Saturday, November 21, 2009

Cooking with Class Holiday Turkey Tips

Frank Terranova M.C.F.E.

NBC10 Turkey Hotline Tips
Thanksgiving 2007

Did you know that? …
 Turkeys cook faster in a darker pan.
 The depth of the pan can affect heat circulation. The deeper the pan, the longer it takes to heat.
 Putting a lid on the pan quickens cooking time, but you’ll lose the crispy skin.
 Oven bags shorten cooking time.
 Partially frozen turkeys will take a bit longer to roast.
 The use of a foil tent will slow cooking down.

Don’t forget ….
 The oven should never be lower than 325 degrees
 Always use a food thermometer to check turkey and stuffing.
 If the turkey is stuffed, it must reach 180 degrees internal temp and the stuffing must reach 165 degrees the stuffing.
 If the turkey is not stuffed turkey has to temp at 170 degrees.
o The turkey breast only must reach 170 internal temperature.

Tips on Thawing…
 For every 5 pounds of a frozen turkey, allow a full 24 hours to thaw in the refrigerator. For example: a 15-pound frozen turkey will take 3 days to thaw, a 20-pound turnkey will take 4 days, and so on.

Weight Days to that
4-12 pounds 1-3 days
12-16 pounds 3-4 days
16-20 pounds 4-5 days
20-24 pounds 5-6 days.

 For a quick thaw: Place the turkey in a pan and let the cold water drip in the pan with the turkey fully immersed. Then it has to be cooked immediately. For example:  If using the cold water method it takes about 30 minutes per pound of running water to thaw a frozen turkey. Here are the following times.

Weight Hours to thaw
4-12 pounds 4-6 hours
12-16 pounds 6-8 hours
20-24 pounds 10-12 hours

Tips on Cooking Times
 It is safe to cook a frozen turkey but it will take at least 50% longer time than recommended.

 It is recommended to tent or cover the turkey the first 1 ½ hours of roasting this allows maximum heat circulation and keeps the turkey moist.

Turkey with no stuffing
Cook at 325-350 degrees
Weight Cooking Time
4-6 pound turkey 1 ½-2 ¼ hours
6-8 pound 2 ¼-3 ¼ hours
8-12 pound 2 ¾-3 hours
12-14 3-3 ¾ hours
14-18 3 ¾-4 ¾ hours
18-20 4 ¼-4 ½ hours
20-24 4 ½-5 hours
24-28 5 ¼-6 ¼ hours

Turkey with stuffing Stuffed turkeys
Cook at 350 degrees
Weight Cooking Time
8-12 pound 3-3 ½ hours
12- 14 pound 3 ½-4 hours
14-18 pound 4- 4 ¾ hours
18-20 pound 4 ¾-5 ½ hours
20-24 pound 5 ½-6 ½ hours

Tips on Stuffing
 For every pound of turkey, use ½ - ¾ cups of finished stuffing.
 When cooking a stuffed turkey, the stuffing has to reach 165 degrees and the turkey 180 degrees.
 To check the temperature of the stuffing, make to insert the thermometer into the center of the stuffing as far as it will go. To check the meat on stuffed turkey, insert the thermometer through the inner most part of the thigh.

 

Serving portions
 Allow 1 pound of turkey per person.

Brining
 Place the turkey in a large container, large enough to cover the turkey.
 Add water just to cover the turkey, then remove the turkey and measure the water by quarts to determine how many gallons you will need in the brine recipe (see below) quarts (what does this mean!?).
 Make brine according to the amount of water needed to displace.

o Recipe for Brine
For one gallon measure add as needed.
1 gallon water
1 cup kosher salt not table salt
½ cup molasses or maple syrup
10 cinnamon sticks
1 tbsp whole cloves
1 tbsp whole allspice

Bring mixture to a boil. Cool completely and cover the turkey for 12-24 hours no longer. Drain, rinse in cold water, pat dry and process to roasting or stuffing. As always baste the last hour of roasting.

Carving Time
 Always let the turkey rest for 15 min after roasting it carves much easier.

As Always Thats Cooking With Class