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Posted: 11/28/2014 11:35:22 PM EDT
Last year I made my first turkey ever. I followed the directions and used a cooking bag. I let it heat to 180 degrees, let it sit and everything. But when I went to put it on the carving platter, it literally fell apart. I tried to cut it up nice, but the meat was just falling off as I cut it. I've cut butter that was tougher than that bird.

So this year I was invited to some people's house for Thanksgiving, but I decided to buy another turkey and try again. This year, same thing. I put in the bag, all slathered up in butter, let it cook to 180 degrees, pulled it out, let it rest, but then when I went to put it on the platter, same thing. Falling apart! This time the meat was even less difficult to cut. It's just coming right off! And every time I cut, it's dripping with juice.

I don't know what I'm doing wrong. Better luck next year...I hope!


Link Posted: 11/28/2014 11:36:38 PM EDT
Originally Posted By motown_steve:
Last year I made my first turkey ever. I followed the directions and used a cooking bag. I let it heat to 180 degrees, let it sit and everything. But when I went to put it on the carving platter, it literally fell apart. I tried to cut it up nice, but the meat was just falling off as I cut it. I've cut butter that was tougher than that bird.

So this year I was invited to some people's house for Thanksgiving, but I decided to buy another turkey and try again. This year, same thing. I put in the bag, all slathered up in butter, let it cook to 180 degrees, pulled it out, let it rest, but then when I went to put it on the platter, same thing. Falling apart! This time the meat was even less difficult to cut. It's just coming right off! And every time I cut, it's dripping with juice.

I don't know what I'm doing wrong. Better luck next year...I hope!



View Quote



keep up the bad work.
Link Posted: 11/28/2014 11:37:47 PM EDT
Well gosh dangit..... Ditch the 'cooking bag'
Link Posted: 11/28/2014 11:39:28 PM EDT
Well Groot maybe you'll just never get the hang of it. May want to consider eating out next time.
Link Posted: 11/28/2014 11:39:41 PM EDT
Do what I did and put it on the smoker.
Link Posted: 11/28/2014 11:39:49 PM EDT
[Last Edit: 11/28/2014 11:40:23 PM EDT by CJ7365]
if you use the bag you only cook it up to 180 degrees???

never heard of using a bag on a turkey, I know the wife uses it on a chicken


how long do you have to cook it at 180 degrees??
Link Posted: 11/28/2014 11:40:10 PM EDT
So you have a really tender, juicy turkey?

How horrible.
Link Posted: 11/28/2014 11:40:34 PM EDT
Sounds like OP perfected how to smoke a turkey
Link Posted: 11/28/2014 11:41:19 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By CJ7365:
if you use the bag you only cook it up to 180 degrees???

never heard of using a bag on a turkey, I know the wife uses it on a chicken


how long do you have to cook it at 180 degrees??
View Quote



Inside the bird silly.
Link Posted: 11/28/2014 11:42:18 PM EDT
Give it to Bumpeses dogs.
Link Posted: 11/28/2014 11:43:30 PM EDT
Use a roasting pan with a rack and forget the bag. Just tent some foil over the breastesses.
Link Posted: 11/28/2014 11:43:52 PM EDT
falling apart means it's done
Link Posted: 11/28/2014 11:44:38 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By MAHABALI:
Well gosh dangit..... Ditch the 'cooking bag'
View Quote


Plus, you get nice crispy skin. That was my favorite part when I was a kid.
Link Posted: 11/28/2014 11:46:19 PM EDT
[Last Edit: 11/28/2014 11:46:53 PM EDT by redfish86]
Stop overcooking it.

165 then yank it out and let it rest 1/2 hour.

All this after you brined it for 24-48 hours of course.
Link Posted: 11/28/2014 11:47:22 PM EDT
180 internal temp?

No wonder you are fucking it up.

