re: Help! My First Turkey is Bigger Than Me

Taya — Thu, 05 Jun 2008 21:23:03 GMT

Well, I know this is a little late, but maybe for your next turkey the following might help:

Oven temp: 325 F

If stuffing your turkey, make sure the stuffing is cold going into your turkey. ( I make my stuffing the night before and refrigerate it). Then I know the stuffing is cold.

I roast the turkey, uncovered, until desired browness is achieved, then I cover loosely with foil.

The turkey is cooked when the meat thermometer reads 170F for an unstuffed turkey or 180 F for a stuffed turkey, and the juices run clear. TOH has good stuffing recipes.

Remove the turkey when cooking is completed and let stand 15-20 minutes to allow the juices to set.

Dec. 2007, I bought a butterball turkey and a programmable meat thermometer, and it was the best turkey I ever had. It was about 19 pounds and it cooked in about 5 hours. I never basted it, as opening and closing the oven door, too many times, the turkey takes longer to cook.

Thawing turkey:

Refigerator Method :

Place turkey on a tray on a bottom shelf in refrigerator and allow 5 hours per pound.

Cold Water Method:

In a large container (I use the camping cooler), cover turkey completely with cold water.

Change water at least every hour (I live in a cold winter climate, so I don't change the water)

Allow 1 hour per pound.

As for gravy, sorry I can't help you there, I'm not good at it, so I let my mother in law make it.

Hope that helps...happy cooking!

re: Help! My First Turkey is Bigger Than Me

bk_cooks1 — Thu, 06 Dec 2007 15:29:37 GMT

Here's a helpful article on toh.com that was posted for Thanksgiving:

www.tasteofhome.com/Easy-Tips-for-Preparing-Turkey-Dinner-Ahead-of-Time