Hey, I recently heard using tinfoil (publix aluminum foil) to cook food in oven with like laying meat on it to bake meat in the ovenIs this true? I've been using it for years :S
Most Americans just leave the poor bird in too long!! Baste him three times Take him out at the prescribed time on the package directionsThis never fails me.
Most People over cook there Turkey's the secret is to bast it every 30 minutesI use chicken broth and also keep it covered until the last 30 minutes because if you give it a tan too soon it might not be cooked all the way throughGood luck :)
I have cooked many turkeys and have found that frequent basting is a necessity(every 20 minutes - I usually need lots of cold beer and a good football game on the tube to survive this.) This Christmas, I cooked two turkeys and for the first time, I used the pre-brining methodIt worked very well and the turkey came out just perfect and succulent with the combination of brining and the constant bastingThere are many suggestions and recipes on the net you can chose fromI used both salt and brown sugar as well as fresh oj, garlic and Mexican adobo paste in the brine mixThey were my best turkeys ever.
Never stuff the turkeys innardsBasically score the breast with a knife and push some butter into the slitsPlace on a rack in a dish and add 2 cups of waterOn a heat of gas mark 5 cook uncovered in the oven until golden brownThis should take approx 50 mnsRemove from oven and drain the juice from the dish and keepSmear some more butter on the breast, cover loosely with foil, add more water and cook for 25 mns per lb, about 1 hr per k.gHalf an hour before the bird is cooked, remove from oven and drain juice into a containerFlip the turkey on to its breast and cook uncovered for the remaining timeFor stuffing, use mashed potato with parsley and thyme, a few well chopped scallions if available and mix with some of the juice you have retainedPlace in oven and cook at the same time as the turkey(remaining half an hourWhen the turkey is cooked, check that the stuffing has a crust on top, if not give it another 10 mnsOut of the remaining juice, make your gravy.
Hi Jack D, I used to know the answer to that oneSeriously though there have been some studies regarding Aluminium in rats - I think there might have been in humans too but I cannot say for sureI doubt very much It would be from foil thoughI think if anything it would be aluminium pansIt is illegal in some kitchens to use aluminium scourers on aluminium pansI suppose that there is a slight risk if the pans were not rinsed properly some might get into the food, but I think it would probably eitheer discolour the food or make it taste pretty foul if it was present in any great amountsI should think that you would have to digest quite a bit for a long period of time for effects to take place and as alzheimer disease is usually but not always found in the elderly who can say for sureI think you would be at just as great if not greater risk form all the lead that is in the air coming from things such as old lead piping connected to water taps to modern day carsI hope this helps,all the bestRab
