Homespun
Holiday Turkey!
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Thaw frozen turkey in the refrigerator. Generally, allow 24
hours for each 5 pounds of turkey. That means you can't thaw a
20 pound turkey in the refrigerator the day before Thanksgiving.
Another acceptable way to thaw turkey is to completely submerge the bird in cold water, and change the water every 30 minutes. This means you have to be around to change the water and monitor the progress of the thawing.
You may also thaw the bird in the microwave oven, if you plan to finish the cooking process immediately. Don't thaw in the microwave and then refrigerate until ready to cook.
It is possible to put the frozen bird in the oven and thaw as a part of the cooking process, but for a whole bird, or even a large breast, I would not recommend this procedure. The meat would be dried out on the outside before being done on the interior.
Another tip is to check both cavities and remove the giblets before roasting. How many of you remembered to do that with your first turkey experience?
Stuffing the raw bird is also not recommended. The cavity is a perfect place to breed bacteria. You can cook the turkey and stuffing separately, and stuff the bird just before serving.
Always roast poultry at 325°. Cooking at a lower temperature keeps the cavity at risky temperature for a longer time.
Cook turkey until the breast temperature reaches 170° and the thigh temperature is 180°. Stuffing should reach 165°. If you don't have a thermometer, go buy one right now!
After the meal, remove the stuffing from the bird and refrigerate. Remove the meat from the carcass of a whole bird or slice the remainder of turkey parts. Refrigerate in shallow, airtight containers so the meat will chill quickly.
HERBED TURKEY MARINADE
