I don’t understand why anyone roasts a whole turkey without cutting it up first.

[Anonymous]

I finally realized my oven isn't calibrated right. Put in an oven thermometer and temp was consistently off -- both too low and too high at different times. For most everyday cooking it doesn't matter but for the turkey it matters and this is the 2nd time my turkey has been underdone. The tukey had a popper and it had popped. I also had a meat therm in it and it said it was up to 190 degrees! Yet bird was underdone. So frustrating!

[Anonymous]

Anonymous wrote:I finally realized my oven isn't calibrated right. Put in an oven thermometer and temp was consistently off -- both too low and too high at different times. For most everyday cooking it doesn't matter but for the turkey it matters and this is the 2nd time my turkey has been underdone. The tukey had a popper and it had popped. I also had a meat therm in it and it said it was up to 190 degrees! Yet bird was underdone. So frustrating!

Ovens swing a fair amount (maybe 50 degrees) when they’re working properly. A well insulated electric oven might be less. But it really doesn’t matter that much, especially for turkey. Whatever went wrong with your turkey it probably wasn’t the oven temp as long as the average was somewhere near what you set it too.

The meat cooked faster because it was thinner. A whole turkey is really tough because the cold inside the turkey is so protected from the heat by the outside of the turkey.

[Anonymous]

I find the taste to be different when you cook in pieces as opposed to the whole. Same with chickens, often it is overcooked and not as tasty when you cut it up.
I prefer roasted chicken to roasted pieces too. Plus, you need a grill part, so the turkey doesn't sit in its juices and gets all gross skin. Skin is the best on the whole roasted turkeys.
You do what works for you. No need to understand why different people do different things, no?

[Anonymous]

Leave some dignity to the sacrificed turkey op!

[Anonymous]

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

add to what? A cut up bird? I'm not following you

??? This thread is about cutting up the turkey. Try to stay on topic

No, the turkey is still whole; see the Alton Brown link that I provided and you ignored.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

It’s better to direct people to get to 165. It’s tough to monitor temps well enough to hold sufficiently at a lower temperature. Easier for sous vide.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

Sorry, you don’t know better than Alton, NYT, and the myriad other reputable sources that say it is unwise to cook stuffing in the bird.

[Anonymous]

Anonymous wrote:Why not at least spatchcock it? But better, quarter it. I don’t think it’s even possible to cook a whole turkey very well and it makes people so stressed. Then you really need to carve it before people see it anyway. So what’s the point? Madness, I say.

I have been considering this for chicken and/or turkey. I was shot-down on this idea this year so left it whole - but may try it soon. It seems like it would also make the cutting process easier (we never put the whole turkey on the table).

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

It’s better to direct people to get to 165. It’s tough to monitor temps well enough to hold sufficiently at a lower temperature. Easier for sous vide.

If you have a good well calibrated thermometer it's very easy. Getting a turkey to 165 is insane and a sure way to make a bird that tastes like sawdust.

However the average cook has no understanding of science so the government just tells ya to touch it.

[Anonymous]

OP, you're the best cook in the world, and you're the best-dressed person around. Plus your skin is luminous and your hair is incredibly cute.

Your diet and exercise tips are essential to my well-being.

I basically copy and paste your Good Reads reviews into my Christmas list. And it's not Must-See TV until you say it is

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

It’s better to direct people to get to 165. It’s tough to monitor temps well enough to hold sufficiently at a lower temperature. Easier for sous vide.

If you have a good well calibrated thermometer it's very easy. Getting a turkey to 165 is insane and a sure way to make a bird that tastes like sawdust.

However the average cook has no understanding of science so the government just tells ya to touch it.

Let me know when you are a food writer for the New York Times, or someone with his or her own cooking show, or a published cookbook author. Bye.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets. This is basic science.

It’s better to direct people to get to 165. It’s tough to monitor temps well enough to hold sufficiently at a lower temperature. Easier for sous vide.

If you have a good well calibrated thermometer it's very easy. Getting a turkey to 165 is insane and a sure way to make a bird that tastes like sawdust.

However the average cook has no understanding of science so the government just tells ya to touch it.

Let me know when you are a food writer for the New York Times, or someone with his or her own cooking show, or a published cookbook author. Bye.

This is science. It is not necessary to flash pasteurize a turkey. I can assure you no real chef is doing that. Not even Alton Brown or Sam Sifton.




With how ignorant you are of food science I certainly hope you aren't eating any food that has been cooked in sous vide.

[Anonymous]

Yes, Alton says 165:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

Yes, NYT says 165:
https://cooking.nytimes.com/guides/13-how-to-cook-a-turkey

Yes, Martha Stewart says 165:
https://www.marthastewart.com/274491/how-to-roast-a-turkey

BYEEEEEE

[Anonymous]

Lol every grocery store sells Turkey parts cut up.

I always buy extra drums and thighs as my family likes dark meat so easy to cook make a day a head of time