Strictly for the birds ....for your Happy Thanksgiving

Your Right Wing Chef | Oct. 29 2001 | Carlo3b

[carlo3b]

Strictly for the birds ....for your Happy Thanksgiving
Every year I get dozens of inquires about what to do to get a moist, delicious turkey, ..well in case you were going to ask...

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

8 to 12 pounds
   2¾ to 3 hours
 
12 to 14 pounds
   3 to 3¾ hours
 
14 to 18 pounds
   3¾ to 4¼ hours
 
18 to 20 pounds
   4¼ to 4½ hours
 
20 to 24 pounds
   4½ to 5 hours

Stuffed

8 to 12 pounds
  3 to 3½ hours
 
12 to 14 pounds
   3½ to 4 hours
 
14 to 18 pounds
   4 to 4¼ hours
 
18 to 20 pounds
   4¼ to 4¾ hours
 
20 to 24 pounds
   4¾ to 5¼ hours

 Let the turkey stand 20 minutes before carving to allow juices to set and enjoy your "perfectly roasted turkey"!

 

[Snow Bunny]

Thanks for the ping.

Funny story of my first time I did a turkey.

I had invited several friends over and had it all planned. A nice old fashioned Thanksgving. I had little gifts at each place setting, just the right wine for the meal. The whole thing.

OK, so I called my mom and dad as they lived in another State and asked how long to cook the size I had and what temperature etc.

Cut to dinner is served.......

I mean I had all my good dishes, Waterford Crystal glasses etc. the works ok..... LOL

I asked one of my male friends to please cut the turkey at the head of the table where he was seated.

He started to cut and saw this paper sticking out of the whole in the Turkey. He said " what's this Chrissie?"

I said God only knows, I did not see it when I washed it off...hmmmm how odd where did that come from."

Now I love dressing that is NOT cooked INside the turkey so I did not have it stuffed and so I did not go there shall we say.....

He started to pull the paper out and here was all this stuff of unmentionables ( heh heh) in a paper plastic kind of bag. I about died and everyone started to laugh so hard they almost fell out of their chairs.

One girl said...." OH look the giblets"

I said giblets what the heck is that??

Anyway it was my very first time and I did manage to learn to take that silly stuff out first. giggle

[Victoria Delsoul]

[Irma]

LOLOLOLOLOL at your #36, carlo! No one on the planet can give recipes directions as you can!

Last Thanksgiving I roasted a turducken (turkey stuffed with duckling and chicken which was stuffed with oyster dressing) which I bought from a local Cajun specialty store . It was DELICIOUS!

[pubmom]

I too, use a Reynold's oven bag.
It cuts down on the roasting time, and there is less mess to clean up afterward.

This year they'll be less mess than usual, we're going to my in-laws for lunch.

[Sir Gawain]

Save me a seat!

[dixiechick2000]

LOLOLOL! Bless your heart! I hope it will make you feel better to know that I did the same thing! I knew that my grandmother made giblet gravy, but I didn't realize that the giblets came packaged in a bag INSIDE the bird!:o)

I'll go you one better. One Thanksgiving, not long after the turkey giblet incident, I made 6 beautiful pumpkin pies from scratch. I didn't even used canned pumpkin...everything was made from scratch. I worked all day to make those dang pies. When they were finally finished, I noticed my new 5lb. bag of sugar on the counter...UNOPENED! That's right...I forgot to put the sugar in the mix! We ended up using about 10lbs. of Cool Whip on top, just to make them edible! Ever since then, I don't DO pumpkin pies.;o)

[Angelique]

I just dragged myself out of the cookbook, and I haven't had a chance to read this thread, but I pretty well know you are DOOMED!....Where in the heck do you find a thermometer for this recipe? Is this a secret bomb or what?

[jrewingjr]

I used to love the traditionally roasted turkey (still do, as a matter of fact, if someone else is preparing dinner), but not since I got my charcoal-water-smoker.

I've been smoking my turkeys for years now (but I didn't inhale). I like to use hickory chips soaked in beer, and use only beer for the liquid in the pan. The combination of the hickory mingling with the yeasty beer flavor is incredible. Always moist and tender. Last Christmas I did a big pork loin this way.

The Secret

[Angelique]

About those giblets, neck, etc., I not only left them in my first turkey, but actually just stuck it in the oven for whatever the allotted time. I went to a football game, and forgot all about it. That bird had the skinniest drumsticks in town--looked like it was cooked at Carlo's temps. LOLOLOLOL

[Snow Bunny]

So funny. I love this kitchen 'war' stories. ROTFL

[Snow Bunny]

Hahahahahahahahaha...I love it.. Soooo funny. You made me feel better. heh heh..

hahaaa

[dixiechick2000]

LOLOLOL! Nuked bird, eh? ;o)

[Angelique]

You know you are in trouble with your Turkey when everyone keeps wanting more water and gravy! OK! Here is funny one. I made my first veal scallopini..quite a feat for a nouvelle chefette, and when I was correcting the seasonings, the pepper lid fell off. I tried forever to scoop it out. As we sat down to the table; I waited and watched. My guest took one bite, and said "Do you you the number for the Fire Department?"

[Angelique]

You are absolutely correct about the beer! With some herbs, it is a great marinade base for prawns--about 30 minutes. Brush while grilling and there is nothing like it!

[dixiechick2000]

LOLOLOL!!! It's bad enough when you are trying to make a wonderful, intimate dinner for two and have something like that happen. It's pure agony when it involves a whole group of people! Makes me want to hide under the bed!;o)

[Lee Stetson]

I'm sorry, I've had this problem for years and no one seems to be able to help.

I have tried a number of times to smoke a turkey,

but I just don't know which end to

light!

[Angelique]

I saw your post on the Ping and Bump thread, and I think you will find Carlo's temps a lot more amusing. LOLOLOL...poor guy's chef's hat went up in smoke!

[Snow Bunny]

ROTFL My fanny OFF!

hahahahahahahahahahahahahahahahah

Love it !!!!!!

hahahahahahahah

[Angelique]

Oh Noooooo! You are bringing up nightmares! The times when you know something just is awful, and they either say "This is good," or quietly chew politely--maybe even bring that napkin up often! You just want to scream, "I know it is terrible!" Don't you want to immediately remove the plates and throw it down the disposal?

[Ragtime Cowgirl]

MMMMM! Thank you for the recipes. There's nothing comparable to making your own turkey at Thanksgiving....the smell, the leftovers!

Gravy was my biggest problem until I discovered the wonders of microwave sauce-making. One tablespoon butter, 2 of flour for 30-40 secs. on high, stir, then microwave 1 min. more at half power 'til the roux is bubbly, add 2 cups broth (from the turkey pan drippings + water)...microwave at half power at 1 minute intervals, stir, 'til boiling, then 1 minute more. Add salt/pepper to taste. No lumps, no continuous stirring....foolproof. (^:

Snow Bunny, I love your giblet story. What a great way to put your guests at ease. LOL! What other food comes with its guts packed inside?

Funny turkey story I heard on Johnny Carson years ago...Jack Palance lived on a ranch as a child and became friends with the live turkey his folks bought for Thanksgiving dinner. The turkey became Jack's pet, ended up sharing his room, followed him around the ranch and lived a good, long turkey life. (^: