I'm using the convection bake feature. The roasting one is recommending I use the broiler pan, grid, and rack that comes with the oven. I will surely mess it up. I'm sticking with the store-bought aluminum pan.
I switched it to convection roast at 325 degrees. I put the temp probe in the thigh and set it to 180 degrees. When it gets to 180, the oven will go into warm mode. I also set the timer to 3.5 hours, as an extra precaution. I *will not* mess this up.
This was today's installment of Cooking for Dummies.
Aside from you being right about moisture, my confusion stems from why people think 180 is correct when 165 is the government-mandated safe cooking temperature and the government's only concern when it comes to temperature is hazardous micro-organisms, not actual quality/deliciousness. So, if their high is lower than yours, you're really taking that bird past the point of no return.
And when people think 180 is correct, no wonder people think turkey is always inevitably dry!
Oh, I absolutely believe in cooking the breast to 145-150, with the thighs at 165 since the dark meat needs to cook longer to break down the connective tissue, but at least 165 for the whole bird will have some salvageable meat, whereas 180 for lean poultry is just too far gone.
Never ever cook to 165! About 150 and the carryover cooking finishes it off, if it's in the oven until 165 it will cook to 180 on the counter. And DO NOT leave it in on warm, warm = high temp dehydrator, good for apple slices, not turkeys
Oh, no, I'm sorry! I didn't want to bum you out. I was just hoping to prevent it from happening. Don't sweat it. Most people look forward to sides and desserts more anyway, the turkey practically an afterthought. As long as it's well-seasoned and there's gravy to go around, nobody will even think about it.
Medussa, it looks lovely. Really, don't beat yourself up. I've eaten my fair share of dry turkey courtesy of my aunt (and I mean way drier than 180) and it doesn't really matter since she makes awesome pastelón de plátano maduro y berenjena.
Medussa, my roommate's girlfriend is over here talking on the phone about turkey at 200 degrees, putting it back in to brown now, and panicking about whether there's any blood. Plus asking over the phone how to make gravy.
I feel awkward butting in and I feel anything I could say would confuse her, so I've listened in pain.