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Feature Articles Food, Fitness, and
Holidays Turkey PreparationBy Tammy Roberts, MS, RD, LD,
It can be intimidating to have a big turkey in the refrigerator if you don’t know what to do with it. If this is your first time to prepare a turkey or your twenty-first, the tips below should assure your bird comes out perfect for your family and friends. |
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No matter which method you are going to use to prepare the
turkey, the first thing to do is remove the package from the
outside of the turkey and then remove the neck and giblets from
the inside of the turkey cavities. Giblets are the liver and
heart of the turkey and are cooked separately and used for
flavoring the stuffing or gravy. The turkey should then be
rinsed inside and out with cold water and patted dry.
The safest cooking method for the stuffing is in a casserole
dish. If you do choose to stuff the turkey, take the proper
precautions. Prepare the stuffing right before placing it in the
turkey. Stuff the turkey loosely. If too much stuffing is put
inside the turkey, it is difficult for it to reach the proper
cooking temperature of 165 degrees. Lastly, use a thermometer to
assure the stuffing reaches 165 degrees.
Roasting the turkey is the most common method of preparation. You’ll end up with a golden brown juicy turkey and your house will smell wonderful during the process. To roast a turkey, place it breast side up on a rack in a shallow pan. Insert a meat thermometer into the thickest part of the thigh.
Rub the skin with oil to prevent drying. This also helps the turkey to brown. (Incidentally, you may have seen your mother baste the turkey but it really isn’t necessary. The liquid only penetrates about 1/8 to ¼ of an inch which can’t possibly make the entire turkey more juicy.)
Place the turkey in a preheated 325 degree oven and cook until the meat thermometer inserted into the thigh reads 180-185 degrees. If you place the thermometer into the thickest part of the breast, it should read 170-175 degrees when the turkey is cooked. The juices should run clear when the turkey is pierced with a fork. Approximate times for roasting are:
| Size of Turkey | Unstuffed | Stuffed |
| 8-12 lbs | 2 ¾ - 3 hrs | 3- 3 ½ hrs |
| 12-14 lbs | 3 – 3 ¾ hrs | 3 ½ - 4 hrs |
| 14-18 lbs | 3 ¾ - 4 ¼ hrs | 4 – 4 ¼ hrs |
| 18-20 lbs | 4 ¼ - 4 ½ hrs | 4 ¼ - 4 ¾ hrs |
| 20-24 lbs | 4 ½ - 5 hrs | 4 ¾ - 5 ¼ hrs |
If the turkey starts to get too brown during the cooking
process, make an aluminum foil “tent” over the bird to prevent
further browning. Once the turkey has reached the proper
temperature, remove it from the oven and let it sit for 20
minutes. This allows for the juices in the meat to settle and
redistribute. At that point, the only thing left to do is carve
and enjoy!
Turkey can also be cooked in the microwave, smoked and fried.
Last update: Monday, August 07, 2006
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