Let's Talk Turkey
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I am attempting to answer as many questions as I can think of on this page. However, if you still can't find what you need, try calling any of these numbers for assistance.
Butterball: 800-323-4848
Foster Farms: 800-255-7227
Reynolds: 800-745-4000
USDA Poulty Hot Line: 800-535-4555
Buying The Right Size Turkey:
Once you have decided on the type of turkey you want to buy, the next question is how big it should be. You can figure on 1 pound of turkey per person. If the turkey is pre-stuffed, allow 1¼ pounds per person. This will provide generous servings with enough left over for second day dishes.
How To Safely Thaw A Frozen Turkey:
Refrigerator Cold Water Microwave--
Whether you have 4 days or 12 hours, you can safely thaw your frozen turkey without risking bacterial growth. Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water or in the microwave. The thing to remember about the cold water or refrigerator methods is that they keep your turkey cold while thawing - the key to preventing excessive bacterial growth. No matter which method you select, cook the turkey promptly after thawing.
Frozen, prestuffed turkeys should NOT be thawed before cooking. Frozen, unstuffed turkeys can also be cooked without being thawed. See instructions under "Other Cooking Methods."
If necessary, you can refreeze a partially thawed turkey as long as ice crystals are still visible in the cavity and the neck and giblets remain frozen. However, keep in mind that thawing and refreezing can affect the juiciness and flavor of the turkey.
You may be wondering why thawing your turkey on the kitchen counter isn't recommended. The reason is that room temperatures fall within the danger zone of 60° F to 125° F that promotes active growth of bacteria. Left on a kitchen counter, a frozen turkey will thaw from the outside in. As its surface warms, bacteria multiply. In the time that elapses while the turkey is thawing, the surface bacteria could multiply to dangerous levels. You can't rely on cooking to destroy all bacteria. Some food poisoning organisms produce toxins that withstand heat.
Refrigerator Method--
The following chart shows how long it will take to thaw turkeys of various sizes in the refrigerator. Simply place the turkey in its original wrap on a large cookie sheet or in a pan to catch moisture that accumulates as it thaws. If nothing will fit, you can also use several paper towels under the bird to catch moisture. Just remember to change them as needed.
Thawing Time In The Refrigerator:
Weight (pounds) Days
8 to 12 1 to 2
12 to 16 2 to 3
16 to 20 3 to 4
20 to 24 4 to 5
Cold Water Method--
If it's the day before you plan to serve your turkey and you just remembered that it's still sitting in the freezer, don't despair. Check the wrapping to make sure there are no tears, and simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water. You will need to change the water frequently to assure safe but effective thawing. The National Turkey Federation recommends every 30 minutes as a rule of thumb.
Thawing Time In Cold Water:
Weight (pounds) Hours
8 to 12 4 to 6
12 to 16 6 to 9
16 to 20 9 to 11
20 to 24 11 to 12
Microwave Oven--
A turkey can also be thawed in a microwave oven. Since microwave ovens vary in what they can accommodate, check the manufacturer's instruction for the size turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing.
Roasting Your Turkey:
Traditional To Stuff or Not Cooking Bag Microwave Outdoor Rotisserie Solidly Frozen Giblets & Necks
Before You Start--
Once your turkey has thawed, it requires little preparation before cooking. Remove the neck and giblets from the neck and/or body cavities. Wash the inside and outside of the turkey and the giblets in cold water and drain well. To prevent the spread of bacteria, wash your hands, utensils and sink after they have come in contact with the raw turkey.
Basting is usually not necessary during roasting since it cannot penetrate the turkey. Also, opening the oven door frequently prolongs the cooking time
You should not partially roast a stuffed turkey one day and complete roasting the next. Interrupted cooking enhances the possibility of bacterial growth.
It seems every holiday season brings publicity about a new way of cooking turkey, promising excellent results. One that has been publicized recently is long cooking at a very low temperature (250° F). This method is not recommended. Because of the low temperature, the turkey (and stuffing) might take more than 4 hours to reach a high enough temperature to destroy bacteria, and could therefore be unsafe. The quality of the turkey might suffer, too. During prolonged cooking, some areas would tend to become very dry.
