Difference between revisions of "Roast turkey en glop rouge"
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m (Woozle moved page Baked turkey en glop rouge to Roast turkey en glop rouge: it was roasted all along, we've been played for utter fools) |
(side-by-side layout for with-wings vs. no-wings; footnotes) |
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* When oven reaches set temperature, '''put in the thighs''' but not the wings | * When oven reaches set temperature, '''put in the thighs''' but not the wings | ||
** middle shelf is best | ** middle shelf is best | ||
* Turn oven down to '''325°F'''. | * Turn oven down to '''325°F'''.<ref name=oven /> | ||
* The next steps depend on whether you are also cooking turkey wings | * The next steps depend on whether you are also cooking turkey wings | ||
= | {| class=wikitable | ||
! phase 2 ''with'' wings || phase 2 ''without'' wings | |||
|- | |||
| valign=top | | |||
===phase 2a=== | |||
* roast the '''thighs''' for '''35 minutes''' | * roast the '''thighs''' for '''35 minutes''' | ||
* add wings | * add wings | ||
===phase 2b=== | |||
* roast all for '''10 minutes''' | * roast all for '''10 minutes''' | ||
* remove all from oven | * remove all from oven | ||
* '''baste''' all pieces | * '''baste''' all pieces | ||
* '''coat all pieces with glop''' | * '''coat all pieces with glop'''<ref name=glop /> | ||
* put all back in the oven. | * put all back in the oven. | ||
| valign=top | | |||
===phase 2 | ===phase 2=== | ||
* roast the thighs for '''45 minutes''' | * roast the thighs for '''45 minutes''' | ||
* remove from oven | * remove from oven | ||
* '''baste''' all pieces | * '''baste''' all pieces | ||
* '''coat with glop''' | * '''coat with glop'''<ref name=glop /> | ||
* put them back in the oven. | * put them back in the oven. | ||
|} | |||
===phase 3=== | ===phase 3=== | ||
* roast for another '''30 minutes''' | * roast for another '''30 minutes''' | ||
| Line 40: | Line 43: | ||
(2022) We used to get our turkey regularly from [[Whole Foods]] (sometimes they would have the wings and not the thighs, other times vice-versa, so and we'd get whatever they had until we have a "complete set", and freeze it in the meantime) -- but then their CEO took his horrendous position on healthcare so we started boycotting them like a hot potato, and dark meat (especially thighs) has been very hard to find since then and consequently we don't do this regularly anymore. Sometimes [[Fresh Market]] will have thighs and wings after holidays, and [[DCM]] said their butcher counter would as well, but the time-window (in 2022, anyway) was too narrow for us to jump on. | (2022) We used to get our turkey regularly from [[Whole Foods]] (sometimes they would have the wings and not the thighs, other times vice-versa, so and we'd get whatever they had until we have a "complete set", and freeze it in the meantime) -- but then their CEO took his horrendous position on healthcare so we started boycotting them like a hot potato, and dark meat (especially thighs) has been very hard to find since then and consequently we don't do this regularly anymore. Sometimes [[Fresh Market]] will have thighs and wings after holidays, and [[DCM]] said their butcher counter would as well, but the time-window (in 2022, anyway) was too narrow for us to jump on. | ||
==Footnotes== | |||
<references> | |||
<ref name=oven>We used to use 350°F, but that comes out rather burnt on top in our newer oven. Your mileage may vary.</ref> | |||
<ref name=glop>We use [http://www.bonesuckin.com/ Bone Suckin' Sauce], preferably the "thick style".</ref> | |||
</references> | |||
Revision as of 00:56, 4 December 2024
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Roast turkey in red glop
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Steps
This assumes you're cooking a mix of thighs and wings, no drumsticks or white meat. (The stores mostly only sell white meat, and we don't understand why; the dark meat is so much better.)
phase 1
- Preheat oven to 450°F
- Take out as many glass casserole dishes as needed to accommodate all the turkey (crowding is fine)
- Butter the insides of the dishes (this is optional, but makes it easier to get the cooked turkey out)
- Put turkey thighs in the dish(es) skin-side up
- If you are cooking any wings, put them skin-side up in a separate casserole dish.
- Sprinkle lightly with salt and garlic powder
- When oven reaches set temperature, put in the thighs but not the wings
- middle shelf is best
- Turn oven down to 325°F.[1]
- The next steps depend on whether you are also cooking turkey wings
| phase 2 with wings | phase 2 without wings |
|---|---|
phase 2a
phase 2b
|
phase 2
|
phase 3
- roast for another 30 minutes
- pull them all out -- ready to serve!
Notes
As of 2024, Sprouts often has vacuum-sealed turkey thighs and wings (and drumsticks if you like them, but not sure how much cooking time to give them), and we've enjoyed several batches of them now.
(2022) We used to get our turkey regularly from Whole Foods (sometimes they would have the wings and not the thighs, other times vice-versa, so and we'd get whatever they had until we have a "complete set", and freeze it in the meantime) -- but then their CEO took his horrendous position on healthcare so we started boycotting them like a hot potato, and dark meat (especially thighs) has been very hard to find since then and consequently we don't do this regularly anymore. Sometimes Fresh Market will have thighs and wings after holidays, and DCM said their butcher counter would as well, but the time-window (in 2022, anyway) was too narrow for us to jump on.
Footnotes
- ↑ We used to use 350°F, but that comes out rather burnt on top in our newer oven. Your mileage may vary.
- ↑ 2.0 2.1 We use Bone Suckin' Sauce, preferably the "thick style".