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Turkey The Old-Fashioned Way

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.

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.

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.

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.

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.)

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


About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. Janice also publishes 4 free monthly ezines - visit http://www.bedrockpress/subscribe.html to subscribe.

Source: www.isnare.com

 

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  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

  • how to make a cajun roux

  • how to make a seductive chili

  • how to make a tantalizing white lightening chili

  • how to make a traditional spanish tortilla

  • how to make beer

  • how to make chipotle chiles at home

  • how to make pumpkin puree

  • how to make sausage and cornbread cabbage rolls

  • how to satisfy summer time fresh tomato cravings today

  • how to select and prepare shrimp

  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

  • how to throw a fondue party

  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

  • indian tandoori cooking

  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

  • information on raw juice therapy

  • instant fondue just heat and serve

  • in grandmas kitchen part i

  • in praise of the humble salad

  • is this the year to simplify christmas dinner

  • is your cookware poisoning you

  • is your italian olive oil really italian

  • is your recipe safe

  • italian cuisine a trip to the island of sardinia

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

  • italian minestrone soup

  • italian osso bucco recipe

  • italian prosciutto and cantaloupe appetizer

  • italian recipes how about a dinner in rome

  • italian sweets

  • i need some pots and pans to cook in what should i buy

  • jack daniels tips for the summer grill

  • jamaican jerk chicken

  • japanese cuisine

  • just like kfc potato salad well almost try this delicious copy cat on your family and see if they can tell the difference

  • kicking up the flavor of vegetables with dry rubs

  • kids party food

  • kid friendly pizza party recipe

  • kid recipe

  • kid recipes

  • kitchen design understanding the work triangle and kitchen layouts

  • kitchen equipment the right tools

  • kitchen knives why its important to test drive before buying

  • kitchen pantry

  • kitchen pantry a cooks secret weapon

  • kitchen survival recipe guide

  • kitchen survival shopping for ingredients

  • knowledge and creativity

  • learn everything about seafood

  • lets have a barbeque party

  • light calorie cooking how to cook low calorie foods which still taste fantastic

