Never set your turkey out overnight to thaw. Anything less than above is asking for bacteria.īrining your turkey can also help with flavor. A quick online search will bring up dozens of recipes, so pick the flavor that’s most appealing to your family. Soak the bird in the brine for 8-24 hours and keep it refrigerated the entire time.īefore you pop your turkey in the oven, there’s the question of stuffing the bird. Should you stuff it? Yes, but don’t stuff it with stuffing. The risk of harmful bacteria getting into the bread is too high to make it worth it. Instead, stuff it with items that will add flavor and not be eaten. Figure on a cook time of about 13 minutes per pound, but don’t pull it out until the internal temperature reaches at least 180 degrees at the thickest part of the thigh.Invest in a quality oven pan or a roaster.Rub the turkey with olive oil or melted clarified butter.Preheat your oven to 450 degrees, pop in the turkey, then drop the temperature to 350 degrees.When it comes to cooking there are steps that will help your roasting go smoother: Lemon, onion, herbs, and spices are the best thing for that cavity. There are alternative methods to preparing a turkey beyond the oven. If you have the time, smoking a turkey can be a great way to add flavor to the meat. Put the turkey in a disposable pan, stuff it the same as you would the oven turkey, loosely cover with foil. You can add flavor to the smoke, also, for an extra boost. Smoking is a slow and low process that takes time. You’ll need to calculate 40 minutes per pound of turkey in a smoker at 225-250 degrees. Baste the turkey with pan drippings every couple of hours.ĭeep frying turkey is another option, and the most important thing to remember is DO NOT fry a turkey indoors. Make sure it’s outside on a level surface. This method is quick – about 45 minutes for the bird, but it is also risky and costly. Make sure your pot is big enough for the turkey. Place it in your empty pot and fill it with water. The water should barely cover the turkey and should be at least five inches from the top for safety. The amount of water is the pot is the amount of oil you’ll need. Heat the oil to 350 degrees and drop the turkey in very slowly. If you go too fast you risk splashing oil, starting a fire, and severe injury. Whatever you choose to cook, Meat By The Case Meat Market can help you find what you need for a successful holiday dinner. We offer a wide variety of meats for your family that can be delivered to your door, saving you time and money.In the beautiful and mystical old city of Anatolia, the Hancioglu family has had its house and business for many years.
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