Doesn’t look too bad, but the BEST $20 I spent is for a food thermometer. No more ‘ it looks done’. Temp that bird to 165F in the breast, pull her out, let it sit at room temp a bit and it is always perfect. Happy Thanksgiving everyone 😬😬
A friend of mine always made the most tender, delicious turkey. She finally told me she baked it upside down until it was nearly cooked, so the juices flowed down into the breast. Then she turned it upside right (breast side up) just to crisp/brown the skin but not dry out the breast meat.
It works for me, and I don’t pretend to be a home chef, let alone a pro chef.
Spetznas0 on November 24th, 2022 at 21:51 UTC »
It looks like you left in the plastic part that holds the legs together.
beohbe on November 24th, 2022 at 21:54 UTC »
Doesn’t look too bad, but the BEST $20 I spent is for a food thermometer. No more ‘ it looks done’. Temp that bird to 165F in the breast, pull her out, let it sit at room temp a bit and it is always perfect. Happy Thanksgiving everyone 😬😬
readerf52 on November 24th, 2022 at 22:29 UTC »
A friend of mine always made the most tender, delicious turkey. She finally told me she baked it upside down until it was nearly cooked, so the juices flowed down into the breast. Then she turned it upside right (breast side up) just to crisp/brown the skin but not dry out the breast meat.
It works for me, and I don’t pretend to be a home chef, let alone a pro chef.
Just use the meat thermometer.