Top 10 Turkey Tips From FoodNetwork
11/12/04 09:45 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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Top 10 Turkey Tips From Food Network
Whether you're tackling a Thanksgiving turkey for the first – or hundredth time, our top ten tips will ensure your big bird is the best it can be.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead, though. It takes approximately 3 days for a 20 pound turkey to defrost.
2. For crisper skin, uncover the turkey the day before roasting and let it stand in the refrigerator overnight.
3. Cook times will differ depending on whether your bird was purchased fresh or frozen. Figure on 20 minutes per pound in a 350 degree oven for a defrosted turkey, and 10 to 15 minutes per pound for fresh. If you're still perplexed, estimate your bird's cooking time with our turkey calculator.
4. A turkey will cook more evenly if it is left unstuffed. As an alternative, add flavor by stuffing some aromatic vegetables in the cavity—carrots, celery, onion, or garlic work nicely—or by carefully tucking fresh herbs underneath the breast skin.
5. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper, and tightly cover the breast with aluminum foil.
6. For even roasting, learn how to truss poultry.
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. Wait until about 45 minutes before you think the turkey is done. Then remove the foil from the breast to allow it to brown.
8. Take the turkey out of the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant read meat thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. After removing from the oven, tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, brown and heat up side dishes, etc., you can let it sit for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp knife.
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Edited by Shell Marr (11/12/04 09:57 AM)
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