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Roast Turkey Cooking Temperature

roast turkey cooking temperature
  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
  • the somatic sensation of cold or heat
  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
  • The degree of internal heat of a person's body
  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
  • A body temperature above the normal; fever
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • (cook) someone who cooks food
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • Something that is extremely or completely unsuccessful, esp. a play or movie
  • large gallinaceous bird with fan-shaped tail; widely domesticated for food
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
  • The flesh of the turkey as food
  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
  • The process of roasting something, esp. coffee, or the result of this
  • A cut of meat that has been roasted or that is intended for roasting
  • A dish or meal of roasted food
  • (meat) cooked by dry heat in an oven
  • cook with dry heat, usually in an oven; "roast the turkey"
  • a piece of meat roasted or for roasting and of a size for slicing into more than one portion

Thanksgiving 025
Thanksgiving 025
My hairstylist, Marla, said she learned from a friend to cook the turkey upside down. This is to deal with the problem that different parts of the turkey cook at different rates and the breast tends to dry out. Cooking upside down allows the juices to run down into the breast while the breast cooks more slowly and doesn't dry out. I found a recipe on the internet with a lot of five-star reviews and comments. Many comments described modifications of the recipe. The basic upside down recipe is to put 4 tablespoons of butter in the cavity, a cup of water in the roasting pan and distribute four more tablespoons of butter around the turkey in the bottom of the pan. Roast at 350 degrees F till the thigh has an internal temperature of 180 degrees F, about 3.5 or 4 hours. The recipe doesn’t say whether to use a rack in the pan or put the turkey directly in the bottom of the pan. I used a can of beer instead of water, and added a sliced onion, 5 medium carrots cut into 1-inch pieces, and 3 chopped up celery stalks to the bottom of the pan, under the wire rack. Put the neck and giblets in the bottom of the pan. With a long, sharp knife, loosen the skin on the breast, and distribute butter pats totaling 4 tablespoons between the breast and skin. Core two small golden delicious apples and cut in half. Put them and half an onion in the cavity along with 4 tablespoons of butter. Cover and roast the turkey upside-down two hours at 350 F. Uncover and roast another hour. Then turn turkey right side up and roast till the internal temperature of the thigh has reached 180 degrees. This was a quick shot with available light, using ISO 1600 on the Olympus E-5. Exposure 0.025 sec (1/40) Aperture f/3.5 Focal Length 50 mm
Turkey with Honey-Roasted Carrots
Turkey with Honey-Roasted Carrots
Turkey with Honey-Roasted Carrots 4 servings @ 4pts each 4 medium carrot(s), peeled and cut into 2-inch pieces (I used a bunch of baby carrots instead) 1/4 tsp dried thyme 1 tsp vegetable oil (I used canola) 1 medium red onion(s), cut into 1-inch pieces 2 1/2 tbsp apple cider vinegar 2 tbsp honey 1 pound(s) boneless, skinless turkey breast(s), four 4-oz pieces 1 1/2 cup(s) fat-free chicken broth 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste * Preheat oven to 400°F. * In a 9 X 13-inch roasting pan, combine carrots, thyme and oil. Add 1/2 cup of broth to pan and cook 12 minutes. * Meanwhile, mix together onion, vinegar and honey in a small bowl; add to roasting pan and cook 10 minutes more. * Reduce oven temperature to 325°F. Add turkey to roasting pan and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, about 12 to 15 minutes. * Remove turkey from oven and transfer to platter. Remove vegetables from pan with a slotted spoon and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepan and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables; serve.

roast turkey cooking temperature
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