2. Be sure the turkey is completely thawed. Timesare based on fresh or completely thawed frozen birds at a refrigerator temperature of 40F or below. When completely thawed out remove neck and giblets from the neck and body cavities. (Giblets are the turkey's gizzard, heart and liver. The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing). Rinse turkey with cool running water then pat dry with paper towels.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep with wing tips tucked underneath shoulders of the bird. Rub with salt, pepper, poultry seasoning and melted butter. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with butter and seasonings. Baste with juices every 30 minutes. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).
5. For safety and doneness, the internal temperature should be checked with a meat thermometer. The temperature must reach 180F in the thigh of a whole turkey (center of the stuffing should reach 165F) before removing it from the oven. Cook a turkey breast to 170F.
6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.
7. Once out of the oven, allow the turkey to rest for at least 15-20 minutes to allow the juices to settle. The temperature of the bird will continue to rise. After carving the turkey, allow leftovers to cool slightly (but no more than an hour), then place in an airtight container and store in the refrigerator. Store leftover stuffing separately. Use within three days.
TIMES:
UNSTUFFED
4 to 6 lb breast........1 1/2 to 2 1/4 hrs
6 to 8 lb breast........2 1/4 to 3 1/4 hrs
8 to 12 lbs...................2 3/4 to 3 hrs
12 to 14 lbs............... ..3 to 3 3/4 hrs
14 to 18 lbs............3 3/4 to 4 1/4 hrs
18 to 20 lbs............4 1/4 to 4 1/2 hrs
20 to 24 lbs.................4 1/2 to 5 hrs
STUFFED
8 to 12 lbs...................3 to 3 1/2 hrs
12 to 14 lbs..................3 1/2 to 4 hrs
14 to 18 lbs..................4 to 4 1/4 hrs
18 to 20 lbs.............4 1/4 to 4 3/4 hrs
20 to 24 lbs.............4 3/4 to 5 1/4 hrs
SELF BASTING TURKEYS
As a value-added option for consumers, some turkeys are sold as "basted"
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