not a good idea. Poultry must be fully cooked, as it can be a breeding ground for salmonella. It is never a good idea to partially cook poultry, put it aside and finish cooking later.
No. Unless you are planning on cooking it throughout the night, or unless you are planning on fully cooking it one day and then reheating it the next.
When poultry is undercooked, bacteria forms, which can make you sick. If you were to partially cook it, instead of the bacteria being cooked off, you will have made an ideal breeding ground on the partially cooked turkey. The area will be warm and with lots of raw meat still for the bacteria to eat, which will just get you sick.
Your best bet would be to fully cook the turkey in one go. If you are looking at breaking it up between a few days, a suggestion could be to slow cook it over night so that you can prepare it the day before Thanksgiving, or Christmas, or whenever, and then have it ready the next day.
No, partial cooking would allow the internal temperature to get warm enough to allow bacteria to multiply, but not hot enough to kill them. That is the exact opposite of safe food handling principles.
* It isn't a good idea as it can dry the turkey out, but, you could fully cook the turkey and then slice it (get directions for special carving techniques off the internet) so that when you finished carving the pieces of meat from the breast it will look like the breast and the legs have been cut away and placed beside the carved turkey. NOTE: Cook the turkey the day before and do not leave the turkey in the fridge partially cooked for two days. This will mean that you will have to use the turkey very quickly after Thanksgiving and you could stand the risk of bacteria setting in. I always soak my turkeys in salted cold water for 2 hours and then changing the water on the hour. Take out, rinse well and pat dry. This will help kill whatever bacteria may be on the turkey. If you find you are working and don't have time, ask a family member or a good friend to cook the turkey for you the day before and leave two hours more cooking time for you instead of having it fully cooked.
NO!!! that way lies food poisoning!
you can cook it completely then reheat it to piping hot the next day though.
you can freeze it but its not good for it
yes its very simple
You can cook a turkey crown in a halogen oven by using the same setting as you would on your regular oven. For the first 30 minutes, cook it upside down and then turn it over to finish cooking.
By cooking it.
A 14.5 kg turkey should cook in the oven for about 6 hours. It is important to check the temp when the turkey is done cooking.
No! Turkeys have to be beheaded and plucked before cooking.
Cooking smoked turkey breast is much faster and much simpler than cooking a fresh turkey. Just follow the cooking instructions on the Jennie-O packaging.
It is recommended when cooking turkey to cook at a high heat for 1 hour and then 350 for the rest of the time, about a half hour for every pound of a thawed turkey.
A 45 liter oven is capable of cooking large pieces of meat. This type of oven can cook a 30 pound turkey.
A 29 pound turkey can be cooked in the oven at 325 degrees. The turkey should cook for 4.5-5 hours in the oven.
You cook a butterfly turkey for 25 minutes per pound in an oven set to 375 degrees. Be sure and baste during the cooking process to keep it moist.
Yes you can. The amount of time directed on the turkey for cooking time will need to be extended by 1 hour at 350. Most people put a little bit of water in the botom of the pan so you would have to add less water to compensate for the water left in the turkey. Please make sure the bird if fully cook so no contaimination is present... Cook safe.
Probably, but it would be easier to store it raw. There's no advantage to cooking it for one-third of the time, as it will take you just as long to reheat it.
See the link below for cooking times and temps for turkeys.