Anonymous
11/26/2021 21:34
Subject: Re:I don’t understand why anyone roasts a whole turkey without cutting it up first.
Anonymous wrote:I spatchcocked my turkey and seperate the legs for first time yesterday. It was awesome and I’ll never go back. Cooked super quick and laid flat in oven so could fit stuff on bottom rack. And more surface area so more crispy skin. And so, so, so moist. I took the backbone, neck and wings (cut them off too) and made a stock early in morning. It was really fabulous. I also make bitman’s make-ahead gravy the day before and then add it to the drippings while turkey resting. I’ve finally found my recipes and will never go back.
Yaaaaasss cut ‘em up baby
Anonymous
11/26/2021 19:37
Subject: I don’t understand why anyone roasts a whole turkey without cutting it up first.
Anonymous wrote: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?
Are you reducing the cook time? It’s a way faster roast.
Anonymous
11/26/2021 19:35
Subject: Re:I don’t understand why anyone roasts a whole turkey without cutting it up first.
I spatchcocked my turkey and seperate the legs for first time yesterday. It was awesome and I’ll never go back. Cooked super quick and laid flat in oven so could fit stuff on bottom rack. And more surface area so more crispy skin. And so, so, so moist. I took the backbone, neck and wings (cut them off too) and made a stock early in morning. It was really fabulous. I also make bitman’s make-ahead gravy the day before and then add it to the drippings while turkey resting. I’ve finally found my recipes and will never go back.
Anonymous
11/26/2021 16:56
Subject: I don’t understand why anyone roasts a whole turkey without cutting it up first.
Don’t think I’ll take cooking advice from someone who thinks it’s hard and stressful to roast a whole chicken or turkey.
Anonymous
11/26/2021 16:38
Subject: I don’t understand why anyone roasts a whole turkey without cutting it up first.
Anonymous wrote:Anonymous wrote: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
Np who is amused.
I actually work for USDA and the poster is 100% correct about pasteurization. The regulatory guidelines can be found here in the pdf, page 35 for turkey https://www.fsis.usda.gov/guidelines/2017-0008
People much smarter than any of us who have PHDs ans a deep understanding of how microbials survive have come up with this.
The guidelines for the general public are 165 because most people just aren't that bright. It'd best to advise people to hit the nuke button and just obliterate the turkey. A temperature-time guidance requires too much brain power to compute.
NP who is team pasteurization science. Also, if you want a published cookbook author who agrees, check out this post from Kenji Lopez Alt who wrote The Food Lab: https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video
Anonymous
11/26/2021 15:58
Subject: I don’t understand why anyone roasts a whole turkey without cutting it up first.
Anonymous wrote: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
Np who is amused.
I actually work for USDA and the poster is 100% correct about pasteurization. The regulatory guidelines can be found here in the pdf, page 35 for turkey https://www.fsis.usda.gov/guidelines/2017-0008
People much smarter than any of us who have PHDs ans a deep understanding of how microbials survive have come up with this.
The guidelines for the general public are 165 because most people just aren't that bright. It'd best to advise people to hit the nuke button and just obliterate the turkey. A temperature-time guidance requires too much brain power to compute.