How long does it take to cook a 16 pound turkey?
A 14- to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving. Leaving so soon? Before you go, check out what’s new in the Alton Brown Shop!
How long do you brine a Turkey in the oven?
If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Heat oven to 500ºF. Remove the bird from brine and rinse inside and out with cold water.
How do you take the temperature of a cooked turkey breast?
Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350ºF. Set the thermometer alarm (if available) to 151ºF. A 14- to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting.
What is the difference between turkey stock and turkey broth?
There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.
Can you simmer turkey stock too long?
Simmer Your Bones Long Enough, But Not Too Long Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.
How do you make a stock?
Points to rememberPlace chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. ... Add vegetables and bouquet garni. ... Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.
Do you simmer turkey stock covered or uncovered?
Do you simmer this stock uncovered? A. Yes, but don't let it simmer too hard (a bare simmer is best) because you don't want the liquid to reduce too quickly. In fact, if you have the time, you could partly cover the pot with the lid.
Why should stock not be boiled?
Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.
Can turkey stock sit out overnight?
No matter how tempted you may be or how many times you've dodged the bullet, you can't save broth that sat at room temperature for more than two hours.
What are the 4 main steps in making stock?
How to Make Stock or BrothStep 1: Meat Trimmings. Butcher a chicken to obtain bone and meat remains. ... Step 2: Cover in Water. Cover the meat and bones in cold water. ... Step 3: Heat the Water. ... Step 4: Skim. ... Step 5: Simmer. ... Step 6: Cut Vegetables. ... Step 7: Add Vegetables and Herbs. ... Step 8: Simmer Down.More items...
What are the 4 steps to making a stock?
Making homemade chicken stock from scratch is surprisingly easy and way more flavorful than using store-bought....All you need are chicken bones, roughly chopped vegetables, herbs and water.Step 1: Stockpot Basics. ... Step 2: Skimming Is Key. ... Step 3: Aromatics. ... Step 4: Strain, Strain, Strain. ... Step 5: Storage Tips.
What are the basic ingredients of stock?
Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix:The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock.The liquid most often used in making stock is water.More items...
How long should you boil stock for?
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
How long can you boil turkey stock?
Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Simmer until reduced by half, 3 to 3 1/2 hours.
Should you keep adding water to stock?
With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.