Where to cook
2009 december 16. | Szerző: statinal |
Another
secret to a perfectly juicy bird is to roast it upside down. Placing
the breast side down will allow the juices from the fatty part of the
bird to baste the breast during thecooking process. This does not
produce a very pretty bird at all, but it tastes great. I have only
done this method once, because appearance is important to me for my
holiday turkeys.
The next secret to a juicy bird is to use a counter top portable roaster.
This will free up your oven for your other items. There are many people
that swear by this method. I started using mine a couple of years back,
I couldn’t be happier with it. You do have to use a smaller bird with
theroaster, but the bird won’t dry out, and stays much juicier.
The
fifth secret to a delicious bird is to first start the roasting process
in a very hot oven, about 450-500 degrees for the first 30 minutes ofcooking. For a perfectly browned bird, rub some cooking oil on it. Rub the oil all over the turkey, after you have patted the skin as dry as possible.
The sixth secret to a perfect bird is to cover just the browned breast for the rest of the cooking time in aluminum foil. This will protect the breast more from not drying. Be sure to leave the rest of the bird exposed.
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