Anonymous_Anonymous Premium Member join:2004-06-21 127.0.0.1 |
Cooking A turkey in an electric ovenThis Year will be the first year cooking it in a electric oven. Will there be any cooking time and temperature difference?
20 pounder by the way |
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Gbcue Premium Member join:2001-09-30 Santa Rosa, CA |
Gbcue
Premium Member
2010-Nov-20 3:37 pm
said by Anonymous_:This Year will be the first year cooking it in a electric oven. Will there be any cooking time and temperature difference?
20 pounder by the way Difference compared to what? Follow the package instructions. Just stick one of those pop-up thermometers in it and when it pops up, it's done. |
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JahntassaWhat, I can have feathers Premium Member join:2006-04-14 Conway, SC |
to Anonymous_
Unless it's a convection oven, electric and gas fired ovens are largely the same in terms of temperature and time. |
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Locutus65Why bother? Premium Member join:2001-05-24 Houston, TX |
to Anonymous_
The only thing I would do different (and this doesn't matter how you cook it) is leave the pop up timer in but ignore it. Get yourself a good meat thermometer to check with.
Turkey Size 8 - 12 lb. 12 - 14 lb. 14 - 18 lb. 18 - 20 lb.
baking time (at 325°F) 2¾ - 3 hours 3 - 3¾ hours 3¾ - 4¼ hours 4¼ - 4½ hours
ROAST at 325°F for indicated time (see chart above) - basting is unnecessary. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.
CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink. |
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newviewEx .. Ex .. Exactly Premium Member join:2001-10-01 Parsonsburg, MD |
to Anonymous_
Good Eats Roast Turkeyby Alton Brown» www.foodnetwork.com/reci ··· dex.html |
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craig70130 Premium Member join:2004-04-27 New Orleans, LA
1 recommendation |
to Anonymous_
Definitely ignore the pop-up thing. When it pops, your bird is overcooked 99% of the time.
Forget time - get a meat thermometer. 160-165 in the breast, 170-175 for the thigh. Let sit 30 minutes before carving so the juices can redistribute. |
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Anonymous_Anonymous Premium Member join:2004-06-21 127.0.0.1 |
to Gbcue
said by Gbcue:said by Anonymous_:This Year will be the first year cooking it in a electric oven. Will there be any cooking time and temperature difference?
20 pounder by the way Difference compared to what? Follow the package instructions. Just stick one of those pop-up thermometers in it and when it pops up, it's done. I was just wondering as the stove top does not cook the same as Nat-Gas.. I am all ready used to the difference in cooking time or the stove top |
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tcope Premium Member join:2003-05-07 Sandy, UT |
tcope
Premium Member
2010-Nov-20 7:22 pm
The oven is different the the cook top. The oven reaches a temp and that temp is the same regardless of the fuel. The oven may heat up quicker or slower but cooking over the period of hours, this does not matter. |
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HarryH3 Premium Member join:2005-02-21 |
to newview
Right there! That recipe makes the best turkey I've ever eaten! |
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The PigI know you want to be me Premium Member join:2009-09-11 |
to Anonymous_
No difference! |
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to HarryH3
said by HarryH3:Right there! That recipe makes the best turkey I've ever eaten! Thirded. I had never cooked a whole turkey before, and this was the first recipe I tried. Came out really good, not dry at all. Meat thermometer is a must. As far as electric oven goes - with some foods it makes a difference compared to gas oven, but not in this case. |
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Bruschi Premium Member join:2001-04-16 Cape Cod |
to newview
Best turkey by a long shot! better than fried:) |
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ecom join:2009-10-15 San Francisco, CA |
to craig70130
said by craig70130:Definitely ignore the pop-up thing. When it pops, your bird is overcooked 99% of the time.
Forget time - get a meat thermometer. 160-165 in the breast, 170-175 for the thigh. Let sit 30 minutes before carving so the juices can redistribute. Thermoworks makes some decent thermometers. They can be found on Amazon though they're a bit more spendy ($20-25) compared to some of other ones on Amazon. Apparently, Thermoworks' Thermapen is like the gold standard of instant read thermometers, but they're close to $100. They also make some thermometers where you leave the probe in the meat and have a screen (with alarm) that sit outside the oven. |
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Hayward0 K A R - 1 2 0 C Premium Member join:2000-07-13 Key West, FL |
to HarryH3
said by HarryH3:Right there! That recipe makes the best turkey I've ever eaten! Then obviously you have never had a deep fried turkey. Best moistest/tenderest (ALL meat) and NOT greasy other than skin... turkey ever had. So hot seals the skin... and so seals in the water/moisture as well. However a potentially very dangerous method if you don't study up first and know what you are doing. As the Mythbusters say don't try this at home especially with no clue at all. |
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HarryH3 Premium Member join:2005-02-21 |
HarryH3
Premium Member
2010-Nov-22 9:33 am
said by Hayward0:said by HarryH3:Right there! That recipe makes the best turkey I've ever eaten! Then obviously you have never had a deep fried turkey. Best moistest/tenderest (ALL meat) and NOT greasy other than skin... turkey ever had. So hot seals the skin... and so seals in the water/moisture as well. However a potentially very dangerous method if you don't study up first and know what you are doing. As the Mythbusters say don't try this at home especially with no clue at all. As usual, you're making incorrect assumptions. I've had both, prefer Alton's recipe. |
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to Anonymous_
No difference, IMO. Just set the oven to the proper time, prep the turkey and go. I've been cooking with electric for about 5 years; hell, we just bought a new electric range because the old one finally died on us.
