From 25a4a989b696abcfb2d0bdf58c8774c048a91d2c Mon Sep 17 00:00:00 2001 From: "David M. Syzdek" Date: Sun, 24 Apr 2022 20:42:47 -0800 Subject: renaming turkey recipe --- Herb Roasted Turkey.txt | 164 ----------------------------------------------- Turkey, Herb Roasted.txt | 164 +++++++++++++++++++++++++++++++++++++++++++++++ 2 files changed, 164 insertions(+), 164 deletions(-) delete mode 100644 Herb Roasted Turkey.txt create mode 100644 Turkey, Herb Roasted.txt diff --git a/Herb Roasted Turkey.txt b/Herb Roasted Turkey.txt deleted file mode 100644 index 1a4e40e..0000000 --- a/Herb Roasted Turkey.txt +++ /dev/null @@ -1,164 +0,0 @@ -Herb Roasted Turkey - -Ingredients: - 1 whole turkey, thawed (see below) - 2-3 medium size onions - 10-12 roasted garlic cloves - 8-16 tbl butter - 3 tbl fresh rosemary, chopped - 1 lemon, thinly sliced - - Brine: - 2 gal cold water - 3 cup apple cider - 2 cup brown sugar, packed - 3/4 cup kosher salt - 5 bay leaves - 5 cloves of garlic - 3 oranges, cut into strips - 4 fresh rosemary sprigs, - -Directions: - - Thaw turkey if frozen (see table below) and optionally brine turkey. - - Remove turkey from refrigerator an hour before cooking. - - Preheat oven to 275 F. - - Melt butter in bowl. Mash roasted garlic with a fork. Mix butter, garlic, - and rosemary in the bowl. Set aside. - - Rinse turkey well in cold running water. Pat turky dry. Peel and quarter - onions, insert onion quarters into turkey's cavity. Separate skin from meat - on breast. Rub salt and pepper into the meat. Use toothpicks to pin the - skin back into place. Truss the turkey and place on a roasting rack in the - roasting pan. Slather butter mixture over skin of turkey. Cover turkey with - think slices of lemon. Cover pan with either lid or heavy foil so that it is - sealed. - - Place turkey on lower rack so turkey is centered in oven. Roast turkey at - - - * 175 F for about 1 hour per pound of turkey. - * 225 F for about 30 minutes per pound of turkey - * 275 F for about 10 minutes per pound of turkey (see table below). - - -Tables: - - +-------------------------------------------------+ - | Thawing Turkey Times | - +--------------+-----------------+----------------+ - | Turkey Size | In Refrigerator | In Cold Water | - +--------------+-----------------+----------------+ - | 4 to 8 lbs | 1 to 2 days | 2 to 4 hours | - | 8 to 12 lbs | 2 to 3 days | 4 to 6 hours | - | 12 to 16 lbs | 3 to 4 days | 6 to 8 hours | - | 16 to 20 lbs | 4 to 5 days | 8 to 10 hours | - | 20 to 24 lbs | 5 to 6 days | 10 to 12 hours | - +--------------+-----------------+----------------+ - * In refrigerator for approximately 24 hours per 4 lbs. - * In cold water for approximately 30 minutes per lb. - * Source: foodsaftey.gov - - - +------------------------------------------------------------------+ - | Turkey Slow Roasting Time Estimates | - +---------------+-----------------+-----------------+--------------+ - | Turkey Size | Time at 275 F | Time at 350 F | Total Time | - +---------------+-----------------+-----------------+--------------+ - | 4 lbs | 0:40 hours | 0:28 hours | 1:08 hours | - | 6 lbs | 1:00 hours | 0:42 hours | 1:42 hours | - | 8 lbs | 1:20 hours | 0:56 hours | 2:16 hours | - | 10 lbs | 1:40 hours | 1:10 hours | 2:50 hours | - | 12 lbs | 2:00 hours | 1:24 hours | 3:24 hours | - | 14 lbs | 2:20 hours | 1:38 hours | 3:58 hours | - | 16 lbs | 2:40 hours | 1:52 hours | 4:32 hours | - | 18 lbs | 3:00 hours | 2:06 hours | 5:06 hours | - | 20 lbs | 3:20 hours | 2:20 hours | 5:40 hours | - | 22 lbs | 3:40 hours | 2:34 hours | 6:14 hours | - | 24 lbs | 4:00 hours | 2:48 hours | 6:48 hours | - | 26 lbs | 4:20 hours | 2:55 hours | 7:05 hours | - +---------------+-----------------+-----------------+--------------+ - * at 275 F for about 10 minutes per pound