Over 16,513,767 people are on fubar.
What are you waiting for?

Mousie's blog: "Thoughts & Poems"

created on 05/08/2007  |  http://fubar.com/thoughts-poems/b80821

Turkey 101

The Star of the Show

708800caoq4usz88.gif
glitter-graphics.com
Thanksgiving a time to enjoy time with family and friends and to give thanks for all we have. With a week away I thought a lesson in how to might help those that are doing their Turkeys for the first time. I can remeber the first Turkey Dinner that I made It was disastrous, I won't go into details on that awful Thanksgiving... I will say we ended up going out... Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person. If you're buying a frozen turkey, calculate the time needed for it to thaw: one day for every five pounds of turkey. Are you thinking about bringing your turkey this year? It's a straightforward process but it requires a little planning. Soaking the turkey in a saltwater solution allows the meat to absorb water and flavorings, resulting in a juicy, flavorful turkey.

Cooking Methods

Roasting a turkey is the easiest method for inexperienced cooks or anxious Hosts/Hostess: the oven remains a constant temperature, and it's easy to baste the turkey and check the internal temperature periodically.

Roasting

To prepare the turkey for roasting, first remove the giblets! Not only is it disconcerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey. Brush the skin with melted butter or oil. Tie drumsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone. Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking. Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Finishing Touches

Most recipes instruct you to let the turkey rest for fifteen to thirty minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop.

Other tips:

Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy. Use a sharp knife for carving Serve the meat on a warmed serving platter Another way to cooking a Turkey... Go to your local restaurant that is selling Turkey dinners, this is no fuss no muss cooking and alot less work and gives you more family and friends time.

YUMM-O

Leave a comment!
html comments NOT enabled!
NOTE: If you post content that is offensive, adult, or NSFW (Not Safe For Work), your account will be deleted.[?]

giphy icon
last post
15 years ago
posts
41
views
12,844
can view
everyone
can comment
everyone
atom/rss

recent posts

official fubar blogs
 8 years ago
fubar news by babyjesus  
 13 years ago
fubar.com ideas! by babyjesus  
 10 years ago
fubar'd Official Wishli... by SCRAPPER  
 10 years ago
Word of Esix by esixfiddy  

discover blogs on fubar

blog.php' rendered in 0.2189 seconds on machine '5'.