Once you’ve found the perfect turkey, follow these methods for cooking it perfectly on Thanksgiving:
– Buying: Purchase 1 pound of turkey (bone-in weight) per guest.
– Preparing: Remove giblet bag and rinse turkey with cold water outside and in. Allow to drain, and pat dry with paper towels.
– Seasoning: Sprinkle cavity with salt and pepper. Add herbs, if desired, such as chopped sage, thyme or rosemary. Herbs sprinkled on the skin will scorch after several hours unless they are placed under the skin. Rub the skin with vegetable oil or butter.
– Stuffing: Prepared stuffing should not be placed inside the turkey until just before the turkey goes into the oven, or bacteria will have time to grow. The internal temperature of the stuffing in the cooked turkey should reach 165 degrees when tested with a meat thermometer. For maximum food safety, bake the dressing, covered, for 1 hour in oiled or buttered baking pans. Remove foil; let top brown for the last 15 to 20 minutes.
– Trussing: Use thin metal skewers to hold the flaps of skin down over the cavities and stuffing. Kitchen string will pull the legs together and the wings close to the body. You can also tuck the wings behind the turkey as if it’s doing the backstroke.
– Cleanup: All utensils and work surfaces that have been used in preparation should be thoroughly washed with hot, soapy water. Do not let the platters or tongs used to handle raw turkey come into contact with the cooked turkey or any other food.
– Roasting: Heat oven to 325 degrees. Place turkey in oven breast-side up, covered with aluminum foil to prevent skin from getting dark too early. Remove foil for the last hour of roasting. Keep the foil loose to keep it from sticking to the turkey.
– Basting: Brushing butter, oil and drippings on the turkey throughout the cooking time doesn’t moisten the meat, because the skin acts as a barrier. It does, however, help give the skin color and crispness. Do not baste more frequently than every 40 minutes; it plays havoc with the oven temperatures and lengthens the time required to get the bird thoroughly cooked.
– Testing doneness: Get a good meat thermometer. The “pop-up” pins are not always accurate; they can stick or not pop up at all. Check the meat’s temperature by inserting the thermometer in the thickest part of the thigh without touching bone. (Instant-read thermometers should not be left in the oven if further cooking is required.) When the turkey thigh has reached an internal temperature of 170 degrees, remove from oven and let sit about 20 minutes on a carving platter, covered loosely with aluminum foil. The turkey will continue to cook, allowing the temperature to rise to a safe 180 degrees.
– Leftovers: Meat remaining on the turkey should be carved from the carcass, wrapped tightly and refrigerated. Any stuffing inside the turkey should be removed, wrapped in airtight storage containers and refrigerated. When it’s time to eat the leftover stuffing, it should be heated in an oven or microwave until the center reaches a temperature of 165 degrees. Side dishes and other leftovers should also be wrapped securely and refrigerated.
Thawing times (See chart)
You can thaw the turkey in the refrigerator over several days, or speed things up by submerging it in cold water that is changed every 30 minutes. Never thaw the turkey at room temperature on the counter.
Help is on the way
For more information, try calling one of the following hot lines:
– USDA Meat and Poultry Hotline: 800-535-4555; speech and hearing-impaired, 800-256-7072. Hours: 9 a.m. to 3 p.m. weekdays to talk with home economists, registered dietitians, and food technologists. 7 a.m. to 1 p.m. Thanksgiving Day. Recorded information is available 24 hours. Or visit the Internet site: www.usda.gov.
– Butterball Turkey Talk-Line: 800-323-4848 (English and Spanish); speech and hearing impaired, 800-833-3848. Hours: 8 a.m. to 8 p.m. weekdays; 8 a.m. to 6 p.m. Nov. 20 and 21; 6 a.m. to 6 p.m. Thanksgiving Day. Internet: www.butterball.com.
– Reynolds Turkey Tips Line: 800-745-4000. Hours: 24 hours daily with recorded advice for roasting the turkey. Internet: www.reynoldskitchens.com.
– Libby Consumer Hotline: 800-854-0374. Hours: 5 a.m. to 5 p.m. weekdays; 24 hours, daily with recorded advice for making pumpkin pie and pie crust. Internet: www.libbyspumpkin.com
THAWING TIMES
You can thaw the holiday bird in the refrigerator if you have time, or speed things up by submerging it in cold water that you change every 30 minutes. Do not thaw on the counter at room temperature.
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In the refrigerator: (About 24 hours per 5 pounds)
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days
In cold water: (About 30 minutes per pound)
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Source: USDA
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TURKEY ROASTING TIMES
Because today’s standard turkey is younger and more tender, it cooks more quickly. Use these new recommended times instead of those found in older cookbooks and references. Cook at 325 degrees. Always use a meat thermometer to be sure internal temperature reaches 180 degrees.
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Raw weight: Unstuffed Stuffed
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
Source: USDA
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