The Best Turkey Cooking Time

Cooking Thanksgiving Dinner is now easy task and I am sure the Harvest of 1641 was no exception for the Plymouth Pilgrim Colony. You think you have your work cut out for you, they had 90 Indians show up and the feast lasted three days. There are many things that you need to know about preparing a large feast even you are only have 9 Indians show up at your house.

You will first need to decide all the side dishes and number of people so you have enough and it is best to error on the side of too much rather than running out. You do not want to get scalped by any of your guests, additionally if they bring some food to the meal such as the Indians did at the Harvest Feast which was essentially the model for the Thanksgiving Holiday, then you need to make sure they do not forget. By the way the Indians brought venison to the first feast.

One of the most important things to remember when cooking a turkey is that frozen turkeys can take up to twenty four or more hours to thaw out. So you really have to have the cooking time, plus the thaw out time figured out correctly. Also if you have some little kids and you are going to put them at a different table, you might consider paper plates. It saves of the wrinkled fingers doing all those dishes and it really does help prevent breakage. Please be thinking about a strategy in serving your Thanksgiving dinner, write it all down and have a plan.

Deep frying a turkey can be fun and delicious. It can also be dangerous. Here are some deep fry turkey instructions to make sure you deep fry experience stays fun and safe.

Make sure your burner is level.

Making sure your burner is level and operating properly is key to safely deep fry a turkey. If the burner is not level and stable you can easily overflow the pot when you put the turkey in causing overflow and fire.

You also want to make sure you have set up your burner according to the instructions. All the fittings are connected correctly and the connection to the propane is done per your burner’s instructions. Again, this is a must in safety measures.

Defrost Your Turkey Completely

You must make sure your turkey is completely defrosted. When ice hits hot oil it causes a violent reaction ~ bubbling, popping overflowing and combustion. Yes, ice hitting hot oil can cause fire.

Make sure you turkey has plenty of time to defrost, including the insides. The oil will reach the inside of your turkey through the cavity, so your turkey must be thawed completely.

Don’t overfill your pot with oil.

I think this is the biggest mistake people make. They fill the pot up with oil and forget to take into consideration the oil displacement when you put the turkey in. When you put the turkey in the oil level will rise. If you have filled the oil too full it will overflow. If the pot overflows while you are deep frying a turkey it will cause a huge fire. Not only will the overflow oil catch on fire, but the entire pot will catch fire.

Make sure you measure how much oil you will need.

Make sure you turn off the burner when you put the turkey in. Add the turkey to the oil slowly and carefully.

Be careful with cooling Oil.

Just because you are done deep frying a turkey doesn’t mean the danger is over. The hot oil is still very dangerous until it is completely cooled. Make sure all animals and children do not have access to the hot oil.

This is a dangerous time because you are probably off enjoying your deep fried turkey and not watching the pot of oil. This allows time and opportunity for animals and children to interact with the pot of hot oil. Make sure you oil is in a place where animals and children can not touch it and accidentally tip it over and spill it on themselves.

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird that is so enormous that it can’t fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t possible, don’t worry, you can still grill your turkey. You’ll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven’t used wood chips before, they’re easy to use. You soak them in water so that as they dry out from the heat of the grill, they’ll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next, close the lid fully if possible. If not possible, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can’t, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry, it’s important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don’t have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment - enjoy the new twist you’re putting on an old family tradition.

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.

This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.

What I am certain about is that this is not the best way to treat a prime roast. Nor does it ‘seal’ it. Let’s put this myth to bed once and for all.

Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it!

It burns it. That’s why it goes brown. And it introduces extra flavor, because the outside of the meat generally has a covering of fat. Fat is what gives meat it’s unique flavor.

However adding this crust to the outside of the meat will also speed up the cooking of the rest of the joint, and reduce the amount that remains rare.

It will not produce the even finish you see in hotel and restaurant carveries.

To achieve that you need slow, low temperature cooking plus regular basting.

Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.

Let’s look at the basic method.

Do you use a roasting tin? Well don’t.

It’s not a good idea to cook meat inside a roasting tin, because the bottom of it tends to be sitting in liquid, much of which is water.

A much better way is to place the joint directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.

If you don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don’t need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested the joint on those.

However the advantage of cooking directly on the rungs is that the air circulates freely round the joint, ensuring even cooking, and you can remove the roasting tin to make your gravy while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually it’s Graham Kerr’s method which I’ve adopted but what the heck) you don’t need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350°F,180°c,gas mark 4.

Cook poultry at 325°F,160°c,gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked on the outside and rare inside, pink lamb and pork (yes you can safely eat ‘underdone’ pork providing the internal temperature reaches 145°F. The danger bug is trichinae, which dies at temperatures greater than 135°F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything – alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.

Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.

