Thread: Food and Drink Who's cooking bird this week?
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Old 11-22-2011, 12:31 PM   #78
vailpass vailpass is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.
Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?
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