This is the year! I'm solemnly swear to make stock out of the turkey carcass.

Oh, and did you let it rest 20-30 minutes after roasting? (while making the gravy)

That gives the hip area a chance to finish cooking and the juices time to retreat back into the breast

 
lots of stores carry turkey wings right now for roasting and then making broth/gravy. for those who

deep fry their turkeys. gives them something to make a nice gravy with.

 
Joe, I'm curious as to what temp you aim for in the thigh? I just saw a Michael Symon recipe that

says 160. I've not roasted a turkey in awhile, but that seemed low to me. My Fine Cooking roasting chart says 170-175 for the thigh. I'm not intending to roast a turkey anytime soon, but inquiring minds...

 
I'm usually at someone else's house and on my second glass of wine, without a thermometer handy

so I go by poking and wiggling. I think the best indication that the turkey is done is the appearance of juices in the roasting pan.

I think 160 is plenty. I'd rather have to put the legs back in the oven than risk dried out breast meat.

 
I've never basted my turkey. Always start breast side down, turn for last 45 minutes. If I'm doing

a glaze, I WILL baste it with glaze every 10 minutes during the last 30 but that's not nearly as labor intensive as basting the entire time. I can't remember ever turning out a dry bird.

I suppose that traditional presentation would be one good reason to cook breast side up which does require the baste-until-you-die method. Interestingly enough, by the end of the whole magillah, you'll qualify as a (wait for it. . . ) Master Baster. Ahem.

By the way, if you have problems "flipping" your big-bird (I know, I know, I said "flipping the bird" get over it) when cooking it breast-side down. . . before putting the bird on its rack and starting to roast, make a sling out of foil which you've sprayed with oil. Later, when you want to turn the bird, you just use the sling to flip it.

 
Tell me more about "just use the sling to flip it," please, Steve... It won't just slide off?

Or do you transfer the bird and sling to a plate, and then flip there, replace the sling, return to the rack? How does one flip it?

I'm beginning to panic, because my mom said my dad has special Teflon-coated gloves to do this, and I am worried about burning my pretty little fingertips off.

Thanks for any advice. smileys/smile.gif

 
You hold down one side of the bird with tongs, pull on the other side of the sling which tips

that side. Continue using the tongs as a wedge while you pull and the bird will roll. You then just slide the sling out from underneath and allow the bird to finish roasting, breast side up.

To practice, just use a towel under a loaf of bread to flip it. After a couple of attempts, you'll see what I'm talking about. Later, apply to turkey.

 
Be reassured that salmonella is killed at 140*F. From what I understand most cases of food illness

are not from the cooked bird, even if it's rare. They're from the juices of raw meat that got left behind in the prep.

I remember one anecdote of an entire family who got salmonella poisoning on Thanksgiving. It turns out the knife used to prep the turkey was set aside and not washed all day, then used to carve the turkey at the table. I always think of that when I'm cutting up chicken or turkey--stop to clean up!

 
My source is Julia Child, but it's from the 80's.. I will look over my Foodsafe materials.

I think the 165*F figure is for a grouping of potential pathogens, but I'm not sure.

Also, there are the number of minutes involved. If I remember right,145* for 15 minutes is as safe as 165* for 15 seconds, or something like that.

 
It's in the table I linked Joe

Chicken* only: 145°F for 8.4 minutes

* Does not apply to turkey which is 10.5 minutes for 145°F.

Much easier cook to 165°F for both chicken and turkey for 15 seconds or less for peace of mind.

 
Thanks for saving me the research! I think that if you manage to hit 160* at any time,

you've covered yourself for whatever the required minutes are at 145*F.

You're more current than I am on this training, but I still think the major danger is the raw juices left behind on knifes, counters and towels.

 
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