Turkey 101
Source: Hy-Vee
Selecting a Turkey
Preparing the perfect turkey starts with knowing how to buy one. The turkey you buy will depend upon your needs. If you choose to buy a frozen turkey, remember to allow a few days to thaw the turkey in your refrigerator.
Buying the Right Size Turkey
Whether it's your first turkey or your tenth, there's always the question of what size bird to buy. Generally, you figure on 1 pound of uncooked turkey per person, depending on the age and appetite of your guests. Use the chart below as your buying guide:
|
To serve:
|
Turkey Size
|
|
2 - 4
|
*
|
|
5 - 7
|
*
|
|
8 - 10
|
8 - 12
|
|
10 - 14
|
12 - 16
|
|
14 - 20
|
16 - 24
|
|
20 - 24
|
24 - 28
|
* Turkeys under 8 lbs are rare. If you're having a small group, you may want to consider buying a small turkey breast or several individual game hens.
Thawing Your Bird
Most whole turkeys are frozen when you buy them. The tried-and-true method for thawing is to leave the turkey in its original wrapping and place it on a tray in your refrigerator. You should allow five hours per pound defrosting time.
|
Turkey Weight
|
Refrigerator
|
Cold Water*
|
|
8 - 12 lbs
|
1 - 2 days
|
4 - 6 hrs
|
|
12 - 16 lbs
|
2 - 3 days
|
6 - 9 hrs
|
|
16 - 20 lbs
|
3 - 4 days
|
9 - 11 hrs
|
|
20 - 24 lbs
|
4 - 5 days
|
11 - 12 hrs
|
|
24 - 28 lbs
|
5 - 6 days
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* Food safety experts do not recommend thawing products underwater. If you must thaw your bird under running water, remember to change the water every 30 minutes - and be sure that the whole bird is immersed under water.
Roasting the Turkey
Remove wrapper from turkey. Remove hock lock from legs, pull neck and giblets from cavities. Rinse turkey inside and out with cold water. Blot with paper towel.
If desired, stuff cavities lightly with stuffing (stuffing will expand as it cooks). If you choose to stuff your bird, remember to cook the turkey IMMEDIATELY and THOROUGHLY for optimal food safety.
Tie legs together or return to hock lock; twist wing tips under the back.
Wash hands, utensils and countertops with hot soapy water after preparing your turkey.
Heat oven to 325° F. Place turkey, breast up, in shallow roasting pan at least 2 inches deep.
Brush turkey with vegetable oil or margarine to prevent drying. No additional basting is necessary.
Insert meat thermometer into thickest part of inner thigh, not touching the bone.
Cover turkey loosely with a tent of aluminum foil to prevent splattering and overbrowning. For additional browning, uncover turkey for the last ½ to 1 hour of roasting.
Roast at 325° F using the roasting timetable provided as a guideline. The turkey is cooked when the meat thermometer reads 180°-185° F at the thigh, 170°-175° F at the breast, and 165° F in the stuffing. The drumstick should twist easily in its socket and juice should run clear.
For easy slicing, let the turkey stand 20 minutes after removing from the oven.
Recommended Roasting Times for Fresh or Thawed Whole Turkey:
Weight
(pounds)
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Unstuffed
(hours)
|
Stuffed
(hours)
|
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6 - 8
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2¼ - 2¾
|
2¾ - 3
|
|
8 - 12
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2¾ - 3
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3 - 3½
|
|
12 - 14
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3 - 3¾
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3½ - 4
|
|
14 - 18
|
3¾ - 4¼
|
4 - 4¼
|
|
18 - 20
|
4¼ - 4½
|
4¼ - 4¾
|
|
20 - 24
|
4½ - 5
|
4¾ - 5¼
|
|
24 - 28
|
5 - 5½
|
5¼ - 5¾
|
Storage and Handling Guidelines for Turkey
Store uncooked turkey, in unopened wrapper, under refrigeration at 40 degrees F or below. Cook thawed turkey within 2 to 3 days.
Stuff turkey just before roasting. Do not stuff ahead of time.
NEVER partially cook a turkey. Finish the cooking once it is started.
Don't leave cooked stuffing or turkey at room temperature more than two hours. Place in the refrigerator as soon as the meal is over.
Cooked poultry may be kept refrigerated for 2 to 3 days.
Your hands and utensils, such as knives and cutting boards which have been used to prepare raw poultry, must be washed thoroughly with hot soapy water before use with other foods.
Carving Your Turkey
Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.
Continue to slice breast meat, starting the cut at a higher point each time.
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