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| Cooking a turkey (Read 312 times) |
| view log Slow-smooth-fast |
posted: 12/21/2007 at 3:22 PM |
| First time this year that the families are coming to our house, and I am cooking. I have never cooked one and am a bit nervous. Any advice or secrets? |
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Professional Magician |
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posted: 12/21/2007 at 3:48 PM |
Use a meat thermometer and take it out when it hits between 165 and 170. Also, using an oven bag helps in keeping it most and from it browning too much.
Also, when you go to carve it. Let it cool. A hot bird will just shred when you put the knife to it. |
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posted: 12/21/2007 at 3:52 PM
modified: 12/21/2007 at 3:52 PM |
Invest in a decent turket roasting pan. The aluminium ones are shite.
Step 1: If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for 5 hours per pound. Quicker method: Cover the turkey with cold water (the sink is a good place for this), changing every 30 minutes; allow 1 hour per pound (500 g). A word to the wise, fresh tastes better.
Step 2: Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.
Step 3: Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325F (160C) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180F (82C) for a stuffed turkey or 170F (77C) for an unstuffed turkey. Remove tent for last hour of roasting.
Step 4: When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 - 60 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.
Step 5: Carve turkey. Eat and enjoy!
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| view log Undertrained. LAME. |
posted: 12/21/2007 at 3:57 PM |
Look up brining techniques somewhere on the Trenternet.
I've never had a better tasting, more moist turkey than when we brined ours.
Good luck, Eddy! |
Drew
Road to the Monkey
Just run, baby.
So much for my brilliance. |
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| view log Funky Monkey |
posted: 12/21/2007 at 4:19 PM |
Brine it.
Bake it with a biscuit crust covering the entire thing. Once the biscuit crust is cooked, remove it (and snack on it). |
| It's all fun and games until the flying monkeys attack. |
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Head Procrastinator |
posted: 12/21/2007 at 4:31 PM |
I think 20 minutes a pound for a stuffed turkey and 15 for an unstuffed one. Most people overcook turkey and the breast is way too dry.
I like to cook breast side down for an hour but it is hard to turn over. I use clean kitchen towels to flip it.
Don't forget to take the bag with the giblets out  |
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mood |
posted: 12/21/2007 at 4:42 PM |
| We "invested" in an electric knife this year. MUCH easier than with hacking away with a me powered knife. Plus its a power tool. |
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posted: 12/21/2007 at 4:58 PM
modified: 12/21/2007 at 4:58 PM |
| Quote from Get Gone on 12/21/2007 at 3:48 PM: Use a meat thermometer and take it out when it hits between 165 and 170. Also, using an oven bag helps in keeping it most and from it browning too much.
Also, when you go to carve it. Let it cool. A hot bird will just shred when you put the knife to it.
I agree...I really like using the roasting bag. And letting it cool is important, my impatience always gets the best of me and I carve it too soon and it does indeed shred.  |
"You're gonna wish these days hadn't gone by so fast.
These are some good times so take a good look around.
You may not know it now but you're gonna miss this" ~ Trace Adkins
RunningAhead.com Texas Independence Relay Team
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| view log Funky Monkey |
posted: 12/21/2007 at 5:15 PM |
Oh.
And corn bread stuffing.
Duh. |
| It's all fun and games until the flying monkeys attack. |
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Runs with ALTITUDE! |
posted: 12/22/2007 at 1:08 AM
modified: 12/22/2007 at 1:09 AM |
Just remember to remove the bag of giblets from the body cavity!!! My moron sister failed to do this the first time she "cooked" a turkey 
I say moron, because she's the same girl that 'strained' her first homemade soup, into a colander in her sink!!!!!
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| Saph
Body Wise: The Diet-Free Way
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posted: 12/22/2007 at 5:49 AM |
Quote from Saph on 12/22/2007 at 1:08 AM:Just remember to remove the bag of giblets from the body cavity!!! My moron sister failed to do this the first time she "cooked" a turkey
Call me a moron...I did that once before too!!! 
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"You're gonna wish these days hadn't gone by so fast.
These are some good times so take a good look around.
You may not know it now but you're gonna miss this" ~ Trace Adkins
RunningAhead.com Texas Independence Relay Team
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posted: 12/22/2007 at 6:34 AM |
Quote from Mississippi on 12/22/2007 at 5:49 AM:Call me a moron...I did that once before too!!!
Moron.
I only say that because I did it too. |
Your monkey gives me the creeps. - andahuff
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