How To Cook A Turkey In Less Than One Hour
How to cook a turkey is one of those cooking questions that seem to never end. I have had my share of “what do I do when I am not looking” moments while out and about. Looking back over my cookbooks, I realize that many of my “how to’s” were actually trial and error. Sometimes it was the recipe that turned out to be wrong, other times it was the method that was wrong. Sometimes, it was both. Still, most times it was some combination of the two that got the turkey cooking right.
For example, one of the “how to’s” I mentioned above involved grilling the turkey over indirect heat. This is traditional in the Dutch oven cooking. The Dutch ovens are characterized by the shape of their cooking vessels and their design being more pot-shaped than oven or wok-like in shape.
You can find some great recipes using this style of cooking at various online resources dedicated to the art of Dutch cooking. One such resource is the site named “Eating in the Outback”.
The next question was how to cook a turkey without touching the hot coals of the outdoor oven. The next best thing that I could think of was getting the temperature of the oven up high enough so that the juices cooked away at the inside of the meat. That would have left the juices in the center of the turkey with a very dark brown color. In fact, I remember thinking at the time that it was better to leave the juices on the meat than to try to remove it afterward.
After many failed attempts at getting my turkey cook temp under control, I began looking for a turkey cooker. I decided that the best way to go about this was to invest in a turkey cooker that had an electronic thermometer built into its “side” – the part you open to release the turkey into your pan. Most modern microwaves will do this now.
I also found that once I got the turkey out of the oven, the juices began to run down the side of the pan as well. This was perfect because now I had an accurate reading to use when I removed the turkey from the oven.
After completing the first task of cooking the turkey in the morning, I set off to try to determine the exact amount of time to cook the turkey for me. In fact, I made two mistakes during this process. The first mistake was believing that since the juices were running down the side of the pan, it must be safe to remove the turkey from the oven. What happened was that while the juices were running down the side of the pan, I also loosened the bolts holding the drip tray to the turkey.
While the juices were still running, I started checking the temperature of the oven. You can always assume that the temperature is correct when you are cooking the turkey. When I checked the temperature, the juices had stopped running and I knew that I had done enough cooking. I put the turkey back in the oven, turned it on at the appropriate temperature, and cooked it all the way through.
What I learned was very important. You have to check turkey cook temp through, even if there are no juices inside of the turkey.
Otherwise, you run the risk of burning. I also learned that I should have cooked the turkey longer, but I let that slide. In the end, I was left with a delicious meal that my whole family could enjoy.
If you follow these steps, you can successfully cook a turkey in less than one hour. This will give you plenty of time to wash the pan and clean up! In fact, if you are taking your family out for Thanksgiving dinner, you may want to make sure that you have this turkey cook temps down so that you do not waste food.