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Feature Articles: Cooking and Produce
How to Buy, Thaw and Roast Your TurkeyTammy Roberts, MS, RD, LD, |
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Thanksgiving means it's time to think about the bird. Here is your quick guide to purchasing, thawing and baking the centerpiece of your Thanksgiving table.
When you head to the store, you’ll need to know how big of a bird you want. If you purchase one pound of turkey per person you should have plenty for leftovers. If you don’t want extra turkey at your house or are purchasing a bone-in turkey breast, plan on ¾ of a pound per person. The rule of thumb for boneless turkey breast is ½ pound per person. Have you ever wondered whether you should buy a hen or a Tom turkey? Wonder no more. The terms “hen” and “Tom” simply refer to the size of the turkey. Tom turkeys are the larger ones and the hens are the smaller ones.
The preferred method for thawing your turkey is in the refrigerator. Allow one day of thawing for every five pounds of turkey. If you need to thaw the turkey quickly, it can be done in a cold water bath. Completely submerge the wrapped turkey in cold water and change the water every half hour. Allow a half hour of thawing time for each pound of turkey. It will take approximately four hours to thaw an eight pound turkey in a cold water bath.
The safest method for cooking the stuffing is in a casserole dish. If you do choose to stuff your 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 which increases the potential for foodborne illness. Use a thermometer to assure the stuffing reaches 165 degrees.
To roast your 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. The oil on the skin also helps the turkey to brown.
Many people baste the turkey during the cooking process but it really isn’t necessary. The liquid only penetrates 1/8 to ¼ inch which can’t possibly make the entire turkey juicier.
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. When the turkey is done, the juices should run clear when pierced with a fork. Once the turkey has reached the proper temperature, remove it from the oven and let it sit for 20 minutes. This allows the juices in the meat to settle and redistribute.
The only thing left is to carve and enjoy!
Last update: Thursday, October 04, 2007
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