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Turkey Cooking Recipes, Tips, Oils
from: YokesAn Instant Read. An instant-read thermometer is your most important tool when cooking a turkey. With this, you don't need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!
Defrosting the Bird. If you can't defrost your turkey in the refrigerator for a few days, keep the turkey in its original packaging and place in cold water. Change the water as often as needed to keep it cold. Allow 30 minutes defrosting time per pound.
For the Juiciest Turkey.... If you want to avoid the taste of dry turkey, buy a never frozen turkey, buy fresh. They truly are juicier, more tender, and tastier than frozen birds.
Get Ahold of Your Bird. Turkey lifter: This major helper comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lays under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.
The Perfect-Sized Turkey. When buying a turkey, purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for turkey sandwiches.
Tying the Turkey. Trussing: The point of tying string around a turkey is to make the bird into a round with no protrusions or wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, underneath themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap, and tie tightly.
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