![]()
Everyone has their favorite method for roasting turkey. In FoodDay this week we will present to you 5 different methods, one a day. To help you select which method to use, we have highlighted the appearance and advantage of each method.
Thanksgiving Recipes page
Holiday Recipes page
Situation: Roasting the turkey the day before and reheating it whole.
Situation: Turkey is still frozen the day before Thanksgiving.
This method is recommended only for small whole turkeys and turkey breasts. A oven bag is used to promote even cooking.
Appearance—lightly browned with the use of a browning and seasoning sauce. Skin is not "crisp" but resembles microwave-cooked chicken.
Advantage—the fastest method for cooking turkeys weighing 8 to 12 pounds.
Shake 1 tablespoon flour in a oven bag. Use large-size bag (14" x 20") for 8 to 12-pound turkey and 4 to 7-pound turkey breast. Leave flour in bag. Place bag in 2-inch-deep microwave-safe baking dish.
Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with a combination of 1 tablespoon vegetable oil and 1/4 teaspoon browning and seasoning sauce. Sprinkle with salt, pepper and paprika for additional color, if desired. Do not stuff turkey.
Slice 1 onion and 2 stalks celery; place in oven bag. Place turkey, breast side up, in oven bag on top of vegetables. Close oven bag with nylon tie; cut six 1/2-inch slits in top of oven bag. Microwave on MEDIUM (50% power) for 7 to 9 minutes per pound rotating dish every 15 minutes. Not recommended for turkey over 12 pounds
Use an instant-read thermometer after cooking. Turkey is done when thermometer reads 180 degrees to 185 degrees F for whole turkey or 170 degrees to 175 degrees F for turkey breast. Insert thermometer through slit in oven bag into inner thigh for whole turkey or into thickest part of breast for turkey breast.
For easy slicing, let stand 10 minutes after removing from microwave oven. To open, carefully cut or slit top of oven bag. NOTE Microwave directions were tested in 600 to 700-watt microwaves. Higher or lower wattage ovens may need adjustment in cooking times.
Provided by The Reynolds Wrap Kitchens
Thanksgiving Recipes page
Holiday Recipes page
This page originally published as a FoodDay article (circa 1997).
Copyright © 2007, Forkmedia LLC. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page modified September 2007

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC