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  1. #1
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    Any advice appreciated!!

    Happy Turkey Day where appropriated!!

    My question?? Can a turkey cook twice as fast in a convection oven then in a "normal" oven?? I have a new stove and decided to put the turkey in on the roast setting at 325 F. this year. The temperature of the thigh and breast meat are at the 170 F. mark already!! I have never had this happen!! Company isn't to be here for another 2 1/2 hours!!

    It is lightly stuffed with a bread dressing and the temperature of it is just 130 F. so I suppose take the turkey out, remove the dressing and finishing heating it? Grrrrr
    Help!!

    For anyone who says that nothing can go wrong with a turkey, well I am here to tell you - it can!!


    "Peace begins with a smile. "-- Mother Teresa

  2. #2
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    Re: Any advice appreciated!!

    If you mean by 'convection oven', what we here in Britain call a fan assisted oven, you bet that turkey will be done way before you need it to be. I over-cooked several things before I got used to the shorter cooking times. I wouldn't hazard to give you advice on what you should do now. Poultry is a scary thing, visions of food poisoning! BUT...... If it was me, I would cover the turkey with bacon to keep it moist and cover the lot with foil, let it finish cooking and accept that it will be ready early. (Most likely the bacon won't be crispy, you can grill it afterwards and let the guests fight over it.)

  3. #3
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    Re: Any advice appreciated!!

    <img src=/S/thankyou.gif border=0 alt=thankyou width=40 height=15> Hetty,

    Indeed this is a fan oven and is faster cooking than I ever expected! <img src=/S/yep.gif border=0 alt=yep width=15 height=15> I really appreciate your suggestion about the bacon. I plan on using that idea the next time around!

    We went the next step already since this bird is completely done. We have it sliced and keeping it at the proper temperature for hot foods until it is time to eat. I am just amazed with the way this oven works!! I am going to have to do a lot more "practice" to get the cooking methods and times down better before I try this again next Thanksgiving!!

    Hope your day is a grand one! We woke up to snow this morning! <img src=/S/tongue.gif border=0 alt=tongue width=15 height=15>

    <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16>


    "Peace begins with a smile. "-- Mother Teresa

  4. #4
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    Re: Any advice appreciated!!

    Out of curiosity, do things taste the same when cooked in the convection oven, or is there a different texture or flavor to them? How long does it take to cook, say, a frozen pizza that would normally take 20 minutes in a regular oven?

    - Brett

  5. #5
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    Re: Any advice appreciated!!

    Hi Brett!

    So far everything I have put into the oven comes out tasting even better to me! I know my cookies bake more evenly in there although on the bake cycle, they take just about the same time as a regular oven. It is when I set it to "roast" that it seemed to speed up! I was amazed and then I panicked. <img src=/S/yikes.gif border=0 alt=yikes width=15 height=15> Here I was with a turkey that was ready to eat and our meal time wasn't for another two hours! Fortunately, with the suggestion of the bacon strips,( <img src=/S/thankyou.gif border=0 alt=thankyou width=40 height=15> Hetty) and turning the heat down, we were able to still serve moist turkey to the family. <img src=/S/bananas.gif border=0 alt=bananas width=33 height=35>

    I haven't tried a frozen pizza in there. I will have to give it a go and let you know how it turns out! <img src=/S/thumbup.gif border=0 alt=thumbup width=15 height=15> I do know this - I like cooking, baking and roasting with my gas range a whole lot better then I ever did with an electric range! <img src=/S/yep.gif border=0 alt=yep width=15 height=15> I will never go back to electric, if I can help it! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

  6. #6
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    Re: Any advice appreciated!!

    I've never had to bake a turkey yet, but I'll have to keep the bacon trick in mind in case I ever do - that's a handy tip to know! I'm glad your Thanksgiving feast wasn't ruined...too dry turkey can make it tough to enjoy the rest of the meal - especially for the cook. <img src=/S/chef.gif border=0 alt=chef width=19 height=22>

    Yes, please, if you ever get around to making the frozen pizza, let me know how it turned out. As you can tell, I don't use my oven for too great a variety of foods, but shaving a couple of hours off of the cook time of a turkey is a pretty impressive feat.

