Hi, Here's an article with various time-tables that will help. If you cook the turkey unstuffed, be sure to use lots of salt and pepper inside the cavity and on the outside as well. Rub the outside with something delicious -- like butter! -- or use oil
Stuff the inside with an onion, maybe a couple cloves of garlic, an orange and a lemon and an apple, all quartered, and parsley, sage, rosemary and thyme! (Or use something like Bell's Poultry Seasoning!)) I have had good luck brining turkeys, and if you have the room and the time, the turkey will be super flavorful! Don't stress -- it will be delicious! You can get an inexpensive talking thermometer from Amazon.com -- mine cost only $15, and it works perfectly! Good luck, and happy turkey day! Penny Turkey Day math Wednesday, November 14, 2007 The Charleston Post & Courier Don't leave a safe and satisfying Thanksgiving to guesswork. Here are some simple formulas for Turkey Day math. Still frozen? When thawing a frozen turkey in the refrigerator, plan for 24 hours for every 4 to 5 pounds. In a cold water bath (such as the sink), change the water every 30 minutes and plan for 30 minutes per pound. Source: U.S. Department of Agriculture How big? For birds under 16 pounds, figure at least 1 pound per person (which accounts for bone weight). For larger turkeys, figure a bit less, as the bird will have a higher meat-to-bone ratio. Either way, if you want enough for seconds and leftovers (and isn't that the point?), factor in another half pound per person. Source: Fine Cooking magazine's book, "How to Cook a Turkey" How long? For a stuffed turkey roasted at 325 degrees, use the following cooking guidelines: -- 8 to 12 pounds: 3 to 4 hours -- 12 to 16 pounds: 4 to 4 1/2 hours -- 16 to 20 pounds: 4 1/2 to 5 hours -- 20 to 26 pounds: 5 to 6 hours For unstuffed turkeys, reduce overall cooking time by 20 to 40 minutes. Source: Fine Cooking magazine's book, "How to Cook a Turkey" How hot? The turkey is safe to eat when an instant read thermometer inserted in the innermost part of the thigh (without touching bone) reaches 165 degrees. The stuffing also must reach that temperature. The editors at Fine Cooking magazine say while that temperature is good for the breast, they think thigh meat tastes better cooked to 170 degrees. Either way, all of the meat is safe to eat at 165 degrees. Source: U.S. Department of Agricultuture and Fine Cooking magazine Gravy with that? Plan to make 1/3 cup of gravy per person. When making gravy, for each cup you will need 1 cup of liquid (such as turkey broth plus defatted pan juices), 1 tablespoon of fat and 1 1/2 tablespoons flour. Source: Fine Cooking magazine's book, "How to Cook a Turkey" On 10/26/17, Nicole Massey via Cookinginthedark <[email protected]> wrote: > Nope -- I don't cook chickens in the oven -- I either use them in dishes as > "parts" or grill the parts, or I buy them whole from the deli at the local > grocery store. But I guess you could if you wanted to. The closest I come to > cooking a whole chicken is the "Game Hens fit for a Duchess" recipe I posted > here a while ago. > > -----Original Message----- > From: Deborah Barnes via Cookinginthedark > [mailto:[email protected]] > Sent: Thursday, October 26, 2017 2:40 PM > To: [email protected] > Cc: Deborah Barnes <[email protected]> > Subject: Re: [CnD] turkey cooking help needed > > Nicole, thank you so much for posting this message about how you cook your > turkey. I've never cooked one because no one in my family is really into > turkey except me. And I've done turkey breasts and a turkey roll a long > time ago. I've always wanted to try a turkey!!! > > Have you ever done a chicken using this method? > > Thanks, > > Deb B. > > -----Original Message----- > From: Nicole Massey via Cookinginthedark > [mailto:[email protected]] > Sent: Thursday, October 26, 2017 3:20 PM > To: [email protected] > Cc: Nicole Massey > Subject: Re: [CnD] turkey cooking help needed > > Here's what I do. > Set your oven to 250°f. Stuff the bird with fruit -- oranges, apples, or > lemons work well, and I've been tempted to use pears. > Put the bird upside down in your roasting pan. Cover the bottom with a pound > of sliced bacon, put the lid on again, and cook for 45 minutes per pound of > turkey. Check with a talking thermometer and remove when the internal > temperature of the meat reaches 160 degrees. Let cool, remove the bacon and > serve on the side, and use care in turning it over onto a platter, as the > bones tend to fall out if you're not careful. This makes a tender bird and > the breast is moist and flavorful. > You can spice the bird all over before cooking with salt, pepper, garlic, > and either butter or olive oil, mixed together. Some folks like a bit of > sage in the mix, though I tend to use that only in dressing. If you want > something exotic then go with one part cinnamon to two parts crushed cumin > seed and two parts crushed coriander seed and three parts kosher salt -- > this will give you a Mediterranean flavored bird. (I like using garlic with > this spice mixture) > > -----Original Message----- > From: Mike and jean via Cookinginthedark > [mailto:[email protected]] > Sent: Thursday, October 26, 2017 2:08 PM > To: [email protected] > Cc: Mike and jean <[email protected]> > Subject: [CnD] turkey cooking help needed > > Could someone please tell me how long to cook a whole turkey? This will > be our first thanksgiving without my mom and the duty of cooking the turkey > is falling on my nephew and me. We would like to doctor the turkey with > some spices or seasonings or something like that. Thanks for all of your > help. mike > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
