Turkey is a central part of many holiday celebrations, especially Thanksgiving and Christmas. With the Holidays quickly approaching, keep in mind the following to ensure that your feast is a safe one:
• Shop in advance so you have your pick of turkey size.
• Refrigerate your turkey as soon as you get home. Keep frozen turkey frozen until it is time to defrost, and then place it in your refrigerator to defrost: Allow 24 hrs. of defrost time for every 5 pounds of turkey, that means a 20 pound turkey will take 4-5 days to defrost.
• Stuff the turkey just before cooking and do not over pack it in the bird. Stuffing will expand as it cooks; cook to a temperature of at least 165 degrees.
• Cook the turkey to a minimum temperature of 165 degrees but most want the dark meat next to the bone to loose the red color, and for that you will need to cook to a leg temperature of 180 degrees.
• Allow the turkey to sit out of the oven for 20 minute; this allows the juices to redistribute, makes the meat juicer and the carving easier.
• If your turkey is done early, keep it in a 200 degree oven.
• Refrigerate all leftovers within 2 hours of removing from the oven.
• Reheat all leftovers to a minimum temperature of 165 degrees.
• And, use a thermometer to test for these minimum temperatures, then serve and enjoy!
Cooking Technique tip:
For the Perfect Turkey, with moist white meat and completely cooked dark meat, try this: After washing the bird, place it in the roasting pan, breast side down. That’s right! Cook for 1 hour then turn the turkey over so the breast side is up. Now, put the turkey back in the oven with the legs pointing towards the back of the oven. This will be the hottest part of the oven. By doing these two steps, the dark meat will be exposed to the highest heat longer. (It should reach a temperature of 180) keeping the tender white breast meat in areas of less heat (breast meat is fully cooked at 165 degrees.) The trick to a perfect turkey is cooked dark meat yet moist and tender white meat.
Hint on using your Cookware:
Cook up to a 13 pound turkey stove-top in your 8 qt. using the dome cover or the 12 qt with standard cover. A 12-13 pound turkey will cook in about 3-4 hours, leaving your oven free to cook the stuffing, pies, potato casseroles, etc. After the temperature of leg meat has reached 170degrees, uncover the turkey, pour the liquid in the pan into a large heat resistant, glass measuring cup and set aside; paint the turkey with a simple glaze of melted jelly (1/2 cup) and1 tsp. rosemary. Now, slide the turkey, in the same pan, into an oven pre-heated oven at 350 degree, for last 15 minutes of cooking or until nicely brown. While the turkey browns, make the gravy from the set aside liquid. When the turkey is brown, remove it from the oven. Remember, all black handles will now be hot! Allow the turkey rest while you cook your finish your gravy and vegetables. Carve, sever and enjoy!
*Did you know that your large skillet will hold a 10-11 pound turkey and makes a sturdy roasting pan? Just pre-heat your oven to 350 degrees and wait for the heating elements to turn off before placing the pan in the oven.
*Are your pie skills somewhat lacking? Does you collection of cookware not include a pie pan? Make this Rustic Pie in your 8 inch sauté: 10 minutes to the oven, 30-40 minutes to cook in your oven! This pie is foolproof!
