Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:No-Baste, No-Bother Roasted Turkey
    Lost? Site Map

    Question:No-Baste, No-Bother Roasted Turkey

    Tue Nov 13, 2012 3:08 pm
    Newbie "Fry Cook" Poster
    No-Baste, No-Bother Roasted Turkey

    I want to know how long I need to cook a 25 pound turkey and will this recipe work with a larger turkey? Thank you.
    Tue Nov 13, 2012 3:14 pm Groupie
    This is not a safe method of cooking turkey.
    Tue Nov 13, 2012 3:48 pm
    Forum Host
    As stated above, it is not a safe method for cooking a turkey, because there is too much time for bacteria to grow while the oven is turned off/cooling down. Also, many home ovens (after being turned off) will not hold the temperature long enough to properly cook the turkey. icon_confused.gif
    I wouldn't recommend the method for a small turkey, I definitely wouldn't recommend it for a larger one.
    The directions seem to be for more of a "steamed" turkey - a roasted bird would be cooked uncovered. icon_confused.gif
    Tue Nov 13, 2012 3:56 pm Groupie
    The USDA has condemned this method many times. It's not reliably safe. It really bothers me that an entertainment personalty is hyping her cookbook which contains this recipe. Not everyone will get sick from it, but some will, and it could be extremely serious, especially for young children and the elderly.

    "This unsafe roasting method is a real turkey

    (San Jose) Mercury News

    Every so often, Home Plates gets rather wistful queries about safe
    cooking methods.

    It's hard, it seems, to abandon old favorites that include raw eggs.
    Most recently, Olga McKay has wondered if it's OK to make a beloved
    pie that uses uncooked eggs.

    But it was Patrice Bernard's e-mail that had me dialing an expert for
    help. Her family and friends love a couple of recipes for turkey and
    prime rib that call for turning off the oven for a time.

    You might be familiar with the turkey recipe, which made the rounds a
    few years back. The bird is roasted for an hour at 525 degrees. Then
    you shut off the oven and don't open the door until you're ready to
    serve, presumably at lunch the next day. Bernard prepares prime rib
    similarly, roasting for an hour at 375 degrees, shutting off the
    oven, then turning it back on at 375 degrees and cooking for 30-40
    minutes close to dinner time.

    About the raw eggs, about the turkey, about the prime rib, Susan
    Conley, a director of food safety education at the U.S. Department of
    Agriculture, says this:

    ``Don't do any of those things!''

    Raw eggs can be contaminated with salmonella, and the health risk is
    particularly life-threatening for young children and the elderly.

    The turkey-roasting technique is unsafe, says Conley, because even at
    525 degrees, it's not getting hot enough in the first hour to
    maintain a bacteria-killing temperature.

    ``Turkey is a large, dense meat product. During that first hour, it
    would get warm enough to make ideal conditions for bacterial
    growth,'' she says. While roasting the turkey, the oven shouldn't be
    set below 325 degrees.

    The prime rib recipe is also unsafe. Meat needs to reach 145 degrees
    in the center and maintain a temperature of 140 degrees.

    If you have questions about handling, preparing and storing meat and
    poultry, try the USDA hotline at (800) 535-4555. Specialists are
    available 7 a.m.-1 p.m. Monday-Friday. The Web site,, is also helpful."
    Tue Nov 13, 2012 4:11 pm
    Forum Host
    Here are some charts for roasting times for turkeys - this addresses using oven bags.

    If you feel it's not brown enough, open the bag up for the last 40 minutes or so, brush the bird with butter and allow it to brown.

    The time required is about the same as with the unsafe method.
    Tue Nov 13, 2012 4:13 pm
    Newbie "Fry Cook" Poster
    Thank you so much! This recipe sounded so good and so easy but I guess I won't be using it. I don't want my family to get sick!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites