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Cooking & Baking

Kali

(55,008 posts)

16. if you don't need a show piece for the table and don't care about crispy skin

Reply to NRaleighLiberal (Original post)

Wed Nov 21, 2012, 01:00 AM

Nov 2012

roast breast down, covered, at 325 until meat falls off the bone. you won't really be able to slice it either but it will be tender and juicy and such good eating.

if you need it to look a little better and slice neatly roast breast down for at least the first half and then turn it over to finish. baste a time or two just to get some of the grease on the skin to crisp it up, but not often.

microwave is good for reheating or wrap in foil and bake

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Looking for your proven success with roast turkey secrets! [View all] NRaleighLiberal Nov 2012 OP

since you refuse to brine Viva_La_Revolution Nov 2012 #1

An unbrined bird is like an unexamined life you Philistine OffWithTheirHeads Nov 2012 #2

Lynn Roseti-Casper on Splendid Table suggested the breast side down first, then turn up to finish northoftheborder Nov 2012 #27

Martha Stewart recommends cheesecloth and lots of butter grasswire Nov 2012 #3

oh, and it's true about resting time grasswire Nov 2012 #4

I use an oven bag. Rhiannon12866 Nov 2012 #5

This is what my mom does Lex Nov 2012 #18

Exactly! Rhiannon12866 Nov 2012 #22

oven bags mercuryblues Nov 2012 #30

I cook mine in the beer can tradition The empressof all Nov 2012 #6

This message was self-deleted by its author Tesha Nov 2012 #7

Seconded! noamnety Nov 2012 #8

You want to break the keel--use a meat tenderizer, or your elbow. nt msanthrope Nov 2012 #10

Hmmm, I think I need sleep. noamnety Nov 2012 #11

That's pretty damn funny! nt msanthrope Nov 2012 #21

I've done the spatchcock method...it works. I lay the turkey on onion and lemon slices, msanthrope Nov 2012 #9

Late to this. I'm brining a breast-only as we speak... Robb Nov 2012 #17

I'm with you Fortinbras Armstrong Nov 2012 #19

Yes--you just want to get it as flat as possible. I find I don't really use foil with this method msanthrope Nov 2012 #20

Just wanted to say thanks! Robb Nov 2012 #26

Awesome!!!! I had a great Thanksgiving, too!! My brother deep fried the turkey, msanthrope Nov 2012 #28

Its the initial flattening Aerows Nov 2012 #25

Make certain it's thawed and then cook it! greatauntoftriplets Nov 2012 #12

Brining *is* my secret. nt LaydeeBug Nov 2012 #13

Mine is in the brine right now Major Nikon Nov 2012 #15

Soaking of any type Aerows Nov 2012 #24

We do breast up w/ celery, apple, onions and herbs stuffed in the cavity. woodsprite Nov 2012 #14

if you don't need a show piece for the table and don't care about crispy skin Kali Nov 2012 #16

I'm cooking Cornish hens tomorrow Aerows Nov 2012 #23

I use stuffing under the skin to insulate and slow down the breast Thor_MN Nov 2012 #29