Dacor Wall Ovens Manual page 15

Holiday Roasting Tips
THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY
1. Under Refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for
defrosting a turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other
foods. A high- rimmed pan ( 2-3") is required to catch any juices. Defrost times will depend on the size of the bird. On
average, it will take a day or two for the bird to be completely defrosted. Plan on defrosting and cooking within a two day
time period.
2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink full of cold running water or in
a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care
must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based
cleanser should be used to sanitize the sink and utensils before starting and after turkey is removed.
3. Using Pure Convection
Place turkey on an oven cooking rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not
recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.
ROASTING UNSTUFFED TURKEYS
1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows for at least
exposed above the sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown
sear. It also helps to lock in the juices inside of the turkey, creating a moist, tasteful product.
2. The best rack position for the turkey is either rack position 1 or 2. If roasting only one turkey, place the turkey with the
rack facing side to side. If roasting 2 turkeys in one oven cell, two 10 x 13" pans with racks will fit front to back in a 30" or
36" wall oven.
3. The time it will take to cook will be approximately 10-12 minutes per pound for an unstuffed bird. Begin checking the
internal temperatures with an instant-read thermometer about 20 minutes before the expected time of completion.
Internal temperatures should read 170˚ in the breast, 180˚ in the thigh.
ROASTING STUFFED TURKEYS
1. Follow the same roasting instructions as above.
2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure
safe serving.
™
. You may use Pure Convection
™
at 150˚ to defrost a partially frozen turkey for same-day cooking.
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⁄ of the turkey to be
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