Post by aydee on Nov 9, 2006 10:33:01 GMT -5
These are in this issue of the newsletter, but in case you haven't subscribed yet...
Turkey Tips
from our friendly butcher
1. Choose fresh (not frozen) free-range or natural turkey when possible. Frozen turkeys contain a sodium solution that was injected to add moisture (because it loses moisture during thawing). Natural juices will taste much better.
2. If you must use frozen, leave it in its original wrap and thaw it by
3. Remove neck and giblets from body cavity. Wash turkey.
4. Cook stuffing separately. Even though our moms did it, it is NOT safe to cook stuffing within a turkey. You can stuff it after they’re both cooked if you want.
5. Preheat oven to 350 degrees. Season turkey if desired.
6. Use a turkey bag (such as Reynolds, purchased at your grocery store) for a moist turkey. Follow directions on the box which should include:
7. Cook until a calibrated instant-read meat thermometer reads 180-degrees when inserted into the thickest part of a thigh (can insert right through the bag). Do NOT insert thermometer into the turkey breast as this will cause the turkey to lose a lot of juice and make the breast meat quite dry.
8. If you check the temperature and it’s not quite ready, plug the hole with a clover of garlic so juices don’t escape.
9. ALWAYS go by meat temperature instead of cooking times. But for planning purposes, your approximate cooking times (for a fresh or thawed, unstuffed turkey) will be as follows:
8-12 pounds 2-3/4 to 3 hours
12-14 pounds 3 to 3-3/4 hours
14-18 pounds 3-3/4 to 4-1/4 hours
18-20 pounds 4-1/4 to 4-1/2 hours
20-24 pounds 4-1/2 to 5 hours
10. After turkey has been removed from the oven, let it sit for a minimum of 10-15 minutes before carving to let the juices re-blend.
11. Refrigerate leftovers immediately.
Turkey Tips
from our friendly butcher
1. Choose fresh (not frozen) free-range or natural turkey when possible. Frozen turkeys contain a sodium solution that was injected to add moisture (because it loses moisture during thawing). Natural juices will taste much better.
2. If you must use frozen, leave it in its original wrap and thaw it by
- (Safest Method): Place on tray in fridge. Allow about 24 hours for every 5 pounds of turkey.
- (Fastest
Method): Cover with COLD water, changing water every ½ hour. Allow about ½ hour for every pound of turkey.
3. Remove neck and giblets from body cavity. Wash turkey.
4. Cook stuffing separately. Even though our moms did it, it is NOT safe to cook stuffing within a turkey. You can stuff it after they’re both cooked if you want.
5. Preheat oven to 350 degrees. Season turkey if desired.
6. Use a turkey bag (such as Reynolds, purchased at your grocery store) for a moist turkey. Follow directions on the box which should include:
- Add one tablespoon of flour to the bag and shake it (this prevents the bag from bursting).
- Place in a roasting pan. Your pan should be at least 2-inches deep. Put turkey in bag and close with provided nylon tie. Cut six ½ inch slots in top of bag.
- Place pan in oven, allowing plenty of room for bag to expand without touching the oven walls or rack.
7. Cook until a calibrated instant-read meat thermometer reads 180-degrees when inserted into the thickest part of a thigh (can insert right through the bag). Do NOT insert thermometer into the turkey breast as this will cause the turkey to lose a lot of juice and make the breast meat quite dry.
8. If you check the temperature and it’s not quite ready, plug the hole with a clover of garlic so juices don’t escape.
9. ALWAYS go by meat temperature instead of cooking times. But for planning purposes, your approximate cooking times (for a fresh or thawed, unstuffed turkey) will be as follows:
8-12 pounds 2-3/4 to 3 hours
12-14 pounds 3 to 3-3/4 hours
14-18 pounds 3-3/4 to 4-1/4 hours
18-20 pounds 4-1/4 to 4-1/2 hours
20-24 pounds 4-1/2 to 5 hours
10. After turkey has been removed from the oven, let it sit for a minimum of 10-15 minutes before carving to let the juices re-blend.
11. Refrigerate leftovers immediately.