Turkey Cooking Tips

[Cookingcom_Tina]

Hey all,

Thanksgiving is rapidly approaching! Anyone have turkey tips to share? Here are a few from the National Turkey Federation, who has also graciously allowed us to host many of their recipes (check them out: Turkey Recipes).

Okay, here's what they say to the following turkey FAQ:

How much turkey should be purchased?
• Allow 1 pound of uncooked turkey per person from an 8 to 12 pound turkey. Larger birds have a larger proportion of meat to bones, so 3/4 pound per person should be sufficient with leftovers for the beloved turkey sandwich or soup.

How should the turkey be thawed?
• Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40 degrees F and above. For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Whole turkeys thaw at a rate of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.
• Speed thawing: keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw.

What are the key pointers for stuffing a turkey?
• Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting.
• Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey.
• Test the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165 degrees F.

When is the turkey done?
• Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown.
• A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy.
• For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180 degrees F in the thigh and 170 degrees F in the breast.
• Juices should run clear and the drumsticks should be soft and move easily at the joint.
• Please see the Turkey Federation's roasting timetable near the bottom of their Turkey Basics page: http://www.eatturkey.com/consumer/co.../turroast.html

And don't forget to check out our roundup of ALL HOLIDAY RECIPES to plan your feasts this season, start to finish:

http://www.cooking.com/Recipes-and-M...ideas-sdf.aspx


Happy Thanksgiving!

[Maggiebooboo]

I only make a turkey maybe once every two or three years (when it's my turn to have Thanksgiving at my house), but I have used those plastic bags that you can put in the oven the last several times. My turkeys are always moist and they never dry out.

[ChefJune]

We love turkey, so I always make the biggest one I can get in my oven, so there will be leftovers.

Haven't done one for a few years, but I have a couple of "modern day" tips.

1. If you don't already have one, invest in a digital probe thermometer that you'll insert between the thigh and the body (away from bone!) before putting into the oven. This eliminates all the guesswork about when the bird is done.

2. If you have a convection feature on your oven, DEFINITELY use it! The cooking time for my 20+ pound bird decreased by more than TWO HOURS! That's huge.

3. I never put the dressing inside the bird. and not because it's a health risk, altho it is. The turkey cooks more evenly and quickly with the dressing in a bowl on the side.

4. I use a Creole Butter rub under the skin and all over the bird. I also soak cheesecloth in the butter and roast the bird for all but the last 30 minutes with that over the breast. (If you want my recipes, they are on pages 104-05 in "The Book." )

[Cookingcom_Tina]

More stuff from EatingWell if you're looking for ways to make your feast a little healthier:

http://www.eatingwell.com/eat_drink/...m_source=EWHNL

Good stuff...like no need to rub your turkey with butter! Haha...although that sounds delicious to me.