How to Cook Turkey for Thanksgiving, From Beginning to End | Life and Culture

“Is it like roasting chicken?”

This is a real question that an ambitious turkey roasting beginner has asked me many times in November. My answer remains the same as it is today: Hey.

Overall chicken usually has a high percentage of fat per pound, increasing both flavor and moisture. This is two positive factors that make screwing difficult. Due to its small size (usually with a £ 5 cap), it is easy to handle.

In fact, the turkey girth is arguably one of the things that even experienced home cooks are confused about. For beginners, where to store and how to season something in a 15-pound stadium is an understandable concern. If you haven’t fulfilled your turkey duty for some time (or perhaps ever) and now you’re blaming COVID, we imagine you’re asking a lot of questions.

The next guide will return you to the basics. In a unique year, we refrain from discussing brining, a popular way to elicit strong emotions on either side. I don’t do fried foods or butterflies. Instead, it shows roasting ropes and addresses frequently asked questions that inevitably surface from start to finish, and at this time of the year. Whether you’re brushing up or embarking on a virgin voyage, we wish you a safe and delicious Thanksgiving Day.

Note: The following steps apply to fresh turkey. If the turkey is frozen, it should be thawed completely in the refrigerator before cooking. Estimate the daily thawing time for every 5 pounds.

Take it home

Whether you order directly from your local farm or from the poultry department of a grocery store, your first order is to put the turkey in the fridge. Try to pick it up by Saturday before Thanksgiving. Leave the original packaging and place in a bowl or pan to catch the leaking juice.

Turkey toolkit

–NS Internal meat thermometer It is mission-critical because it takes the temperature of the turkey and tells you when it was cooked safely. It doesn’t have to be expensive, but it’s worth testing the old ones in advance. Ready to use at grocery stores, hardware stores and large supermarkets.

―――― rack: You need something that separates the turkey from the surface of the pot and allows the drips to flow down. It does not have to be V-shaped, as recommended by cooking magazines. A flat rack will suffice as long as it covers the length of the turkey.

―――― Roasting pot: My preference is for heavy metal pots with raised sides and handles. Disposable bread is a simple plan B, but it is not sturdy and difficult to put in and out of the oven.

―――― Additional cutting board: To minimize mutual contamination, it is advisable to have a dedicated chopping board for meat. We would appreciate it if you could prepare a second board to prepare the rest of the meal during the roast turkey.

Sink obligation

Even with a slightly diluted bleach, it rubs well into the kitchen sink. Wash your hands while you are in it.

Pay attention to the weight of the turkey and write it down in a clearly visible place. This number is needed to calculate both the seasoning and the estimated cooking time.

Place the turkey in a newly disinfected sink and remove the package. This minimizes juice splattering. Discard the remaining juice from the package into the drain and dispose of it immediately.

For the entire turkey, place your hand in the cavity and remove both the neck and the offal (often pushed into the bag). If you use it for gravy, put it in a bowl, cover it, and store it in the refrigerator later. Remove any clips that hold the legs together. There is no need to re-truss the legs with laces. It’s okay to let them spread.

Resist the urge to wash the turkey. As USDA recommends, sloshing turkeys in the sink increases the likelihood of splashing on the surface of the kitchen and intercontamination. Instead, tap the turkey with a paper towel to dry it while it is still in the sink.

Turkey seasoning


Turkey is a lean protein, and even well-meaning cooks are too often deficient in seasonings. However, the instructions for seasoning “generously or generously” are also vague and useless. What does that really mean?

Find the weight of the turkey and use this formula to calculate the amount of salt needed.

-A teaspoon of salt for every 1.5 pounds of turkey.

For a 12-pound turkey, it means 8 teaspoons, and for a 5-pound turkey breast, it means 3 teaspoons (or 1 tablespoon).

Resists the urge to measure salt and immediately begins rubbing the entire turkey. Instead, put it in a preparation bowl, pondering the combination of spice rubs.

FAQ about roasting turkey

After years of dispensing Thanksgiving cooking advice in print and on the radio, I became a little mind leader. The following FAQ section is based on the chorus of voices in my head and my informal position as a “Thanksgiving help desk”.

Well, I measured the salt. What else can I use to season birds?

