[ world famous recipes ] Re: Free Recipes Turkey help
I just found this guide to cooking turkey here:
http://hgic.clemson.edu/factsheets/HGIC3560.htm
How to Cook Turkey
THAWING A TURKEY
What is the best way to thaw a turkey? There are three ways to safely thaw a
turkey, but refrigerator thawing is recommended. Defrost the turkey in its
original wrapper on a tray in the refrigerator 24 hours for every 5 pounds.
Never thaw a turkey at room temperature.
You may also place the wrapped turkey in the sink and cover it completely
with cold water. This method requires about 30 minutes per pound. If the
wrapping is torn, place the turkey in another plastic bag, close securely,
and then place in water.
For thawing, in the microwave, check the manufacturer's instructions for the
size of turkey that will fit into your oven, the minutes per pound and the
power level to use for thawing. Cook immediately after thawing. See Table 1
for a more detailed outline of proper thawing times.
TABLE 1. THAWING TIMES FOR A TURKEY
Turkey Size (lbs.)Refrigerator (Days)Cold Water (Hours)
8-121-24-6
12-162-36-8
16-203-48-10
20-244-510-12
PREPARATION
After thawing, get the turkey ready for cooking by following these steps:
Remove original plastic wrapper from thawed or fresh turkey.
Remove the neck and giblets from the body and neck cavities.
Thoroughly rinse turkey and inside cavity.
Drain juices and blot turkey dry with paper towels.
Stuff the turkey (optional) just before roasting.
Return legs to tucked position, if untucked.
If using an oven-safe meat thermometer, insert into the deepest part of the
thigh. (If using an instant-read thermometer, it will be inserted when it is
time to check for doneness.)
Brush with oil to prevent drying of the skin.
WASH HANDS, UTENSILS, SINK AND EVERYTHING ELSE THAT HAS BEEN IN CONTACT WITH
RAW TURKEY.
STUFFING A TURKEY
To stuff or not to stuff? This is an important question to ask because
cooking a home-stuffed turkey can be somewhat riskier than cooking one not
stuffed. If the stuffing is not cooked and handled properly, foodborne
illness could occur. However, with careful preparation and the use of a meat
thermometer to ensure that safe temperatures are reached, consumers can
safely enjoy the traditional stuffing, inside OR outside the bird. Follow
these safe stuffing tips:
Prepare Stuffing Safely: Mix the stuffing just before it goes into the
turkey. Use only cooked ingredients in stuffing such as sautéed vegetables,
cooked meats and seafood (oysters), and pasteurized egg products instead of
raw eggs. If more convenient, the wet and dry ingredients can be prepared
separately ahead of time and chilled. Mix the ingredients just before
placing the stuffing inside the turkey or in a casserole.
Stuff The Bird Properly: Stuff both neck and body cavities. The turkey
should be stuffed loosely, about three-quarters cup of stuffing per pound of
turkey. This will help allow the stuffing to reach the proper 165 °F
internal temperature whether the stuffing is in the bird or in a casserole.
Use a meat thermometer to be sure of the temperature. The stuffing should be
moist, not dry, since heat destroys bacteria more rapidly in a moist
environment.
Cook At The Proper Temperature: The stuffed turkey should be placed
immediately in a preheated oven set no lower than 325 °F. Cooking overnight
in a "slow" oven is not recommended for stuffed or unstuffed turkey, since
foodborne bacteria can form under these conditions.
Use A Meat Thermometer: Checking the stuffing temperature with a thermometer
is essential. That is because even if the turkey itself has reached the
proper internal temperature of 180 °F in the innermos
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.
Roasting Method: The open pan roasting method will consistently create a
juicy, tender, golden brown, picture-perfect turkey.
Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2
to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush
or rub skin with oil to prevent drying of the skin and to enhance the golden
color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds
done, shield the breast loosely with a tent of lightweight foil to prevent
overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for
doneness a half-hour before recommended end times.
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 °F deep in the thigh; also, juices should be clear, not pink when
thigh muscle is pierced deeply.
170 to 175 °F in the thickest part of the breast, just above the rib bones.
