smith-9 - Turkey Fact Sheet (from ) Cooking...

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Turkey Fact Sheet (from ) Cooking Perfect Turkey This is where many people are needlessly intimidated. Roasting a turkey is as simple as 1-2-3, and takes only a few minutes. Studies show all of the following can be done using less than 10 minutes of your time: After thawing, remove the turkey bag. (Tip: save the bag to refer to the cooking times and roasting instructions.) Remove the neck and giblets from the neck and body cavities. (Tip: If necessary, just push down gently on the legs and they'll slip right out of the leg clamp so you can get into the body cavity. This clamp is oven-safe and won't melt.) Rinse the turkey inside and out with cold water. If stuffing is desired, LOOSELY stuff the body and neck cavities with stuffing, then reset the legs in the clamp. Place the turkey in a roasting pan with the Tender-Timer gauge unobstructed. Cover with a lid, or fashion your own cover with a loose foil "tent". (Tip: remove the cover for the last hour for final browning.) Roast in a pre-heated 325° F oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. Approximate Roasting Time for Unstuffed Turkey Weight in Pounds Approx. Roasting Time (hours) 8-12 2 3/4 -- 3 12-14 3 -- 3 3/4 14-18 3 3/4 -- 4 1/4 18-20 4 1/4 -- 4 1/2 20-24 4 1/2 -- 5 There is no need to baste the turkey. Studies show basting liquid poured over the surface of the turkey does not penetrate the skin. Most turkeys are pre-basted, with broth already deep inside the meat, making it more moist and tender. And repeatedly opening the oven door to baste the turkey only heats the kitchen and prolongs the cooking time. Don't bother basting -- it's not necessary! When the turkey is done, the Tender-Timer gauge will pop up. Watch out -- the turkey and its juices are scalding hot! Let the turkey stand for about 20 minutes before carving. This will not only make it easier to carve, but will make it more uniformly moist. Unclamp the legs, and remove the timer by lifting it by its white outer edge. Remove all the stuffing from the turkey as early as possible. Other tests for doneness: The easiest way to tell when the turkey is done is to rely on the pop-up Tender-Timer gauge. But if your turkey doesn't have one, use one or more of the following: A meat thermometer inserted into the deepest portion of the breast should read 170° F, or 180° F in the thigh. Stuffing should be at least 165° F.
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If the leg moves freely and the hip joint gives readily or breaks, the turkey is done. If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-9 - Turkey Fact Sheet (from ) Cooking...

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