of turkey. - * at 350 F for about 7-8 minutes per pound of turkey. - * Turkey is done when meat therometer reads 165F to 170F. - - -Notes: - - 2021 Thanksgiving (24lb Turkey) - ------------------------------- - - Thermometer Readings: - 18:00 - 38 F @ 175 F (put turkey in oven) - 19:16 - 48 F @ 175 F - 20:17 - 57 F @ 175 F - 21:11 - 65 F @ 175 F - 22:15 - 75 F @ 175 F - 06:38 - 127 F @ 175 F (oven shutoff ~06:00) - 07:06 - 128 F @ 175 F - 08:09 - 130 F @ 175 F - 09:34 - 132 F @ 175 F - 10:05 - 133 F @ 175 F - 10:08 - ----- @ 200 F (increased oven temp) - 11:50 - 137 F @ 200 F - 12:06 - 138 F @ 200 F - ----- @ 225 F (increased oven temp) - 13:13 - 141 F @ 225 F - 14:00 - 144 F @ 225 F - 15:00 - 147 F @ 225 F - ----- @ 400 F (increased oven temp) - ----- @ 400 F (remvoved foil) - 15:20 - 150 F @ 400 F - 15:40 - 161 F @ 400 F - 15:48 - 165 F @ 400 F - ----- @ ----- (removed from oven) - - Result: - * slightly burned on top of turkey - - Next Attempt Suggestions: - * start oven at 200 F and plan for 1 hour per pound - * increase temp to 400 F after reaching 155 F - * slather butter before increasing temp to 400 F - - - 2019 Thanksgiving (26lb Turkey) - ------------------------------- - - Oven Settings: - 03:00 @ 175 F - 03:20 @ 190 F - 03:30 @ 450 F - 04:30 @ 225 F - 13:00 @ 275 F (increased to ensure done by 16:00) - 14:00 @ 225 F - 15:03 @ Lo Broil - 15:10 @ Removed and resting - - Thermometer Readings: - 145 F @ 11:23 - 149 F @ 12:00 - 154 F @ 13:00 - 156 F @ 13:30 - 159 F @ 14:00 - 166 F @ 15:01 - 167 F @ 15:10 - - Result: - * Broiling burned skin on top of Turkey (try roasting @ 400 uncovered for - last 30 minutes to make skin golden instead of broiling. - * Breast meat was done and very moist. - - Next Attempt Reminder: - * Try baking at 175 F for about 1 hour per pound (i.e. overnight) - * Do not sear turkey in beginning, brown skin at end of cooking. - - -Source: - http://www.foodsafety.gov/keep/charts/turkeythawingchart.html - http://www.foodnetwork.com/recipes/ree-drummond/roasted-thanksgiving-turkey-recipe0.html - http://thepioneerwoman.com/cooking/roasted_thanksgiving_turkey/ - diff --git a/Turkey, Herb Roasted.txt b/Turkey, Herb Roasted.txt new file mode 100644 index 0000000..1a4e40e --- /dev/null +++ b/Turkey, Herb Roasted.txt @@ -0,0 +1,164 @@ +Herb Roasted Turkey + +Ingredients: + 1 whole turkey, thawed (see below) + 2-3 medium size onions + 10-12 roasted garlic cloves + 8-16 tbl butter + 3 tbl fresh rosemary, chopped + 1 lemon, thinly sliced + + Brine: + 2 gal cold water + 3 cup apple cider + 2 cup brown sugar, packed + 3/4 cup kosher salt + 5 bay leaves + 5 cloves of garlic + 3 oranges, cut into strips + 4 fresh rosemary sprigs, + +Directions: + + Thaw turkey if frozen (see table below) and optionally brine turkey. + + Remove turkey from refrigerator an hour before cooking. + + Preheat oven to 275 F. + + Melt butter in bowl. Mash roasted garlic with a fork. Mix butter, garlic, + and rosemary in the bowl. Set aside. + + Rinse turkey well in cold running water. Pat turky dry. Peel and quarter + onions, insert onion quarters into turkey's cavity. Separate skin from meat + on breast. Rub salt and pepper into the meat. Use toothpicks to pin the + skin back into place. Truss the turkey and place on a roasting rack in the + roasting pan. Slather butter mixture over skin of turkey. Cover turkey with + think slices of lemon. Cover pan with either lid or heavy foil so that it is + sealed. + + Place turkey on lower rack so turkey is centered in oven. Roast turkey at + + + * 175 F for about 1 hour per pound of turkey. + * 225 F for about 30 minutes per pound of turkey + * 275 F for about 10 minutes per pound of turkey (see table below). + + +Tables: + + +-------------------------------------------------+ + | Thawing Turkey