If you're unsure, keep a meat thermometer handy and check it when you baste the turkey. I don't like the pop up timers because I've had the experience of the turkey not being done all the way through. |
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wth Premium Member join:2002-02-20 Iowa City,IA |
to craig70130
said by craig70130:Definitely ignore the pop-up thing. When it pops, your bird is overcooked 99% of the time.
Forget time - get a meat thermometer. 160-165 in the breast, 170-175 for the thigh. Let sit 30 minutes before carving so the juices can redistribute. +1 |
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newviewEx .. Ex .. Exactly Premium Member join:2001-10-01 Parsonsburg, MD |
to craig70130
Taylor 1470N Stainless Steel w/ 5' Probe |
said by craig70130:Definitely ignore the pop-up thing. When it pops, your bird is overcooked 99% of the time.
Forget time - get a meat thermometer. 160-165 in the breast, 170-175 for the thigh. Let sit 30 minutes before carving so the juices can redistribute. Definitely forget that pop-up piece of garbage. If you don't want to take the turkey out of the oven each time to check temperature, get a digital remote thermometer with a long probe. |
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craig70130 Premium Member join:2004-04-27 New Orleans, LA |
I have that Taylor thermometer and use it all the time. NOTHING gets overcooked anymore. I think I paid about $20 for it. Set the desired temp and it beeps when hit. I also have the Thermalpen but that is spendy and you have to keep checking.
Professional chefs pretty much uniformly prefer gas for the stovetop but electric for ovens. Just ask anyone who bakes alot. The problem with gas ovens is most don't kick the flame up until there is > 30 degree drop in the desired temperature and then the temp often goes > 30 degrees above set temp before it shuts off. That roller coaster ride can wreck havoc when baking but I don't think matters that much over time when cooking other things. Electric ovens do a better job of maintaining temp. |
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newviewEx .. Ex .. Exactly Premium Member join:2001-10-01 Parsonsburg, MD |
newview
Premium Member
2010-Nov-22 3:34 pm
I agree that electric ovens maintain a more even heat, but I only have room for one oven, and gas was a better choice for me considering most of my cooking is stove top. That's exactly why began using this digital thermometer for all the meats I cook in the oven. I heard somewhere that you lose 50° very time you open the oven door, even for a short time. I noticed that each time I opened my gas oven to check temps, a short time later the burner came on to heat back to temperature. This caused an exterior dryness on most meats. This digital thermometer with a remote probe eliminated that opening to check for doneness cycle. Once the meat is in the oven, the door doesn't get opened again until it's done. |
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said by newview:I agree that electric ovens maintain a more even heat, but I only have room for one oven, and gas was a better choice for me considering most of my cooking is stove top. They have dual fuel ranges - electric for oven, gas for cooktop. Actually, I just got one earlier this year, and couldn't be happier. It's the best of both worlds. |
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Hayward0 K A R - 1 2 0 C Premium Member join:2000-07-13 Key West, FL |
to HarryH3
said by HarryH3:As usual, you're making incorrect assumptions. I've had both, prefer Alton's recipe. And as usual you are being dictatorial... no one else's opinion counts for anything....and no discussion. So OK maybe WHY do you think its better? |
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Anonymous_Anonymous Premium Member join:2004-06-21 127.0.0.1 |
to tcope
said by tcope:The oven is different the the cook top. The oven reaches a temp and that temp is the same regardless of the fuel. The oven may heat up quicker or slower but cooking over the period of hours, this does not matter. worng I AM Sorry but the damn thing does not cook the same as GAS OR Propane FUEL Source DOES indeed matter! Now I have RAW/burnt pumpkin pie. who's the douche bag that invented the electric stove anyways.? |
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tcope Premium Member join:2003-05-07 Sandy, UT |
tcope
Premium Member
2010-Nov-25 3:22 am
I guess 350 degrees is different in different ovens. I don't know what to tell you. |
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Anonymous_Anonymous Premium Member join:2004-06-21 127.0.0.1 |
might as well stick the damn thing in the microwave I am sure it will fit inside that 1.4CF microwave |
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Anonymous_ 1 edit |
Turkey Came out perfect. 1 hour faster then anticipated. Nice golden brown like you see in the commercials |
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Msradell Premium Member join:2008-12-25 Louisville, KY |
to tcope
said by tcope:I guess 350 degrees is different in different ovens. I don't know what to tell you. Actually 350° is 350° the problem is the controls circuits in some ovens don't control accurately. Take a thermometer and verify the actual temperature. |
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CovMac Premium Member join:2000-11-06 Covington, LA |
CovMac
Premium Member
2010-Nov-26 1:14 pm
said by Msradell:said by tcope:I guess 350 degrees is different in different ovens. I don't know what to tell you. Actually 350° is 350° the problem is the controls circuits in some ovens don't control accurately. Take a thermometer and verify the actual temperature. +1 and test your fridge too. |
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tcope Premium Member join:2003-05-07 Sandy, UT |
to Msradell
said by Msradell:Actually 350° is 350° the problem is the controls circuits in some ovens don't control accurately. Take a thermometer and verify the actual temperature. Yes, a function of the oven hardware... not the fuel as the OP asks about. |
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Wily_One Premium Member join:2002-11-24 San Jose, CA |
to Anonymous_
1-800-BUTTERBALL
(Yes, they still answer questions over the phone...) |
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