| realchef |
11-24-2008 09:42 PM |
Quote:
Originally Posted by mrkbbd
They were saying that after 13-15 lbs the turkey is more " bloated" than it should be, which during the cooking process makes the meat drier.
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B-Line, like your recipe btw and the names are perfect. (glad they aren't R.C. and K :bustingup )
That Food network statement is just nonsense. :rolleyes: They can do more damage sometimes.:(
A. Than smaller birds are HENS and range from 8-16 pounds unless you get a heritage bird. The Heritage birds are a little smaller. The TOM's will range form 16#- 30#. Personally, I prefer the Tom's for Roasting.
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!
C. Almost every major producer injects (marinade) the birds with a saline solution of 7- 15% by weight. This is good. It accomplishes the same thing as brining. Brining is desired on all poultry becasue it both changes the protein structure and allows the meat to take on moisture resulting in a juicier bird (Boi?:rofl: ). The downfall is overcooking. It doesn't matter what you do if it gets overcooked. Nor does the size matter.
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. |
