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Technology Stocks : Qualcomm Incorporated (QCOM)
QCOM 176.67+1.6%3:59 PM EST
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To: Jon Koplik who wrote (108948)11/23/2001 12:33:48 PM
From: Noel de Leon  Read Replies (1) of 152472
 
As an American in Denmark I've found turkeys raised on the local ecological farms to be the best. This year I tried an experiment. The stuffed bird(22 lbs.) was roasted breast down for 7 hours at 265 F. At this point the temperature at the thickest point of the breast was 160 F. The bird was turned breast up and the temperature set up to 390 F for 30 min., The temperature was now 180 F. 5-7 min. under the grill finished the browning process. The white meat was the juiciest I have ever tasted. I use a digital meat thermometer with alarm. and I baste with butter(1/2 lb) and the juices that collect in the pan every 40 minutes or so.
The stuffing went in warm and the stuffing had about a quart of stock in it. This might have had an effect on the result(multi-factor experimental design needed here). I was surprised that the cooking process took so little time as I usually do the roasting at 350 F and baste every 20 minutes calculating 20 min./lb.
I've tried the brine process(corning?) Breast only in 14% brine based on water, white wine, spices. 24 hours in brine. new water for cooking, 3 water changes. Very good. But not roast turkey and not to be served at Thanksgiving.
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