Comments on: How Do Pop-Up Turkey Timers Work?

By: Dan

Dan — Thu, 26 Nov 2009 17:59:43 +0000

Yeah, in my experience they never seem to pop up.

By: ufluffed

ufluffed — Tue, 24 Nov 2009 21:23:09 +0000

Alton Brown= awesome

By: jen

jen — Tue, 24 Nov 2009 13:53:58 +0000

when my brother and I were little we’d fight over the pop up timer. My parents always joke with us “who wants the timer?” They asked us once what the allure was of the silly little piece of plastic… the answer – the turkey only has one :)

recaptcha: swill pumpkins (hee hee – i’ll probably do that on Thursday!1)

By: Mitch

Mitch — Tue, 24 Nov 2009 04:49:10 +0000

@n2y2 thanks for mentioning that. My dad loves that show and is always using recipes from it so I will tell him Alton has a turkey recipe.

By: Seanette

Seanette — Tue, 24 Nov 2009 00:36:46 +0000

Oven bags work great for keeping the turkey moist.

By: PartiallyDeflected

PartiallyDeflected — Mon, 23 Nov 2009 23:02:33 +0000

If you are going to fry the turkey remember these very important steps:

1. Do a “dry run” by filling the fryer with water and immersing the turkey – the amount of water that’s left in the fryer is the MAXIMUM amount of oil you will need.

2. Thaw the bird before you put it in the hot oil. Frozen bird + hot oil = spectacular steam explosion of hot oil, all over you.

3. Don’t pot the fryer on your wooden deck, or near a pile of leave, or just up the driveway from the shed or garage – or anything else that can burn.

4. Have a fire extinguiher ready – not a hose, not a bucket of water – a fire extinguisher.

By: Tom

Tom — Mon, 23 Nov 2009 22:30:44 +0000

I must agree with n2y2. The turkey timer is similar to building fire sprinklers in operation and in aftermath.

Roasting a turkey may be one of the most overthought operations ever. Follow the wrapper instructions and apply thermometer intelligently near the end. Fine food without all the kitchendary legerdemain.

By: Dan

Dan — Mon, 23 Nov 2009 22:11:08 +0000

I agree with n2y2, Pop up timers never work except I use the recipe from another Food Network star, Mrs. Paula Dean’s southern fried turkey recipe. I won’t eat turkey any other way.

By: n2y2

n2y2 — Mon, 23 Nov 2009 18:57:53 +0000

How do pop-up turkey times work?

Not very well. You are guaranteed a dry chewy turkey every time.

Look up Alton Brown’s roast turkey recipe (don’t skip the brining) and never look back

By: Zach

Zach — Mon, 23 Nov 2009 18:34:28 +0000

The USDA recently declared turkey meat to be “done” at 165 degrees. Pay no mind to those plastic jobbers- use a real meat thermometer.

Zach