I put my turkey in the oven at 325 almost 4 hours ago (and yes, it was thawed)It was cooking, covered in foil, and when I checked 10 minutes ago there were still bloody juices inside the cavityI basted the bloody juices out and into the outside of the pan and removed the foil, to crisp the skin, but so far the inside juices are still bloody looking.I don't have a meat thermometer, how will I know when it's done? Can it be done and the inner juices still be light red/pinkish?Also, the turkey is not stuffedThere's some vegetables in the bottom of the pan, otherwise it's just the turkey (14 lb bird)
its still not cooked enough this is why you have got it on this low heat to cook it slowly when cooking in foil if fully covered as i presume this is what you have done the juice's have no were to run with it been sealed so it cooks in its own juice meaning the blood it wiould eventually turned into a different colour once its fully cooked to test any poultry Always stick a fork into the legs or the thigh's these are the parts that take the longest to cook but you shouldn't have kept throwing the blood juice out or it will cause it to dry out and become flavorless also if you have thrown the juice's onto as it reads your veg will not brown either an un stuffed bird is between 3 to 3 1/4 hrs with foil just covering itdone in foil dosen't take as long you could have done it on a bit higher heat if you had have roasted it without foil you wouldn't have seen the juice's as it drop's of the bird this is why you baste it but been in foil you can't baste it properly with foil its like steaming it really you always take it of just to get the skin crispy what you really should have done isplace the turkey onto the lowest part on the shelf in the oven, add half a cup of water to the bottom of the tray and loosely cover the turkey with aluminium foil, folding the foil over the edges of the tray Keep the turkey covered with the foil for the first 1 - 1 ? hours of In doing so, the turkey is kept moist and the heat is able to circulate wellAfter this amount of time the foil can be removed if desired to allow the turkey to colour and brown the skin the only way now is do what you have done but it will not have as much flavor.hope this as helped you
22 degrees from my last book I read.
