Posted on 10/28/2001 8:40:57 PM PST by carlo3b
A Perfectly Roasted Turkey
As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to questions on the best way to roast a turkey and how to tell for sure when its done. Check these answers to serve a "perfectly roasted turkey".
What's the best way to roast a turkey?
This traditional method consistently creates a juicy, tender, golden brown turkey!
Set the oven temperature no lower than 3250F.
Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 400F or below.
Place turkey breast side up on a flat wire rack in a shallow roasting pan 2 to 2½ inches deep. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1½ hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely. It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F).
For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market; regular, ovenproof; instant read and digital; pop-up timers; and microwave-safe thermometers.
The temperature must reach a minimum of 1800F in the thigh before removing from the oven. The center of the stuffing should reach 1650F after stand time. (Cook a turkey breast at 1700F).
Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with not trace of pink.
Where does the meat thermometer go?
Place the tip in the thigh muscle just above and beyond the lower part of the thighbone, but not touching the bone. If using an oven-safe meat thermometer, insert it prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn it so it can be read while the turkey is in the oven. If using an instant-read metal stem thermometer, do not leave it in the turkey during roasting.
My turkey never reaches 1800F in the cooking time recommended on the charts…Why?
Many variables can affect the actual roasting time. Did you use a deep pan, cover the bird with foil throughout most of the cooking time or not completely thaw the turkey prior to roasting? These are a few common things done that can lengthen the total cooking time.
Roasting time charts are based on using a 2-2½" shallow pan, shielding the breast loosely with a tent of foil for first 1 ½ hours or when the turkey is about two-thirds done and using a completely thawed turkey at refrigerator temperature.
Other variables include an oven that heats unevenly, inaccurate oven thermostat, rack position and a turkey or pan too large for the oven.
As you can see, timing’s not everything so use the roasting charts as a general guide and continue to depend on a thermometer properly placed to let you know for sure when the turkey is done.
Approximate cooking times for turkey
Unstuffed
Gasp!!!!!! Oh yea??
The "Schmancy Corn Casserole" is a "go" for Christmas dinner, along with the pork roast & roasted garlic mashed potatoes and the stuffing. We're thinking asparagus for the "green", but don't know if we can get decent stuff out of season (Wisconsin).If not we will need a plan "B".
Oh, I also added brandied yams to the menu. Now we're looking for a bread/dinner roll type item.
I usually let hubby do most of the cooking for the holidays but for some reason I am psyched this year........must be all these great recipes you keep posting.:)
I found a great recipe last year for white chocolate/cranberry cookies.....I'll try to post it later......
Punch down the dough and divide into six balls. Roll the balls between your hands into long strips of equal length and about one inch wide. Braid three strips together and place on a greased cookie sheet. Wrap the ends neatly underneath the loaf. Repeat with the remaining three strips to make another loaf. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. (Alternatively, put them in large plastic bags and leave them in the refrigerator overnight. Then let them rise the next day.)
Preheat the oven to 450F. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Bake loaves for 15 minutes then reduce the heat to 375F and bake for 40 minutes or until golden brown. Let cool on a rack.
Yummmmmmmmmmm!
That has a ring to it....thanks....sigh!
Herb And Bacon Rolls
1 package yeast, dry or compressed
1/4 cup sugar
1/4 cup lukewarm water
1 cup milk
1/2 teaspoon salt
1/2 teaspoon garlic and celery salts
1/2 cup shortening
1/4 teaspoon each; thyme, mace, rosemary or oregano
2 eggs
3 1/4 cups flour
1/2 cup crumbled, cooked bacon or minced ham
Melted butter
Caraway or poppy seeds
Soften yeast in lukewarm water. Scald milk, add sugar, salt and shortening. Cool to lukewarm. Add flour mixed with herbs and beat well. Add eggs and softened yeast. Beat until smooth. Add bacon or ham. Cover and let rise until bubbly. About 1 hour. Prepare small muffin pans by putting 1/2 teaspoon of melted butter and poppy or caraway seeds in bottom. When dough is light, stir down, fill muffin pans half full, and let rise until double in size. Bake in 425º oven until golden brown.
