General Question

CWOTUS's avatar

Should we brown the turkey early or late in the cooking process?

Asked by CWOTUS (26102points) November 28th, 2013

We’re doing a roast turkey inside a brown paper bag, but the question now is: Should we cut open the bag ⅔ of the way through the cooking process to brown the breast? We should have thought of using thermocouples and a DCS (Distributed Control System) to control the cooking process for the whole meal. Maybe someone else will do that next year. You-know-who.

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6 Answers

Espiritus_Corvus's avatar

Browning it early seals in the juices and prevents a dry, unpalatable fowl.

tedibear's avatar

This has worked perfectly for me every time. 30 minutes at 500F, then down to 350F until the breast meat hits 161F.

janbb's avatar

I think you need a you-know- Ho engineer on the job!

2davidc8's avatar

GA, @tedibear Thanks for the link!

flip86's avatar

There is no need to cover a turkey. I never do, and they always turn out moist with crispy skin.

Also, never rely on the pop up thermometer. They always pop when the turkey is overcooked. Get a meat thermometer, insert it into the thickest part of the breast, and remove the turkey when it reads 165 to 170.

kritiper's avatar

My Betty Crocker Cookbook says to shield the turkey while cooking and uncover for the last 20 minutes.

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