Times | + +--------------+-----------------+----------------+ + | Turkey Size | In Refrigerator | In Cold Water | + +--------------+-----------------+----------------+ + | 4 to 8 lbs | 1 to 2 days | 2 to 4 hours | + | 8 to 12 lbs | 2 to 3 days | 4 to 6 hours | + | 12 to 16 lbs | 3 to 4 days | 6 to 8 hours | + | 16 to 20 lbs | 4 to 5 days | 8 to 10 hours | + | 20 to 24 lbs | 5 to 6 days | 10 to 12 hours | + +--------------+-----------------+----------------+ + * In refrigerator for approximately 24 hours per 4 lbs. + * In cold water for approximately 30 minutes per lb. + * Source: foodsaftey.gov + + + +------------------------------------------------------------------+ + | Turkey Slow Roasting Time Estimates | + +---------------+-----------------+-----------------+--------------+ + | Turkey Size | Time at 275 F | Time at 350 F | Total Time | + +---------------+-----------------+-----------------+--------------+ + | 4 lbs | 0:40 hours | 0:28 hours | 1:08 hours | + | 6 lbs | 1:00 hours | 0:42 hours | 1:42 hours | + | 8 lbs | 1:20 hours | 0:56 hours | 2:16 hours | + | 10 lbs | 1:40 hours | 1:10 hours | 2:50 hours | + | 12 lbs | 2:00 hours | 1:24 hours | 3:24 hours | + | 14 lbs | 2:20 hours | 1:38 hours | 3:58 hours | + | 16 lbs | 2:40 hours | 1:52 hours | 4:32 hours | + | 18 lbs | 3:00 hours | 2:06 hours | 5:06 hours | + | 20 lbs | 3:20 hours | 2:20 hours | 5:40 hours | + | 22 lbs | 3:40 hours | 2:34 hours | 6:14 hours | + | 24 lbs | 4:00 hours | 2:48 hours | 6:48 hours | + | 26 lbs | 4:20 hours | 2:55 hours | 7:05 hours | + +---------------+-----------------+-----------------+--------------+ + * at 275 F for about 10 minutes per pound of turkey. + * at 350 F for about 7-8 minutes per pound of turkey. + * Turkey is done when meat therometer reads 165F to 170F. + + +Notes: + + 2021 Thanksgiving (24lb Turkey) + ------------------------------- + + Thermometer Readings: + 18:00 - 38 F @ 175 F (put turkey in oven) + 19:16 - 48 F @ 175 F + 20:17 - 57 F @ 175 F + 21:11 - 65 F @ 175 F + 22:15 - 75 F @ 175 F + 06:38 - 127 F @ 175 F (oven shutoff ~06:00) + 07:06 - 128 F @ 175 F + 08:09 - 130 F @ 175 F + 09:34 - 132 F @ 175 F + 10:05 - 133 F @ 175 F + 10:08 - ----- @ 200 F (increased oven temp) + 11:50 - 137 F @ 200 F + 12:06 - 138 F @ 200 F + ----- @ 225 F (increased oven temp) + 13:13 - 141 F @ 225 F + 14:00 - 144 F @ 225 F + 15:00 - 147 F @ 225 F + ----- @ 400 F (increased oven temp) + ----- @ 400 F (remvoved foil) + 15:20 - 150 F @ 400 F + 15:40 - 161 F @ 400 F + 15:48 - 165 F @ 400 F + ----- @ ----- (removed from oven) + + Result: + * slightly burned on top of turkey + + Next Attempt Suggestions: + * start oven at 200 F and plan for 1 hour per pound + * increase temp to 400 F after reaching 155 F + * slather butter before increasing temp to 400 F + + + 2019 Thanksgiving (26lb Turkey) + ------------------------------- + + Oven Settings: + 03:00 @ 175 F + 03:20 @ 190 F + 03:30 @ 450 F + 04:30 @ 225 F + 13:00 @ 275 F (increased to ensure done by 16:00) + 14:00 @ 225 F + 15:03 @ Lo Broil + 15:10 @ Removed and resting + + Thermometer Readings: + 145 F @ 11:23 + 149 F @ 12:00 + 154 F @ 13:00 + 156 F @ 13:30 + 159 F @ 14:00 + 166 F @ 15:01 + 167 F @ 15:10 + + Result: + * Broiling burned skin on top of Turkey (try roasting @ 400 uncovered for + last 30 minutes to make skin golden instead of broiling. + * Breast meat was done and very moist. + + Next Attempt Reminder: + * Try baking at 175 F for about 1 hour per pound (i.e. overnight) + * Do not sear turkey in beginning, brown skin at end of cooking. + + +Source: + http://www.foodsafety.gov/keep/charts/turkeythawingchart.html + http://www.foodnetwork.com/recipes/ree-drummond/roasted-thanksgiving-turkey-recipe0.html + http://thepioneerwoman.com/cooking/roasted_thanksgiving_turkey/ + -- cgit v1.2.3