JJJEEEEEEEEEESSSSSSHHH!!! ROTFLMAO... Comes out looking like it was hit by a fuel-air bomb...
Ingredients:
1 Teaspoon paprika
1/8 Teaspoon white pepper
1 1/2 Pounds TURKEY THIGHS, skinned, boned strips
2 Tablespoons margarine
1 1/2 Cups onion -- finely chopped
1 Clove garlic -- minced
1 Bay leaf
1/3 Cup low-sodium chicken bouillon
1/4 Cup tomato sauce
1/4 Cup sour cream
1/2 Teaspoon sugar
I have a friend who is absolutely addicted to peanut butter...I'll pass this one along to her. She may forego the hot chili sauce, however...
Here's what I make for Thanksgiving:
huge roast turkey
traditional New England bread stuffing
homemade cranberry sauce
mashed potatoes
gravy
winter squash
yams with marshmallows broiled on top
string beans
pumpkin pie
pecan pie
apple pie
I'm thinking about trying to make a version of my Gram's creamed onions this year, too. Gram used to peel all the tiny onions herself.
:^)
Once a Turkey ran away;
Ran away from home one day;
Gobble, gobble, gobble said he!
A Thanksgiving Turkey I will not be!
Thanks for the recipe. I saw two today. One for deep fried Turkey....they say it is good, but man it looked gross. You need a 40 quart deep fryer, keep dogs and kids away, must be done outside, and it has 75% more fat than roasted turkey. It only takes 3-4 mins per lb, though.
The other one sounded neat if you're not having a lot of guests. Serves about 8 with all the other fixings. Take a turkey breast and butterfly it. Place favorite stuffing on one side, then fold over, and season both sides with sage, salt and pepper. On a cookie sheet, lined with with wax paper, lay strips of bacon side by side. Place the breast on the bacon, then take the wax paper up and roll the breast in it until totally wrapped. Place on a rack in 350 degree oven, basting with olive oil if drying, but I didn't get the time it would take. Sure looked yummy, though, as they sliced the "roast." Carlo? How long would it take to cook, under CONVENTIONAL temps?
1/2 C. butter
1/2 C. brown sugar
1/2 C. white sugar
1 egg
1-1/2 C. flour
1/2 tsp. baking soda
1 TB. brandy
3/4 C. white chocolate chips
1 C. dried cranberries
Cream together the butter, sugars and the egg. Add the dry ingredients and brandy. Stir well. Add white chocolate chips and cranberries.
Bake at 375 for 8-10 minutes. Best to take them out when they are still doughy.
And a bonus.......
EGGNOG COOKIES
2-1/4 C. flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1-1/4 C. white suger
3/4 C. butter, softened
1/2 C. eggnog
1 tsp. vanilla
2 large egg yolks
1 TB. ground nutmeg
Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set aside. Cream sugar and butter. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined (do not overmix.) Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart.Sprinkle lightly with nutmeg.
Bake for 20-25 minutes or until bottoms turn light brown in a 325 degree pre-heated oven.
These are plain-looking but delicious.
And for Thanksgiving.........
SKILLET CRANBERRIES
1 pound fresh cranberries
2 C. brown or white sugar
2-1/4 C. rum
Dump the fresh cranberries into your indispensable black iron skillet (or oven proof dish). Sprinkle the cranberries with sugar; cover the skillet, and place in a 250 degree oven. After one hour remove the lids (use foil if you don't have a lid) and pour in the rum. (Into the skillet, not the cook:) :) :)
Continue cooking until the rum evaporates; and try not to stir, 'cuz that breaks up the cranberries and then they don't look so purty.
Are you ready??
Instructions:
Preheat oven to 350º degrees F. Lightly spray a 9-inch round or square baking pan with vegetable oil spray. In a large saucepan, combine celery, butter, chicken broth, and onion. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes or until vegetables are tender. Increase heat to medium-high. Add milk and bring almost to a boil.
Put spices or dressing mix in a large bowl. Add milk mixture and stir until well moistened. If too dry, add a little boiling water. *Transfer to baking pan. Bake, covered, for 20 minutes.
