That time of year again, Recipe testing!!!

[Mark C]

Originally Posted by Demented

Estimating the amount of time the bird needs to be in the oven at a given temperature is a good starting point. Cooking at the right temperature, in the proper manner gets us closer.

That's where I end up with problems. My first TG turkey was a mess, the second was good, but took longer to cook than I thought. Last year's was pretty close, might have finished a little earlier than I planned.

I don't stuff my birds, and I do keep a mixture of wine and other deliciousness in the bottom of the roasting pan, so dryness has never been a problem. After that first year I figured out how to PROPERLY use a probe thermometer, so now they get cooked all the way (I do like the digital display, I've gotta get one of those).

What I can't figure out is where you've found a roasting pan big enough to hold a turkey with the lid on? The sides on my pan are only ~5" tall, the turkey is an awful lot bigger than that. A simple tin foil tent has done the trick for me.