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High Heat cooking....ONLY way to go....Turkey/poultry

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Sugarbleus Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-25-04 11:59 AM
Original message
High Heat cooking....ONLY way to go....Turkey/poultry
http://www.chefmarc.com

GREAT cooking method. Tried it last year then used it with capons/large roasting hens throughout this year.

It cooks the turkey/poultry FAST, keeps the juices in, carmalizes the outside, and tastes FANTASTIC!

Go to the above link, read and watch video. If you do it right, it is THEE best thing you have ever tasted! I PROMISE. :thumbsup:

:hi:
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onecent Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-27-04 08:12 PM
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1. I'm cooking a 22 pounder on Christmas, I think I will try this! n/t
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Eurobabe Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-28-04 06:21 AM
Response to Original message
2. yeah but it is tradition to SLAVE over the bird for 4-5 hours
Edited on Sun Nov-28-04 07:11 AM by 48percenter
basting and smelling, not to mention this method allows for no stuffing. I like mine the old-fashioned way. Interesting concept tho.
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Baja Margie Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-28-04 11:30 PM
Response to Original message
3. I'm going to try this
Now after all these years, I stuff it, put it on a rack in a huge covered roating pan, and cook at 350 degrees. A 20 # bird takes about 4 hours, no basting. But I think I'll do it this way the next bird. Thanks !
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