/ck/ - Food & Cooking

>>11505553
>>11505635
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>>11483901
This, kinda:
>>11484064
OK so the problem with turkey is that the meat is all different kinds - dark, light, fatty, dry, thick, thin, bony, meaty. You want to cook all the different meat, still accomplish moist breast, and get that slow-roast release fall-off-the-bone dark meats. The problem is that a standard oven is just a single temp heat box.
>AChallengerAppears.jpg
Enter the roaster oven. It not only roasts; it also bastes and steams. The turkey is done faster, doesn't dry out and you get the meat to release faster. Order a cheapie online today and you'll be set. My suggestion is max temp for 30 min and then turn down to 300F, or whatever recipe you are following. That way you get the skin to brown and then get the meat to perfection. Use a wired probe thermometer to check doneness. The real trick is DO NOT OPEN the roaster until you are confirmed done on white meat. The dark will be fine once the inner breast reaches 165. Don't be surprised when a 22 pound bird is done in less than 2.5 hours.