lol, we are. Sorry for the delay. So the dinner was perfect. We put the roast in at 9pm the night before at 200*. It was stuck at 141* till like 9am the next morning. So I raised the temp to 215* and it still didnt go anywhere. So I took it out at 10:30, wrapped it up in foil and tucked it away till reheating around 5pm. The turkeys went in and turned out perfect but the when we opened the roast, it the outside was hard and dry :( But the inside was flavorful and tender. I think the time it sat out of the oven was too long. Anyways, the dinner was a success :) Thanks for all your help.
Thanks fourunder, I'll let you know how it goes :)
I can roast turkeys in both ovens simultaneously :) Both ovens are large enough to do that.
fourunder, thanks for taking the time to reply. Ok here we go:
1. size of your home oven.....I'm assuming you cannot fit two turkeys in at one time
- we have two ovens - one on top of the other. The top one is full size and the bottom is smaller
2. will you have access to two ovens to cook anything simultaneously
3. what sides will you prepare that need to go into the oven to reheat
4. will the outdoor grill be available to you... also, do you have large sheet pans or roasting pans.... and racks/cooling racks to fit on top of the sheet pan or hotel roasting pan. Last, will you be using a digital probe thermometer or a simple instant read thermometer?
outdoor use - not possible
5. Do you have some basic butchering skills- ummm I think so
6. how will you prepare your gravy/stock in advance (or day of) - I will prepare the gravy on wed with the neck and some extra wings that I purchased. Then Ill take the pan drippins at the end and will just add them.
7. confirm you are doing beef and two turkeys for the same meal ......(just making sure) - yep, we have a large family of 50 people coming over :)
8. do you want the beef & turkey to be hot, warm or room temperature when served
9. is presentation important to you, i.e. a large roast and full intact turkey for display....Also, do you want to have nicely browned and crispy turkey skin
10. will you have assistance in preparing or cooking the dinner.
11. do you wish to slow roast @ low temperatures...or quicker @ moderate heat? I can give you guidelines for both, but my preference is to slow roast @ 250* or under in most cases, .....but I have had great success for turkey @ 275*....., red meat is best @ 250 and under to achieve maximum yield and tenderness.
** I will tell you this for you to consider. It seems like you will be serving a large party, and if I were in your shoes, I would prepare the meats for ease of slicing and total yield....the way it is done in a catering/commercial kitchen environment....therefore, the most efficient method will require you to make the sirloin and turkey into smaller, more manageable sizes. You can still make attractive pieces for show and you will still be able to carve at the table if preferred.......myself though, we care and plate in the kitchen.
Anxiously awaiting your plan. Thanks once again
Thanks for the info fourunder. I have a 12 lbs sirloin tip that I need to roast. I need the meat to be medium when done for the according to guest preferences. I will be roasting 2 x 20lbs turkeys as well. I'd really appreciate your advice on how to best time, when to cook the roast so that its ok to serve about 6pm? Also, how should I cook for the tenderest results as far as temps and timing? thanks
I used a recipe for cranberry sauce with :
Its turned out quite bitter and I added some more sugar but it didnt help.