#1  
Old 11-06-2005, 02:45 PM
Peasant
 
Join Date: Apr 2005
Location: Napa California
Posts: 46
Default Roast turkey

Hi James--- We had some friends over last night and did some pizza. This morning the oven had cooled to 475 degrees and we did a small 10 pound turkey in it. We used the recipe that is in the current Sunset magazine and it turned out incredible.It took about 1 hour and 20 minutes. It had a nice crisp skin and the meat was very juicy with a nice smokey flavor. Some of our friends stayed over and were really impressed with the oven including Fran and I. That was the first thing other than pizza that we did in the oven and are now looking forward to doing the leg of lamb for the holidays. Mel
Reply With Quote
  #2  
Old 11-07-2005, 08:29 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default

Hi, Vitoduke

Congratulations by your first turkey!
Since I have not access to the Sunset magazine (foreign country), could you, please, post the turkey recipe (including size of the turkey and roasting temperatures) in this forum.
Thanks,
Luis
Reply With Quote
  #3  
Old 11-07-2005, 09:14 AM
Marcel's Avatar
Journeyman
 
Join Date: Aug 2005
Location: Oregon
Posts: 426
Wink Sunset Magazine's current Turkey Recipe winner

Quote:
Originally Posted by arevalo53anos
Hi, Vitoduke

Congratulations by your first turkey!
Since I have not access to the Sunset magazine (foreign country), could you, please, post the turkey recipe (including size of the turkey and roasting temperatures) in this forum.
Thanks,
Luis
(M) Hi, Luis,

I don't know if this is the same recipe used by Mel (Vitoduke) but you may want to explore it by going to:

http://food.sunset.com/sunset/recipe...ipe_id=1119567

With 12 cloves of garlic, it could not be bad.

Ciao,

Marcel
__________________
"Everything should be made as simple as possible, ...
but no simpler!" (Albert Einstein)
Reply With Quote
  #4  
Old 11-07-2005, 01:11 PM
Peasant
 
Join Date: Apr 2005
Location: Napa California
Posts: 46
Default Recipe

Thanks Marcel for posting the recipe. That is the correct one-

Luis- The turkey was a little over 10 pounds and we cooked it at 475 degrees- It took 1 hour and 20 minutes to cook -an instant read thermometer read 160 degrees at the thigh. I put a stainless rack on the hearth -raising the rack about 1 inch above the hearth. I then put the turkey in a foil roasting pan and placed it in the oven on the rack. I ment to use a roasting rack in the pan to raise the turkey above the juices but forgot to. I just made a couple of sandwiches from the breast and they were great - nice and moist. I agree- anything with 12 cloves of garlic has to be good. We used a small turkey because we were not sure of cooking time and temps, next time we would use a larger turkey.---Mel
Reply With Quote
  #5  
Old 11-08-2005, 09:34 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default

Thanks Mel and Marcel
IŽll try asap, since the recipe needs to be mastered by Christmas!
Or may be somebody in my family enjoys turkey pizza and champagne! ;-)
Luis
Reply With Quote
  #6  
Old 11-21-2005, 09:12 PM
Serf
 
Join Date: Oct 2005
Posts: 13
Default overnight temps

What size oven do you have? I cook pizzas at night but the oven has gone out and is cold next morning. Mine is a pompeii style oven. Why do you put a rack on the hearth then put the roasting pan on top? Sorry for all the questions. I recently cooked a leg of lamb in the oven and it was fantastic but did not have a smoky flavour.

Regards
Helen (Australia)


Quote:
Originally Posted by vitoduke
Hi James--- We had some friends over last night and did some pizza. This morning the oven had cooled to 475 degrees and we did a small 10 pound turkey in it. We used the recipe that is in the current Sunset magazine and it turned out incredible.It took about 1 hour and 20 minutes. It had a nice crisp skin and the meat was very juicy with a nice smokey flavor. Some of our friends stayed over and were really impressed with the oven including Fran and I. That was the first thing other than pizza that we did in the oven and are now looking forward to doing the leg of lamb for the holidays. Mel
Reply With Quote
  #7  
Old 11-21-2005, 11:35 PM
Peasant
 
Join Date: Apr 2005
Location: Napa California
Posts: 46
Default

Hi Helen-- Our oven is the Forno Bravo Premio 100. I just thought that lifting the foil pan off the hearth would prevent a hot spot on the bottom of the turkey. What was the size of the leg of lamb that you cooked and how long did it take and what was the temp? We are looking forward to doing a leg of lamb for Christmas.Our oven always retains heat the following day. If you have any other questions, Im sure that James can answer them---We will be leaving for vacation on Tuesday and will not have access to a computer until December 4th. I hope everybody has a great Thanksgiving. We will be staying in the Costa Rican rain forest and will sure miss using the oven----Mel
Reply With Quote
  #8  
Old 12-05-2005, 04:04 PM
Serf
 
Join Date: Oct 2005
Posts: 13
Default cooking lamb

I used a leg of milk fed lamb which was about 2kg. It is beautiful, tender young lamb so I just cut some slits and filled them with chopped fresh rosemary and garlic then rubbed it with S&P and olive oil.

I then placed it in a baking dish on top of a couple of onions and rosemary sprigs then poured some white wine in the bottom, covered it with foil and then put it in the oven.

After half an hour I added some potatoes and root veges to the pan (put the leg on top). and left it for 1 hour, checked it again, removed the foil and gave it another half hour. Take the meat out and rest it for at least 20 minutes - put the vegies in another pan, pour more wine into the dish and scrape up the juices (I added 1 tablespoon of flour to thicken the gravy).

The temp was about 200 celsius which, I think is about 400 degrees fahrenheit.

Lamb is much better slow cooked than at high heat.

I am looking forward to cooking the Christmas turkey in the oven and will take note of your experiences - you guys eat more turkey than us!

Regards
Helen
Reply With Quote
  #9  
Old 12-05-2005, 10:21 PM
Serf
 
Join Date: Oct 2005
Posts: 13
Default temperature

Hi Everyone,

Like us, you are probably getting ready for Christmas but while you will be huddled around your fire, we will be sweating over hot turkey in the middle of summer!!!

I am looking forward to your sunset dry-cured rosemary turkey recipe and have converted it as follows:

Weight: 4.5 kg (10 pounds)
cooking time: 2.5 hours
Cooked temp: 71 degrees celsius (160 degrees)

Does anyone know if this sounds about right?
Reply With Quote
  #10  
Old 12-09-2005, 12:43 PM
aikitarik's Avatar
Apprentice
 
Join Date: Jul 2005
Location: Santa Cruz, CA
Posts: 107
Default

Quote:
Originally Posted by helenb
Lamb is much better slow cooked than at high heat.
Helen, I so agree with you. Lamb does not have the advantage that a bird does, that it can be 'hollow' and be cooked from inside and outside. This is part of why you really cannot stuff a bird when you are cooking with the high heat method.

Now slow cooked lamb... yummm.... I am wanting to try a middle eastern recipe where we stuff the carcass of a lamb and slow cook it overnight in the oven.

Tarik
__________________
--
Tarik
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 11:23 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC