Turkey Chornicles
As individualistic as I am, roasting a turkey, although the most traditional of cooking forms, seems to be the repeated method I choose. Not that Brining, Frying, Bar-B-Q or any other method isn't attractive, it just seems I don't quite have the time to experiment.
Today, Thursday/Friday January 18th 2013 represents the first item I have attempted to cook since saying farewell to my loving Grandmother ... God Rest her Gracefully.
Took the Turkey, which was thawed, and inserted half an orange, tons of garlic salt, an onion, celery, carrots and Italian seasonings into the cavity of the bird. Between the skin and breast portions of the bird, I inserted mushrooms and slices of butter. As I would not be near to baste the bird... I simply coated it with olive oil, a bit of garlic dressing, and topped it with Turkey Fat. Why not? It kept it basted quite well I believe. After the turkey was warmed a bit I coated it with 1/3 stick of butter.
Placed the bird into my Grandmother's oven.. which barely fit the uncooked bird. This meant covering the breast and legs with aluminum foil. Even so... the foil was touching the heating element of the oven.... thus adding way too much heat and intensity to the breast portion of the bird. Turned out fine however. A tad dark... not from burning but from the toasty brown result of the mushrooms. Mushrooms needed to have been cooked prior to inserting them to provide flavor... but they did a good job of helping the butter between the skin work well.
Loaded the bottom of the pan with three onions, and entire bunch of celery, about 7 carrots and for good measure a can of peas... veggies tasted wonderful when I tested them after the bird was cooked.
350-375 F. for about 3-4 hours. Not able to change the temp during cooking due to being with Grandaddy... the temp seem a happy medium. I do like the idea of High Temp for a bit then reducing the temp for the duration... but cooking requiring attendance best for next bird.
Today, Thursday/Friday January 18th 2013 represents the first item I have attempted to cook since saying farewell to my loving Grandmother ... God Rest her Gracefully.
Took the Turkey, which was thawed, and inserted half an orange, tons of garlic salt, an onion, celery, carrots and Italian seasonings into the cavity of the bird. Between the skin and breast portions of the bird, I inserted mushrooms and slices of butter. As I would not be near to baste the bird... I simply coated it with olive oil, a bit of garlic dressing, and topped it with Turkey Fat. Why not? It kept it basted quite well I believe. After the turkey was warmed a bit I coated it with 1/3 stick of butter.
Placed the bird into my Grandmother's oven.. which barely fit the uncooked bird. This meant covering the breast and legs with aluminum foil. Even so... the foil was touching the heating element of the oven.... thus adding way too much heat and intensity to the breast portion of the bird. Turned out fine however. A tad dark... not from burning but from the toasty brown result of the mushrooms. Mushrooms needed to have been cooked prior to inserting them to provide flavor... but they did a good job of helping the butter between the skin work well.
Loaded the bottom of the pan with three onions, and entire bunch of celery, about 7 carrots and for good measure a can of peas... veggies tasted wonderful when I tested them after the bird was cooked.
350-375 F. for about 3-4 hours. Not able to change the temp during cooking due to being with Grandaddy... the temp seem a happy medium. I do like the idea of High Temp for a bit then reducing the temp for the duration... but cooking requiring attendance best for next bird.
posted by Skylightsky at 3:04 AM
0 comments
