There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have a consistent golden brown hue and a crisp texture that is audible when met with a knife (or a pair of fingers trying to filch a tidbit before it goes to the table). The breast meat should be tender and juicy while the dark meat should be succulent and toothsome. The aroma should be rich and intoxicating, filling the kitchen with a scent that is tangible and evokes memories of Thanksgiving or holiday feasts.
Brining is an option many cooks exercise though we don’t do it every time we roast a turkey. When we do, a couple of our favorite concoctions include salt + sugar + paprika + granulated garlic + granulated onion + peppercorns + water or salt + sugar + aromatics (onion, carrot, celery) + thyme + rosemary + Italian parsley + bay leaves + water. The benefit of brining a turkey is to impart additional flavor to the bird and to add moisture. Of course, if the turkey is cooked correctly, brining is unnecessary! In the tests we did for this post, the birds were not brined. Nor were they stuffed. While stuffing a turkey may be a tried and true part of cooking a Thanksgiving feast for many, we discourage the practice. In order to get the stuffing inside the bird to a safe endpoint temperature, you risk sacrificing the moistness of the white meat by overcooking it.
In one test, we roasted a 10 lb. turkey in a CVap Cook and Hold Oven (CAC) with the Food Temperature set at 190°F, Browning Level at 8, and we cooked it for three hours with Constant Cook ON.
In another test we cooked a bird in a CAC at 180°F with a Browning level of 6 for five hours with Constant Cook ON. As you can see, this test yielded skin that was not as brown or quite as crisp as the other test.
An alternative suggestion might be to cook a turkey at 175 + 0 to end point doneness and then either flash fry or flash roast it to brown and crisp up the skin. Using this method will yield extremely tender and juicy meat.
No matter which of these methods you use, the moral to this story is that a perfectly cooked turkey is something to be very thankful for!
The CVap HA4511 Holding Cabinet is our largest half-size cabinet. The A-Series electronic differential control offers premium Controlled Vapor Technology with dual control over food temperature and food texture. Ideal for schools, QSRs, and any other high volume operation. Seven adjustable universal rack supports hold a capacity of seven sheet pans or 14 steam table pans. Built in fan provides for even distribution of vapor heat. Sits on 3″ (76mm) casters for ease of mobility.
The CVap HA4507 Holding Cabinet gives you 7 cu. ft. of holding space, while still fitting beneath a standard counter. The HA4507 is ideal for schools, QSRs, and any other high volume operation. This model has an A-Series electronic differential control offers superior food temperature and texture control. The four adjustable rack supports hold a capacity of four sheet pans or eight steam table pans. Sits on 3″ (76mm) casters for ease of mobility. Also available in stacked pair combinations: CAT509/HA4507, CA8509/HA4507 or CAT507/HA4507.
The CVap HA4503 Holding Cabinet delivers superior food temperature and texture control. At 3 cu. ft. (.09 cu. M) of space, it fits under standard counters, and is ideal for kiosks, bars, or anywhere that business volume is high but space is limited. The A-Series electronic differential control precisely controls both food temperature and food texture. Built in fan evenly distributes the vapor heat, helping to ensure optimal food quality. Five adjustable rack supports hold five half sheet pans or four steam table pans. Sits on 1″ (25mm) wheels to easily fit under counter.
The CVap HA4005 Holding Cabinet is a unique size to give you a generous amount of holding capacity in a very small footprint. It is narrow but tall, giving you five cubic feet of holding space. The HA4005 is ideal for kiosks, bars, and anywhere that space is limited. This model has an A-Series electronic differential control, a prime feature of CVap technology as it precisely controls both food temperature and food texture. The eight adjustable rack supports hold a capacity of eight half sheet pans or eight steam table pans. Sits on 3″ (76mm) casters for ease of mobility.