| The most important thing to keep in mind is that a | | | | 5. Remove the foil tent after 1 to 1 1/2 hours of |
| turkey takes a long while to cook through to the | | | | cooking time to brown the skin. Brush with vegetable |
| bone...and keeps on cooking once you remove it | | | | oil to enhance browning, if desired. |
| from the oven. Make sure to bake, braise or roast | | | | 6. A whole turkey is done when the temperature |
| the bird at a high enough temperature to keep it | | | | reaches 180°F. The thigh juices should run clear (not |
| safe to eat and don't overcook it. Don't leave your | | | | pink) when pierced with a fork and the leg joint |
| turkey in the oven to keep it warm while you get | | | | should move freely. |
| the rest of the dinner ready to serve. Take it out as | | | | 7. Allow the turkey to set 20 to 30 minutes before |
| soon as it's done, let it cool outside the oven for | | | | carving to allow juices to saturate the meat evenly. |
| about 20 minutes and then carve away. You'll see | | | | Note: Cooking times do vary. Why? There are many |
| the difference immediately when a turkey is | | | | reasons - oven temperature may not be completely |
| prepared properly: the dark meat soft enough to | | | | accurate, the turkey may be very cold or partially |
| break apart with a fork - the white meat moist | | | | frozen, and/or the roasting pan may be too small |
| and tasty. The secret is all in knowing how to buy | | | | which inhibits the flow of heat. The USDA highly |
| and cook a delicious turkey! We're here to help you | | | | recommends use of a meat thermometer to |
| learn how to cook a turkey. | | | | determine doneness of turkey. This is an important |
| How big a turkey should you buy? You'll need at least | | | | tool in learning how to cook a turkey. |
| 1 to 11/2 pounds of turkey per person if you're | | | | Stuffed Turkey: |
| buying the whole bird, fresh or frozen. Of course, it's | | | | For uniform cooking results, the USDA recommends |
| always best to go bigger. (After all, there are at least | | | | cooking the stuffing outside of the bird (see step 4 |
| 50 ways to serve your turkey leftovers, including a | | | | above) If you insist on stuffing the turkey, stuff |
| winter store of turkey soup.) How long to cook? | | | | loosely and follow the steps below. |
| Preheat the oven to 325°F (160°C) then place the | | | | 1. See step one above |
| bird in the oven to roast. | | | | 2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 |
| A thought to consider--Great chefs suggest trying | | | | cup stuffing per pound of turkey. It is safer to |
| out your skills with a smaller bird before attempting | | | | understuff than to overstuff the turkey. Stuffing |
| to produce a holiday masterpiece. Like any other skill, | | | | expands during cooking. Refrigerate any leftover |
| perfecting a turkey recipe takes practice. Very few | | | | stuffing and bake in greased casserole during the last |
| cooks can claim that their first turkey was | | | | hour of turkey roasting time. |
| perfect...but with every attempt you get more | | | | 3. Place turkey breast side up on a rack in a shallow |
| comfortable with what you're doing and the results | | | | (about 2 inches deep) roasting pan. Insert meat |
| keep getting better. | | | | thermometer in thigh (see Turkey Safety: Using a |
| Simple steps how to cook a turkey: | | | | Thermometer). Add up to 1/2 cup water to the |
| Allow about 15 minutes of cooking time per pound | | | | bottom of the pan, if desired. |
| - about 45 minutes per kilo unstuffed. It will take a | | | | 4. Cover turkey loosely with a tent of heavy-duty |
| bit longer, about 20 minutes per pound or an hour | | | | aluminum foil. Cooking time takes longer for a stuffed |
| per kilo, if the bird is cooked with stuffing. | | | | turkey. For example, a 20 pound stuffed turkey will |
| 1. Preheat oven to 325. Remove the wrapper to see | | | | take 4 1/4 to 5 1/2 hours to cook. |
| how much the turkey weighs and determine | | | | 5. Remove the foil cover after about 1 to 1 1/2 hours |
| approximate cooking time. Remove the giblet bag | | | | of cooking to brown the skin. Brush with vegetable |
| and the neck from the turkey cavity. Wash the | | | | oil to enhance browning, if desired. |
| turkey inside and out and pat skin dry with paper | | | | 6. A whole turkey is done when the temperature in |
| towels. | | | | the thickest part of the inner thigh reaches 180°F |
| 2. Place turkey breast side up on a rack in a shallow | | | | and the stuffing is 165°F. The juices should run clear |
| (about 2 inches deep) roasting pan. Insert meat | | | | (not pink) when a long-tined fork is used to pierce |
| thermometer in thigh. Add 1/2 cup water to the | | | | the thickest part of the thigh. |
| bottom of pan, if desired. | | | | 7. Check the internal temperature of the stuffing. |
| 3. Cover turkey loosely with a tent of heavy-duty | | | | Insert the thermometer through the cavity into the |
| aluminum foil. Roast the turkey until temperature in | | | | thickest part of the stuffing and leave it for 5 |
| the thickest part of the thigh reaches 180°F. | | | | minutes. Or use an instant red thermometer which will |
| Cooking time will vary. For example, a 20 pound | | | | register the temperature after 15 seconds. The |
| turkey will take 4 1/4 to 5 hours to cook, check the | | | | stuffing temperature will rise a few degrees after |
| temperature on the thermometer after 4 1/4 hours. | | | | the turkey is removed from the oven. If the center |
| 4. Meanwhile, mix the stuffing or dressing. Place in a | | | | of the stuffing has not reached 165°F after stand |
| casserole and pop it into the oven during the last | | | | time, return the turkey to the oven and continue |
| hour or so of roasting time. | | | | cooking. |