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Perfect Turkey Handbook




Source of Recipe


The Global Gourmet by Kate Heyhoe


Recipe Introduction


We were going to give you just 20 simple turkey-cooking tips, but we realized there are far too many turkey questions, so instead we created this comprehensive "Handbook for The Perfect Turkey." It's still very simple and easy to follow, but we think it addresses more of the complexities of why turkeys come out properly cooked, overcooked and unfortunately at times, undercooked (itself a health hazard). If you follow our advice, you'll end up with the best turkey you've ever eaten, no matter whose basic recipe you're following. Here are the chapters and questions you'll find included in The eGG's Perfect Turkey Handbook:

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Recipe Link: http://http://www.globalgourmet.com/food/egg/egg1197/perfturk.html

List of Ingredients




Preface: Safety Tips Before Cooking

Chapter 1. Buying a Turkey


What size turkey should I buy?
Is it better to buy one large turkey or two small ones?
Should I buy fresh or frozen?
What about turkeys that have been injected with fats and seasonings?
What about turkey parts and frozen stuffed turkeys?
Chapter 2. Storing an Uncooked Turkey


How long can a whole turkey be kept frozen?
How long can a fresh turkey be kept refrigerated?
Chapter 3. Thawing a Frozen Turkey


Thawing Rules
Thawing Methods
Turkey Thawing Charts
Chapter 4. Stuffing (or Not Stuffing) a Turkey


Is it best to cook the stuffing inside the bird, or separately in a baking dish?
If I do want to stuff the bird, what's the best way to do it?
How much stuffing do I need?
Do I need to close up the cavity after it has been stuffed?
Chapter 5: Preparing the Turkey for Roasting


Preparations Step-by-Step
Stuffing & Trussing
Do I need to truss the bird's legs, or can I just roast it the extra effort?
Chapter 6: Roasting the Turkey


Roasting Step-by-Step
How do I keep the breast meat moist when cooking?
Chapter 7: How to Tell When It's Done


Use a Meat Thermometer
My turkey comes with a plastic pop-up timer. Can't I use that instead?
How accurate are "recommended cooking times"?
How can I tell when the turkey is done?
USDA Timetable for Turkey Roasted at 325 degrees F.
Chapter 8: Making the Gravy


Rules for Making Gravy
Making the Basic Gravy
Additions to Gravy
Chapter 9: Carving the Bird


Basic Carving steps
Removing the Thigh, Drumstick & Wings
Carving the breast
Chapter 10: Storing Leftovers & Food Safety After Cooking


Storing leftovers
Reheating leftovers

Recipe