Testing for Doneness--
First and foremost, don't trust one of those "pop-up" thermometers that come with the turkey or even the kind you purchase separately. The most reliable method for detecting when your turkey is thoroughly cooked is using a meat thermometer inserted into the thickest part of the thigh. The turkey is done when the temperature reaches 180° F to 185° F in the inner thigh of whole turkeys and in the center of the thickest part of turkey pieces. Stuffing temperature should reach at least 165° F. To check the stuffing, insert the thermometer through the body cavity into the thickest part of the stuffing and leave it for 5 minutes. the stuffing temperature will rise a few degrees after the turkey is removed from the oven.
Another method for testing doneness is to press the fleshy part of the thigh with protected fingers. If the meat feels soft, or if the leg moves up and down easily and the hip joint gives readily or breaks, the turkey is done.
Doneness can also be detected by inserting a long-tined fork into the thickest area of the inner thigh. If the juices run clear, not pink, the turkey is done.
As soon as your turkey is completely cooked, you should remove all the stuffing from the cavities. Harmful bacteria is more likely to grow in the stuffing if it sits in the bird after cooking. If you do not need all the stuffing for first servings, you can put the remaining stuffing in the oven at 200° F to keep hot until you need it
To Stuff or Not--
For many people stuffing is the best part of the turkey, but it must be carefully prepared because it is warm and moist -- a perfect environment for bacteria to grow in. Stuffing can be contaminated by bacteria from eggs and shellfish in the stuffing or the turkey itself. The safest way to cook stuffing is on the stove or in the oven, but separate from the turkey. If cooking the stuffing inside the bird, loosely stuff the turkey just before you stick it in the oven with cup stuffing per pound of turkey. Use a meat thermometer to make sure the center of the stuffing reaches 165° F. A "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing. Avoid pre-stuffed fresh turkeys.
Traditional Oven Roasting--
Using good 100% cotton string, tie drumsticks together. You can also use skewers or toothpicks to hold wingtips in toward body. Make an aluminum foil cap that covers the top of the bird and lay it over the top - press the foil lightly at the ends of the drum sticks and the neck. Place in a 325° F oven. Foil will be removed before the last 30 minutes of roasting to brown the bird. When foil is removed for browning also remove the skewers or cut band holding legs.
Roast the turkey until the meat thermometer registers 180 to185° F in the thigh. This will show you approximate cooking times, but in all cases the thermometer is your best indicator.
Weight(pounds) Unstuffed(hours) Stuffed(hours)
8 to 12 2¾ to 3 3 to 3½
12 to 14 3 to 3¾ 3½ to 4
14 to 18 3¾ to 4¼ 4 to 4¼
18 to 20 4¼ to 4½ 4¼ to 4¾
20 to 24 4½ to 5 4¾ to 5¼
Let stand 15 minutes before slicing.
Oven Cooking Bags--
Preparing a turkey in an oven cooking bag is a moist-heat cooking method that produces a moist, tender bird. When using oven cooking bags, preheat your oven to 350° F. Shake 1 tablespoon of flour in the bag to prevent bursting. Place celery and onion slices in the bottom of the bag to help prevent the turkey from sticking and to add flavor. Place the turkey on top of the vegetables, close the bag with the enclosed tie, and make 6 half- inch slits in the top to let steam escape. Insert meat thermometer through a slit in the bag. When your turkey is done, cut or slit the top of the bag down the center. Loosen the bag from the turkey so there is no sticking and carefully remove the turkey to a serving platter.
As with the traditional oven roasting method, the turkey will be done when it reaches 180° F to 185° F.
Roasting Chart for Fresh or Thawed Turkey Cooked in an Oven Cooking Bag
Weight(pounds) Unstuffed(hours) Stuffed(hours)
8 to 12 1¾ to 2¼ 2¼ to 2¾
12 to 16 2¼ to 2¾ 2¾ to 3¼
16 to 20 2¾ to 3¼ 3¼ to 3¾
20 to 24 3¼ to 3¾ 3¾ to 4¼
Using ordinary brown bags for roasting is not recommended because they may not be sanitary. Also, the glue and ink used on brown bags have not been approved for use as cooking materials, and may give off unhealthful fumes. Finally, as the turkey cooks, the juices may saturate the bag, causing it to break during cooking.
Microwave Cooking--
If you intend to cook your turkey in a microwave oven, before you do your shopping, check the manufacturer's instruction for the size bird that will fit in your oven. Your instruction book should indicate time, power level and other considerations for cooking the turkey.
Using an oven cooking bag during microwave cooking ensures the most even cooking.
