Has anyone ever brined their turkey in a salt/herb liquid before cooking it in one of these covered Granite Ware pans? How did it come out? Thanks!
1870194
I haven't, but my mom did and she said it's just much juicier if you brine first.
421268
The cover has to be on to have the oven affect to heat to temperature, I guess if the foil was on and tented it may be ok as long as you still have a seal with the lid but I would want foil tented for it not to touch the meat, your turkey is not going to brown with the cover on unless u use a normal oven the turkey skin will be wet. Rachel Ray way is to do a cleaned bed of carrots, celery heart and rest of celery, celery seed, yellow onion, cut up turkey parts, tuck potatoes under turkey, I sprinkled turkey poultry seasoning on top of turkey with several inches of water check to not go dry, when all is done, tender and flavor, moist, made Bisquick dumplings, made its own gravy, Rachel Ray calls it putting it to bed when you put cover on, cooked at 350 degrees, beware this is an oven at 350 degrees it can scorch your arm if it touches stainless steel top handle carefully, the beauty of this product, this all becomes heavy and it is safer than lifting roaster in and out of the oven if injured or disabled, liner comes out for easy clean up, put it all in the frig. With lid say within 20-30 min to prevent food poisoning, this stainless steel roaster is favorite, when done with pan soak with soap easy clean up respect this product in AK Bonnie do not recommend porcelain glass chips but stainless steel body and liner that lifts out, porcelain can chip out and get in your food and get holes, stainless steel is best choice, porcelain maybe lasts 3-6 months, stainless steel lasts long time better investment, I buy no porcelain cookware but prefer stainless steel, mom had several porcelain that patch spots from factory burned holes, dad cook WWII, cheap stuff bad investment for food and longevity of product, u get what u pay for, other rusts and gets tossed. Bonnie
2041335
Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the... » Read More Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! « Show Less
246181
I'm reading these questions, because I've received this item as a much-wanted gift. (I'm thrilled!) And, coincidentally, I've just read an interesting series of posts about using a pestle and mortar for making nut butters on another site. See link. (I hope it's OK to post it.) Look for the comment and answers from a poster named Nablusiya. http://chowhound.chow.com/topics/796482?page=all
1863716
I cooked a 23 lb turkey, roaster lid did not seal completely because of the height of the bird and top of bird stuck a bit to the roaster lid (use non stick foil to solve this problem) but it cooked great.
1052545
Hi,Even though it is glazed, I seasoned mine - googled to learn how....may not have been necesssary, but I did not want to take any chances! I have a gas stove and using low heat with a heat diffuser under my tagine has worked for me. Diffusers are cheap and available all over Amazon!
280994
It's been awhile but as I recall, it does come with a little insert thing that talks about how to season it --- basically by grinding dry corn or beans and baking it. I also ground used dried garlic, comino seeds and dried onion . I will say this though...to get a really great finish is going take time and repeated applications...if you are in a great hurry, you might want something else. In my mind, these are heirloom pieces of kitchenware that are meant to last a lifetime and passed down. They get better with age! Recipe booklet...not one that I remember, sorry...but any combo of yumminess will work. Just rinse out after the fact and bake dry thoroughly. Luck!
780603
Not sure but the turkey was not salty at all. My family said it was the best turkey they've had....very moist. No salty taste at all.
660947
I guess its just a love it or hate it product. I put mine in a old kraft parmesan cheese container and sprinkle it on. I don't use any salt with it. I only use it occasionally
698068
I put the oil on the pan to season it as the instructions suggest, and baked it in the oven upside down on a paper towel (to catch the drippings). I seasoned it a second time. It worked well - I did leave it in there a little longer than suggested. To clean it, I just use a paper towel - the seasoning makes a finish similar to teflon coating.
421266
Bonnie part II the whole reason for covering with foil is to keep moist vs. dry white meat. You will not be able to roast the top of this turkey in this machine - u will need top element in a normal oven for that, I never do that in this machine, I am handicapped and can no longer lift in and out of oven* best recipe for left over white meat chunk it add favorite nuts, u can use cashews, pine nuts, pecans, whole seedless grapes any color, red sweetest, miracle whip and other favorite fruits like mandarins oranges drained needs no bread the moisture in the whole seedless grapes compliments the dry white meat a burst of moisture, this recipe is from land o lakes butter or taste of home Bonnie Bonnie part II the whole reason for covering with foil is to keep moist vs. dry white meat. You will not be able to roast the top of this turkey in this machine - u will need top element in a normal oven for that, I never do that in this machine, I am handicapped and can no longer lift in and out of oven* best recipe for left over white meat chunk it add favorite nuts, u can use cashews, pine nuts, pecans, whole seedless grapes any color, red sweetest, miracle whip and other favorite fruits like mandarins oranges drained needs no bread the moisture in the whole seedless grapes compliments... » Read More Bonnie part II the whole reason for covering with foil is to keep moist vs. dry white meat. You will not be able to roast the top of this turkey in this machine - u will need top element in a normal oven for that, I never do that in this machine, I am handicapped and can no longer lift in and out of oven* best recipe for left over white meat chunk it add favorite nuts, u can use cashews, pine nuts, pecans, whole seedless grapes any color, red sweetest, miracle whip and other favorite fruits like mandarins oranges drained needs no bread the moisture in the whole seedless grapes compliments the dry white meat a burst of moisture, this recipe is from land o lakes butter or taste of home Bonnie « Show Less
761944
I contacted the consumer relationship division at Ziploc and this is their answer:Thanks for asking about Ziploc® brand Big Bags. I'm happy to share you may use this big bag to brine your turkey, as it's approved for use in food preparation. However, it's not recommended to be used in an oven or microwave.So yes! I am getting this now for my turkey!
118381
I once read a suggestion that works: rub some vegetable oil (any kind will do, I assume) into the cold pan, and then add some Kosher salt and rub that into pan. Wipe dry. When you're ready to use, warm it a little, add a little more oil, and add the food for cooking.. It was suggested to me that I not wash the pan after, but just wipe it clean (sort of like cast iron treatments), but I have cleaned it and then repeated the oil and salt as needed. It works pretty nicely. By the way, if you get any stains on it, I have found that Barkeeper's Friend works miracles!
569130
I have a question about your question--how long and at what temp do you cook the 7.5lb turkey breast? I'm actually trying to cook that exact thing in my slow cooker right now--recipe called for 4.5 lb turkey breast and husband bought 7.5lb one! Put it on low for 10 hours--will that work??? How do you cook that? Thank you!!!
850877
It is less brown on the breast side, but still my turkey had a nice color all around. If you are ambitious you could flip the bird right side up into your roasting pan for the last half hour or 45 mins. Some people that cook upside down do this, but I was happy enough with the way it looked. I forgot to take a picture in the chaos of getting ready or I would share it :/
2171436
We just cooked our turkey in it at 500 (for like half an hour and then the recipe says to turn it down to 300 something for the rest of the time). The turkey and pan both came through just fine!
2029038
I just made a turkey in this roaster. I had the turkey on a rack inside the roaster. Added about 2 cups of water and put the lid on. I basted every 30-45 minutes. Removed the lid for about the last 45 minutes of cooking. The turkey was moist and the skin was crisp. Just had the last turkey sandwich for lunch today. Enjoy!