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  • #2801
    Denise
    Participant

    Hi everyone! This is November, and that means turkey, at least here in the United States. Most of us on this board are experienced cooks. Lets post our best tips and hints on how to roast a perfect Thanksgiving turkey in this thread.

    #16320
    nana
    Member

    This is not a hint on how to prepare a turkey…but it something to keep in mine before you do. I took bits and pieces of this from an article in a newspaper.

    Thanksgiving Warning:

    On the big turkey day, you may be surprised to find out more than half of food poisoning outbreaks caused by the bird don’t result from a turkey being improperly cooked, but rather, from improper cooling.

    A turkey left out too long or not chilled enough, can result in food illnesses like staph infection, and salmonella.

    Keep the fridge between 34 and 40 degrees at all times. While preparing your family’s feast, the fridge has probably stayed open longer so the temperature setting may need to be lowered at least temporarily.

    When thanksgiving arrives, hopefully many will be groaning with full stomachs, not food poisoning. chefs say it’s all in the cooking and the preparation.

    You want your turkey to get to 180 degrees at least, that’ll protect from any contamination or bacteria build up.

    Washing your hands is the one thing you can do to ensure a safe Thanksgiving meal.

    Your poultry juices when you are working on a cutting board, you have juices from turkey on that surface. So, you want to clean that surface before you cut up onions, celery or bell peppers.

    Doctors say to remember the 2-2-4 formula:

    2 hours–If food has been out more than 2 hours, toss it.

    2 inches–Store food in containers 2 inches deep to prevent bacteria growth.

    4 days–Eat left overs within 4 days.

    And finally to prevent getting sick. “Don’t eat too much.”

    #16321
    Christi
    Participant
    nana wrote:

    2 inches–Store food in containers 2 inches deep to prevent bacteria growth.

    I didn’t know that. Thanks Nana….

    #16326
    nana
    Member

    I didn’t…or just didn’t remember it…until I read the article…thought it real interesting, decided it good to share here.

    #22539
    luckylucky
    Moderator

    Unstuffed* Whole Turkey Roasting Guide
    Turkey Weight Oven Temp. Roasting Time
    8 to 12 pounds 325 degrees F 2-3/4 to 3 hours
    12 to 14 pounds 325 degrees F 3 to 3-3/4 hours
    14 to 18 pounds 325 degrees F 3-3/4 to 4-1/4 hours
    18 to 20 pounds 325 degrees F 4-1/4 to 4-1/2 hours
    20 to 24 pounds 325 degrees F 4-1/2 to 5 hours

    *Stuffed birds generally require 15 to 45 minutes more roasting time than
    unstuffed birds.

    #27626
    Old CooT
    Member

    If you want a juicy turkey breast,..

    Cook it “Breast side down” in the pan.

    The juices will run down from the legs, wings and back.

    While it’s not as pretty it will be more flavorful.

    Let gravity work for you.

    #27629
    Peggy
    Member

    @~Old CooT~ wrote:

    If you want a juicy turkey breast,..

    Cook it “Breast side down” in the pan.

    The juices will run down from the legs, wings and back.

    While it’s not as pretty it will be more flavorful.

    Let gravity work for you.

    Thanks OC!!

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