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Great
Sides to go along with your bird?
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HOW TO SELECT THE RIGHT TURKEY
Size
Plan on about 3/4 pound per person for generous servings with not very
much left over. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person. You'll usually find the weight on a tag attached to the top of the turkey.
HEN or TOM TURKEY ?:
The only real difference between a hen and tom is the size. Hens are under 16 pounds and toms are over 16 lbs. Either will be a young turkey, just a few weeks old at the time of
processing. They will be equally tender and moist. [Click here for a Roast Turkey and Giblet Gravy Recipe]
How To Roast Your Bird:
A lot of people are intimidated by roasting a turkey, probably because of the pressure they feel due to
Thanksgiving being such a big holiday. Preparing the bird for roasting only takes about 10 or 15 minutes, and after that, it's just a matter of waiting until it's done.
*After thawing, remove the turkey bag
. (Tip: save the bag to refer to the cooking times and roasting instructions.)
HOW TO EASILY ROAST A TURKEY:
*Remove the neck and giblets from the neck and body cavities.
(Tip: If necessary, just push down gently on the legs and they'll slip right out of the leg clamp so you can get into the body cavity. This clamp is oven-safe and won't melt.)
*Rinse the turkey inside and out with cold water.
*If you want to stuff the bird, LOOSELY stuff the body and neck cavities with stuffing, then fasten the clamp back on the legs.
*Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose foil "tent". (Tip: remove the cover for the last hour for browning.).)
Cooking Times:
Roast in a preheated 325* F oven.
Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time.
Basting:
There is no need to baste the turkey. Most turkeys are pre-basted, with broth already deep inside the meat, making it more moist and tender. Basting liquid poured over the surface
of a turkey does not penetrate the skin. Opening the oven door to baste the turkey only heats the kitchen and prolongs the cooking time. Don't bother basting -- it's not necessary!
Oven roasting bag method:
A great roasting method is to use a turkey size oven roasting bag. The bag reduces cooking time, leaves the turkey more moist, and makes cleanup a snap! Preheat the oven to 350
degrees Fahrenheit. Shake one tablespoon of flour inside the bag. Place the turkey inside and close with the nylon tie provided. Place breast-side up in a shallow roasting pan. Cut a
few 1/2 inch slits in the top of the bag to allow some steam to vent. Approximate roasting times for thawed, unstuffed turkey are as follows. Stuffed turkeys require an additional half hour or more.
The Grand Finale:
*When the turkey is done, the timer will pop up. Watch out -- the turkey and its juices will be scalding hot! The best way to
be really sure the bird is done is with a meat thermometer. The thermometer inserted into the deepest portion of the breast should read 170* F, or 180* F in the thigh. Stuffing
should be at least 165* F. Let the turkey stand for about 20 minutes before carving. This will allow the juices to reabsorb back into the meat, making the bird juicer and easier to carve.
. Unclamp the legs, and remove the timer by lifting it by its white outer edge. Remove all the stuffing from the turkey as early as possible.
Place the turkey on the carving board--OXO makes a great device called a Turkey Lifter that will help with this. Now carve
it and enjoy your thanksgiving dinner!
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