    Thanks again,

    Brett

  7. #7
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    Re: Any advice appreciated!!

    Hiya Skitter !!

    I'm gettin' in on this one kinda late, but I was away on Thanksgiving and missed your original posting. We remodeled our kitchen about 10 years ago and because my wife and I both enjoy cooking we made it a "cooks" kitchen when we got to the appliances. We seperated the cooktop from the ovens for a couple reasons. One, to allow for a double wall oven and the other, so we could have electric ovens (more even heating) and a gas cooktop (better control over the burner temp). The convection ovens are amazing !!! They do so many things with and to food to make it better. I know that sounds strange, that an oven can improve food, but it's really true (as you seem to have discovered). For me to extol all the virtues here would take up too much room. So, I Googled up the info for you to peruse at your leisure. Look here first and then check out these other two.

    PS - Just a little safety tip (although you don't sound like you need any help in the kitchen); It's safer and the turkey cooks faster (just what you want, right ???) if you cook the stuffing or dressing outside the bird. I've been using this method for about 5 years now and most people can't tell the difference. Recipes abound on the net, but basically you simply add some chicken broth to the dressing before cooking and cover the dish, uncovering for the last 15 minutes or so if you like it slightly browned.
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  8. #8
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    Re: Any advice appreciated!!

    A variation on the theme, Doc - is to not put it into the cavity, but to insert it between the skin from one (or both) end- Mrs Bowlie does this with her (aka Deila Smith's) 'sausage meat' stuffing - also works to keep the bird tender (she uses bacon over top as well).

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    Re: Any advice appreciated!!

    I've heard of that method, but always felt you wouldn't get enough stuffing. The stuffing from the cavity was never enough to serve all the guests and we always had another pan of stuffing on the side, so when the safety issue came up with food poisoning from undercooked stuffing, we just stopped stuffing the bird altogether. I can see where the stuffing under the skin would help to keep the meat moist and tender. Just might give it a try next time. <img src=/S/yep.gif border=0 alt=yep width=15 height=15>

    I'm curious about the bacon though. I use bacon over meatloaf and pork roasts to keep the meat moist and add a bit of flavor to the dish, but I wonder about the bacon flavoring the turkey. I suppose that if Mrs. Bowlie's stuffing has sausage in it and you're stuffing under the skin, that some of that flavor is imparted to the turkey and the bacon flavor just sort of blends into the melange of flavors. I'll have to give that a try too. BTW - Do you celebrate Thanksgiving in Switzerland or do you just like turkey ??? It seems the only time we serve turkey on this side of the pond is Thanksgiving and Christmas, when the supermarkets literally give them away when you spend a certain amout there in the weeks leading up to the holidays. The rest of the year, it's still sold in the stores, but it's not widely served and you really only see it as a deli item for sandwiches.
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  10. #10
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    Re: Any advice appreciated!!

    I usually stay out of the Kitchen when events such as turkey stuffing are in progress. Discovered some time ago that while 'many hands make small work' 'too many cooks spoil the broth'.

    The Sausage meat stuffing is from this Delia Smith cook book which has lots and lots of traditional (British) Christmas season recipes etc. It also has a handy schedule for the last 48 hours or so - when to do this, when to do that, when to have a glass of bubbly etc. I'm amazed how much stuffing she actually gets under the skin - but obviously not as much as you would get in the cavity. Her turkeys don't pick up too much of the bacon taste - unless you eat some of the skin, and the sausage flavour isn't that strong. Perhaps some of the other loungers have some tips or have other recipes.

