TURKEY 101
Source of Recipe
kraft
Recipe Introduction
Cooking a turkey with all the fixings can be a daunting task. We've taken the guesswork out of your celebration this year with our complete guide to a perfect turkey feast.
List of Ingredients
ALLOT 1 lb. per person. See chart below to determine the appropriate size turkey for your family gathering.
You may want to buy a fresh turkey as opposed
to frozen to avoid days of thawing.
Recipe
turkey Size 8-12 lb. 12-14 lb. 14-18 lb. 18-20 lb.
thawing time
(in the refrigerator) 2-3 days 3-3½ days 3½ - 4½ days 4½ - 5 days
baking time
(at 325°F) 2¾ - 3 hours 3-3¾ hours 3¾ - 4¼ hours 4¼ - 4½ hours
number of servings 8-12 12-14 14-18 18-20
How many boxes of STOVE TOP Stuffing you'll need to serve 2-3 pkg. 3-4 pkg. 4-5 pkg. 5-6 pkg.
THAW turkey in unopened wrapper, breast-side up, on a tray in the refrigerator. See chart for thawing time.
REMOVE neck and excess fat and giblets from chest cavity.
RINSE cavity and outside of turkey with cold water. Blot with paper towels.
SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.
If your family tradition calls for stuffing the bird, click here for STOVE TOP "In-the-Bird" stuffing directions. Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.
HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped bird. Fold first joint of wings underneath bird's back.
GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.
BRUSH skin with vegetable oil to prevent it from drying out during roasting.
INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.
ROAST at 325°F for indicated time (see chart above) - basting is unnecessary.
When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.
CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.
Remove turkey from oven. Place on cutting board resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray.
Tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey.
Carve the turkey in the kitchen, not at the dinner table.
Decorate your platter by placing fresh, edible herbs, such as rosemary and sage, around the turkey. Citrus twists, citrus fans or citrus curls are easy and colorful additions to garnish with as well.
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