Mark Bittman's Turkey..........I'm now a fan!

S

sylvia

Well-known member
Had am 11 pound turkey to cook so I decided to try Mark Bittman's fast method and I must say the turkey was moist, tender and very delicious.

I was a bit worried that the turkey would not cook in 45 minutes so I put it in a 450 F oven at 4 PM. After 20 minutes I checked it and lo and behold it was halfway done. We weren't eating till 6 so I adjusted the oven temperature to 330 F and at 5:30 the internal temperature had reached 165 F. Took the turkey out of the oven and covered it snugly with foil. Next time I will be more confident and not rush to put the turkey into the oven.

http://www.aldenteblog.com/2008/11/mark-bittmans-4.html

 
I went the opposite way--low and slow--from CI. The turkey...

cooks for 2 hours in a 275 degree oven for 2 hours then rests for from 30 mins to 1 1/2 hrs.

Since we have only 1 oven, we had a free oven in which to cook the dressing, sweets, and roasted brussels. Also make the gravy at this time. The bird goes back in a 500 degree oven for 15 mins when you are ready for it.

This was the most juicy turkey we have ever made--with an ultracrisp golden skin. Easier to carve too! because it was cut into parts breast separated from legs and drums separated from thighs. I popped the wings in too. We never carve in the dining room anyway. Presented the carved bird on a big platter decorated with parsley sprigs and lady apples.

 
BTW-the reasoning for this procedure is that...

there is very little carryover cooking. ie. The outside of any large type of roast cooked at high temperature continues to cook after the internal reaches its ideal number. Low temp produces an a more even temperature range from center out.

Try it!

 
Charlie, anything that frees the oven for an extended period of time works for me as I only have one

small oven. The slow method would be a good alternative. Thanks.

 
Did this last year with Martha Stewarts recipe. It was great. You can

always put a mound of stuffing under the bird if you want to. May have to adjust the time

 
OH...FORGIVE ME...I bought a prestuffed and cooked one from the supermarket....

it was surprisingly good after we popped it into the oven to heat and crispen. Why, 'cause our DD suddenly said she was going to make us dinner the day before and there was not a chance to buy and defrost said bird. However she did everything else and we had one of the best and closest Thanksgiving dinners in a long time...sweet!

 
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