Turkey - legs tied or untied?

[Paul Bacino]

We get a heritage bird from Butcher Box, the legs are trussed.  I have always cooked it that way w/o problems( I use a probe )  -- But I see a ton of photos with open legs ?

 

Thoughts

 

B

[liuzhou]

14 minutes ago, Paul Bacino said:

But I see a ton of photos with open legs

 

Hmmm. What kind of websites are you frequenting?

 

 

[AlaMoi]

one of the popular tv experts theories is . . . if trussed, the bird cooks more evenly . . .
of course . . .
dark meat aka legs/thighs needs a higher finish temp . . . so let them hang out helps as they heat from all sides . . . 
but then . . . 
the thermometer is supposed to go in the thickest part of the breast, which is not covered/protected on the trussed bird . . .
however . . . 
the rib cage part that is covered/protected on trussed bird doesn't have a lot of white meat on it . . .

 

reality:  likely does not matter

corollary:  pop-up timers don't matter either - they're always 'wrong'

 

[gfweb]

I cook the breast by sous vide and roast the rest.  Works great until somebody tries to reheat the breast and dries it out.

[rotuts]

Good question .

 

the finest non-SV turkey I sued to make

 

started w Jacque & Julia's method ( demonstrated on the PBS cooking series  , and a mighty fine one it was )

 

where the legs and wings were trimmed off the carcass .  the back was then cut off , and the breast meat

 

on the frame of bones , was place on top of the stuffing .  the thigh was boned out and stuffing was place in that

 

and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted

 

to your desired doneness.  I then added a small twist :  I boned out the breast ( 2 ) and kept the skin on 

 

and flopped that on top of the stuffing.  I could then make two ' bags ' of stuffing for the breast to sit on  

 

20 - 22 turks back then.  everything was cooked perfectly .

 

so , neither tie nor dont tie :  bone out !

 

P.S. :  @gfweb  if yoy have enough breast meat left :  re-bag w a little gravy , and re-therm to the SV temp.

 

nice way to make multiple  hot oven faced turkey sandwiches.  add some stuffing to the bag(s) 

 

individual servings , just as good as the originals.

Edited 4 hours ago by rotuts (log)

[AlaMoi]

3 hours ago, liuzhou said:

 

Hmmm. What kind of websites are you frequenting?

 

 

a ten second search:

https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883
https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/
https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

[Paul Bacino]

35 minutes ago, AlaMoi said:

a ten second search:

https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883
https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/
https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

Ha Ha--I was thinking Porn sites ( Liuzhou might be referring to ) thanks for saving me    

Edited 1 hour ago by Paul Bacino (log)