Parts Of The Breast

I'm cooking a turkey for the first time, and I took a quick 2-hour recipe. The problem is that his must be done, and the thermometer reads 165 meat in the thickest part of the chest and the top is golden, but the juice inside the cavity are stained with blood and parts of turkey are always visible when I first poke with a fork. I cooked unstuffed and uncovered, at 475 degrees, and it is a small turkey. All I could do to solve this problem? If I lower the baking temperature and keep it? Help please!

Please do not give me a new recipe, just something I can do to save the one I'm already cooking ...

It is obvious that you have learned that quick-cooking method does not work. I agree with the answer above, place the paper on it, or at least the parts that are done and brown, turn the oven would go out with 225 and continue baking. You do not know how long it will take but it is evident until the juices run clear.

No need to torch down the heat to 325-350, cover your bird with a tent of foil, place the thermometer in the thickest part of thigh without touching bone, 175 reading, the next Once you want a Turkey the "fast lane" is to go in a restaurant, hopefully this helps, now stop panicking

so your cooking temperature is a little high, and it usually takes over 2 hours, however, you can simply remove and cook the raw parts separately. I just cook a turkey for Thanksgiving and it turned out the same way - the breasts were beautiful and the center, and legs and wings do not - then just paste it into the microphone before eating areas of skin - Make sure to cook all the way one way or another.

I used this recipe several times and I love it. Did you test your oven temperature with an oven thermometer? (Your oven can be really 475) Are you sure the thermometer in the turkey is working properly. It is natural that the juice should still be slightly pink. Turkey will continue to cook after you remove from oven. I do not understand how some parts could be believed if the thickest part (chest) is 165. Here's what I'd do: If you've cooked the turkey for two hours and you are sure that your two thermometers, and then I'll take the turkey from the oven. Let stand for 20-25 minutes as the recipe says. When you start to cut it, if such parts as legs or wings are even harsher than you like, put them in the microwave to finish.

Cover the surface of the breast with aluminum foil so as not to dry or burn, reduce the heat and the rest should catch up soon. Keep watering and slow a bit and cook covered. drizzle with olive oil and butter.

The trick is, before putting it in the oven, try to do a few slices on parts or just the fork to make holes for heat to go inside so she could cook better.

you should cook for 15 minutes for each pound of weight to 325 degrees and brush on olive oil or butter when you start to cook from his already brown cover with foil and cook faster

I cooked mine soon, but during the first 30 minutes. I cooked at 500 degrees, then turned down to 350 for another hour and a half. When the turkey came out it has some juice my husband was afraid of blood, but we took the temperature in the legs and chest and everything good. Turkey was simply because the juicy slow cook it dries up and we did it that way. If you're really afraid that this is not done, cook a little longer ... If the temperature. controls, but it should be fine. Good luck!

I just read a great number of responses from other people, and do not throw away your recipe. There is nothing wrong with cooking this way, it tastes waaaay better than a turkey thats been in a hot oven all day. Here is the recipe I followed, pickling.