Pull at 165-170 and let rest for 45 minutes before carving.
Link Posted: 11/28/2014 11:49:36 PM EDT
Yeah juicy tender turkey sucks
Link Posted: 11/28/2014 11:52:46 PM EDT
[Last Edit: 11/28/2014 11:53:31 PM EDT by Admiral_Crunch]
Crispy skin is the best part. Can't get that if you bag it.

Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Radin79:
Yeah juicy tender turkey sucks
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If he cooked it to 180, I doubt it's juicy.
Link Posted: 11/28/2014 11:54:38 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By misc:
Well Groot maybe you'll just never get the hang of it. May want to consider eating out next time.
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LOL just finished that movie 30 mins ago.
Link Posted: 11/28/2014 11:54:39 PM EDT
You're not in Canada. No bags.
Link Posted: 11/28/2014 11:56:24 PM EDT
325 roast
Link Posted: 11/28/2014 11:56:52 PM EDT
I don't even like turkey, but I know when its at 165 you pull it out.

ditch the bag and use foil.



you are achieving the same thing as you would if you used a crock pot.

Link Posted: 11/29/2014 12:00:22 AM EDT
Over cooked.

As others have stated, pull at 165 and tent in Al should finish @ 170 deg.

There is always next year...
Link Posted: 11/29/2014 12:00:38 AM EDT
[Last Edit: 11/29/2014 12:01:19 AM EDT by Dilbert_556]
Try it without the bag next time. Plop it in a doubled up disposable aluminum roasting pan, baste it with melted butter, season it. Cover it with aluminum foil for all except the last 30 minutes, cook it at 325 until the meat is 165 - 170 internal temp. Take it out and let it rest for 30 to 45 minutes before you carve it up.
Link Posted: 11/29/2014 12:01:05 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By flash556:
325 roast
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yep, old standard. Works well with frozen store turkeys (pre-brined). 3-3.5 hours for a 15lb bird, foil tent breasts and drums if browning too fast. There are much better methods, but this is reliable for decent results.
Link Posted: 11/29/2014 12:03:57 AM EDT
Link Posted: 11/29/2014 12:06:32 AM EDT
[Last Edit: 11/29/2014 12:13:28 AM EDT by NVCapCop]
If you like the meat juicy and the skin crisp, Spatchcock is a great method.
Cooked a 22 lb turkey in 4 hours, starting at 450* and then turned down to 375* after 2 hours.
Used a digital meat thermometer until the inside temperature hit ~163*.
Lots of crisp skin and no wasted dark meat. Sliced the meat so every piece had some skin with it.
We had a bag turkey at a friend's house once. Never again.
eta: used to brine like Alton Brown, but spatchcock makes brining unnecessary.

https://www.youtube.com/watch?v=-FnIbxvLBLw
Link Posted: 11/29/2014 12:09:45 AM EDT
180 is overdone. Only let it get to 160 in the thickest part of the breast (get a remote electronic thermometer), then let it out, sit for about 15 minutes. And ditch the bag.

Look up Alton Brown turkey method. It's what I use. Perfect turkey every time.
Link Posted: 11/29/2014 12:11:09 AM EDT
Bagged turkey?? Are you Canadian?
Link Posted: 11/29/2014 12:12:02 AM EDT
Lol
Link Posted: 11/29/2014 12:13:54 AM EDT
If you are going to do a turkey in the oven, then Alton has the answer.


http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
Link Posted: 11/29/2014 12:17:51 AM EDT
Do people honestly hope to have a hollywood style "carve the turkey, Clark" type of bird? Everyone I've ever seen, has just cut/pulled all the meat off the bones and put it in a big dish for serving.
Link Posted: 11/29/2014 12:18:44 AM EDT
[Last Edit: 11/29/2014 12:21:07 AM EDT by xXGearheadXx]
Originally Posted By motown_steve:
Last year I made my first turkey ever. I followed the directions and used a cooking bag. I let it heat to 180 degrees, let it sit and everything. But when I went to put it on the carving platter, it literally fell apart. I tried to cut it up nice, but the meat was just falling off as I cut it. I've cut butter that was tougher than that bird.

