Tips on cooking old Tom Turkey.
Defrost the bird before cooking. Below are charts for defrosting and
cooking times.
A few years ago I picked up what I think is called a "turkey lifter". It
looks like two metal strips with chain links and handles. You place this
on the bottom of your roaster under the bird and leave the handles
hanging on the sides of the roaster. Wearing oven mitt gloves you pick
up each handle and lift the turkey. I usually get another person to
slide a large platter under the turkey as soon as I have lifted it.
Remove neck, giblets, etc. before cooking. You'd be surprised how many
people forget to do this.
To stuff or not to stuff - that is the question. Some people say
don't....others say do. Just remember that it takes longer to cook a
stuffed bird than an un-stuffed one. Lining the cavity with cheesecloth
and then stuffing it does make removing the stuffing much easier.
How to close the stuffed cavity - either use that turkey lacing pins you
can pick up almost anywhere. Can't find them or don't have enough of
them. Do what my Mom always did. Use a large upholstery needle and coat
thread and sew the skin together.
Instead of stuffing: place about four or five oranges cut in half
together with sprigs of rosemary, thyme, oregano, savory, or your
favorite combination of herbs inside the cavity.
Cover your bird while roasting with either brown paper or heavy-duty
aluminum foil to prevent the skin from burning. You want the skin brown
but not burnt. Remove about 15 minutes at the end of the cooking cycle.
Make sure the turkey is fully cooked. Temperature internally should
reach 190 degrees F or 87 degrees C on a meat thermometer inserted into
the breast but not hitting the bone.
Let meat rest 15 minutes before carving. While meat is resting, make
your gravy. I strain liquid in roaster into a large saucepan. I add the
strained liquid of the neck, giblets, etc. that have been simmered in
water or chicken stock for several hours. Giblets are chopped and placed
into a gray boat. Thicken your gravy with arrowroot, cornstarch, or
whatever mixed with water.
THAWING TIMES FOR WHOLE TURKEY:
* Weight of Turkey In Refrigerator In Cold Water
* 8 to 12 pounds 1 to 2 days
4 to 6 hours
* 12 to 16 pounds 2 to 3 days
6 to 9 hours
* 16 to 20 pounds 3 to 4 days
9 to 11 hours
* 20 to 24 pounds 4 to 5 days
11 to 12 hours
NOTE: If the cold water method is used, change water every 30 minutes.
After thawing for either method, remove neck and giblets, wash turkey
inside and outside with cold water, and drain well. Wash hands,
utensils, sink, counter, and anything else that touches raw turkey with
hot, soapy water.
TIMETABLE FOR ROASTING FRESH OR THAWED TURKEY IN A 325 DEGREES F OVEN:
* Weight Unstuffed
Stuffed
* 6 to 8 pounds 2 1/4 to 3 1/4 hours
3 to 3 1/2 hours
* 8 to 12 pounds 3 to 4 hours
3 1/2 to 4 1/2 hours
* 12 to 16 pounds 3 1/2 to 4 1/2 hours
4 1/2 to 5 1/2 hours
* 16 to 20 pounds 4 to 5 hours
5 1/2 to 6 1/2 hours
* 20 to 24 pounds 4 1/2 to 5 1/2 hours
6 1/2 to 7 hours
* 24 to 28 pounds 5 to 6 1/2 hours
7 to 8 1/2 hours
Delma
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