How to Cook TURKEY FOR THANKSGIVING !

Difficulty: Moderately Easy

Instructions

Things You'll Need:

A Turkey
Seasonings
A Cooking Pan
Cooking 'TOOLS'
An ARMY to feed!

Step 1

Cooking a TURKEY for Thanksgiving dinner can be EXTREMELY Intimidating! It's Called STAGEFRIGHT!
There you are... front and center. If the bird is a Tasteless lump of dried out SHOE-LEATHER... All of those HUNGRY Holiday fans will be let down, or worse yet, they will NEVER come back!

Well Tune right in for a THANKSGIVING HOW-TO!
Step 2

Let's choose a BIRD!
It doesn't really matter.... Frozen, Fresh, Kosher, Organic, Free Range, Still Clucking.... There are MANY opinions on which one is best.

Just choose the proper size for the number of guests you expect.

I usually figure from personal experience, that a 16 Pound Turkey feeds our 8-12 Guests after you pile your plate with all of the "Trimmings". Of course, we like LEFTOVERS! I try to figure a pound or so of MEAT per guest (We don't eat the bones).
Also, if it's a FROZEN bird, plan ahead. Try to thaw it SEVERAL days in advance. That 16 POUNDER can take up to 4 days to thaw in the Refrigerator!
For Emergency Thawing, a sink full of COLD water, drained and refilled every 30 minutes should thaw MY 16 pound Frozen bird in about 8-9 hours.
Remember to leave it in the wrapper.
Step 3

The night Before Thanksgiving, we prepare 50% of the meal. It's a Pain in the rear end, but allows us to watch the PARADE, Sports and Greet Guests, without the STRESS of Rushing to prepare DINNER.
I have a ritual with my Bird (in another Ehow article), but I'll touch on SEVERAL methods and Techniques.
BRINING your BIRD: Some folks SWEAR by Brining. This means, basically to soak the bird in a salt water solution. Place the bird in a COOLER or STOCK POT with 1 gallon of water and UP TO a CUP of salt. I have used SEA SALT exclusively with good results. Allow UP TO 24 hours to BRINE.
Brining is supposed to allow your Bird to retain more moisture (no dry meat)

MARINADE: I have Marinated my Turkey with incredible results. You can use, WINE, LEMON JUICE, BEER, TERIYAKI and or SOY SAUCE, etc.
The more acidic, the less time to MARINADE. A good rule of thumb is 2-4 Hours with WINE, SOY, etc, 1-2 hours with really acidic stuff. Just soak the bird in several inches of marinade, flipping it once.

INJECTION: This has been used since your GRANDMOTHER'S day! One name: "BUTTERBALL"! It's just a little more sophisticated these days. You can PUREE' Garlic, mixed with Olive Oil and seasonings... or nearly ANYTHING else that can be reduced to near liquid form and INJECT them into the Breast and Thigh with a MEAT Syringe.

STUFFING is TABOO these days, but it's you call.
You NEVER want to be GUILTED by Friends and Loved ones who are ILL from YOUR dinner!
If you decide to Play it SAFE, just cook the stuffing seperately! If you have an irritating relative that INSISTS on STUFFING, cook the bird for a couple hours BEFORE they arrive, COOK the stuffing separately, THEN "Stuff" the Bird!
If you decide to cook a STUFFED bird, follow food handling precautions and USE A MEAT THERMOMETER, 165-185 degrees.
Step 4

The easiest way to Make Sure you have time to COOK your Bird: is to WAKE UP EARLY! 8 AM or Earlier. That way you can prep the Turkey AND cook other side dishes, before tying up the oven for 4+ HOURS!
Finish preparing the bird and Pre-heat the oven. 325-375 seems to be good.
If you plan to eat by 4 PM, you MUST have your 16 pound Bird in the oven BY AT LEAST 11:00 AM!!!! (adjust according to size, cooking method and oven).
Allow approximately 4 HOURS for that 16 Pound bird. 12 Pounds: 3 HOURS. Just keep an eye on it, and flip the bird AT least ONCE! Basting, covering with Foil, BAGGING the bird, can all affect cook time. (basting... from opening the door 20 times).
I personally "BAG" my bird. That is a COOKING bag Specifically FOR turkeys. I use Reynolds... but there are other brands.
BAGGING can reduce that 16 pound bird to 2 1/2 - 3 HOURS.
BE SMART... use a thermometer. Or at least the POP UP Gauge on most Commercial Birds.
The last 15 minutes or so, can make or BREAK your bird.

I try to START my bird, BREAST UP. After an HOUR, it goes BREAST DOWN. The LAST 15 minutes, BREAST UP....and open to the oven. I rub butter on the skin and intermittently turn on the Broiler. This will CRISP the skin and appease those who LOVE the crunchy skin. Go easy on this as you can EASILY BURN the skin and DRY OUT the Breast. Unless you are BRAVE, you might want to skip this step.
Since I bag mine... it FALLS apart. If you DON'T Bag Yours...... it's time to transfer to a platter and CARVE your BIRD.
Step 5

Presentation is KEY to Thanksgiving Dinner.
If you are Traditional and prefer a WHOLE bird on a PLATTER for the GANG... then a Little Presentation goes a LONG way.
Begin by using an Heirloom Platter or Invest in a nice one.
Next, CARVE the bird PARTIALLY before placing it on the table.
If you are a THROWBACK to the EISENHOWER YEARS, and MUST have the Man of the House carve the bird RIGHT in front of Everyone.... CAREFULLY Place the bird on the platter with some garnish (Salad Greens, Cherry Tomatoes or Even Stuffing).
Timing is also KEY. Lay out the Spread, Gather everyone to BE SEATED. THEN... Bring out the bird in GRAND ENTRANCE Fashion.
Fire up that old Electric Knife or Wield your Razor Sharp Ginsu... and Carve away. (See my article about carving a bird).

Once your guests are satisfied, the kids are running around and the guys are watching the game..... sit back for a moment and SMILE! You pulled it off (again?)!!!
Step 6

Here is the chart from the Food Safety Website:

http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

I chose NOT to copy it on my Article. Feel free to click on the link.
Also, take special note of the USDA MEAT and POULTRY HOTLINE... at the bottom.

How to Cook TURKEY FOR THANKSGIVING !

Things You'll Need:

Comments

creativezazz said

debstips said

Post a Comment

Related Ads