So I don't have a mom or any one to call and I have a few questions and would love some input.
This is my second time cooking a full bird. Last year was the first time. Last year everything came out great and all at the same time but I am still nervous about it.
Heres what I plan to do this year. I saw Emeill do this on Martha a few days ago, so did DH and the first thing he said was thats how we are doing our bird. He used butter, cooked bacon peices, fresh rosmary thym and sage mixed it all together and put it under the skin. Then he used the left over bacon grease and brushed it all over the bird. He then poured a cup of chicken broth into the roasting pan but he said you could use water or wine. I was thinking of doing 1/2 cup of broth and 1/2 cup of wine. I ust don't know what kind of wine. He never said. Then I plan on stuffing th ebird with cut up onions, garlic, carrots and celery. I also thought mabey and apple and a cinnimon stick would be nice. Also inside will be fresh herbs, again the rosmary, thym and sage. I will also put any left over vegitables in th epan around the bird. Does this sound good or am I way off base here. Should I not use the apple and cinnimon? Would it be too much. Also for th egarlic should I crush it or just put the whole glove in. Would preroasting the garlic bennifit at all?
Next question, cooking it. I know to bast every 30 minutes but doesn't heat escape from the oven? Do cheese cloths really help. I have heard to roast the bird breast side down for the first 1/2 of cooking than flip it to brown the top. Does this method really make the breast meat juicy? How does the bird lay in the pan with breast side down. I would think it would roll onto its side. I only have one of these cheap foil pans and no rack for the bird. A friend did tell me to cut carrots lengthwise and use them as a rack in the bottom of the pan to help elevate the bird. How long should the bird cook. I have one that is 10.74 pounds. I know what temp it should reach and have a thermometer. I also know to let it sit for 30 minutes after cooking and before cutting to let the juice redistribute.
I am so confused. Its alot of pressure. We save all month to really go all out for this one meal and I don't want to ruin it. Basicly we have to eat this food for the next week. So I have to make sure it goes okay. Any and all advise from anyone who has cooked like this for years would be greatly apreiciated. DH thinks I am nuts for worrieing so much but its a big deal for me.
This is my second time cooking a full bird. Last year was the first time. Last year everything came out great and all at the same time but I am still nervous about it.
Heres what I plan to do this year. I saw Emeill do this on Martha a few days ago, so did DH and the first thing he said was thats how we are doing our bird. He used butter, cooked bacon peices, fresh rosmary thym and sage mixed it all together and put it under the skin. Then he used the left over bacon grease and brushed it all over the bird. He then poured a cup of chicken broth into the roasting pan but he said you could use water or wine. I was thinking of doing 1/2 cup of broth and 1/2 cup of wine. I ust don't know what kind of wine. He never said. Then I plan on stuffing th ebird with cut up onions, garlic, carrots and celery. I also thought mabey and apple and a cinnimon stick would be nice. Also inside will be fresh herbs, again the rosmary, thym and sage. I will also put any left over vegitables in th epan around the bird. Does this sound good or am I way off base here. Should I not use the apple and cinnimon? Would it be too much. Also for th egarlic should I crush it or just put the whole glove in. Would preroasting the garlic bennifit at all?
Next question, cooking it. I know to bast every 30 minutes but doesn't heat escape from the oven? Do cheese cloths really help. I have heard to roast the bird breast side down for the first 1/2 of cooking than flip it to brown the top. Does this method really make the breast meat juicy? How does the bird lay in the pan with breast side down. I would think it would roll onto its side. I only have one of these cheap foil pans and no rack for the bird. A friend did tell me to cut carrots lengthwise and use them as a rack in the bottom of the pan to help elevate the bird. How long should the bird cook. I have one that is 10.74 pounds. I know what temp it should reach and have a thermometer. I also know to let it sit for 30 minutes after cooking and before cutting to let the juice redistribute.
I am so confused. Its alot of pressure. We save all month to really go all out for this one meal and I don't want to ruin it. Basicly we have to eat this food for the next week. So I have to make sure it goes okay. Any and all advise from anyone who has cooked like this for years would be greatly apreiciated. DH thinks I am nuts for worrieing so much but its a big deal for me.
