Thanksgiving is a time for family and friends to gather and celebrate and the ultimate focus of the day is usually the traditional turkey dinner. Many of us only prepare one turkey per year so we often forget the basics to roasting the perfect bird and doing it safely. Follow my tips below and you will feel confident about purchasing and preparing your turkey to ensure it is the star of your Thanksgiving meal.
Purchase: 1 pound of uncooked turkey per person and, if desired, another ½ pound per person for leftovers. If everybody prefers white meat, you’ll need a slightly larger bird. Alternately, you can purchase a turkey breast to roast along with your whole turkey to please the white meat eaters.
Defrost: Never thaw at room-temperature; this promotes can bacterial growth (cooking can kill bacteria, but not the potential by-products/toxins the bacteria produce while the bird sits at room temperature).
In the fridge: Place wrapped, frozen turkey on a baking tray, breast side up. Place in refrigerator and allow about 24 hours for each 4 to 5 pounds. A 20-pound frozen turkey will take four to five days to thaw completely.
In water: If you’re pinched for time, submerge the frozen, wrapped turkey in cold water to cover, changing the water every 30 minutes. It will take about 30 minutes per pound to thaw.
• A thawed turkey will keep up to two days in the refrigerator before roasting.
Cook: Cover turkey breast with foil. For a fresh or thawed turkey roast at 325 to 350 degrees F, approx. 12-15 minutes per pound unstuffed, or 18-20 minutes per pound stuffed. Fresh turkeys may cook more quickly (10-12 minutes per pound unstuffed) than defrosted turkeys.
- 8 to 12 pounds: 2 3/4 to 3 hours unstuffed; 3 to 3 1/2 hours stuffed
- 12 to 14 pounds: 3 to 3 3/4 hours unstuffed; 3 1/2 to 4 hours stuffed
- 14 to 18 pounds: 3 3/4 to 4 1/4 hours unstuffed; 4 to 4 1/2 hours stuffed
- 20 to 24 pounds: 4 1/2 to 5 hours unstuffed; 4 3/4 to 5 1/4 hours stuffed
Remove foil from turkey breast and baste frequently during the last 45 minutes to 1 hour of roasting time.
It’s Done: when the internal temperature of the thigh is 180 degrees and the center of the stuffing is 160 degrees.
Let the turkey stand: Wait 20 to 30 minutes before carving, to retain juices and to make carving easier. Use a very sharp knife or electric knife to carve turkey.
Frying: Smaller turkeys (14 lbs or under) are best for frying. Thaw turkey completely before cooking. Heat frying oil to 375 degrees, pat turkey dry with paper towel and add to fryer. Leave approx. 3 inches space between oil level and top of fryer while cooking your turkey to avoid oil bubbling over top of fryer. Cook 3-4 minutes per pound, until internal temperature of the thigh is 180 degrees.
Brining: Brining will add flavor and improve texture in even the least expensive birds. Use 1 cup Kosher salt per gallon (4 qts) water (if substituting table salt, use 1/2 to 3/4 cup per gallon water). Add herbs to water, if desired. Rosemary, thyme, chili peppers can all add flavor to your turkey. Some chefs also add 1/2-1 Cup brown sugar to brine water. Place turkey in a deep contained, breast down. Cover with brine. Cover container and refrigerate and soak:
- Less than 12 pound turkey: Less than 12 hours
- 12-19 pound turkey: 12 hours
- 20+ pound turkey: 12-24 hours
Remove from brine and pat dry and roast as desired. Discard brine water and sanitize brine container.
Time Savers: You can shave at least two hours from cooking time by cooking turkey in parts rather than cooking the whole bird. Roasting bags will also cut down the cooking time for your holiday turkey, with the added bonus of increasing turkey tenderness.
Happy Thanksgiving!
Permalink
|
Bookmark
|
View Comments
How was your Thanksgiving? Did you eat a lot? What are you thankful for? I am thankful for baseball, friends, fans, books, and hot dogs!
