Originally Posted by WhySoDifficult
salt and pepper cavities-stuff loosely if stuffing
start with foil tent and remove for last hour if under browned
Cook turkey at 325 degrees follow standard internal temp guides for thigh, breast and or stuffing
STOP OPENING OVEN AND PEEKING AND WORRYING-A TURKEY IS ONE OF EASIEST THING TO COOK CORRECTLY AND WELL. NONE OF THIS TRUSSING AND TURNING CRAP. ENJOY YOUR FAMILY AND GUESTS!!!
WOW this IS an old thread.
It's hard to break family traditions and ways of cooking the bird.
The reality of this now-a-days is that in order to get the dark meat cooked through, the breast meat is sacrificed.
We stuff the bird, cover it with foil and forget about it for a few hours, then lift off the tent and place the already overcooked bird back in the oven to brown it.
Same old story year after years after year.
To separate the breast from the rest of the bird to cook and make the stuffing in a casserole dish takes all the fun out of the holiday., but insures a better product.
Turkeys are bred for their big white meat breasts.
The males are so big that they can not stand up because their breast are so heavy.
The hens must be artificially inseminated because the boys just can't do the nasty.
Such great pains are taken to insure that beautiful white succulent breast is proper and we go and cook the heck out it.
Even the cook books still have the same old techniques for cooking the bird.
It has been and will always be to cook by temperature and NOT by time.
The 18-20 minutes per pound guideline is simply just that.
Cook book authors must give the cook a standard by which to calculate cooking time but that it is merely their thoughts, and their recipe technique.
Only experience can teach.
Some people have been cooking there Thanksgiving bird for more than 50 years the same old way and never thought about any other ways.