How to cook a turkey! Timetables for Roasting Turkey
Turkey
Tips!
Here's a picture of our beautiful browned moist and flavorful turkey. Cooking
a turkey like this isn't as hard as it seems. After you've done it just one time
you'll feel like an expert.
These tips on how to cook a turkey will help you do it like a pro the first time!
Check
out this Thanksgiving cooking timeline
Tips
for cooking Thanksgiving turkey
Click
here to print these valuable tips
What
size turkey should I buy?
Experts suggest allowing 1 to 1 1/2 pounds
per person.
How long will my frozen turkey need to defrost?
A
frozen turkey will need to be defrosted in the refrigerator. The rule of thumb
is 24 hours for each 5 pounds. This means a 20 pound turkey will need 4 days in
the refrigerator to defrost.
Don't forget to.....
Remove
the giblet's from the cavity of the turkey. Giblets are the turkey's neck, gizzard,
heart and liver. You'll want to add these giblets while making your turkey
stock . Once they're cooked you can chop them and add them to the gravy and
stuffing for extra flavor.
Rinse
off the turkey. Rinse it under cold running water, also washing out the cavity.
Pat it dry outside and inside with paper towels. Also rinse the giblets. Wash
any surface that comes into contact with the raw juices very carefully to help
prevent cross-contamination.
How do I choose a roasting pan for the
turkey?
A metal roasting pan is much safer than a disposable aluminum
one. If you must use a disposable
aluminum roasting pan be very careful moving it in and out of the oven as it could
possibly collapse. Don't crowd the turkey into the roasting pan. Make sure the
roasting pan allows for at least 2 - 3 inches of air space all around the turkey
which helps to insure even cooking and browning.
How much stuffing
will I need to stuff the turkey based on it's weight?
You'll need 1/2 cup to 3/4 cup per pound of turkey. Don't overstuff the cavity
with the stuffing as it needs to expand as it cooks. If you have extra stuffing
cook it on the side in a baking dish.
How
can I be assured of a beautiful browned and flavorful turkey?
You'll need butter. Add some light olive oil to some very softened butter.
Add to that salt, pepper, sage and just a bit of rosemary. Mix together well.
Make sure the skin of the turkey is very dry, if not, pat it off with some paper
towels. Carefully work your hands under the turkey skin (don't tear it) and work
butter mixture directly onto the meat. Also, slather it all over the turkey
skin before you put it in the oven.
How
often should I baste
the turkey?
This
is often debated. Some "experts" say that basting makes no difference
in regards to moisture of the turkey. Today a lot of frozen turkeys are "self-basting"
which means they don't need basting. Also, every time the oven is opened the temperature
goes down, which can add a few minutes to the cooking time. I baste every 20 or
so minutes once the foils comes off and do it quickly to help prevent too much
heat loss.
Should
I cover the turkey with aluminum foil while it's baking?
Yes, keep
the turkey covered with aluminum foil for 2/3 of the cooking time.
What temperature should the turkey be when it's done?
Temperature
is important in determining if turkey is properly cooked. The thigh temperature
should be 175 degrees and the stuffing 160-165 degrees. Make sure the thermometer
you're using is not touching bone when you take the reading. If it's a degree
or two under that's OK. As the turkey rests tented with aluminum it will rise
a degree or two.
How
long should I let the turkey rest after I take it out of the oven?
When you remove the turkey from the oven place it on a platter and tent it with
aluminum foil. Let the turkey rest between 20 and 30 minutes before carving.
This is the perfect time to start your Madeira gravy using the dripping from the turkey.
Timetables
for Turkey Roasting - courtesy of USDA.gov
Roast the turkey at 325
°F oven temperature
Use the timetables below to determine how long
to cook your turkey. These times are approximate. Always use a food thermometer
to check the internal temperature of your turkey and stuffing. The
thigh temperature should be 175 degrees and the stuffing 160-165 degrees.
Unstuffed
4 to
8 pounds (breast) 1½ to
3¼ hours
8
to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3
to 3¾ hours 14
to 18 pounds 3¾ to 4¼
hours 18
to 20 pounds 4¼ to 4½
hours
20
to 24 pounds 4½ to 5 hours
Stuffed
4 to
6 pounds (breast) Not usually
applicable 6
to 8 pounds (breast) 2½
to 3½ hours
8
to 12 pounds 3 to 3½ hours 12 to 14 pounds 3½
to 4 hours
14
to 18 pounds 4 to 4¼ hours 18 to 20 pounds 4¼
to 4¾ hours 20
to 24 pounds 4¾ to 5¼
hours
Take
a look at our Thanksgiving Dinner Menu ideas
Thanksgiving
Recipes
Bourbon
Cranberry Sauce
Campbell's Green
Bean Casserole
Chestnut
Stuffing
Fresh
Cranberry Orange Compote
Homemade Turkey Broth
Madeira Gravy
Pearl Onions au Gratin
Sage Sausage and Apple Stuffing
Tangy Cranberry Apple Chutney
Tips on Cooking a Turkey
Christmas
Recipes
Christmas Brunch Recipes
Baked
French Toast Casserole (Paula Deen)
Egg
& Sausage Scramble
Grand
Marnier French Toast
Potato
Pancakes, Rosti
Christmas Dessert Recipes
Cake Recipes, Cookie Recipes, Pie Recipes
Christmas Dinner Recipes
Apricot
& Bourbon Pork Tenderloin
Garlic
Mashed Potatoes
Italiano
Meat Pie
Leg of Lamb, Creme de menthe
Pineapple
Glazed Ham
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
Blanched Green Beans
Cream
of Green Bean Soup (Company's Coming)
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Bean Soup (Company's Coming)
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Beans Provençal, Chef Simone Beck
Green Beans Provençal, Cooking Light
Green Bean Salad, Dill, Parsley
& Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Soy Glazed
Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green
Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia
Polo)
Sautéed Green Beans
with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Thai Green Beans (Cooking Light)
Three Bean Salad Recipe
Persian Recipes, Persian Chicken, Sumac Spice Recipes
This Persian Chicken Recipe uses tart and lemony sumac spice. The chicken is marinated and then baked on top of bread creating flavorful croutons that
Green Bean Salad
A tasty green bean salad with a German accent that includes dill, parsley and summer savory.
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