Outdoor Cooking--
Turkey parts can be cooked on a barbecue grill; a whole turkey or turkey parts can be cooked in a covered kettle grill. Charcoal makes a hot fire. To build your fire, you can line the grill with heavy-duty aluminum foil to add even cooking and ease cleanup. Stack the coals in a pyramid and follow the directions on the lighter fluid. Once the coals are white-hot, spread the coals to form an even layer.
When using a barbecue grill, be sure racks are 6 to 8 inches from the embers for an even heat without too much intensity. Small turkey quarter roasts are excellent for this method of cooking. Young fryer-roaster turkeys weighing 6 to 8 pounds can be cut into individual servings. The turkey pieces will take at least an hour to cook, depending on their size and thickness. Turn them occasionally while they are cooking. If they start to char, raise the grill farther from the heat.
When using a covered grill, arrange charcoal on both sides of the fire bowl with a drip pan in the center of the coals. Place the whole turkey on a rack over the drip pan. Cover the grill. Add a few coals to each side of the drip pan every hour. To give it a hickory-smoked flavor, sprinkle one-half of a cup of water-soaked hickory chips or flakes over the coals during the last half hour of cooking. If you prefer a heavier hickory-smoked flavor, add more chips or flakes.
You should allow 15 to 18 minutes per pound for an unstuffed turkey cooked on a covered grill. For a stuffed turkey, allow 18 to 24 minutes per pound.
Rotisserie Cooking--
Whole turkeys (unstuffed) can be cooked on a special rotisserie that turns the meat slowly on a rotary spit over direct heat. Since rotisseries vary greatly, follow the directions that come with the equipment. Before turning on the spit, be sure to balance and mount the bird. See that the turkey does not slip as the spit turns.
To mount a whole turkey on a rotisserie spit, attach the neck skin with a skewer to the back of the body. Tie or skewer the wings close to the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. If properly balanced, the turkey should rotate evenly when the spit is turned.
Timetable for Cooking Turkey on a Rotisserie:
Weight (pounds) Hours
6 to 8 3 to 3½
8 to 10 3½ to 4
10 to 12 4 to 5
Cooking A Solidly Frozen Turkey--
A whole frozen turkey without giblets and neck can be roasted, braised or stewed without thawing. Turkey parts can also be cooked without thawing. The turkey should be cooked in a preheated 325° F oven.
Timetable for Roasting Solidly Frozen Turkey:
Weight (pounds) Hours
12 to 16 7½ to 8½
16 to 20 8 to 9 1/3
20 to 24 9 to 10
Half, breast 4¼ to 6¼
Drumsticks, quarters, thighs 2 to 3¾
Cooking Giblets and Neck:
To prepare the giblets and neck for cooking, wash thoroughly. Remove any separable fat from the gizzard. If you need broth for gravy, cover the neck, gizzard, and heart with water and simmer until tender: about 1½ hours or more. Add the liver during the last 15 to 30 minutes of cooking, and simmer until done.
If you don't need broth for gravy, seal the giblets and neck tightly in aluminum foil and cook the wrapped pieces in the pan with the turkey. Giblets will cook in about the same time as the turkey.
Storing Leftovers:
Although you may not feel like doing much after a big meal, be sure to refrigerate or freeze leftovers within two hours of cooking the food. Think of the post-cooking stage as a countdown which begins when you take the turkey out of the oven. From that time, you have approximately 2 hours to serve and then refrigerate or freeze the leftovers - the turkey, stuffing, and gravy. Why just two hours? Because bacteria that cause food poisoning can multiply to undesirable levels on perishable food left at room temperature for longer than that. To serve the feast again, reheat leftovers to 165 F and boil soups, sauces, and gravies.
Separate leftovers into shallow containers. Turkey should be removed from the bone and stored separately from the stuffing and gravy. If you aren't going to use them immediately, freeze the leftovers. If you freeze your leftovers, be sure to use a label to mark the date that you froze the food on. This helps to prevent guessing on how long it has been frozen.
Recommended Storage Limits for Leftovers in the Refrigerator:
Food Item Time Limit--
Cooked turkey 3-4 days
Stuffing and gravy 1-2 days
Other cooked turkey dishes 3-4 days
Recommended Storage Limits for Leftovers in the Freezer:
Food Item Time Limit--
Turkey slices or pieces (plain) 4 months
Turkey slices in broth or gravy 6 months
Other cooked turkey dishes 3-4 days
Other cooked poultry dishes 4 - 6 months
Stuffing and gravy 1 month
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