How to cook a turkey on a roasting pan?
I have a Ge roasting pan. I want to cook the turkey in this roasting pan. It does have racking tray. Do i use this? Do i add water on the bottom of the tray? Its an 18 quart roasting pan. Give me details on your turkey on your roasting pan any ideas!!
... (Asked by Debbie G)
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My sister and I cook our turkeys like this all of the time. We do use the rack, basically so the bird won't stick to the bottom. We don't use water in the bottom, because the drippings will fall into the pan.
Here's our method:
1. Wash and dry the turkey. Be sure to rinse the inside cavity!
2. Rub outside of turkey with butter or margarine.
3. Take pats of butter (or cloves of garlic) and put under the skin on top of the breast. This will give the breast a little extra moisture and seasoning.
4. ...(Answered by wvmamaquack) |
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Any good recipes that use salt roasting?
I've been reading a few articles about the miracles of salt roasting; covering fingerling potatoes or a roast in a bed of sea salt and baking in the oven until done. Has anyone tried this, and if so, what were your experiences? Anyone have any good recipes?
... (Asked by Kelly)
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You will need to use course sea salt for baking. Here is the easiest recipe you can try.
1) 1 whole chicken
2) enough salt to cover entire chicken
3) A bunch of rosemary
4) A lemon (halved)
5) Aluminum foil to seal chicken up
6) 2 egg whites
Stuff the chicken cavity with the rosemary and lemon halves. Wrap the chicken completely with aluminum foil. Mix the salt with egg white. Encase the foiled chicken completely and bake on a tray lined with salt for 1.5 hr at 180 deg. C or 360 F. Remove salt casing and foil, serve accordingly....(Answered by Desert Rose) |
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Does anyone have a recipe for roasting a whole turkey from America's Test Kitchen/Cooks Illustrated?
I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
... (Asked by tardis_mom)
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Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme ...(Answered by Leslie D) |
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When roasting a smoked ham, do you add water?
I have recieved a slow roasting recipe, but it does not say if I should add any water or not, just that it is super moist doing it this way. It is a 16 lbs smoked ham.
... (Asked by Blah)
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This will help you
Cola Basted Ham
Ingredients:
1 (18-pound) cured ham
2 (12-ounce) cans cola
Canned pineapple rings
Brown sugar
Maraschino cherries
Cloves
Prep:
Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with ...(Answered by Steve G) |
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Where can I buy an easy to clean roasting rack?
I'd like it to be either nonstick or stainless steel. I would like the grates to be small enough so that I can roast small items such as meatballs.
I have not been able to locate such an item. All the nonstick roasting racks I've seen are for large birds or slabs of meat.
Thanks!
... (Asked by Alice Lockwood)
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Here's my secret, I went to a metal supply store (Industrial Metals Supply) and picked up a piece of 304 "expanded" stainless steel, the expanded openings come in different widths, they cut it to size for me to fit my different pans. A couple 304 2" disks 1/2" thick are what I lay in the bottom of the pan to rest my new racks on. Not one meatball will ever roll away again. This link is just to show you what it is: http://www.marcospecialtysteel.com/expandedmetal.htm
BTW, they clean-up great in the dish washer....(Answered by Steve G) |
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