Meat combination cooking chart (continued)
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| INTERNAL |
| >OMBI- |
| SECOND | ‘EMPERATURE | |
| STAGE | AFTER | |||
FOOD | JATION | TIME | TIME | iTANDlNG TIME | |
Cornish Hens |
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Two whole | HIGH | min | 185°F | ||
| Turn over | per | lb |
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Turkey |
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Breast, | HIGH | per lb | min | 185°F | ||
boneless |
| Turn | over | per | lb |
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SPECIAL NOTES
Wash and dry poultry. Tie wings to the body of the hen and the legs to the tail. Place hens breast side up on a microwave proof and ovenproof roasting rack. Brush with butter and seasoning if desired. Place roasting rack on the turntable.
Turn over, discard drippings and shield bone ends of drumsticks with foil, halfway through cooking if needed. Cook until no longer pink and juices run clear. Remove from oven and let stand covered with foil for 5 minutes. (Temperature may rise about 10°F.) Temperature in breast should reach 185” before serving.
Place thawed turkey breast on a microwave proof and ovenproof roasting rack. Brush with butter and seasonings if desired. Place roasting rack on the turntable. Cook until no longer pink and juices run clear. Remove from oven and let stand covered with foil for 10 minutes. (Temperature may rise about 10°F.) Temperature in breast should reach 185” before serving.
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