Gift Turkey

Cooking Perfect Turkey
How To Thaw A Frozen Turkey
Cutting Up A Turkey
How To Tell When The Turkey Is Done
How To Carve A Turkey
How To Use Leftovers

Cooking Perfect Turkey
This is where many people are needlessly intimidated. Roasting a turkey is as simple as 1-2-3, and takes only a few minutes. Studies show all of the following can be done using less than 10 minutes of your time:

After thawing, remove the turkey bag. (Tip: save the bag to refer to the cooking times and roasting instructions.)
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 stuffing is desired, LOOSELY stuff the body and neck cavities with stuffing, then reset the legs in the clamp.
Place the turkey in a roasting pan with the Tender-Timer gauge unobstructed. Cover with a lid, or fashion your own cover with a loose foil "tent". (Tip: remove the cover for the last hour for final browning.) Roast in a pre-heated 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.

Approximate Roasting Time for Unstuffed Turkey
Weight in Pounds Approx. Roasting Time (hours)

8-12 lbs. 2 3/4 - 3 hours
12-14 lbs. 3 - 3 3/4 hours
14-18 lbs. 3 3/4 - 4 1/4 hours
18-20 lbs. 4 1/4 - 4 1/2 hours
20-24 lbs. 4 1/2 - 5 hours

There is no need to baste the turkey. Studies show basting liquid poured over the surface of the turkey does not penetrate the skin. Most turkeys are pre-basted, with broth already deep inside the meat, making it more moist and tender. And repeatedly 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!

· When the turkey is done, the Tender-Timer gauge will pop up. Watch out -- the turkey and its juices are scalding hot! Let the turkey stand for about 20 minutes before carving. This will not only make it easier to carve, but will make it more uniformly moist. 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.
· Other tests for doneness: The easiest way to tell when the turkey is done is to rely on the pop-up Tender-Timer gauge. But if your turkey doesn't have one, use one or more of the following:
o A meat 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.
o If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.
o If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.

Other roasting methods:

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 clean-up 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.

· 8 - 12 lbs: 1 1/2 to 2 hours
· 12 - 16 lbs: 2 to 2 1/2 hours
· 16 - 20 lbs: 2 1/2 to 3 hours
· 20 - 24 lbs: 3 to 3 1/2 hours

ON THE GRILL
(For everything from A to Z about turkey on the grill check the "Broiling & Grilling" ideas in our recipe section.)
A whole unstuffed turkey may be cooked in a large covered kettle grill. (Don't try to grill a stuffed turkey.) Arrange charcoal on both sides of the fire bowl with a drip pan in the center of the coals. Place the turkey on a rack 6-8 inches over the coals, and cover the grill. Add a few coals to each side of the drip pan every hour. To give it a hickory-smoked flavor, sprinkle a cup of water-soaked hickory chips over the coals during the last half hour of cooking. If you prefer a heavier smoked flavor add more chips. Allow about 15-18 minutes per pound cooking time (4-5 hours for an average-size turkey). Rotate the turkey a couple of times during cooking.

ON THE ROTISSERIE
Most rotisseries will only handle a turkey up to 12 pounds. (Don't try to cook a stuffed turkey on the rotisserie.) Tie or skewer the wings close to the body, and attach the neck skin with a skewer to the back of the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. Be sure to balance the turkey before turning on the spit. See that the turkey does not slip as the spit turns. Allow 25-30 minutes per pound cooking time.

How To Thaw A Frozen Turkey
Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended! Use one of the following methods instead:

REFRIGERATOR
This is the best way! Leave the turkey in its original bag, set it in a pan, and put it in the refrigerator. It takes about 4 hours per pound -- two or three days for an average size turkey.

COLD WATER
If you're in a hurry you can use this method. Leave the turkey in its original bag, put it in the sink, and cover it completely with COLD water. Either leave the water running slowly or change it every half hour. This method takes about 30 minutes per pound, or 6-9 hours for an average size turkey.

Cutting Up A Turkey
There are many ways to enjoy turkey other than roasting the whole bird. Many people have discovered quick, easy, and delicious meals can be prepared from turkey pieces and parts such as turkey boneless breasts, breast steaks or cutlets, drumsticks, thighs, and wings. These can be prepared in countless ways, some of which are suggested in our recipe section.
The least expensive way to enjoy turkey pieces and parts is to cut the whole turkey up yourself. It is surprisingly easy.

CUTTING UP A WHOLE TURKEY
The turkey should be very cold and slightly stiff for easier cutting. Use a sharp knife. Lay the turkey on its back on a cutting board. Remove the giblets, neck, and leg clamp. The leg clamp can be removed by lifting the legs from the clamp one at a time, then squeezing the clamp to release it from the backbone. Pull the tail out of the body cavity and cut it off.

