Ah, turkey!  Each person (in the U.S.) eats almost 18 pounds of it every year!  A delicious turkey is often the priority for the Thanksgiving meal, so knowing how to prepare, cook, and serve the bird is paramount. No need to feel the pressure, though! Achieving turkey success is actually quite simple, especially if you follow these tips to safely cook a tasty turkey.

Step 1 - Know how much turkey you will need. Don't overlook this important step! We wouldn't want Uncle Bill missing out on his third helping of turkey! You'll need about 1 pound of turkey per person, or more if you want leftovers (or have relatives who eat like Uncle Bill).

Step 2 - Allow plenty of time for the turkey to thaw. The best way to thaw a frozen turkey is to place it (unwrapped) on a tray, and put it on the bottom shelf of your refrigerator.

• The turkey will need a thawing time of 1 day for every 4 pounds. So, a 20-lb turkey = 5 days to thaw.

If you want to speed up the thawing process, place the turkey, breast-side down, in a basin (the kitchen sink will do) and cover it completely with cold water. Be aware that if the turkey gets to room temperature, bacterial growth is more likely. Check to the water every 30 minutes or so making sure it's very cold.

• Thawing time is approximately 30 minutes for each pound. A 20-lb turkey = 600 minutes thawing time (10 hours).

Step 3 - Time to operate! Now it's time to get hands-on (and hands-in) with the turkey - literally! When the turkey is completely thawed, take off the wrapping. Reach in the turkey's neck and body cavities, and pull out the giblets and he neck. (You can save these to make gravy if you wish.) Rinse the inside of the turkey with cold water, but be very careful not to splash water on the counter or other dishes! You risk contamination by doing so!

Step 4 -To stuff or not to stuff ? I love the way stuffing tastes when it's cooked inside a turkey. But I also have to tell you that this method of cooking stuffing is not encouraged. Again, there's a higher risk for bacterial growth.

However, I know that many people are still going to stuff the turkey anyway, so here is how to do it as safely as possible. Thoroughly mix and cook the stuffing ingredients on the stove (especially if you're using sausage, eggs, or other raw meats) before putting them in the turkey. Stuff the turkey immediately before putting it in the oven, but don't pack the stuffing so tightly that the turkey looks like it's about to explode! Give the stuffing some room to 'jiggle' around in there and cook evenly.

Step 5 - Cook the turkey. The oven should be preheated to 325 degrees F. Don't go any lower than 325. Place the thawed and stuffed turkey breast-side up on a flat rack in a roasting pan that's 2-2 1/2 inches deep. Brush the skin with a little bit of vegetable oil to prevent drying. Then put the turkey in the oven, and leave it there. No peeking! You'll let out the heat.

• 14-18 lbs stuffed turkey = 4 - 4 1/4 hours cooking time
• 18-20 lbs stuffed turkey = 4 1/4 - 4 3/4 hours cooking time
• 20-24 lbs stuffed turkey = 4 1/2 - 5 hours cooking time

Step 6 - Let it rest. Just think; if you just come out of a sauna or hot tub, you'd probably want to relax a bit. Well, remember this when cooking your holiday turkey. The turkey is safe to eat when it's internal temperature reaches at least 165 degrees F. Check with a meat thermometer in the thickest part of the turkey's thigh and breast. Take the turkey out of the oven, and let it rest for about 15 minutes so the juices will settle.

Step 7 - Demonstrate your artistic talents! Carving the turkey isn't as complex as it seems. Start with a reliable and sharp knife. Here's a traditional way to carve a turkey:

• Cut off the drumsticks - Holding on to the narrow part of the drumsticks, use your knife to cut the thigh (the round part of the drumstick) away from the turkey. Carefully pull the drumstick out and back, while using your knife to separate it at the joint.
• Cut off the wings - Cut horizontally with your knife just above the wing and towards the turkey. Slice off the wings at the joint. Use a fork to steady the turkey as you carefully cut off each wing.
• Cut the breast - Start by the wing and cut down smoothly. Continue slicing, moving towards the middle of the turkey.

Step 8 -Serve and Eat! Not much to say except enjoy!

Sources: Turkey Cooking Techniques, Butterball Turkey

photo credit: pixelbase

Originally posted 2007-11-19 08:00:56. Republished by Blog Post Promoter

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