  • like an extra virgin

  • lobster was not always the king of seafood

  • looking for a great italian meatball recipe

  • lose weight with this healthy lean chicken salad recipe

  • losing weight during the holiday season

  • low carb 1 2 3

  • low carb christmas enchiladas

  • low fat low cholesterol baked tortilla chip with a mango salsa dressing

  • making a perfect spanish tortilla

  • making delicious fish and seafood part of your healthy diet

  • making do with less in the kitchen

  • making hamburger recipes is easy and fun

  • making homemade pasta for dinner tonight

  • making incredible sauces at home

  • making spanish paella the easy way

  • maple flavored smoked turkey

  • maximizing flavor and moistness in your holiday bird the perfect turkey

  • mays featured holidays and recipes

  • ma po tou tu bean curd with chili sauce

  • meal planning help meal one

  • memories and the comforts of food

  • meringue made simple

  • mexican family night menu

  • middle eastern cuisine

  • more joys of soy

  • more mead mlord irelands medieval banquets

  • mouth watering memphis style pork ribs

  • must haves for any at home chef

  • my barbecued chicken recipe

  • my cherry swirl cheesecake bake contribution

  • my mothers recipe box

  • my waffle iron

  • m ms royal orgasmic delight

  • m m s royal orgasmic delight

  • nature always right cooks never

  • need a new recipe

  • new york style cheesecake recipe

  • no holds barred kids cooking

  • nutrients and benefits of asparagus

  • oakcakes recipe

  • oatmeal apple raisin muffins

  • oil or butter they are both fat

  • okra the little veggie that could

  • old fashioned tomatoes

  • old fashion oatmeal cookie recipe

  • olive oil extra virgin or pure

  • olive varieties

  • once a month cooking

  • one bird the president didnt pardon

  • one chef or a bevy of chefs

  • onions fabulous superb perfection

  • orange and lemon ice an italian dessert treat

  • oriental chicken wings

  • paella recipe secret

  • pan frying shallow frying sauteing

  • parchment paper fish with butter sauce

  • parmesan wafers

  • party 911 pasta salad to the rescue

  • pasta recipes the very best in italian cuisine

  • pasta recipes three delicious easy recipes

  • peanut chicken

  • pear and walnut salad with roquette and parmesan

  • pecorino cheese an italian specialty

  • pesticides can we avoid them

  • pho viet nams national soup

  • pickles

  • pizza

  • planning a fondue party

  • planning a football party

  • planning dinner

  • planning healthy meals for yourself and your family

  • plan a chinese new year party to ring in the year of the monkey

  • plan the perfect wedding shower

  • pleasures of soup

  • poor mans beef stroganoff quick easy

  • potato and spinach quiche

  • prepare paella like a pro

  • preparing lobster tails

  • prime rib cooking times

  • product review gourmet to go

  • provence steak recipes

  • puerto rican cuisine

  • quick and easy recipe

  • quick guide to cheese

  • quick reference buying and storage guide for cheese

  • quick reference guide for buying storing and serving cheese

  • recipes from around the world right in your kitchen

  • recipe chocolate modeling clay

  • recipe for turning dreams into reality

  • reductions proving less is more

  • reductions proving that less is more

  • red pepper lamb kofta in a rogan josh sauce

  • regional cuisines of china

  • regional cuisine down home southern cooking

  • regional cuisine hunan cuisine

  • regional cuisine new england clam chowder

  • regional cuisine of china szechuan style

  • regional cuisine of india north indian flavors

  • regional cuisine of india tasting east india

  • regional cuisine of mexico

  • regional cuisine of the united states california style cooking

  • regional cuisine of the united states louisiana cajun cooking

  • risky fish the thrill of fugu

  • roast meat times and temperatures

  • roast rack of pork with grain mustard sauce

  • rockfish bessie

  • rotator

  • rowan jelly mountain ash pyrus aucuparia

  • russian beverages for russian brides in the us

  • russian cuisine

  • russian thanksgiving dinner mystery ingredients

  • safeguard your food

  • safe food handling for the holidays

  • salmon steak with apple and horseradish garnish

  • sauces for quick gourmet cooking

  • sauces used in asian cooking

  • sauce for pork

  • sauted eggs with pork mu xu rou

  • sauted family bean curd

  • save money the crock pot way

  • save time in the kitchen

  • save time in the kitchen cook pasta the way restaurant chefs do

  • sbiten russias traditional winter time beverage

  • school lunches the frugal way

  • scottish cuisine haggis

  • seafood fettuccine alfredo

  • seafood the healthy alternative

  • seasoning an oven

  • season your pans for non stick cooking

  • secret of light and fluffy biscuits and pancakes

  • selection of seafood recipes compliments of cafe hobson

  • serving guide for a fruit platter

  • shopping for ingredients for a well stocked kitchen

  • shop smart for a healthy lifestyle

  • sicilys great eggplant tomato stew

  • simple pepper salad with vinaigrette

  • simple tips for a stress free holiday entertaining from m amp m meat shops

  • slimming secrets from the kitchen

  • sneaking more fruit into your day

  • solaire gas grills are based on a unique cooking system

  • solving the 7 most common whole wheat bread baking mistakes

  • sorce the best information on ovens right here

  • sot suppe norwegian sweet soup for christmas

  • soul food

  • soups on

  • soup a meal in a bowl

  • soyabean curd recipe

  • so you want to go to culinary art school

  • spain europes new culinary hotbed

  • spanish food how to make spicy gazpacho soup

  • spanish food how to make the perfect paella

  • spanish food the perfect paella

  • special ingredients shark fins birds nest

  • spicy garlic shrimp

  • squid and calamari

  • strange cocktail combinations

  • strawberries anyone

  • strawberry jammed out

  • strawberry jamming again