CUTTING OFF THE WINGS
Roll the turkey on its side and pull the wing away from the body. Cut into the hollow between the breast and wing. Continue pulling the wing away from the body. Cut around the wing joint. Bend the wing back, exposing the joint, and cut through it. Repeat for the other wing.

CUTTING THE WING INTO SEGMENTS
Separate the wing into three parts by slicing the skin around each joint, bending it back, and cutting through it.

TURKEY LEGS
Turkey legs may be left as the whole drumstick-thigh for roasting, cut into drumstick and thigh pieces, or the thigh may be boned out for boneless meat.

REMOVING THE DRUMSTICK AND THIGH
Cut through the skin between the breast and thigh, down to the joint connecting the thigh to the back. Push on the leg to open this joint, then cut through it. Repeat for the other leg.

CUTTING THE DRUMSTICK FROM THE THIGH
Locate the small indentation near the natural fat line between the drumstick and the thigh. This is the joint. Bend the drumstick back gently while cutting through the joint.

BONING THE THIGH
Place the thigh skin-side down. Cut down to the bone, then along the full length of the bone. Slip the knife under the bone halfway down its length, and cut the meat away from the rest of the bone on one end. Turn the thigh around and cut the other end free while lifting the other end.

TURKEY BREAST
Turkey breasts can be roasted whole, with the bone still in. It can be also be boned out for roasting or grilling, or it can be cut into turkey steaks or cutlets.

BONING THE BREAST
Starting at the neck cavity, cut along the top edge of the breast bone. Cut down the edge of the wishbone and keelbone, peeling the breast away from the bones as you cut and leaving as little meat on the bones as possible. Remove the half-breast and repeat for the other side.

TURKEY FILLET
The long cylindrical muscle lying next to the keelbone is called the tenderloin or fillet. It can be easily separated and used for many recipes, including grilling.

CUTTING STEAKS/CUTLETS FROM THE BREAST
Cut steaks by slicing the half breast across the grain into 1/2 to 1 inch thick slices. Cutlets are thinner slices.

How To Tell When The Turkey Is Done
The best way is to rely on the Tender-Timer roasting gauge. When the turkey is done, the center stem will pop up.

OTHER TESTS FOR DONENESS
The easiest way to tell when the turkey is done is to rely on the pop-up Tender-Timer gauge. But if your turkey doesn't have one, use one or more of the following:
· A meat 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.
· If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.
· If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.
Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended! Use one of the following methods instead:

How To Carve A Turkey
Grandpa isn't the only one who can carve a turkey. It's easy, and anyone can do it. Just follow the directions and illustrations below for two favorite methods. (Tip: Wait about 20 minutes after roasting before carving. Carving will be easier, and the meat will be more moist.)
Use the "traditional" method to impress your guests while carving your turkey at the dinner table. The "kitchen" method is easier and more practical, to be done in the privacy of your kitchen. The dark meat is carved the same way in either method. (Tip: In either method used, it's easiest if the leg is removed on the side you're carving before starting on the breast.)

CARVING THE DARK MEAT
1. Remove the whole leg by pulling it away from the body and cutting loose the joint that holds the thigh to the body.

2. Place the leg flat on the cutting board and cut through the joint to separate the drumstick and thigh.

3. Hold the thigh firmly with a fork, and cut slices evenly and parallel to the bone.

4. If you want to carve the drumstick, tilt it slightly and slice downward toward the cutting board. (Be sure to carefully remove the hard tendons!)

"TRADITIONAL" METHOD
1. Hold the turkey firmly on the cutting board with a fork. Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting towards the ribs. This makes a base cut.

2. Carve the breast by slicing downward, ending at the base cut. Keep the slices thin and even.

"KITCHEN" METHOD
1. Hold the turkey firmly on the cutting board with a fork. Carve each breast lobe away from the rib cage by cutting along the keel bone and around the contour of the body next to the ribs.

Now you can lay the breast lobe flat on the cutting board and carve it into thin, even slices cut against the grain of the meat. (Tip: Be sure to cut all meat from the bones before storing leftovers.)

How To Use Leftovers
Cut all meat from the bones before storing leftovers. Refrigerate or freeze the turkey leftovers as soon as possible after the meal. Store the turkey, gravy, and stuffing in separate containers. All containers should be as small and shallow as possible for quick cooling.

Refrigerated turkey leftovers should be used within 3 or 4 days. Stuffing and gravy should be used within 2 days. Reheat the stuffing to a minimum 165° F. Reheat the leftover gravy quickly to a rolling boil before serving.

Turkey leftovers may be frozen for up to a month at 0° F or below. Be sure to pack them in freezer paper or heavy-duty aluminum foil. (Tip: The best and safest way to thaw frozen leftovers is in the microwave.)