 04:23 PM
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Quote:
Low and slow
Exactly this. Our turkey is never dry. We do get a big 20+ pound turkey, but it's in the oven for around 8 hours. Always super moist and tasty. We also DO NOT get Butterballs...the only time we had dry turkey, it was a butterball. Ew. We get generic from I think Dillon's.
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  #13  
Old 11-19-2012, 04:25 PM
JessLough JessLough is online now
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Quote:
Originally Posted by Saeleofu View Post
Exactly this. Our turkey is never dry. We do get a big 20+ pound turkey, but it's in the oven for around 8 hours. Always super moist and tasty. We also DO NOT get Butterballs...the only time we had dry turkey, it was a butterball. Ew. We get generic from I think Dillon's.
Oh yah, we also get fresh turkeys from the local butcher rather than frozen from a grocery store, which I'm sure helps.
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  #14  
Old 11-19-2012, 04:45 PM
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Low and slow. OR Super high, then turn the oven off. I flip the birds breast down at first and cover completely with foil, then flip them last hour or so for a crispy skin. Keeps the breast from getting dried out. Also, butter. Tons of butter, placed between skin and meat.

Never removed the backbone before, though, and I'm not cooking a turkey this year because I couldn't find a small enough one. I'm sure Zander would have loved that method.

If you like super crunchy skin, baste with coconut milk/oil/however you like it. Caramelizes the skin to sweet crunchy perfection, creates a barrier and seals in the moisture in the breast and meat. Mmmm. You can do that on pigs, too.
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  #15  
Old 11-19-2012, 05:48 PM
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I haven't tried that, but I've never run into a BAD idea from BonAppetit
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  #16  
Old 11-19-2012, 07:04 PM
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Never done it, but don't see why it wouldn't work. I personally wouldn't do it, but that's because I LOVE stuffing cooked in the turkey. You can't beat it for flavor.

Randomly, I've never had a problem with dry turkey. I roast it the traditional way at 325 degrees. For doneness, I always go by a meat thermometer or the "wiggle test": I wiggle a leg or wing, and if it is tender and starts coming apart, turkey's done.

I found if you go by those pre-inserted, pop-up plastic thingies, you're much more likely to end up with an overcooked, dry bird.
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  #17  
Old 11-19-2012, 08:37 PM
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I've found that cooking meat in a convection oven seals in the moisture.
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  #18  
Old 11-19-2012, 08:46 PM
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I've done chicken that way, works great on the grill. For turkey, haven't done that but hey might try it sometime. I prefer stuffing cooked separate and crispy anyway.
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  #19  
Old 11-20-2012, 05:30 AM
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Very tempted to try this on my parents grill now as I get to cook the turkey this year.
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  #20  
Old 11-20-2012, 06:47 AM
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Haven't tried it yet but you have given me an idea. Have to try it next time I have turkey. Hope it turns out well.
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