Quoted message said:Howdy folks, newbie here.
The wife and I were given a very expensive french roaster as a wedding
present. (I believe that's the term - it's a large, heavy roasting pan
with a removable internal rack). It really should be perfect for turkey
but somehow we haven't mastered it. Seems to be undercooked every time,
*especially at the bottom*, even after leaving it in longer than should
be necessary.
My theory is we tend to be peekers and basters, and due to the bird's
elevation from the pan, losing heat is an even bigger no-no than with a
normal pan. Or is there something else we need to know about this
technique?
A large, heavy roasting pan with a removable internal rack is indeed
the perfect thing for turkey. Especially if it is not non-stick. You
want those goodies that drip down to caramelize so that when you make
your gravy in the pan it will have maximum flavor.
There isn't anything wrong with peeking and basting, although I've
never found basting to be effective. If the bird is a manageable size
I'd rather turn it. That is, I start it breast side down and then turn
it breast side up towards the end in order to brown and crisp the
breast skin.
It sounds to me like you just underestimate the required time. Perhaps
you're starting with a very cold bird while your time estimates are
based on a room temp bird. Use an oven thermometer to be sure the temp
is where it should be, and use a meat thermometer to know when it's
done. Time the meal so that you leave 15 minutes or so at the end for
the bird to be removed from the oven and allowed to rest under a foil
tent. That's when you do the gravy and finish the [roasted garlic]
mashed potatoes... :-) -aem
