How do you cook a turkey?
in Food & Drink
Yeah, I know it's a stupid question for a 22-year-old woman to ask, and that I should know better, and yadda yadda yadda, but Thanksgiving is tomorrow and I don't time to listen to somebody'd scolding. HOW do you cook, say, a 10-pound turkey? To how many degrees do you set the oven? For how long? What do you do with the bird after?
Comments
Definately NOT a stupid question for a 22 year old! Good Luck and Happy Thanksgiving!
Turkey101 from allrecpes.com
A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly. An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7 1/2 hours to defrost using this approach. It is also possible to use a combination of these methods.
Now you are ready to prepare the turkey for roasting. First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed)
10-18lbs
3-3.5 hrs. 3.75-4.5 hrs.
15-22lbs 3.5-4 hrs.
4.5-5 hrs.
22-24lbs 4-4.5 hrs. 5-5.5 hrs.
24-29lbs 4.5-5 hrs. 5.5-6.25 hrs.
The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.
Thanksgiving Turkey and Gravy:
1 12- to 14-pound fresh turkey
1 yellow onion, peeled and quartered
2 celery ribs, each cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1/2 cup butter (1 stick), melted
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 tablespoons flour
1/3 cup white wine
1 14 ½-ounce can chicken broth
Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting
pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or
until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.
Yield: Makes 8 to 10 servings
jessified pretty much covered it, accept salt the inside of the bird before you stuff it, also the bird will cook faster if you just put an oinion in it instead of stuffing. You can cook the stuffing in a bowl next to the turkey for a few hours, before the turkey is done...
Happy Thanksgiving , P.S. don't forget to let it rest after you take it out of the oven for about 15 to 20 minutes, before cutting it up. The legs should come right off easy, if they don't wiggle it's not done.Be careful defrosting it, that takes a few days in the frige.
Preheat your oven to 350 degress F. Take the bird and remove the neck and gizzards from the shoulder and tail area. Remove the metal leg bracket. Then stuff with whatever you choose. You will need to cook your turkey in a roasting pan (roasting bags are optional for added moisture) for about 31/2 to 4 hours. You should check the turkey often and you can keep it moist by taking the juices from the pan and squirting them back over the turkey with a baister. (Thats if you dont use a roasting bag) Most turkeys come with a built in thermometer that tells you when the bird is fully cooked all the way through. Just wait for the red button to pop up and its ready.
You can actually fine that in a plastic that is wrapping your turkey. it will suggest you time.
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
Nutrition InfoServing size: 1 (12 pound) turkey
2. Cooking Directions
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
Relax...this isn't as bad as u think. First suggestion, follow package directions for cooking time/temperature. Second, rinse your bird well with cold water inside & out, then pat dry with paper towel. Make sure you have a roasting pan that fits your bird (I use disposable, way less clean up). Also, use a roasting bag (Reynolds). You don't have to worry about basting the turkey that way. Season & if u like stuff with favorite stuffing recipe. Butter or oil the top of your bird for a nice golden brown skin before putting it into the roasting bag. Use a meat thermometer to make sure your bird is cooked completely. Good luck & Happy Thanksgiving!
ok not here to scold you have to learn sometime , but for cooking it at 325 for about 3hrs or so if you have one of those turkeys with the pop up it will be done when it pops out,then let it cool down for 15 minutes then crave it up just make sure you take out all the stuffing stuff inside of the turkey and wash it out and put lots of butter on it herbs and spices there are lots of sites on the internet to go to but it is really not that hard, also cover the bird with foil unitl the last hour to get it brown on the inside,, hope this helps
Try Yahoo Food for some great recipies/instructions. They have all you need to know about turkeys and thanksgiving (how to carve a turkey yadda yadda).
I did a quick search and found the following:
2 1/2 hours. (1hour for 4lbs of bird) at 325* if stuffed, add about half hour more.
After? after what? you eat it... then when cool enough, strip it for left overs.
a turkey is only a different kind of roast chicken.
for additional help, just type in the word 'turkey' into the question part and I'm sure lots of ideas questions previously asked will come up. I've watch everybody be talking about turkey for the last few days. I think EVERY aspect of it is covered SOMEWHERE in here!
best of luck.
cook it overnight in a 200 degree oven , baste when you wake up in the morning. and then proceed to work on the other stuff, it is much easier. good luck