  • substitutions for commonly used ingredients

  • summer basil pasta salad

  • super foods the 10 healthiest foods to eat

  • supporting local flavors

  • surviving the heat of the kitchen

  • sweet sour fish

  • sweet sour pork gu lao rou

  • swordfish how to buy store cook and enjoy

  • swordfish how to buy store cook and enjoy it

  • szechwan cuisine

  • tantalizing turkey

  • tasteful gift giving

  • teaching your children how to cook

  • teaching your child how to cook

  • texas cooking

  • thailands vegetarian festival

  • thai bbq or barbaque chicken recipes

  • the almighty beer can chicken

  • the applications of lead aprons

  • the art of the marinade

  • the best way to fight poor health is to make home cooking fast and easy

  • the big debate gas vs charcoal grilling

  • the demand for apron sinks

  • the essential eatingwell cookbook

  • the evolution of pizza

  • the french paradox

  • the fundamentals

  • the gentle art of frying

  • the gentle art of poaching

  • the greatness of gumbo

  • the history of chinese cuisine

  • the history of ketchup

  • the history of thai food

  • the latke high fiber recipes even your bubba would love

  • the lowdown on barbeque

  • the missing ingredient

  • the new cuisine spanish food today

  • the official parenting cheesecake recipe

  • the olive history and production

  • the original irish coffee

  • the perfect omelet te how to cook it

  • the perfect pizza tomato sauce

  • the popularity of humorous aprons

  • the potato one of austrias most consumed vegetables

  • the power of the meal

  • the regional cuisines of chinese cooking part 1 of 4

  • the return of the green fairy

  • the right grill for your barbecue

  • the role and challenges of the microbiologist in the foodservice industry

  • the scoop on soup

  • the secrets to successful cooking

  • the secret to cooking for a crowd

  • the secret to making perfect chili fit for a king

  • the secret to preparing the perfect paella

  • the skinny on legumes seeds and nuts

  • the skinny on oats oatmeal vitamins nutrition for skin care and bath products

  • the sophisticated gourmet

  • the soy of cooking

  • the stuff of poetry mead

  • the taffy pull a story and a recipe

  • the top 4 reasons why you should learn how to cook french food

  • the true hystory of tiramisu

  • the well stocked pantry a cooks secret weapon

  • the wonderful wok stir frying basics

  • the wonderful world of peanuts

  • the worlds best pickles

  • thicken that sauce

  • things you should consider when planning your thanksgiving celebration

  • tidbits of garlic

  • time savers for the kitchen

  • tips for cookie baking

  • tips for eating healthy this winter

  • tips for healthy eating with fruits and vegetables

  • tips for the summer grill

  • tips on buying steak online for the best summer barbeques

  • tips to buying food online

  • tips to entertaining a thanksgiving crowd

  • tis the season for the perfect bowl of texas chili

  • tomatoes and sweet onion with roquefort dressing

  • top 3 reasons why you need cookie recipes

  • top tips for good nutrition this thanksgiving

  • tortilla soup

  • to make ends meet

  • traditional cajun chicken wings

  • traditional meat entrees get a makeover going meatless

  • tradtional english afternoon tea

  • turkey gravy secrets revealed

  • turkey talk answers to 6 most asked questions

  • turkey the old fashioned way

  • turn your love of chocolate from a secret pleasure to a fun social event

  • twinkie trivia

  • two for one dinners turkey

  • understanding fats and carbs

  • unique cake decorating with flowers

  • unique gift basket ideas

  • united states regional cuisine

  • united states regional cuisine soul food

  • use h o l l y to beat christmas cooking stress

  • use spices to cook like a connoisseur on a paupers budget

  • use up those leftovers

  • using carrot juice for relieving constipation

  • using fish as part of a healthy eating plan

  • using safe food handling practices

  • valentine gifts from the heart

  • varieties of gourmet olives

  • veganism not as intimidating as you thought

  • vegetarian cuisine

  • vegetarian does not have to be all or nothing

  • vegetarian gourmet meatless makeovers

  • vegetarian potato soup

  • venison ideas for cooking a venison recipe a venison recipe link

  • versatile zucchini

  • view from my island the grand outing of the kitchen

  • washington bbq restaurant

  • water ionizers their many benefits

  • weight loss recipe tuna patties with dill sauce

  • weight loss with avocado walnuts and crispy bacon

  • weird foods of the world chinese

  • whats new and old with the pizza stone

  • whats so special about cinnamon

  • whats the thick on roux thickening soups and sauces

  • what are gift baskets

  • what do i have to do to become a good chef

  • what every kitchen needs

  • what exactly is cold smoking

  • what is in your blt

  • what is nouvelle cuisine

  • what makes amish food so special

  • what makes one dry rub or chili powder better than another

  • what to do one day before thanksgiving

  • what to do one week before thanksgiving

  • what to do thanksgiving day

  • what to do three days before thanksgiving

  • what to do two days before thanksgiving

  • what to do two weeks before thanksgiving

  • what to look for in a farmers market

  • what you need in a gourmet kitchen

  • when to wash your fruit

  • whine and dine

  • whisk your way to a perfect meal every time

  • why culinary education

  • why do make ahead recipes work so well to reduce your dinner party stress

  • why food safety

  • why you should eat lentil soup at least once a week

  • wine rack storage simple guides on choosing

  • with omelette pans breakfast meals always come out right

  • wok this way part 1 of 5

  • wok this way part 2 of 5 selecting a wok

  • wonderful holiday recipe ideas

  • would you like smore cooking smores indoors

  • your oven kitchen ally or public enemy number one

  • your six step guide to deep frying a turkey