Kitchen

[Poodlepet2]

Campion, was the temperature 450 for the entire cooking time? Usually, you start out high (I have seen 425-500) for 20-30 minutes, then you turn it down to 325 or 350....from there, things are all over the place. I have read to time it for 15 minutes a pound, that it's done when the thigh hits 175.... that it will be overcooked if the breast registers at 180 because it continues to cook after it's out of the oven. We had a 7 lb duck for Thanksgiving which turned out splendidly. On Friday I did a 9 lb turkey and it turned out well.... and maybe it did because it was on the smaller side so heat didn't have to travel as far on my Bird.....who knows? We eat tons of Turkey( not my fave) chicken, duck and fish because DH has gout. I make several whole turkeys a year, and I don't pay much attention because they don't "inspire" me, but they always turn out- but they are always on the small side. Poodlepet2

[Poodlepet2]

Campion, was the temperature 450 for the entire cooking time? Usually, you start out high (I have seen 425-500) for 20-30 minutes, then you turn it down to 325 or 350....from there, things are all over the place. I have read to time it for 15 minutes a pound, that it's done when the thigh hits 175.... that it will be overcooked if the breast registers at 180 because it continues to cook after it's out of the oven. We had a 7 lb duck for Thanksgiving which turned out splendidly. On Friday I did a 9 lb turkey and it turned out well.... and maybe it did because it was on the smaller side so heat didn't have to travel as far on my Bird.....who knows? We eat tons of Turkey( not my fave) chicken, duck and fish because DH has gout. I make several whole turkeys a year, and I don't pay much attention because they don't "inspire" me, but they always turn out- but they are always on the small side. Poodlepet2

[Poodlepet2]

Campion, was the temperature 450 for the entire cooking time? Usually, you start out high (I have seen 425-500) for 20-30 minutes, then you turn it down to 325 or 350....from there, things are all over the place. I have read to time it for 15 minutes a pound, that it's done when the thigh hits 175.... that it will be overcooked if the breast registers at 180 because it continues to cook after it's out of the oven. We had a 7 lb duck for Thanksgiving which turned out splendidly. On Friday I did a 9 lb turkey and it turned out well.... and maybe it did because it was on the smaller side so heat didn't have to travel as far on my Bird.....who knows? We eat tons of Turkey( not my fave) chicken, duck and fish because DH has gout. I make several whole turkeys a year, and I don't pay much attention because they don't "inspire" me, but they always turn out- but they are always on the small side. Poodlepet2

[PamelaSue72]

500 degrees on the lowest rack of my oven for 30 minutes (as per Alton Brown). Then into the Nesco, set at 350 degrees for the rest of the time. I insert a probe into the breast and set the timer for 161 degrees. When the timer goes off, the little red button is usually pushed out, too. I move the drumstick around; if it moves freely, chances are we're in good shape. A good 20-30 minutes rest under a foil tent with the Nesco cover on, and it's ready for carving.

It doesn't matter what size turkey; that's my routine.

[Poodlepet2]

I am so sorry about the multiple postings- I have no idea what happened. Poodlepet2

[Campion]

Thanks for the rec; my recipe did not have the turndown temp and I think that was a problem. Also, I like the idea of stuffing underneath. I have the second half turkey and will give it a go again. Thanks again--so helpful!

[chickenbutt]

I brine, so there's more moisture added there making a big difference.

Seems like every year I look for the best temp/time for roasting. This year I tried 425F for 30 minutes and then 325F for the rest of the time. That seemed to work very well.