160 to 165 °F in the center of the stuffing, if turkey is stuffed.
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.
TABLE 2. ROASTING TIMES FOR TURKEY
Size of Turkey (lbs.)Unstuffed TimingStuffed Timing
8-122¾ - 3 Hours3 - 3½ Hours
12-143 - 3¾ Hours3½ - 4 Hours
14-183¾ - 4¼ Hours4 - 4¼ Hours
18-204¼ - 4½ Hours4¼ - 4¾ Hours
20-244½ - 5 Hours4¾ - 5¼ Hours
Smoke-Cooking Method:
Soak hardwood chips in water for one to two hours.
Start with completely thawed turkey for even, safe cooking.
Remove giblets and neck; drain juices.
DO NOT STUFF.
DO NOT USE STRING LIFTER.
Insert oven-safe meat thermometer into deepest part of the thigh, not
touching the bone.
Brush skin lightly with vegetable oil.
Plug in electric smoker or ignite charcoal about 30 minutes before cooking.
Position foil-lined water pan in smoker according to manufacturer's
directions; fill pan with water.
Check temperature of grill at grate. Be sure temperature is between 200 to
250 °F.
Place turkey on grill. Cover and adjust vents according to manufacturer's
directions.
Maintain 200 to 250 °F temperature throughout cooking. If using charcoal
smoker, add additional briquettes every 1 to 1½ hours.
Replenish water and soaked hardwood chips as needed.
Cook turkey to internal temperature of 180 °F in thigh and 170 to 175 °F in
breast. Turkey may take up to 12 hours.
Safety Notes for Smoking Turkey:
Always follow equipment manufacturer's guidelines.
Cook times will vary depending on wind, weather, altitude and type of
equipment.
For safety, turkey must reach 140 °F in four hours or less. Check after 3½
hours, if temperature is low, finish in oven.
Always use thermometers to monitor turkey smoker and temperatures.
Total cooking time will be increased 10 minutes or more each time lid is
lifted.
Smoking has no preservative effect. Smoked turkey must be refrigerated.
Microwaving Method: Always check the user's manual for cooking
recommendations.
A 12 to 14 pound turkey is the maximum size most microwaves can accommodate.
Allow 3 inches oven clearance on top and 2 to 3 inches of space around bird.
DO NOT STUFF!
Use an oven-cooking bag for more even cooking.
Microwave on medium-high (50 percent) for a whole turkey, 9 to 10 minutes
per pound.
Always use a meat thermometer to determine doneness. Temperature should
reach 180 °F before removing from oven.
Let bird stand 20 minutes after removing from microwave before carving.
Deep Fat Fried Whole Turkey: Some people enjoy fried whole turkey. This
measure the distance from the top of the pot to the surface of the water.
Pour out the water and dry the pot thoroughly. Be sure to measure for oil
before breading or marinating the turkey.
Heat the oil to 350 ° F. Depending on the amount of oil used, this takes
between 45 minutes to an hour. Most people prefer peanut oil. Carefully put
turkey in the oil.
Cook for 3 minutes per pound. Skin will be black and wings will be burned.
Use a meat thermometer to check for doneness. Turkey is done when the
thermometer registers an internal temperature of 180 °F.
Carefully remove the turkey from the oil and serve.
Allow the oil to cool before disposing or storing it. To store oil, strain
through cheesecloth or a coffee filter and refrigerate. Do not store oil
that has been heated to the smoking point, has turned dark or has an
off-odor. Reuse the oil within a month and discard if it foams when
reheated.
LEFTOVERS
Within two hours after roasting, remove stuffing from turkey and carve the
meat off the bones; then store in refrigerator or freezer. Gravy, stuffing
and meat need to be stored SEPARATELY from each other. Wrap turkey slices
and stuffing separately.
Refrigerator Storage: Use within three days.
Freezer Storage: Wrap in heavy foil or freezer wrap or place in freezer
container. For optimum taste, use stuffing within one month and turkey
within two months.
