TURKEY COOKING OVEN TEMPERATURE : TURKEY COOKING
TURKEY COOKING OVEN TEMPERATURE : BROWN RICE RICE COOKER RECIPE.
Turkey Cooking Oven Temperature
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- The degree of internal heat of a person's body
- the somatic sensation of cold or heat
- A body temperature above the normal; fever
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) someone who cooks food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- The flesh of the turkey as food
- large gallinaceous bird with fan-shaped tail; widely domesticated for food
- a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
- joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
- Something that is extremely or completely unsuccessful, esp. a play or movie
- A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
- kitchen appliance used for baking or roasting
- (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
- A cremation chamber in a Nazi concentration camp
- An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
- A small furnace or kiln
You may think this looks bizarre. Heaven knows that I did. But this may have been the most glorious turkey I've ever made. It's a monumental pain in the butt to make, but wrapping a turkey in cheesecloth (and bacon....don't forget the bacon...) may be the only way that I ever make roasted turkey again. The gravy was so good that I almost cried. Well, almost.
Delta Roasted Turkey With Million-Dollar Gravy
Prep: 30 min.; Soak: 15 min.; Bake: 3 hr., 30 min.; Stand: 20 min.
Makes 8 to 10 servings
3 1/2 cups low-sodium chicken broth, divided
5 thick hickory-smoked bacon slices
1/2 cup butter, softened
2 teaspoons salt
2 teaspoons pepper
1 (14-lb.) whole fresh or frozen turkey, thawed
2 cups dry white wine
2 bay leaves
6 black peppercorns
4 fresh thyme sprigs
4 fresh parsley sprigs
1 cup butter
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1. Cut cheesecloth into a 3- x 3-ft. square. (Cheesecloth should be large enough to wrap around entire turkey.) Soak cheesecloth in 1 cup broth 15 minutes. Wring out cheesecloth, discarding excess broth. Lay cheesecloth on top of a roasting rack in a roasting pan. Place bacon in center of cheesecloth.
2. Preheat oven to 500°. Combine 1/2 cup softened butter, salt, and pepper. Remove giblets and neck from turkey, and pat turkey dry with paper towels. Loosen and lift skin from turkey breast with fingers, without totally detaching skin; rub about one-third of butter mixture underneath skin. Carefully replace skin, and rub remaining butter mixture over outside of turkey. Tie ends of legs together with kitchen string; tuck wingtips under. Place turkey, breast side down, on top of bacon in roasting pan. Lift sides of cheesecloth up and over turkey. Twist ends of cheesecloth together, and secure tightly with string. Trim excess cheesecloth and string.
3. Stir together wine, next 4 ingredients, and 1 cup broth. Pour into roasting pan.
4. Bake turkey at 500° for 30 minutes.
5. Meanwhile, heat 1 cup butter and 1/2 cup broth in a saucepan over low heat just until butter is melted. Pour mixture over turkey. Reduce oven temperature to 300?, and bake 2 1/2 hours, basting with pan drippings every 30 minutes.
6. Remove turkey from oven, and increase oven temperature to 400°. Carefully transfer turkey to a cutting board, using clean dish towels. Remove and discard cheesecloth and bacon. Carefully return turkey, breast side up, to roasting pan.
7. Bake turkey at 400° for 30 minutes or until skin is golden brown and a meat thermometer inserted into thickest portion of thigh registers 170° to 175°. Transfer turkey to a serving platter, reserving pan drippings in roasting pan. Let turkey stand 20 minutes before carving.
8. Pour pan drippings through a fine wire-mesh strainer into a 4-cup glass measuring cup. Let stand 10 minutes. Remove excess fat from surface of drippings.
9. Pour 2 cups drippings into a medium saucepan; stir in remaining 1 cup broth. Bring to a boil over medium-high heat. Combine flour and 2 Tbsp. butter to form a smooth paste. Whisk butter mixture into broth mixture, and cook, whisking constantly, 2 minutes or until thickened. Serve with turkey.
Elizabeth Heiskell, Cleveland, Mississippi, Southern Living, NOVEMBER 2008
This potato roll recipe has been in my kitchen for well over 10 years and it is a favorite. They are really yummy warm out of the oven but even better when you stuff them with left over turkey . Try them:
2 small russet potatoes, peeled & cut into 2"pieces
2 1/2 tsps yeast
2 Tbs sugar + a pinch
1 cup buttermilk, room temperature
6 Tbs butter, melted and cooled + more for bowl
4 tsps salt
5 1/2 + cups flour, bread or all purpose
1. Place potatoes in a medium saucepan. Cover with cold water. Bring to boil; reduce to simmer. Cook until knife tender (~15 minutes. Drain, reserving 1/2 cup liquid. Mash potatoes. Set aside
2. Cool reserved liquid to 105 deg. In the detached bowl of your Kitchenaid, whisk liquid, yeast & a pinch of sugar. Set aside until mixture is foamy (~6 minutes).
3.Attach bowl to the Kitchenaid fitted with the dough hook attachment. On low, add remaining sugar, mashed potatoes, buttermilk, 4 Tbs butter & salt. Gradually add enough flour to make a slightly sticky dough. Knead dough unti smooth (~ 2 mins)
4. Brush a mixing bowl with butter. Place dough in bow. Turn once so that the dough is coated by butter on the top and cover with plastic wrap. Set aside until doubled in size (~ 1 1/2 hours)
5. Heat oven to 375 deg. Line 3 large baking sheets with parchment paper. Turn dough out onto floured work surface. Using a rolling pin, roll dough out 3/4" thick. Cut dough into 3' wide strips. Cut strips into triangles or squares. Place 1" apart on baking sheets. Brush tops with remaining melted butter, cover with a buttered plastic wrap. Let rise until dough does not spring back when pressed with finger. (~15min).
6. Bake until golden, about 18-20 minutes.. Serve
slow cooked lamb shank recipes
how do you cook prime rib roast
electric glass cooktop
slow cooker cookbook
induction cook top
jamie oliver learn to cook