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Cooking a Turkey for the Holidays is Easy |
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You’ll find that cooking a turkey for the holidays is a lot easier than you may have originally thought. Sure, there are certain pitfalls you’ll want to watch out for, like making sure you give that turkey plenty of time to defrost. Certainly the turkey requires at least a few days to defrost properly and I can tell you a story or two I’ve heard about folks who didn’t give the bird the time to defrost.
On top of that you’ll want to make sure that the gizzard and neck are pulled from the inside of the turkey before you put it into the oven. Many newcomers to cooking a turkey often neglect this simple step and end up with a surprise inside the bird for the holidays!
Plus, there’s the essential of making sure your turkey cooks for long enough and that it’s interior reaches that requisite 160 degrees Fahrenheit. Nothing like an undercooked bird on the table for the holiday!
As long as you make sure to avoid those little pitfalls, you’ll find that making the turkey up is a straightforward task. Just try following these steps to a completely cooked bird.
Cooking a Turkey Step by Step
1. Defrost the turkey starting a few days prior to cooking. Once defrosted, remove the wrapper and clean out the birds innards. Set aside for gravy or toss out. Preheat the oven to 325 degrees Fahrenheit.
2. Stuff the body cavity of the turkey with a stuffing mixture. Box mixes are available in stores. Fold the wings back to hold the neck skin in place. Tuck the legs together if not already tucked in.
3. Place the turkey, breast side up, in a large roasting pan. It must be at least 3 inches deep to catch the drippings. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone. This thermometer should pop up when the bird has reached the proper temperature inside.
4. Brush the skin with vegetable oil or melted butter to prevent the skin from drying out during the roasting process.
5. Roast the bird in oven at 325 degrees Fahrenheit. Cooking times vary according to the weight of the bird. Be sure to look up the proper cooking time online or on the cooking directions that came with the turkey. In an hour or two the skin should be a light golden brown, to keep the outside from burning during the rest of the roasting process cover the turkey with lightweight foil.
6. Keep a close watch that the drippings don’t overfill the roasting pan as the turkey cooks. The turkey should be fully cooked when the thigh's internal temperature is 180 degrees Fahrenheit. Remove from the oven and turn off. Let the turkey rest for 15 to 20 minutes before carving.
If you follow these steps you should be well on your way to successfully cooking a turkey for the holiday dinner. Now, you’ve just got to worry about the side dishes!
Part of the pleasure of a Thanksgiving or other holiday meal is the aroma of a turkey baking in your oven. Continue that great feeling by planning a variety of pleasing post-holiday meals with leftover turkey. Have you ever thought about making some great turkey chili? Well, no matter what you decide on, here are some tips for safe leftovers... Debone turkey and refrigerate all leftovers in shallow containers within 2 hours of cooking. Use leftover turkey within 3 to 4 days, stuffing and gravy within 1 to 2 days, or freeze these foods. When reheating turkey, reheat thoroughly to a temperature of 165 F until hot and steaming throughout. Hope these tips keep your family safe and happy. Try decorating your Thanksgiving Day dinner table with some simple food garnishing. For assigned seating try these free printable place name cards.
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Here's one of the most unbelievable Thanksgiving facts: The Guinness Book of Records states that the greatest dressed weight recorded for a turkey is 39.09 kg (86 lbs), at the annual "heaviest turkey" competition held in London, England on December 12, 1989.
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