HELP.. PLEASE.. ASAP

[puros_bran]

When cooking a turkey how far is that little thermometer (the red popper thing) supposed to pop out before its done???

 

[Doc Manhattan]

If it works (it doesn't always) it's either UP or DOWN... there's no in-between.

If it's popped and the juices from the thigh run clear, you ought to be okay.

 

[puros_bran]

OK

I think I just overcooked the turkey.. SHE shouldn't have went to bed and mumbled when I tried to wake her up enough to ask her.. its HER fault.. (gee I sound like Adam)..

My meat thermo says to cook it to 170/180.. I'm at 190.. worst case scenario its just a little dry.. Best case (the thermometer being off 10%..lol ) and its perfect.

now next question.. I know I'm supposed to let it 'rest' for 20-30 minutes but what the hell do I do after that?

 

[Jack Straw]

Carve it up! This looks like an OK procedure: http://www.ehow.com/how_2710_carve-turkey.html

 

[Doc Manhattan]

It's gonna be a little dry in the white meat... not the worst thing in the world. Even the Nanny State says 165 is okay now.

After it sits for 20 minutes or so, carve it up. Leg, thigh, and wing, just cut off at the joints.

The breast, slice off each whole breast cutlet, and then cut it *across* the grain into thick slices. (That's where the ehow guide and I disagree...)

You have a roasting pan full of juice and grease? Pour it into a measuring cup, let the fat rise to the top, and then carefully pour the pan juice into another cup, trying to leave most of the grease behind (it's less dense.)

Make some gravy by bringing the juices to a soft boil, then adding some cornstarch/water mixture until it's thick.

 

[Jack Straw]

I use flour for gravy, and just whisk it straight into the pan that the turkey was cooked in. Just make sure you keep whisking it as it simmers to desired thickness. Not a bad idea to mix it with water first either, as Doc's method dictates, to avoid clumping. If it is too dense, add some chicken stock.

 

[Doc Manhattan]

Your way is totally easier, but I screwed it up at Thanksgiving this year and now I'm gunshy. I took my eye off the ball and stopped whisking for a second.

 

[Jack Straw]

LOL...my mother trained me to do it one thanksgiving, with near-constant vigorous whisking.

One pretty cool thing that I've learned from her, which also works on chicken, is before you cook it, take some (OK, make that more than "some") butter, maybe with some herbs'n'spices mixed in, get it room temp, and slather it all through the turkey, between the skin and the musculature. Really adds some juiciness to it.

 

[puros_bran]

Done..
No gravy.. they are SOL on that.. Why a turkey was cooked to be done at 11 pm is totally beyond me.

 

[puros_bran]

Thanks fellers.

 

[Puff Daddy]

On the bright side, whatever seems too dry now will make a nice homemade pot pie tomorrow 8)

I won't give you a bunch of "Next Time" advice, except next time call me first :lol:

 

[puros_bran]

Uhh there won't be a next time..

Next time I'll just turn the oven off and go to bed..

 

[hobie1dog]

It didn't turn out like the turkey in "Christmas Vacation" did it?

 

[Carlos]

I would be real curious to know how this turned out.