    No, we don't 'celebrate' Thanksgiving - its a uniquely American (and Canadian) thing, however Turkey (Dinde in French) is quite common at Christmas time. Since there are a lot of Americans in and around Geneva (working with the UN and its organisations, NGOs, US Missions etc) we begin to see frozen turkeys here around mid-Novermber, but a Swiss Hausfrau would never be caught using a frozen bird. I was born in <img src=/S/flags/BritColumbia.gif border=0 alt=BritColumbia width=30 height=18> and spent the first 3/5ths of my life there. Mrs Bowlie is from the <img src=/S/flags/UK.gif border=0 alt=UK width=30 height=18>, and we met here in a ski club. Shes been here for over 25 years now - me, not quite so long.

  11. #11
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    Re: Any advice appreciated!!

    <center>
    <hr>we begin to see frozen turkeys here around mid-Novermber<hr>
    </center>
    I didn't realize it got that cold there that early in the year !! <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>

    <center>
    <hr>I was born in BC and spent the first 3/5ths of my life there.<hr>
    </center>
    I had a feeling that you were an expat. Thought perhaps an American. What part of BC are you from ?? In my previous life as a business person, I spent some time in BC traveling from Vancouver to Smithers. Beautiful place and friendly people. Also spent a month in Geneve on two different occasions. Unfortunately I was there on business, so I couldn't really enjoy all the city and countryside had to offer. But the international feel and cosmopolitan nature of the city make it a place that I hope to get back to one day. The little town you've chosen as your home sounds quite lovely. The high school in our town has more students in the Senior Class than you have in your entire village !!!
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  12. #12
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    Re: Any advice appreciated!!

    Hi Bowlie!

    "but a Swiss Hausfrau would never be caught using a frozen bird....

    This particular American housewife won't use a frozen turkey either - at least not for the Thanksgiving table. <img src=/S/nope.gif border=0 alt=nope width=15 height=15> We are lucky that we have a local farm that grows and processes their turkeys for the customer to order - whatever size they want - for purchase either that Tuesday or Wednesday before TDay! <img src=/S/yum.gif border=0 alt=yum width=15 height=15> <img src=/S/yum.gif border=0 alt=yum width=15 height=15> This is simply the best tasting way to have a turkey meal. For ordinary meals, if there are turkeys in the frozen bins at the market, then they will do but NOT for Thanksgiving at our house!

    Doc - you are correct about the stuffing not needing to be in the turkey for it to taste as good as the "old fashioned way". For this preparation, we use the canned turkey broth that this same local farmer supplies for purchase. I generally prepare the celery, onion, etc. mixture the evening before and then stir it and the broth into the dried bread crumbs so that it is cold to start with. We still put just a little bit into the turkey - packing it very loosely so it cooks to the desired temp of 170


    "Peace begins with a smile. "-- Mother Teresa

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    Re: Any advice appreciated!!

    I was born in Kelowna, but we moved to Richmond (where Vancouver Airport is). Seen a lot of the Province - but never been to Smithers. My brother lives in Terrace, which isn't too far from there.

    Yes Arnex is small, no school, no church (but a graveyard), no shops, just 11 dozen or so people. There are twice as many cows! But we are 5 minutes from Nyon, a sizable town and 30 from Geneva. Contrary to popular belief they don't roll up the sidewalks in Geneva at 11 PM (they do it at 10) and is indeed very cosmopolitan. In our crowd there are at least 15 different nationalities (including Swiss) and a half dozen different faiths. Makes for lots of celebrations <img src=/S/evilgrin.gif border=0 alt=evilgrin width=15 height=15>

  14. #14
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    Re: Any advice appreciated!!

    Hi Skitter,

    Boy are you fortunate !! Having a Local turkey farmer, and one that makes his own Turkey Broth and cans it <img src=/S/yum.gif border=0 alt=yum width=15 height=15>. And so you don't have to buy the whole book just for the stuffing recipe, here's Delia's Recipe.
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  15. #15
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    Re: Any advice appreciated!!

    The recipe looks good Doc! And <img src=/S/thankyou.gif border=0 alt=thankyou width=40 height=15>

    Have a Jolly Good Cookin' Christmas! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

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