How to Cook Turkey, Easy

Have you ever cooked a Turkey? They come in all sizes but most people cook a Turkey that weighs about 8 to 24 pounds. Usually we do not make Turkey unless it is a special holiday.

If you are a Newbie or Novice at cooking a turkey here are some simple tips on doing the whole bird all by yourself. You might surprise yourself and your guests.

The one simple way to make sure your Turkey is juicy is to cook you bird with the Breats down instead of up.

Difficulty: Easy

Instructions

1. 
   Thaw Turkey in cold water, or put in refrigerator to thaw overnight.

   To get the Best tasting Turkey try to get a Natural Fed Turkey or Kosher.
   Best to buy your Turkey fresh the day before you are going to cook it. Choose a plump whole bird with a well rounded breast.
   
   If you buy a Frozen Turkey make sure you thaw it properly. Best to thaw in the refrigerator overnight. Wrap in plastic and place on a tray.
   If you are in a hurry you can make a sink of cold water and thaw in its original plastic cover. Change the water frequently. 4 - 6 pound turkeys will take about 3 to 6 hours. A 12 to 20 pound turkey will take 6 to 8 hours. A 24 pounder will probably take 10 hours.
   
   Preheat oven to 325 Degrees.

2. 
   Always wash off meat, poultry, and your hands.

   Rinse your Turkey thoroughly. Clean out all cavities. Remove all gizzards, organs and insides and put in a bowl and store in refrigerator to make gravy with later.

3. 
   Make stuffing first, prepare Bird, put in cooking container, then stuff.

   Rub Turkey with 2 Tablespoons Butter or 1/8 Cup Olive Oil. Rub it in all over inside and out. Place in a Container big enough so the Turkey fits loosely and the dripping can come out. If container is too small you will have lots of grease splat in your oven. If you get a 20 pound or larger turkey it is best to buy the Aluminum Throw Away containers.
   
   Now your turkey is ready to be stuffed if you so desire. Spoon in stuffing loosely.

4. 
   Breast side down for a moist Turkey.

   For a Moist Turkey cook with the Breast Facing Down. I know this sounds funny but believe me this will be so mist and you will revell in the compliments.

5. 
   Basting your turkey will keep the outsides of the Turkey meat moist.

   Cover your turkey with a lid or loose fitting foil.
   After about an hour check the turkey; if there are drippings bast your turkey with a turkey baster. Ever 5 minutes or so you can baste your turkey. Depending on how Brown and crisp you want your Turkey take foil off to crisp the turkey up the last 30 minutes or more. Check the temperature of your turkey with a Meat Thermometer. Your Turkey is done when the inside temperature is 180 to 185 Degrees.
   
   Turkey is easier to carve when the Turkey has been out of the oven for at least 20 minutes.

6. 
   A Turkey cooked Breast SIde Down.

   This is the secret. See the photo? The Turkey doesn't look that bad with the breast side down. The Turkey photos you see in magazines are cooked for looks. You want one that tastes good.
   Enjoy.

Tips & Warnings

• Turkey, stuffed
• 8 to 12 pounds Cook 325 Degrees 3 1/2 to 4 hours
• 12 to 16 pounds Cook 325 Degrees 4 to 4 1/2 hours
• 16 to 20 pounds Cook 325 Degrees 4 1/2 to 5 hours
• 20 to 24 pounds Cook 325 Degrees 5 to 6 hours
• Unstuffed allow about 1/2 hour less
• Figure if Turkey Dinner is at 3pm and you are cooking a 20 pounder start making your stuffing at 5 - 6 AM. You'll have your Turkey in the oven by 8 or so and pull it out 2 or so, let cool and 3PM should be the feast.
• Copyright Zahzel Rose All Rights Reserved 2009.

[tammyfrost]

on 11/10/2009 This is wonderful....I think I will print this. I am in charge of Thanksgiving and I had no clue lol. Thanks!

[caspita]

on 11/10/2009 Good tips in How to Cook Turkey. Please check out my recipes, too. Thanks.