One of the special times of the year is the Thanksgiving through Christmas season. This special time of the year presented an opportunity for my father to exhibit his personal touch in preparing the main meal for our family and friends. This recipe is a set it and forget it type meal. By that, I mean you can get the meal started and never have to touch the meal again until your time limit has been reached. I can tell you that this is the best tasting turkey you will ever put in your mouth! It is moist, tender, and just great to eat. Give this a try and you will agree with all I have said!

one 8 to 12lb turkey,
one Season injector,
one 20 to 25 qt metal pot,
one gas or propane broiler,
three or four gallons of peanut oil,
salt and pepper,
one large platter

Obtain one turkey 8 to 12lb. Baste the outside of the turkey with you favorite seasons. Rub the outside of the turkey with sprinkled salt and pepper. Inject seasoning into the turkey breast ( we use Italian dressing). Tie the legs of the turkey together with a heavy string to be used to extract the turkey when finished. Place the 25 qt pot on the propane boiling grill. Fill the pot 3/4 full of peanut oil and heat to 350 degrees. When heated, place the turkey in the oil (please put turkey in oil slowly and do not let excess oil spill to the propane grill.

Remove access oil if necessary). Here is the secret…Cook the turkey in the oil for 3 and 1/2 minutes for each pound of the turkey. Example would be 28 minutes for a 8 pound turkey. The oil will boil around the turkey. Insure the entire turkey is submerged under the oil. Place a lid cover on the pot. Don’t touch the turkey until time runs out. During the cooking time, sit back have a beer or soft drink and enjoy the moment. When time runs out, remove the turkey from the oil and place on platter. Carve , serve and enjoy the turkey. You won’t believe just how great it tastes. Large chickens and hens can be prepared the same way. This recipe is a time honored Southern tradition. Gather your family around you and enjoy the day.

How do you thaw a frozen turkey?
The best (and safest per USDA) way to thaw a turkey is in the refrigerator, though the quickest way is in cold water. Keep in mind that you risk bacterial growth when thawing in cold water.

When is the turkey done?
Use a food thermometer to accurately gauge the temperature of the turkey which should be 165°F throughout. Make sure you check the temperature is at least 165°F in both the thigh (drumstick) and the breast. Turkey cooking times vary based on the weight of your bird, so it’s best to check the recommended time on the packaging.

How do you minimize traffic in the kitchen?
In most homes the kitchen is the congregating point, but that can make preparing a large meal difficult. An easy solution is to keep all your beverages in coolers out of the way of the kitchen, freeing up the cooking and prep areas for the holiday feast.

What should people bring?
When you don’t want any surprises on your beautiful table ask people to bring beverages or flowers and if you trust their taste you could even ask them to bring the center piece for the table.

Build a tradition!
Try having a wine tasting this holiday season! It’s a great way to learn about new wines and it can become a great family tradition.

What are some good activities for the family?
Plan a fun family game where everyone can participate. Depending on the age of the youngest child some favorites are Monopoly, Pictionary, Risk, Sorry, or even Trivial Pursuit. And if you’re lucky enough to have good weather croquet is always a crowd pleaser.

How do you manage small children at a family celebration?
Have fun crafts and games for young children. A fun craft for both boys and girls is painting their own birdfeeders. You can pick up pre-made wood birdfeeders at Home Depot or at your local craft store.

Fun for the whole family!
Have a family member build a multimedia presentation that recaps the year including still photos and video clips. Hook up the computer to you TV or better yet project the presentation with a PC projector. Not many people have their own PC projector, but you might be able to find someone who could borrow one from the office.

How do you energize the family after the feast?
Take a family walk, either between the main course and desert or after dinner to aid in digestion and wake everyone up. If you’re really feeling up to it a bike ride does the same.

There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled…to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way – oven roasted.

Basic Technique for Roasting a Turkey…

1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead…it will take approximately 3 days for a 20 pound turkey to defrost.

2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled ‘How Much Turkey is Enough?’

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit — carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See ‘How to Truss a Turkey’ below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey ‘breast-down’ on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to ‘peek’ inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.

10. After checking for doneness (see ‘When is the Turkey Done?’ guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it ‘rest’ for approximately 15 minutes before carving (see tips on ‘How to Carve a Turkey’ below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:

> 10 pound turkey for 6 people

> 12 pound turkey for 8 people

> 15 pound turkey for 10 people

> 18 pound turkey for 12 people

> 21 pound turkey for 14 people

> 24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights.

- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey…

To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher’s string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gently pull the string up the sides…then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

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When is the Turkey Done?

<> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) — water’s boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

<> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

<> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C).

<> If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

<> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.)

<> Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

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How to Carve a Turkey…

To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.)

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So, there you have it…everything you need to know about successfully roasting a turkey.

As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is. Just remember one thing – serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season – it’s wonderful anytime of the year.

Copyright ©2005 Janice Faulk Duplantis