GIBLETS
Safe Handling: In whole, ready-to-cook poultry, giblets are located in a bag
in the abdominal cavity. They will not be from the original bird. Giblets
may also be purchased separately as livers, hearts, or a combination
thereof, and labeled accordingly. At home, immediately place giblets in a
refrigerator that maintains 40 °F or below, and use within one or two days;
or freeze at 0 °F or below. If kept frozen continuously, they will be safe
indefinitely. For best quality, use giblets within three to four months of
freezing.
Defrosting: There are three safe ways to defrost giblets and poultry
containing them: in the refrigerator, in cold water or in the microwave
oven. Never defrost giblets on the kitchen counter.
Refrigerator Thawing: As a rule of thumb, whole poultry with giblets will
take about 24 hours for every 5 pounds of weight to thaw in the
refrigerator. A 1-pound carton of frozen turkey livers will take about 24
hours. Once defrosted, the giblets may be stored in the refrigerator for 1
to 2 days. During this time, if giblets are not used, they can be safely
refrozen.
Cold Water Thawing: Leave the giblets or poultry containing them in the
original airtight packaging or place in a leak-proof bag. Submerge the
product in cold water and change the water every 30 minutes to make sure it
stays cold. A 1-pound carton of livers should defrost in one or two hours.
Microwave Thawing: Cook giblets and poultry containing them immediately
after microwave defrosting because some areas of the food may become warm
and begin to cook. Holding partially cooked food is not recommended because
any bacteria that may have been present may not have been destroyed. Foods
defrosted in the microwave or by the cold water method should be cooked
before refreezing.
Cooking: Traditionally, chicken or turkey giblets are cooked by simmering in
water for use in flavoring soups, gravies or poultry stuffing. Once cooked,
the liver will become crumbly and the heart and gizzard will soften and
become easy to chop. Cooked giblets should have a firm texture and their
juices should run clear. Casseroles containing giblets should be cooked to
160 °F. Stuffing should be cooked to 165 °F. Chicken giblets are commonly
fried or broiled. Leftovers should be refrigerated within two hours.
Accidental Cooking in Pac
http:/www.turkeyfed.org/consumer/cookinfo/fryturk.html
This information has been reviewed and adapted for use in South Carolina by
P.H. Schmutz, HGIC Specialist, and E.H. Hoyle, Extension Food Safety
Specialist, Clemson University.
This information is supplied with the understanding that no discrimination
is intended and no endorsement by the Clemson University Cooperative
Extension Service is implied. All recommendations are for South Carolina
conditions and may not apply to other areas. (New 2/99, Rev 12/99).
The Clemson University Cooperative Extension Service
offers its programs to people of all ages, regardless of race, color, sex,
religion, national origin, disability, political beliefs, sexual
orientation, marital or family status and is an equal opportunity employer.
Clemson University Cooperating with U.S. Department of Agriculture, South
Carolina Counties, Extension Service, Clemson, South Carolina. Issued in
Furtherance of Cooperative Extension Work in Agriculture and Home Economics,
Acts of May 8 and June 30, 1914
Public Service Activities
----- Original Message -----
From: Sally Henders
To: free-recipes@yahoogroups.com
Sent: Thursday, December 22, 2005 7:03 PM
Subject: Free Recipes Turkey help
How long do I start thawing out the Turkey before hand, do I have to wash it
first , ccoking times temp. etc...Help please
Free Recipes
http://groups.yahoo.com/group/free-recipes/
http://www.worldfamousrecipes.com/index.php/576
http://www.worldfamousrecipes.com/index.php/category/free-recipes/
------------------------ Yahoo! Groups Sponsor --------------------~-->
Help save the life of a child. Support St. Jude Children's Research Hospital.
http://us.click.yahoo.com/cRr2eB/lbOLAA/E2hLAA/4uhylB/TM
--------------------------------------------------------------------~->
http://www.worldfamousrecipes.com/beef-recipes.html
http://groups.yahoo.com/group/wirelesslan/
http://www.worldfamousrecipes.com/
http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://www.quotes-world.com/
http://home.att.net/~quotations/
http://www.quotesfromfamouspeople.com/
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/world-famous-recipes/
<*> To unsubscribe from this group, send an email to:
world-famous-recipes-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
Links to this post:
RECIPES