I always cook my turkey fast and hot so don't stuff it. I make my stuffing ahead of time using the giblets. I cook a 22 pound turkey in 2 hours. I think if you stuff a turkey you get better stuffing, but your turkey is dryer. I would rather have my meat juicy. There are as many ideas as there are cooks. Find a way you like and enjoy cooking! Vicki
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Blaine Deutscher Sent: Tuesday, November 16, 2010 11:04 AM To: [email protected] Subject: Re: [CnD] Cooking Turkey From The Frozen State From LindaLarson this sounds rather interesting but what I want to know is when do you stuff the bird? I've never prepaired a turkey before but if I'm correct in assuming you stuff the turkey with the stuffing or do you cook that separate? If you do stuff the turkey I wonder when you would put it in? When you remove the bag? ----- Original Message ----- From: "Helen Whitehead" <[email protected]> To: "cooking-in-the-dark" <[email protected]> Sent: Monday, November 15, 2010 5:56 PM Subject: [CnD] Cooking Turkey From The Frozen State From LindaLarson This week I'm honored to pass along an article from a study conducted by O. > Peter Snyder, Jr., Ph.D. about a new way to roast your Thanksgiving > turkey: > put it in the oven frozen solid. Dr. Snyder is the president of the > Hospitality Institute of Technology and Management in St. Paul, > Minnesota. > > Cooking Turkey From the Frozen State > > Introduction > > A common problem on Thanksgiving is waking up on Thanksgiving morning > and realizing that the turkey has not been thawed, and there is not > enough time to > thaw the turkey in the refrigerator or in flowing water at 70ºF, which > takes > hours. > > However, there is a very simple solution - cook the entire turkey from > the frozen state. The FDA Food Code allows this, and turkey hotlines > suggest it. The following is a HACCP-based procedure for cooking a > 12-to-13-lb. frozen turkey. > > Method > > Start 5 to 5 1/2 hours before you want to serve the cooked turkey. Set > the oven temperature at 325ºF. It is much better that the turkey be > done 30 minutes before mealtime than to rush and serve an undercooked > turkey. Remove the wrapping from the turkey and put the turkey on a > rack on a pan that has been > covered > with foil to make cleaning easy. You can also cook the turkey in a > covered > roasting pan if you have one. > > Put the turkey in the oven. Do not worry about the bag with the heart, > liver, etc. in the neck cavity or the neck in the center of the > turkey. They can be removed during cooking, after the turkey thaws. > There will be Salmonella spp. and Campylobacter jejuni on the turkey. > However, because it is > frozen, there is no drip, and transfer to hands or counter is not a > significant risk. > > Cooking the turkey on a shallow pan on a rack assures even cooking. > Cooking in a pan with sides shields the bottom of the turkey from > heat, and the cooking > on the bottom will be non-uniform. > > In the first 2 to 2 1/2 hours, the legs and thighs get up to > approximately 100ºF. The breast, about 1 inch into the flesh, is still > at the soft ice point, about 25ºF. At this point, begin to monitor > breast temperature with a tip-sensitive digital thermometer as it > thaws. You may also use a dial roast > thermometer. > Insert it into the breast, because it is the slowest cooking part. > > After about 3 1/2 hours, the legs and thighs will be around 150 to > 160ºF, and the breast, about 40 to 50ºF. The bag of heart, liver, etc. > and the neck can > be removed at this time, to be made into stock, if desired. > > At 4 1/2 to 5 hours, the turkey is nicely cooked. Check the > temperature. The leg and thigh should be tender and at a temperature > of 175 to 185ºF, while the breast will be moist at a temperature of > 160 to 170ºF. The pop-up timer > (if there is one) should have popped. Cooking turkeys to these > temperatures > is adequate to assure the reduction of Salmonella and Campylobacter jejuni > to a safe level. . > > Discussion and Conclusion > > This is an excellent way to cook turkey. Actually, cooking a turkey > from the frozen state has benefits over cooking a thawed turkey. > Cooking can be done > in a roasting pan, but it is unnecessary. If one thaws a turkey in a home > refrigerator, there is a significant risk of raw juice with pathogens at > high > levels getting on refrigerator surfaces, other foods in the refrigerator, > countertops, and sink, thus creating a hazard and a need for extensive > cleaning > and sanitizing. > > The second benefit is that, because the breast has greater mass, it > takes longer to thaw. Therefore, the thigh and leg are well cooked and > tender, while the breast is not overcooked and dried out. The breast > will cook to a juicy > 160-to-165ºF endpoint without difficulty. > > Summary > > Cooking turkey from the frozen state produces an excellent, juicy, > tender, and safe product. There is no need to remember to thaw the > turkey four days ahead > of time, and cooking a frozen turkey minimizes risk of pathogen > cross-contamination from juices from the raw bird. > > To assure a quality and safe turkey, monitor the final temperature > with a tip-sensitive digital thermometer, and always wash your hands > before touching and handling the cooked turkey. > > Reference: FDA. 2005. Food Code. U.S. Public Health Service, U.S. > Dept. of Health and Human Services. Washington, D.C. > http://www.cfsan.fda.gov/~dms/fc05-toc.html. > > > I think this is an excellent way to cook a turkey for the holidays or > any time. As Dr. Snyder states in the article, there won't be any > danger of cross contamination from dripping juices and the result is > superb because of the physics of the turkey. > > I did ask him about stuffing the turkey. He said that when the giblet > bag is removed , the turkey can be stuffed. You may need to wear > silicone gloves to protect your hands because they turkey will be hot. > As always, don't overstuff the turkey and be sure to remove all of the > stuffing when the > bird is done. Take the temperature inside the middle of the stuffing: it > should be 165 degrees F. And think about heating up the stuffing before > putting > it in the turkey according to the directions in the > Stuffing Science > article for more safety. > > Leslie wrote and asked me about using this method to cook larger > turkeys, 19-20 pound birds. Dr. Snyder says, "the old data from the > USDA would say add 2 hours more at most, so 5 hours becomes 7 hours. > Do have a way of hot holding ready, in case it gets done a little > ahead of schedule. It is okay to hold > hot so long as it is above 130F. If it goes below 130F, then one still has > a > very safe 4 hours before there is any risk at all." > > I use this method when preparing turkeys. The result is a tender, > juicy bird that is perfectly cooked. > > > > Later. > > E-Mail: [email protected] > > Windows Live Messenger: [email protected] > > Skype: honeybunny1958 > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.869 / Virus Database: 271.1.1/3258 - Release Date: 11/14/10 23:34:00 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
