Poultry Roasting Questions
Mar 4, 2014 | 10:33 am
#3
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Mar 4, 2014 | 11:21 am
#4
Join Date: Apr 2003
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Yeah, I do my Thanksgiving turkeys to 160 but considering this meal won't be sitting around waiting to be carved and cooking a little more in the process, I figure 165 is a safe bet.
Cook them skin side up for the whole time.
Cook them skin side up for the whole time.
Mar 4, 2014 | 3:22 pm
#7
Join Date: Nov 2012
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Poultry Roasting Questions
Every response is on point. Follow the thermometer if you have one (dont keep poking it) but a higher temp may result in crispier skin if that matters. The skin may be a little soggy at a lower temp such as 325°.
Mar 7, 2014 | 9:33 am
#8
Join Date: Apr 2005
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I'll opt (with thighs, especially) for a substantially higher temp, as much as 425F, uncovered, and a decent thermometer. That approach helps keep the meat juicy, helps crisp skin, and reduces cooking time substantially. Remember that pulled from the oven at 150F, and left to sit covered with foil, the internal temp can rise to 160F.
Be sure and let the raw "parts" come close to room temp before cooking and season plus oil the exteriors
Be sure and let the raw "parts" come close to room temp before cooking and season plus oil the exteriors