Why Did My Turkey Cook So Fast

Brining And Cooking Without Stuffing, And Having A Higher Temp Than Expected Would All Cause It To Cook Faster Than Expected.

I put my turkey in at 12:30, and now a little over two hours later, it's reading 160 f. This morning i let it rest on the counter for a while before putting in the oven. That means butterball did the brining already in order to extend the shelf life of the turkey.

If You Believe Your Oven Doesn't Heat Evenly, Try Rotating The Roasting Pan A Couple Of Times During Cooking.

Partridge can also be wrapped in fat or bacon, a preparation method called barding, to help keep moisture in during cooking. One bird typically weighs 1 to 2 lbs. Remove from the oven and let rest for 15 minutes before carving so you don't lose all the juices!

You Can Use Cheap Parts Like Leg Quarters Or Even Wings And Get A Very Flavorful Broth.

Lay everything out so that you expose as much surface to heat as possible and the turkey will cook much faster. Thank you ladies so much for the help! Remove the turkey from the fridge to come to room temperature whole the oven preheats to 450 degrees.

A Partridge Does Best When Cooked With Liquid In Order To Keep The Bird Juicy.

Did 30min at 450 then turned down to 350. Just a few bubbles per minute. All the technique requires is tying up the turkey with kitchen twine.

Scrape Whatever Clings To The Roasting Pan And Stick That In The Pot, Too.

The combination of salt and water acts like a brine, encouraging the fibers in the meat to open and trap the salt and water, leading to a juicier, more flavorful bird. from this article. Everything we read said that it would take 3 to 4 hours! In early spring it takes much longer.