The trick is to bring the initial temperature up really fast for about an hour then turn it down to low. Most importantly, check the internal temperature in the morning and make sure there is sufficient water in the pot.
yes at 250 to 275 Fahrenheit, but you must cover it with aluminum foil
It is recommended when cooking turkey to cook at a high heat for 1 hour and then 350 for the rest of the time, about a half hour for every pound of a thawed turkey.
425 degrees is much too high to cook the turkey, reduce your heat to 350degrees, and cook it for approx. 71/2 hours.
I believe that dark meat would cook faster since it contains more fat and heat is attracted to fat.
Kentucky Legend turkey breast is packaged and sold fully cooked. Therefore, you do not need to cook it, but you might want to heat it if serving as a meal.
For some veggies there isn't really a need to cook them it just makes them taste better.
The moons heat does pass through the mantle but it hardly makes heat. its is mostly cold day and night.
youb should never cook a turkey at 450. you can start it at 400 for the first 20 minutes yen cut your heat to 325-350f. cover the breast area loosely with foil right as you cut the heat down. your turkey will have a crispy skin and be juicy on the inside. make sure to put and keep a good 1 1/2 inches of water or chicken stock in the bottom during cooking
Conduction is the primary heat transfer process that occurs when eggs cook in a hot pan. Heat is transferred from the pan to the eggs through direct contact.
you should cook chicken on low, to let the meat cook all the way through
You bet. A convection oven has a fan in it which helps distribute the heat more evenly in the oven. This results in the turkey being cooked more evenly and more quickly. I used to cook up to 12 turkeys at a time in a commercial convection oven. They are great.
Really depends on how you are cooking it. Roasting a whole turkey or chicken that size would take 3-4 hours. Boiling, about 2 hours because boiling transfers heat much more efficiently. 165F all the way through is what you should be aiming for.
Yes you can cook beef the night before and reheat it the next day. Keep the heat low and reheat the beef in liquid to help prevent it from drying out. You should keep the beef moist.