The degree of fatness and its distribution, the degree of post-mortem
changes or ripening, the age, and the size may affect the cooking time and
losses of roasters. In addition, breed, sex, and the feed the bird has received
may have some effect on these factors. Hence, for fair experimental tests
the cuts should be paired. To do this Lowe and Keltner divided roasting
chickens into halves, the halves being tested one against the other to
determine the effect of the cooking temperature, covering the pan, and
basting on cooking losses, cooking time, and palatability of the meat. They
found the cooking losses were practically the same for halves cooked at
125°C. (about 250°F.) and at 175°C. (about 350°F.), but the cooking
time at the lower temperature was more than twice as long as at the
higher temperature. The differences in palatability scores for the breast
and thigh meat cooked at the two temperatures were practically negligible,
with the exception that the breast scored higher in juiciness at the higher
temperature, which was probably related to the shorter cooking time. One
drawback in cooking halves of birds was the tendency for the muscles of
the breast to separate and draw back, which is of course not encountered
in roasting the whole bird. In all these tests the half of chicken was re-
moved from the oven when the interior temperature of the thigh was
85°C. (185°F.).
If a searing instead of a constant temperature method is desired, cooking
the roast uncovered for 20 minutes at 200°-230°C. (about 395°-450°F.)
and then lowering the temperature to 125°C. for the remainder of the
cooking period produces a juicy roast. Covering for the last 20 or 30 min-
utes of cooking increases the tenderness of the skin, as the confined steam
moistens the skin.
In tests of the searing and constant temperature methods for cooking
turkeys, in an uncovered pan and basting the turkey every half hour, the
constant temperature of 150°C. (about 300°F.) has in general proved
very satisfactory, the meat being tender and very juicy.
Covered and uncovered pans. Lowe and Keltner cooked halves of 22
birds covered, the other halves uncovered. All were cooked at a constant
oven temperature of 150°C. and until the interior temperature of the
thigh reached 85 °C. The cooking time was approximately twice as long for
uncovered as for covered halves. The total and volatile cooking losses were
greater for the uncovered halves, but the drippings were greater for covered
halves. The scores showed that in aroma, flavor, and juiciness the breast
of the uncovered halves was more desirable than the breast of the covered
248 MEAT
halves. No preference for the thigh was shown for either covered or un-
covered halves.
Covering the birds for the last 20 minutes of the cooking period short-
ened the cooking time, decreased the cooking losses, and increased the
tenderness and palatability of the skin but not of the meat. The majority
of the scorers preferred the uncovered halves.
Page 199
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The degree of fatness and its distribution, the degree of post-mortem
changes or ripening, the age, and the size may affect the cooking time and
losses of roasters. In addition, breed, sex, and the feed the bird has received
may have some effect on these factors. Hence, for fair experimental tests
the cuts should be paired. To do this Lowe and Keltner divided roasting
chickens into halves, the halves being tested one against the other to
determine the effect of the cooking temperature, covering the pan, and
basting on cooking losses, cooking time, and palatability of the meat. They
found the cooking losses were practically the same for halves cooked at
125°C. (about 250°F.) and at 175°C. (about 350°F.), but the cooking
time at the lower temperature was more than twice as long as at the
higher temperature. The differences in palatability scores for the breast
and thigh meat cooked at the two temperatures were practically negligible,
with the exception that the breast scored higher in juiciness at the higher
temperature, which was probably related to the shorter cooking time. One
drawback in cooking halves of birds was the tendency for the muscles of
the breast to separate and draw back, which is of course not encountered
in roasting the whole bird. In all these tests the half of chicken was re-
moved from the oven when the interior temperature of the thigh was
85°C. (185°F.).
If a searing instead of a constant temperature method is desired, cooking
the roast uncovered for 20 minutes at 200°-230°C. (about 395°-450°F.)
and then lowering the temperature to 125°C. for the remainder of the
cooking period produces a juicy roast. Covering for the last 20 or 30 min-
utes of cooking increases the tenderness of the skin, as the confined steam
moistens the skin.
In tests of the searing and constant temperature methods for cooking
turkeys, in an uncovered pan and basting the turkey every half hour, the
constant temperature of 150°C. (about 300°F.) has in general proved
very satisfactory, the meat being tender and very juicy.
Covered and uncovered pans. Lowe and Keltner cooked halves of 22
birds covered, the other halves uncovered. All were cooked at a constant
oven temperature of 150°C. and until the interior temperature of the
thigh reached 85 °C. The cooking time was approximately twice as long for
uncovered as for covered halves. The total and volatile cooking losses were
greater for the uncovered halves, but the drippings were greater for covered
halves. The scores showed that in aroma, flavor, and juiciness the breast
of the uncovered halves was more desirable than the breast of the covered
248 MEAT
halves. No preference for the thigh was shown for either covered or un-
covered halves.
Covering the birds for the last 20 minutes of the cooking period short-
ened the cooking time, decreased the cooking losses, and increased the
tenderness and palatability of the skin but not of the meat. The majority
of the scorers preferred the uncovered halves.