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MIA... Swanson Roasted Turkey

Discussion in 'Off Topic Threads' started by JACK, Nov 26, 2009.

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  1. JACK

    JACK Well-Known Member Supporting Vendor

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    Swanson Roasted Turkey

    15 lbs. begin 9AM done 12:30 350 degrees for breast down, 325 degrees for breast up.

    Do the usual stuff.

    Pat it mostly dry, rub oil it, salt and pepper inside and out

    I add an apple, some celery, and a carrot to the cavity. (not necessary)

    Place in a roasting rack roasting pan or just in a pan BREAST DOWN.

    Sprinkle with some garlic powder and some ital seasonings on the back of the bird just for the smell that the cooking bird gives off

    Put in oven at 350 degrees, and roast it for half of the projected time.

    Then slide rack out, have someone hold the pan and rack and flip the bird to BREAST UP.

    Put back in oven and roast for the time remaining at 325 degrees. When the legs look as these do, test the leg joint with an instant read thermometer and the breast to see if you have reached the 170-175 thresh-hold.

    Remove from oven, tent it lightly with tin foil and let it rest for 30 minutes.

    The object of this method is to have turkey breast that is moist and tender. This is essentially my method for roasting a large chicken. The method works every time.
     
  2. cubancigar2000

    cubancigar2000 Well-Known Member

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    You forgot the giblet, oyster dressing for the cavity jack
     
  3. jmas

    jmas TS Member

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    Thx, Jack.
    We have some range-fed chickens (5-7 lbs) that we get from the Mennonites. They are great. I want to try your method on one of them.
    Happy thanksgiving and Merry Christmas.

    Jan
     
  4. JACK

    JACK Well-Known Member Supporting Vendor

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    Jan. I am pretty sure this is an Alton Borwn method. I adopted it some 5 or 6 years ago and it has never let me down. I have tried to find it on www.Foodnetwork.com to no avail. Flipping th ebird is a bit tricky. And that trick is to flip it not all at once, rather rotate it with about 3 moves.
     
  5. trapperpg

    trapperpg Member

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    Here you go MIA

    http://www.bonappetit.com/magazine/2003/11/alton_brown_turkey_cooking_class


    pg
     
  6. JACK

    JACK Well-Known Member Supporting Vendor

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    Trap. No, tha tis not it. He still recommends th eone you found.
     
  7. CalvinMD

    CalvinMD Well-Known Member

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    Jack...I don't know what happened....my swanson turkey came out looking like the can it came in
     
  8. ric3677

    ric3677 Well-Known Member

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    jack,

    If you want the breasts to get done the same time as the thighs and don't want the hastle of turning a hot bird, take the bird out of the fridge for an hour before putting it in the oven or on the 'EGG" and twenty minutes before you put it in, ice the breasts. Big baggy full of ice. This brings the breast temps down and they come out about the same. Results....juicey breasts.


    Rick in Mt.
     
  9. trapperpg

    trapperpg Member

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    MIA

    here is another. Good thing I like to cook, cause I sure do like to eat.

    http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
     
  10. R.Kipling

    R.Kipling Well-Known Member

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    This is what I was expecting to see. LOL

    Kip
     
  11. JACK

    JACK Well-Known Member Supporting Vendor

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    Rudyard. Good shot!
     
  12. JACK

    JACK Well-Known Member Supporting Vendor

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    Mt. Rick. I will try that with a roaster chicken. I like the idea.
     
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