So this year I was invited to some people's house for Thanksgiving, but I decided to buy another turkey and try again. This year, same thing. I put in the bag, all slathered up in butter, let it cook to 180 degrees, pulled it out, let it rest, but then when I went to put it on the platter, same thing. Falling apart! This time the meat was even less difficult to cut. It's just coming right off! And every time I cut, it's dripping with juice.

I don't know what I'm doing wrong. Better luck next year...I hope!



View Quote


180 is WAY overcooked. Cook to 160 and use a high quality digital thermometer (not a POS dial thermo) to monitor your temps. Let it rest for an hour (or two if needed) and it will carry over to ~165. The rest is necessary to finish the cooking to the proper 165 and let the bird cool sufficiently so it doesn't dry as soon as you carve it.

Butterfly the bird by cutting the spinal cord out and flattening it to help it cook more evenly. I just buy breast and thighs and get the meat i want. No wasted wings, no tendony drump sticks. Just the good stuff. 2-3 lb breasts.

Separate the whole breast from the breast bone and slice against the grain. Don't just slice with the grain off the bird. Pull the thighs with your hands.

If an "enhanced" bird from the store, just inject. If it's an all natural, non enhanced bird, brine (you can inject as well). Do not brine an enhanced bird...the enhancement is brine.

Smoking is the best way to cook it.
Frying is good too
Oven roasting will add the least flavor to it.

Hope this helps. Good luck next year.

Link Posted: 11/29/2014 12:19:17 AM EDT
Bags are great for getting really moist flavorful turkey but you are over cooking it as others have stated. How did you ever come up with 180 if everyone knows that's too much?
Link Posted: 11/29/2014 12:20:49 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By redfish86:
Stop overcooking it.

165 then yank it out and let it rest 1/2 hour.

All this after you brined it for 24-48 hours of course.
View Quote


This man knows what he is talking about.
Link Posted: 11/29/2014 12:23:24 AM EDT
What kind of wood are you using?
Link Posted: 11/29/2014 12:33:54 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By telemarker:
Bags are great for getting really moist flavorful turkey but you are over cooking it as others have stated. How did you ever come up with 180 if everyone knows that's too much?
View Quote


180 is an old standard to make sure that bacteria in the meat was killed. I still read an article from time to time that recommends that shit.
Link Posted: 11/29/2014 12:47:14 AM EDT
[Last Edit: 11/29/2014 12:51:05 AM EDT by fp1201]
I used to do one in an enameled pot that we use to boil canning jars; it would just about fall apart, but was juicy & delicious.
This year I pulled out an electric Turkey fryer that I hadn't used in years....couldn't get it to work (of course after filling it with oil) then figured out the micro-safety switch wasn't being depressed, dicked around and finally got it working, oil to temp, dropped in the bird and everything was looking good, so I went inside to do other things, half hour later went to pull it out and sometime right after dropping it in the fucking thing shut itself off, and went cold. (I went inside because it was snowing outside). Had to re-heat the oil, and start cooking it all over again....dinner was an hour late, but damn that turkey was good!
Those picture perfect birds are good for entertainment, but I'd just as soon have tender, juicy meat and crunch skin than that golden brown tasteless jerkey.

Brining was mentioned: ALL my birds wild or domestic get soaked & washed out with a mixture of Baking Soda and Salt (a good cup of each) in a clean sink, then everything gets wiped down with Clorox & detergent.
Link Posted: 11/29/2014 12:57:15 AM EDT
Link Posted: 11/29/2014 12:59:41 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By redfish86:
Stop overcooking it.

165 then yank it out and let it rest 1/2 hour.

All this after you brined it for 24-48 hours of course.
View Quote


this
Link Posted: 11/29/2014 1:14:55 AM EDT
I go to 160 on 350 or 375, no bag. Piece of cake. I brine it in a Homer bucket in the fridge. Turkey is easy to roast.
Link Posted: 11/29/2014 1:15:09 AM EDT
Here Iis how you cook a prefect turkey every single time.