*Or stuff dressing loosely in cavity of 10 to 12 pound turkey just before roasting.
Tips:
The trend today is to cook the stuffing separately in a baking dish to avoid absorbing bacteria from the turkey. The baking-dish method has an added benefit: prepare the stuffing in advance and keep refrigerated. If you over-cook the stuffing and it seems dry, just stir in some reduced-fat chicken broth until the consistency is corrected. Serves 16.
Posted by carlo3b
Cornbread Stuffing
Ingredients:
3 loaves white bread, cubed
2 - 8x8 pans of cornbread
6-8 celery stalks, chopped
3 large onions, chopped
3 sticks butter or margarine,
Thyme
Sage
Salt & pepper
Water
Instructions:
Crumble cornbread and mix with cubed white bread in very large pan. Allow to sit out until a little dry or put in low oven and stir frequently until somewhat dried.
Melt butter or margarine in large skillet, then add onions and celery and sauté until tender. Add this mixture with all the melted butter to bread mixture and stir well. Begin seasoning by alternating thyme, sage, salt and pepper. Stir well after each round of seasoning. Use your own taste/judgment on amounts. Add water in very small amounts at a time to achieve desired moistness.
Sample to check seasoning, texture, etc. When completed it can be refrigerated until ready to stuff bird and/or use as side dish. To heat as side dish, cover loosely with foil and bake in moderate oven until heated through thoroughly.
Posted by Southflanknorthpawsis
Cranberry Stuffing
Ingredients:
OK, here's a cranberry stuffing recipe I've used for Cornish game hens. I'm sure it would work just as well for a turkey... just adjust the amounts!
I've also included a baked chicken and turkey recipe. Both should appeal to most Freepers!
2/3 C. chopped fresh cranberries
2 T. sugar
1/2 t. salt
1 t. finely shredded orange peel
1/8 t. ground cinnamon
2 T. butter, melted
4 t. orange juice
3 C. toasted raisin bread cubes
Instructions:
Combine cranberries, sugar, orange peel, cinnamon and salt in bowl. Add bread cubes and sprinkle with melted butter and orange juice. Toss LIGHTLY to mix. Season the cavity of bird(s) with salt and lightly stuff with cranberry mixture. This recipe is an example of the generosity of one of our Freeper friends that wishes to remain anonymous!
Posted by carlo3b
Crockpot Stuffing
Ingredients:
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 4-ounce cans sliced mushrooms, drained
12 to 13 cups slightly dry bread cubes
1 tsp poultry seasoning
1/2 tsp each salt and pepper
1 1/2 tsp sage
1 tsp dried thyme
1/2 tsp marjoram
2 to 2 1/2 cups chicken or turkey broth
2 eggs, beaten
Instructions:
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well.
Pour in enough broth to moisten; add beaten eggs and mix well. Pack lightly into Crock-Pot. Cover; cook on high 45 minutes; then reduce to low 4 to 8 hours. 6 servings.
Note: Two 7-ounce packages seasoned stuffing mix may be substituted for bread cubes. Use 3 to 3 1/2 cups chicken broth; omit herbs and salt. 6 servings.
Posted by carlo3b
Instructions:
Preheat oven to 400º degrees F. Prepare a 19x13-inch baking dish, either nonstick or lightly sprayed with nonstick spray. In a large nonstick pot, combine mushrooms, onion, bell pepper, celery, and raisins. Add 1/4 cup vegetable broth. Bring to a simmer over high heat, cover, and cook 1 minute. Uncover and add apple. Simmer until liquid evaporates, about 3 more minutes.
Put bread cubes in a large bowl. In another bowl, whisk egg whites lightly just to break them up. Stir in remaining 2 cups vegetable broth, parsley, thyme, sage, salt, and pepper. Pour egg white mixture over bread. Add sautéed vegetables and blend well. Put stuffing into prepared dish. Pack it firmly with a spatula. Cover with aluminum foil and bake 20 minutes. Uncover and bake an additional 5 minutes to crisp the top. Serves 8
Posted by carlo3b
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