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Reply to "I don’t understand why anyone roasts a whole turkey without cutting it up first. "
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[quote=Anonymous][quote=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! [/quote] 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. [/quote]
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