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.
tips on how to cook a turkey will help you do it like a pro the
out this Thanksgiving cooking timeline
for cooking Thanksgiving turkey
here to print these valuable tips
size turkey should I buy?
Experts suggest allowing 1 to 1 1/2 pounds
How long will my frozen turkey need to defrost?
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.....
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.
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
How do I choose a roasting pan for the
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.
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.
often should I baste
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
I cover the turkey with aluminum foil while it's baking?
the turkey covered with aluminum foil for 2/3 of the cooking time.
What temperature should the turkey be when it's done?
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.
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.
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.
8 pounds (breast)
to 12 pounds
||2¾ to 3 hours
|12 to 14 pounds
to 3¾ hours
to 18 pounds
||3¾ to 4¼
to 20 pounds
||4¼ to 4½
to 24 pounds
||4½ to 5 hours
6 pounds (breast)
to 8 pounds (breast)
to 3½ hours
to 12 pounds
||3 to 3½ hours
|12 to 14 pounds
to 4 hours
to 18 pounds
||4 to 4¼ hours
|18 to 20 pounds
to 4¾ hours
to 24 pounds
||4¾ to 5¼
a look at our Thanksgiving Dinner Menu ideas
Cranberry Orange Compote
Homemade Turkey Broth
Pearl Onions au Gratin
Sage Sausage and Apple Stuffing
Tangy Cranberry Apple Chutney
Tips on Cooking a Turkey
French Toast Casserole (Paula Deen)
& Sausage Scramble
Marnier French Toast
Christmas Dessert Recipes
Recipes, Cookie Recipes, Pie Recipes
Christmas Dinner Recipes
& Bourbon Pork Tenderloin
Leg of Lamb, Creme de menthe
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
of Green Bean Soup (Company's Coming)
Dilly Green Beans
Recipe - Canning Recipe
Ginger Garlic Green
Greek Green Beans
Potatoes and Green Beans
Bean Soup (Company's Coming)
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)
Beans and Prosciutto Pasta Salad
Green Bean Casserole
Beans, Endive & Boston Lettuce Salad
Beans in Sour Cream & Tomato Sauce
Beans Provençal, Chef Simone Beck
Beans Provençal, Cooking Light
Bean Salad, Dill, Parsley & Savory
Bean Salad, Feta & Pecans
Bean Salad, Soy Glazed Almonds, Cilantro
Beans with Coconut
Green Beans with Ginger
Green Beans with Onion Paste (Madhur
with Roman Mustard
Beans with Shallots
Italian Green Beans (St.
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
with Green Beans & Bacon
Green Beans & Rice (Lubia Polo)
Green Beans with Hazelnut Crumbs
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Green Beans (Cooking Light)
Bean Salad Recipe
Green Bean & Red Bell Pepper Salad