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Tried and tested meat cooking guide Recipe

   
 

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     Tried and tested meat cooking guide

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Turkey-325 F
15 minutes per pound plus 15 minutes extra.
Internal thigh temp equals 185F
If stuffed-add 1/2 hour at least extra time
Remove lid or tinfoil for last 30 minutes to brown
Ham -325F
Cook and serve--not yet cooked . 160 F internal temp.
Bone-in less than 8lbs. Cook 20-25 minutes per pound
Bone-in 14-16lbs. Cook 15-20 minute per pound
 
Ready to serve - just heat up ham . 150 Internal temp.
Less than 5 lbs--Cook 25 minutes per pound
5-10 lbs. Cook 20 minutes per pound
Pork 325F
Internal temp -170F
Cook 35-45 minutes per pound for roasts-do not sear, cover or add water
Tenderloin- 35 minutes total on a direct heat BBQ--do not overcook.

Instructions
Don't overcook the turkey. The old cookbooks say 20 minutes per pound but its too much for the new birds-which are pretty tender and don't have much fat. NEVER EVER buy a pre-buttered turkey-its not butter and its not the best turkey. The bigger the turkey the easier it is to get it moist and flavourful. Don't worry about left overs-give it away in a little care parcel with your guests as we do. Or make hot turkey sandwiches with the left over cranberry sauce-mmmnnn.
I don't stuff the turkey-I hate finding bits of it in my carcass when I make soup. I do put an onion in one end and a lemon in the other-seems to make fine gravy too. Doug is a wonderfully precise turkey carver. It looks so attractive on the plate-its worth having sharp knives and it seems to go further when well sliced and presented .
Ham is pretty indestructible- and a great dish for sharing. Rarely is it overcooked-great if guests -or the potatoes are late. While you can cook it and slice it beforehand, to get rid of the mess, I have always found my kitchen is happiest when full of people wanting a bit of the warm succulent ham, before dinner. Scalloped potatoes and ham makes a fine dinner that is not too expensive and that lots of friends and family can enjoy- and it makes you look like a pretty good cook.
I recently took my sister-in-law Suzanne's lead and made a thin gravy-like sauce from the ham juice, mixed with a little cold water and cornstarch. Suzanne is an excellent and much more careful cook than me-so I paid attention. I then added a small amount of cranberry sauce for colour and a bit of sweetness. I will definately do it again.


Originally Submitted
12/29/2012





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