no but it does give it a better flavor and make it so it is not flavorless. i know this because i am one of the moms
I believe that dark meat would cook faster since it contains more fat and heat is attracted to fat.
I cook my turkey's unstuffed, in a tray and covered with tinfoil. Cooking to the length of time recommended for the turkey's weight, and the gas or electric setting advised, I uncover the turkey for the last 15 to 20 minutes to crisp up the skin. I cook my sage and onion (home-made) stuffing separately, covered with tin foil, on a lower oven shelf. I don't believe that a turkey will be cooked through thoroughly if the inside has been stuffed.
One reason to use a covered pan is so there is not any splatter. Using a lid on a pan also helps the food cook faster.
325 degrees
No, your best bet is to put it in the oven at 425 for 15-20min. This will brown the outside. Then cover pan with foil and turn the heat down to 350. And cook until desired doneness. You can always cut the roast in half. That will make 2 smaller pieces that will cook faster. But be careful because the roast could come out drier.
A turkey's body is covered with feathers
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 would be hard to cook a turkey without what
it depends what food it is, like garlic bread it will burn in no time if you dont cover it!
pig because the flesh is less dense and because the skin is alt thicker than the pigs
Cooking it covered will cook it faster as it keeps the heat in the food, and if your cooking meats will help to keep the juices in. Uncovered foods will bake faster on the outside possibly buring before the inside gets fully cooked.
Preheat oven to 350 F. Put turkey in large roasting pan, and season with salt and pepper. Cook in preheated over covered for 2 hours, uncover and cook until golden brown. Using a meat thermometer make sure your turkey has reach 74 C internal temperature. Eat.