Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 23 2015
Thanksgiving Turkey Tips
Turkey Tips
▪ When buying a turkey, consider about 1 pound per person; 1 1/2 pounds per person for leftovers.
▪ Use a meat thermometer or instant-read thermometer to gauge doneness (see guidelines below). Pop-up thermometers that come with some turkeys are not always reliable...lets be honest, they stink.
▪ To thaw a frozen turkey, place it on a rack on a baking sheet and refrigerate; allow 24 hours thawing per 4 pounds of turkey. Alternatively, put turkey, in its packaging, in a bowl with enough cool water to cover, changing water every 30 minutes. Allow 30 minutes of submerged thawing per 5 pounds.
▪ To roast, heat oven to 325 degrees. Place turkey on a rack in a roasting pan, breast side up, with legs trussed. Brush with olive or canola oil, then season with salt and pepper. Cover breast, wings and lower legs with foil. Place 1 cup chicken or turkey broth in pan, and roast, basting every 15-20 minutes with pan juices. Remove foil for the final 45 minutes of cooking. Let turkey rest 20-30 minutes before carving.
▪ Temperatures: A meat thermometer should read 165 EVERYWHERE on the bird...AND in the center of stuffing (if stuffed in bird).
▪ Times: A fully thawed, unstuffed turkey should take about 15 minutes per pound to cook in a 325-degree oven. An 8- to 12-pound bird should take about 2 to 3 hours. A 20- to 24-pound turkey will take about 5 to 6 hours.
▪ In a pinch: Butterball’s Turkey Talk-Line will be staffed with experts throughout the holidays. Call 800-BUTTERBALL (800-288-8372).
(thanks Miami Herald)