Buy a 15-18 pound turkey. Be sure that it thaws for 5 days before you start prepping it.

Make a brine by adding 1 1/2 cups of kosher salt and 1 cup of brown sugar to 1 Gal of boiling water. Disolve the salt and sugar and cool the water. Add cold water and ice to make 2 Gals of brine in total.

Place your turkey in a large pot or 5 Gal bucket and pour the brine over it. Place the bucket in a large ice chest and surround the bucket with ice to keep the whole thing cool. Leave this turkey in the brine over night.

In the morning remove the turkey from the brine, drain and pat dry with paper towels.

Heat your over to 500 degrees and place the rack in the lowest position of your oven. Remove the other rack of needed.

Slather canola oil over the entire turkey and tuck the wings under the bird.

Place the turkey on a roasting rack and in a large pan.

Please the turkey in the 500 degree over for 30 minutes.

After 30 minutes turn the over down to 350 degrees and place a thermometer in the breast.

Pro tip- use a good thermometer with a cable that you can run out of the oven and monitor as the bird cooks. Mine allows me to monitor the temp on my iPhone.

Cook the turkey at 350 until the thermometer says the breast is at 162-164 degrees.

Remove from the over and cover with foil.

Allow the bird to rest for 45 minutes and then carve.

Your turkey will be perfect, extremely juicy and flavorful. Even the left overs the next day are not dry.


You can thank me later.
Link Posted: 11/29/2014 1:15:32 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Stove_Pipe:
If you are going to do a turkey in the oven, then Alton has the answer.


http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
View Quote

This-two years running now. It's so tasty you'll want to stick your dick in it.
Link Posted: 11/29/2014 1:23:24 AM EDT
Per Alton Brown, I pull it at 161 and let it rest. 180 is a Christmas Vacation turkey.
Link Posted: 11/29/2014 1:26:55 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Dead-As-Dillinger:
What kind of wood are you using?
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I used applewood.
Link Posted: 11/29/2014 1:27:08 AM EDT
Turkey in the oven?

That's the problem. You need a deep fryer!
Link Posted: 11/29/2014 1:27:45 AM EDT
Link Posted: 11/29/2014 1:37:40 AM EDT
lol, cooking bag... lol 180f...


Link Posted: 11/29/2014 1:44:19 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By telemarker:
Bags are great for getting really moist flavorful turkey but you are over cooking it as others have stated. How did you ever come up with 180 if everyone knows that's too much?
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That's what the instructions in the bag said. 180 degrees at the thickest part, not touching the bone.
Link Posted: 11/29/2014 2:03:43 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By motown_steve:

That's what the instructions in the bag said. 180 degrees at the thickest part, not touching the bone.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By motown_steve:
Originally Posted By telemarker:
Bags are great for getting really moist flavorful turkey but you are over cooking it as others have stated. How did you ever come up with 180 if everyone knows that's too much?

That's what the instructions in the bag said. 180 degrees at the thickest part, not touching the bone.


That's because their lawyer wrote it, not a cook.


Link Posted: 11/29/2014 2:08:00 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By leatherface_y2k:
Use a roasting pan with a rack and forget the bag. Just tent some foil over the breastesses.
View Quote

Link Posted: 11/29/2014 2:08:44 AM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By motown_steve:

That's what the instructions in the bag said. 180 degrees at the thickest part, not touching the bone.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By motown_steve:
Originally Posted By telemarker:
Bags are great for getting really moist flavorful turkey but you are over cooking it as others have stated. How did you ever come up with 180 if everyone knows that's too much?

That's what the instructions in the bag said. 180 degrees at the thickest part, not touching the bone.
I am sure it still tasted good.

At Christmas try out one or some average of what folks have been posting (there is a fair amount of wiggle room in methods), should turn out good and you'll think it is easy after that. The stuffing and gravy get a little more complicated.
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