ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS

摘要

ABSTRACTA total of 160 turkeys equally divided among weights ranging from 3.5‐11.0 kg were cooked with or without stuffing in covered Pans or under aluminum foil caps. End‐point temperatures were determined in the breast, thigh, body cavity, and just under the skin. Cooking in a 163°C oven was continued until thigh temperature was 82°C. Meat, bone, and skin weights were determined on cooked birds. Either thigh or the breast can be used to determine end‐point temperatures. In terms of servings of white meat, no particular advantage was found for any of the sizes studied. Recommended cooking times (min/kilo) for turk