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Message |
    
Debby
Citizen
Username: Debby
Post Number: 2255
Registered: 5-2001
| | Posted on Friday, March 31, 2006 - 5:00 pm: | 
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I don't think I've ever cooked such a big bird...7.5 pounds.
How long should I cook it?
Thanks in advance. |
wendy
Supporter
Username: Wendy
Post Number: 2228
Registered: 5-2001
| | Posted on Friday, March 31, 2006 - 5:09 pm: |
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First, forget using a high temp method for the whole cooking time. That only works for much smaller birds. I would put a thermometer in it and start cooking it like I do a turkey - breast side down - which gets the juices flowing into the breast and avoids the breast drying out before the dark meat is done. Maybe about 3/4 hour to an hour breast side down and then flip it to the regular position. My guess is this big guy will take at least 2 and half hours. |
Soparents
Citizen
Username: Soparents
Post Number: 93
Registered: 5-2005
| | Posted on Friday, March 31, 2006 - 5:11 pm: |
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Heat the oven to 350 degrees, cook for 20 mins per pound and an additional 20 mins, so for a 7.5lbs birdie cook for just shy of 3 hours. I'm always wary about undercooking anything so I tend to wander off and give it another 20 mins on top just to be sure...
You can also check the "doneness" by sticking a knife through a really thick part and if the juices run clear (not pink or coloured) you are ok...
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Debby
Citizen
Username: Debby
Post Number: 2256
Registered: 5-2001
| | Posted on Friday, March 31, 2006 - 7:32 pm: |
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Thank you - I did both the flip and the two hours. Smells heavenly! |
Lydia
Supporter
Username: Lydial
Post Number: 1745
Registered: 5-2001
| | Posted on Friday, March 31, 2006 - 8:50 pm: |
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The best gadget I own is a digital thermometer - you put the probe into the meatiest part of the chicken and set it to "bing" when it hits the temp - the timer part sits next to the oven so you don't have to keep opening and checking.
I like to drape a whole chicken with bacon slices for the fist 3/4's of cooking time - keeps the skin moist and makes a nice base for pan gravy.
I usually stuff the cavity with whatever is around and looking tired - garlic, lemons, oranges, sage, sprouted onions, etc. They infuse a nice subtle something and use up whatever is in the crisper or root drawer. |
Debby
Citizen
Username: Debby
Post Number: 2260
Registered: 5-2001
| | Posted on Saturday, April 1, 2006 - 8:30 am: |
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For Shabbat dinner ?!
Love your idea of aging onions, fruit and whatnot. I'll try that next time. |
fiche
Citizen
Username: Fiche
Post Number: 111
Registered: 3-2002
| | Posted on Saturday, April 1, 2006 - 8:47 am: |
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If you stuff the cavity with the whatnot, it will add about 5 minute pound to the cooking time.
I put paprika and a little butter on the skin, also some dill or rosemary or poultry seasoning. |
Half&Half
Citizen
Username: Wobeeweybee
Post Number: 18
Registered: 4-2003
| | Posted on Saturday, April 1, 2006 - 10:19 am: |
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love the bacon slice idea Lydia! |
6yearrez
Citizen
Username: 6yearrez
Post Number: 159
Registered: 9-2001
| | Posted on Monday, April 3, 2006 - 8:39 am: |
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I swear by the brine method especially if the bird was frozen. 1 cup kosher salt, 1/2 cup sugar, 6 cloves chopped garlic, any herbs. dissolve in about 2 quarts of water. Add frozen bird, water to cover if necessary. Let defrost in the brine (salt speeds up defrost). Allow at least six hours. Rinse, dry, roast by any of the above methods (except avoid adding anything with salt). |
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