Easily Cook A Turkey Grandma Would Love

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  • 10/28/11
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  • A Turked Being Cooked
    Cooking a Turkey
    A golden, perfectly roasted turkey is the centerpiece of the Thanksgiving dinner. Any degree of overcooking is sure to be noticed, while under-cooking can be downright dangerous. Fortunately, even the most inexperienced cook can produce a moist,

    perfectly roasted turkey without too much difficulty. Experts agree that cooking the stuffing separately produces better roasting results than cooking it inside the turkey cavity.

    By the time the stuffing inside the turkey has uniformly cooked to a safe temperature, parts of the turkey may have overcooked and dried out.

    Read on to learn the steps to producing a moist, golden Thanksgiving turkey.

    What you will need:

    • 1 thawed or fresh turkey
    • Oil or melted butter
    • Meat thermometer
    • Roasting pan

    1. Preheat oven to 325 degrees F.

    2. Remove the giblets and refrigerate for later use, or discard.

    3. Rinse the bird thoroughly inside and out, and dry with paper towels.

    4. Brush the turkey with oil or melted butter.

    5. Insert the meat thermometer into the thigh at the thickest part. Angle the thermometer toward the body, and do not allow it to touch the bone.

    6. Place the turkey in a roasting pan, and transfer to oven.

    7. Use the following chart to estimate cooking time:

    Weight---Time (Unstuffed)

    8 to 12 pounds---2 ¾ to 3 hours

    12 to 14 pounds---3 to 3 ¾ hours

    14 to 18 pounds---3 ¾ to 4 ¼ hours

    18 to 20 pounds---4 ¼ to 4 ½ hours

    20 to 24 pounds---4 ½ to 5 hours

    8. Check that the internal temperature has reached 165 degrees F at the thigh, and remove the turkey from the oven.

    9. Let the turkey rest for at least 20 minutes to allow juices to redistribute through the bird, leaving it tender and moist.

    Tips
    • When the turkey has turned a light golden shade, cover loosely with aluminum foil. Remove foil during the last 45 minutes of roasting to facilitate browning.
    Image Credit: master phillip
    Written By: Shannon R

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