Turkey the Old-Fashioned Way
There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled.to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way –- oven roasted. Basic Technique for Roasting a Turkey. 1.
The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead.it will take approximately 3 days for a 20 pound turkey to defrost. 2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over.
To determine the correct turkey size that will be needed, see the section below entitled 'How Much Turkey is Enough?' 3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh. 4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor. 5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper. 6.
For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.) 7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey 'breast-down' on the rack. This technique will prevent the turkey breast from overcooking and becoming dry. 8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven. 9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opening the oven door.
Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done. 10. After checking for doneness (see 'When is the Turkey Done?' guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it 'rest' for approximately 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat. 11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.
================================ How Much Turkey is Enough? On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows: 10 pound turkey for 6 people 12 pound turkey for 8 people 15 pound turkey for 10 people 18 pound turkey for 12 people 21 pound turkey for 14 people 24 pound turkey for 16 people - If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights. - If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast. ================================ How to Truss a Turkey. To 'truss' means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey. 1. To truss with string, take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you.
OK OK Articles
OK OK Books