How to roast a turkey

Website design By BotEap.comIt’s that moment again when people’s thoughts start to turn to a turkey dinner with all the trimmings. Many people choose to order a precooked bird or go out for dinner as a family. But if this is a choice you make because you are afraid to cook a large turkey, or because you really don’t know how, the time has come for that to change.

Website design By BotEap.comThe basics of birds

Website design By BotEap.comWhen it comes to turkey, you have a lot of options. Fresh or frozen. Big or small. Outdoors or farm-raised Even a wild bird can be an option if you have hunters in the family.

Website design By BotEap.comChoose a bird that will give about 1.5 pounds of turkey per person. IF you really like brisket, you can buy a portion of brisket only or an extra portion of brisket if you have a large gathering of white meat lovers. If you choose a fresh bird, do it only 1 to 2 days before cooking. A frozen bird will take several days to thaw in the refrigerator. One advantage is that most frozen turkeys are bathed and produce a more succulent and juicier bird. Make sure to keep thawed turkey at a temperature of at least 40 degrees for safety. Use paper towels to dry the bird after washing and before stuffing.

Website design By BotEap.comYou also want to cook a fresh bird asap. Never stuff your turkey the night before. You will need to prepare the stuffing and stuff the turkey immediately before roasting it.

Website design By BotEap.comYou will need to defrost the bird in the refrigerator at a rate of about 1 day for every 4 pounds of bird, so a 20 pound bird will take about 5 days to thaw. Keep the bird on a tray in the original package. In an emergency, if you can thaw your bird in a sink full of cold water. Allow about 30 minutes per pound. Change the water every hour and turn the bird frequently. Once thawed, keep the bird in the refrigerator until ready to clean, stuff, and cook.

Website design By BotEap.comStuffed and roasted

Website design By BotEap.comStuffing the bird is OPTIONAL. Many people prefer not to cook their stuffing inside the bird and this choice has positive points. However, traditionally most families stuff their birds, so with that in mind, here are some tips.

Website design By BotEap.comPrepare your stuffing just before you plan to stuff and cook the bird. This includes cooking any of the ingredients and mixing the filling with the required liquids. It should be allowed to cool just enough to handle before inserting it with a spoon or gloved hands into the bird. Fill loosely as the filling will expand due to the juices it absorbs from the bird. I have also learned that a filling that is a little dry seems to work better than a soft or moist filling.

Website design By BotEap.comWhile the filling is cooling slightly, prepare the bird by removing the wrapper and the package of gizzards. Remove the neck and any extra giblets that may remain in the cavities. Most frozen poultry can also have a sauce or extra packet in the neck cavity. I remember finding out once when Mom cooked a bird and forgot to remove a packet of sauce from the neck opening.

Website design By BotEap.comWash the bird under cool running water. Be sure to wash the inner cavity. Pat dry with paper towels and place on a foil-lined tray or toaster on a wire rack breast-side down. Rub the inside of each cavity with salt. You can use a lot or a little depending on your preference and whether or not you have a salty filling.

Website design By BotEap.comLift the skin and fill the cavity with the stuffing, but not squeeze. Just enough to fill. Pull the fur flap back over the padding and twist the wingtips over the end of the flap to keep it closed. Flip the bird over, chest up.

Website design By BotEap.comIf the legs are bent or wired, you MAY have to release them, however, you can fill the cavity without doing so by using a small spoon or gloved hand. Again, you need to fill lightly so the expanding filling doesn’t overflow into the pan. Make sure to reattach the legs if you have released them. You really shouldn’t need to tie up the bird unless you want to. You can use the metal pins and butcher twine to tie the legs closed.

Website design By BotEap.comFinally, massage the breast with butter to help the skin crisp and brown. Tend the bird. Fold a large foil sheet in half and cover the bird loosely. You will want to bathe your bird starting after the first hour and about every half hour after that. You may want to turn your toaster if you have noticed that your oven cooks unevenly.

Website design By BotEap.comI prefer to cook my bird at around 350 degrees, but your specific recipe may call for a higher or lower temperature. However, at 350 degrees, a 10 to 18 pound turkey takes 4 to 5 to cook. You want the internal temperature in the center of the padding to be about 165 degrees and in the depth of the thigh about 180 degrees. The meat should be reddish-pink on the thigh and the juices should be clear. Remove the foil carp for the last 45 minutes to allow the skin to brown and crisp.

Website design By BotEap.comMake sure to let the bird rest for at least 20 minutes when you remove it from the oven. This is perfectly safe and allows the juices to flow back into the bird. Cut with a sharp knife in the kitchen or at the table and don’t forget the cranberry sauce and gravy. Make the sauce with the fat from the pan and you have a truly memorable hit on your hands.

Website design By BotEap.comIf you have any problems, you can always call the Turkey Hotline at 1-800-288-8372. They are open 24 hours a day, 7 days a week to answer your questions. Turkey Talk-line employees have more than 50 trained professionals to answer your questions and ease your anxiety about cooking the perfect turkey dinner for your gathering of family and friends.