Don’t rush to eat
2009 december 16. | Szerző: statinal |
The next secret to a perfect turkey bird is to use an internal thermometer during the cooking
process. An oven probe thermometer with an external wire and digital
read is the perfect way to keep tabs on your bird, without opening the
oven repeatedly and losing your precious heat. This will ensure more
even and fastercooking . You put the thermometer in the thickest part
of the breast and set the thermometer to 161 degrees. The turkey’s
internal temperature will continue to rise to the magic 165 degrees
while it is resting outside of the oven.
The
eighth secret to the perfect bird is to never ever put the dressing in
the bird. By the time the center of the stuffing is up to temperature,
the bird has been overcooked, and the breast will inevitably be dry.
Instead, use fruits, vegetables, or herbs and wine in the breast cavity
to help moisten the bird. You can even do a beer can turkey, but you
will have to use a small turkey, about 8-10 lbs.If you insist on using a giant bird, you will have to use a big beer can, like Foster’s.
The
last secret to the perfect bird is to let it rest when it comes out of
the oven. You should tent he whole bird with aluminum foil, and let it
rest for at least 15 minutes. I have read an ideal resting time is half
the amount of thecooking time. So I make sure to rest the bird for as long as I can hold my family back.
Kommentek
Kommenteléshez kérlek, jelentkezz be: