Turkey making tips and tricks
Staying in for this holiday season? Whether cooking for a few or a large crowd, this year for Thanksgiving we have found the ultimate guide at Norbest.com for all college students that includes easy how-to instructions and tips for cooking the ultimate turkey dinner. Before beginning to cook here are some tips that are very important:
Plan on about three-fourths pound per person (raw weight in the package) for generous servings with not very much left over. If leftovers are wanted, plan on 1 to 1.5 lbs. per person. (Tip: the raw weight of the turkey is nearly always on the tag attached to the top of the package.)
Buy a turkey with a pop-up roasting gauge: This takes the guesswork out of cooking times. When the center stem pops up, the turkey is done.
In a hurry? Buy a refrigerated turkey. When buying a refrigerated turkey, get it into the refrigerator as soon as possible and cook it by the “use by” date found on the weight tag or weight sticker. If something comes up and it’s not able to be cooked right away refrigerate turkey as planned, freeze it and save it for another time.
Never thaw a frozen turkey at room temperature. Instead, the refrigerator is the best way. Leave the turkey in its original bag, set it in a pan and put it in the refrigerator. It takes about four hours per pound – two or three days for an average size turkey.
Once thawed, the turkey must be used within seven days. Keep it cold in the refrigerator until ready to roast. Once thawed follow these steps to cook the turkey:
1. Remove the turkey bag. (Tip: save the bag to refer to the cooking times and roasting instructions.)
2. 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.)
3. Rinse the turkey inside and out with cold water.
4. For that savoring golden brown look on the outside spread a light coat of butter on the top of the turkey and thighs.
5. Place the turkey in a roasting pan with the Tender-Timer gauge (if applicable) 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 half to one hour cooking time. Last tip about those extras:
The best and easiest way to prepare turkey dressing is to do in on the stove top instead of stuffing the bird. Or bake the stuffing in a greased, covered casserole during the last hour while the turkey roasts. Either method saves preparation time and saves roasting time. Also, of all the foods included in the turkey dinner, the stuffing carries the highest risk of being undercooked, with the associated risk of food borne illness. Cooking the stuffing separate from the turkey substantially reduces these risks.
Happy holidays and cooking to all, may these tips bring happy smiles and fond memories.
Source: www.norbest.com