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You will notice that are roasting times
are shorter than many other cookbooks. We recommend these times because
we giving you roasting times that will allow you to have a moist tender
meet and still cook the bird completely. By pulling your turkey out of
the oven between 165 and 175, most of the turkey is completely cooked.
There is a small chance you might find small parts not cooked
completely. Latter cook those later completely through for leftovers.
If you over cook a turkey it looses its flavor.
Please
remember every oven is different. And the time it takes for your turkey
depends how many times you baste it and opening the oven. Every time
you open the oven it changes the time a lot. These roasting times are
just an estimate. Please be careful. Please rely on a Thermometer.
Using a Thermometer is essential on cooking a moist and tender bird.
If you choose, you don't have to baste the turkey. I have not seen much
difference between turkeys baste or one not.
Be careful using a Convectional Oven.
We don't know if these times are for a Convectional oven. There is
nothing wrong cooking a turkey in a Convectional Oven. Please be
careful and follow your thermometer to know when your turkey is done.
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