Turkey Tips & Recipes

Buying a turkey:

With birds that weigh 12 pounds or less, allow 1 pound per adult family member. With birds that weigh more than 12 pounds, count ¾ pound for each serving. To allow for plenty of leftovers, calculate the size of bird you need, them buy one that is 2 to 4 pounds larger.

Some turkeys are labeled “hen or “tom”, indicating the sex. Buy the hen if you want more white meat, a tom if you want more dark meat.

In the store, look for the “sell by” date on the label for fresh turkey. This date is the last day the turkey should be sold by the retailer. The unopened turkey should maintain its optimal quality and be safe to use for 1 to 2 days after the “sell by date”. For frozen turkey products, look for packaging that is clean, undamaged, and free of frost.

Frozen: By anytime but keep frozen until 1 to 5 days before cooking. Frozen turkeys can be purchased months in advance, but plan enough thawing time before roasting.

Frozen pre-stuffed: Do not buy pre-stuffed.

Fresh: Buy 1 to 2 days before cooking. Remember fresh turkeys need no thawing and are ready to cook.

Pre-Cooked: bring the turkey home and serve within 1 to 2 hours.

Thawing safety: Allow plenty of time to thaw the bird. For whole frozen turkey, leave the bird in it’s wrapping and place on a tray in the refrigerator for 2 to 5 days. Plan on at least 24 hours for every 5 pounds. Remember, don’t count the day you will be roasting he bird. Thawed birds will keep 1 to 2 days in the refrigerator.

If the turkey is not completely thawed on the day you plan to roast it, place the bird in a clean sink full of cold water. Change the water every 30 minutes. Do not thaw at room temperature or in warm water; those methods will allow harmful bacteria to grow quickly to dangerous levels. The bird is thawed and ready for roasting the giblets can be removed easily, and there are no ice crystals in the interior cavity. If the center is still frozen the bird will cook unevenly. After thawing, remove the giblets and neck. Rinse the bird and pat dry with paper towel.

Thawing time:
8 – 12 lbs. 1 to 2 days
12 – 16 lbs. 2 to 3 days
16 - 20 lbs. 3 to 4 days
20 – 24 lbs. 4 to 5 days

Safe Stuffing: To stuff, first measure out the amount of stuffing that will go into the bird, allowing ¾ cup per pound of bird. Release drumstick from band of skin, unhooking he tail or let clamp if one is provided. The clamp may be removed of you prefer not to use. Spoon some stuffing loosely into the neck cavity. Pull the neck skin over the stuffing; fasten to back with a short skewer.

Use only cooked meats and seafood (oysters) and use pasteurized egg products instead of eggs. Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting. As with any preparation involving raw food ingredients, it’s important to carefully follow proper food safety and handling procedures to endure a safe turkey every time.

Loosely spoon stuffing into the boy cavity; do not pack or stuffing won’t be fully cooked by the time the turkey is done. Spoon any remaining stuffing into a casserole; and cover until ready to cook. Tuck the drumsticks under the band of skin that crosses the tail and tie the drumsticks with kitchen string to tail. Twist wing tips under the back.

Roasting a Turkey: Place turkey breast side up on a rack in a shallow roasting pan. Insert meat thermometer in thigh. Do not add water. Cover the turkey with a tent of heavy duty aluminum foil. Remove the foil 20 – 30 minutes before roasting is done. Turkey is done when the meat thermometer reaches the following temperatures: Final temperature for safety and doneness – 180 to 185 deep in the thigh; 170 to 175 in the thickest part of the breast, just above the rib bones; and 165 f in the center of the stuffing. Juices should be clear, not pink. Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees in less than four hours. Avoid using low roasting temperatures or partial cooking methods.

When the turkey is done remove the stuffing. Let the bird stand 10 minutes for better carving. Then serve sliced turkey and stuffing.

Weight

Unstuffed

Stuffed

4 to 6

1 ½ to 2 ¼

NA

6 to 8

2 ¼ to 3 ¼

3 to 3 1/2

8 to 12

3 ¼ to 4

3 ½ to 4 ½

12 to 16

4 to 4 ½

4 ½ to 5 ½

16 to 20

4 ½ to 5

5 ½ to 6 ½

20 to 24

5 to 5 ½

6 ½ to 7

24 to 28q

5 ½ to 6 ½

7 to 8 ½

*Time table for fresh or thawed turkey at 325 degrees

Basting a Turkey: Basting thought-out the roasting process is unnecessary. Pouring juices over the turkey’s skin while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to ¼ of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door periodically to baste a turkey can cool the oven and possibly lengthen the roasting time. Before roasting, lightly coat the turkey’s skin with oil, butter or vegetable cooking spray to prevent the skin from drying.

Store your leftovers: De-bone the turkey and refrigerate all leftovers in small, shallow containers. Use leftover turkey and stuffing within 3 – 4 days; gravy within 1 –2 days, or freeze.