If you are experienced at preparing the classic Thanksgiving feast, you know what it takes to achieve wonderful results. The meal preparation requires advance planning and organization. To an inexperienced cook, the thought of being in charge of the entire Thanksgiving meal can be intimidating. Younger home chefs may not have had the opportunity to perfect their cooking skills.
One way to assist the inexperienced cooks is to invite them to join you as you prepare the traditional family feast. They will gain valuable experience and skills plus loving memories of the occasion.
Here are some tips for preparing your turkey:
How much turkey should be purchased?
- Allow 1 pound of uncooked turkey per person from an 8 to 12 pound turkey. Larger birds have a larger proportion of meat to bones, so 3/4 pound per person should be sufficient with leftovers for the beloved turkey sandwich or soup.
- By purchasing a larger turkey than needed for the holiday feast, you can transform holiday extras into timesaving meals. Freeze the extra cooked turkey and you’ll have your own “ready-to-prepare” healthy food for quick and easy post-holiday meals. The National Turkey Federation database offers dozens of recipes for cooked turkey. View a variety of cooked turkey recipes at www.eatturkey.com.
How should turkey be thawed?
- Frozen turkey, like all protein foods, should be thawed in the refrigerator; never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40º and above.
- For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using this simple formula: whole turkeys thaw at a rate of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen bird will take three to four full days to thaw in the refrigerator.
- Speed thawing: keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Refrigerate (at 40º or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey.
What are the key pointers for stuffing a turkey?
- Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.
- Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey.
- Test the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160º to 165ºF.
When is the turkey done?
Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown.
A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy.
- For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180º in the thigh and 170º in the breast.
- Juices should run clear and the drumsticks should be soft and move easily at the joint.
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