You will definitely need about 2 pinches (or 1/8 teaspoon) of ground black pepper per pound. Then there are many choices, including fresh or dried thyme or oregano, cumin, star anise, garlic powder, and personally fennel seeds and coriander. For a 12-pound turkey, we recommend a total of 1/3 cup of spice, stirred with salt already measured. For fresh herbs, keep twigs and stuff in the cavities or push them under the skin.

You also need fat in the form of butter and oil as a carrier for seasonings. Remember that turkeys are lean and need help in the lubrication department. If oil is used, add it to the mixture of spices and salt. For a 12-pound bird, start with 3 tablespoons of oil. For butter, rub the entire skin, including the bottom. 3-4 tablespoons is a good starting point.

So I rubbed the turkey properly inside and outside. Can I put it in the oven right away?

You can, but it’s a good idea to allow at least 24 hours before roasting to allow the seasonings to penetrate and spell. It can be useful for an hour or two.

In the meantime, your fridge will probably be filled with other Thanksgiving regulations. Space-saving alternatives to roasters in marinades include sheet breads or large bowls. Keep the cover removed to help drain water from the skin. This will help you achieve crispy results.

If the turkey has been refrigerated for several hours or overnight, remove it for about an hour before roasting and bring it to room temperature. This reduces the temperature shock when entering a hot oven and allows the turkey to function immediately.

How about stuffing? Is it the right time?

It’s a good time to make and cool the stuffing, but don’t stuff the birds. Cold birds need cold stuffing.

Ready to roast. What do you need to know?

Before preheating the oven, make sure there is nothing hidden inside, such as a burnt bit stuck in the oven floor. Clean up the oven as needed and adjust or remove the rack. You can also test the roasted bread in the oven to make sure it fits snugly.

Now you can preheat the oven — a good starting point is 425F.

You can put the bird in a roast pan while the oven is preheating. Racks are recommended to prevent turkeys from dripping. Do you have a rack? Consider making a raft of celery and carrots.

Is it possible to pack birds at this point?

As long as your stuffing is cold from the fridge, you can. Still warm, freshly stuffed in raw turkey is an invitation to bacteria and increases the risk of food poisoning. Also, do not pack the padding tightly. Please secure a certain amount of space so that you can cook safely. The remaining stuffing can be baked separately while the cooked turkey is cold.

I don’t want to spend money on the roasting pot. Can I use one of the grocery store disposable pots?

Of course, keep in mind that it’s lightweight, often unable to support large, heavy birds, and difficult to control inside and outside the oven.

Check, check. The oven is hot and the turkey is ready to go.

Excellent. Time to calculate a little more: Multiply the weight of the turkey by 12, then multiply by 15. This is the cooking time frame. That’s 12 to 15 minutes per pound. For the 12-pound bird mentioned above, this means 2 hours, 20 minutes to 3 hours.

Place the roasting pan in the oven and bake at preheated temperature for 30 minutes. Then reduce the temperature to 350 F and roast until complete.

Need to Bast Turkey?

I will not do it. However, you need to check every hour that the drips are not burning and you can minimize it with water, broth, or wine. Add enough to cover the bottom of the pan. No more about 1/2 cup will be added.

Turkey temperature

How else can I find out if my turkey is over? We are nearing the end of the calculated cooking time and it seems that we need more time in the oven.

The most accurate way to determine performance is to measure the temperature of the turkey. Place an internal thermometer on the inner thigh of the turkey (closest to the chest). The turkey is completed at 165 degrees Fahrenheit (is it full? Please measure the temperature as well).

Yay! Looks beautiful. I can’t wait to dig down.

Hold your horse Large pieces of meat need to be chilled and rested. After a few hours in the oven, the turkey becomes too hot to cut or eat. If you’re worried about getting cold (not cold), put up a tent with aluminum foil. On the other hand, this is a great opportunity to reheat the sides and prepare for meat juice and other last-minutes. It’s coming soon!

I’m scared to carve. Do you need to worry?

It can be daunting for beginners, I understand. First remove the drumstick and wings. If possible, remove the breast above the carcass and cut the breast in half. Hold using a fork while slicing diagonally. please take it easy. You got this.

How to Cook Turkey for Thanksgiving, From Beginning to End | Life and Culture

Source link How to Cook Turkey for Thanksgiving, From Beginning to End | Life and Culture

Related Articles

Back to top button