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Originally Posted by realchef
B. You must have a Thermometer, Calibrate it (32 deg in 50/50 ice and water, spin the dial as needed while holding the nut) and pull the birds from 160 -165 allow for resting. DO NOT STUFF IT!
D. B-line is very correct in his estimation. Cooking any meat to the 160 range will drive out 30% of it's weight in moisture and fat. An eviscerated carcass on the bone will yield only 40-55% edibles. Planning on a 35- 40% final portion is perfect. The typical raw dinner portion wieght is 6-8 oz. The easiest way to plan is 1# per person to safley cover.
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Thanks for the input RC.
Can you please tell me more about thermometer calibration. This is not something I have ever done. I just stick it in the meatiest part of the bird. I also sometimes use a digital.
- Though I never leave the analog one in the bird anymore cause one year, I forgot that I had the thermometer in the bird and I scorched my hand on it.
- I smeared my turkeys last night. THey are marinating in Garlic as we speak. My hands stink like garlic today
- I stuff the birds I cook but not with stuffing. I cut a couple onions in half and stick those in the cavity, loosely, just to help the bird cook evenly. I don't believe in tight stuffing a bird either.
- I also cook the birds in a Turkey bag with sprinkled flour. And on T-day, before I put the turkey in the oven, I throw small potatoes in the bag and then also put chicken soup in the bottom layer of the bag to keep moisture circulating.
- I'm also making a cuban dish called Pan Con Lechon with Mojo. It's basically a Pork "butt" steak that I marinate overnight and cook in MOJO.
Mojo is: lime Juice, lemon Juice, orange juice, spanish olive oil, rosemary, thyme. Then I cook at a very low hear (220) for like 8 hours. Yummy !