Turkey Tips!

Nov 20 2011
Turkey Tips!



7 Turkey Tips

It's Thanksgiving week! Some of you may have to start thawing your turkeys today so here are my 7 Turkey Tips to start the week!

Thaw It
Be sure to thaw your turkey a head of time! The safest way to thaw a turkey is in the refrigerator so be sure to pay attention in the days before Thanksgiving. It's approximately 24 hours per 5lbs. Below is a little chart.

8-12lbs: 1 day thaw time
13-16lbs: 2 days thaw time
17-20lbs: 3 days thaw time
21-25lbs: 4 days thaw time

Crisp It

For a more crisp yummy skin on your turkey, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Stuff It
A turkey will cook more evenly if it is not packed with stuffing (likewise the stuffing will cook more evenly when it's not packed inside the turkey). Instead of stuffing you can loosely fill the turkey cavity with carrots, celery, onion and garlic and then prepare the outside of the turkey however you wish. (I like rubbing the skin with an herb butter)

Truss It
For even roasting always truss your turkey. This is when you tie the legs together with kitchen string.

Cook It
Cook time varies depending on whether your turkey is fresh or frozen. Plan on 20 minutes per pound (at 350 degrees) for a defrosted turkey and 12-15 minutes for a fresh turkey.

Baste It
Baste your turkey every 45 minutes with a bulb baster or pastry brush. Do not take your turkey out when you do this. Just open the oven door and baste the turkey as quickly as possible.

Tent It
When the temperature of the turkey reaches 165 degrees it is done. Take the turkey out and tent it with foil and let it rest for a good 15 minutes before carving. 

(Image source unknown)




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