Thawing
a Frozen Turkey
Thawing a frozen turkey at room temperature is a no no!!We also do not recommend thawing a turkey in
a microwave. The following methods are provided for your use:
Refrigerator
The best way to thaw a frozen turkey is to leave the turkey in its original
packaging, place in a pan and refrigerate.Thawing should take approximately 4 hours per pound or 2 to 3 days for
an average size bird.
Cold Water
For faster thawing we recommend this method. Leave turkey in its original
packaging, place in the sink, covered completely with cold water. Water needs
to be changed with cold water every half hour.Thawing should take approximately 30 minutes per pound or 6 to 9 hours
for an average size bird.
Perfect Turkey Preparation
Cooking a perfect turkey is as easy as 1-2-3. Preparation only takes
approximately 10 minutes of your time.
·Once
turkey is thawed remove from packaging. Please note: cooking instructions and
times can be found on packaging.
·Next
you will have to remove the neck and giblets from the neck and body
cavities.
·Rinse
the turkey inside and out with cold water.
·If
you choose you can stuff the body cavity loosely with stuffing, then place legs
back in the oven safe clamps.
·Now
you are ready to place the turkey in the roasting pan.Make sure the pop up timer is unobstructed.You can either cover with a lid or make your
own with an aluminum foil tent. Pre heat oven 325 degrees.Be sure to remove the cover the last hour of
baking for that golden brown look.
Cooking time will be about 15 minutes per pound for unstuffed turkey.An additional ½ to 1 hour will be required
for a stuffed turkey.
Approximate Roasting Time for Unstuffed Turkey
Weight in Pounds Approx. Roasting Time (hours)
The turkey is done cooking when the timer pops up.Be very careful the turkey and its juices are
very hot.Let the turkey cool for about
20 minutes before carving. This makes it easier to carve and locks in the
juices to make it moist through out. Remove pop up timer and clamp from legs.
Remove all the stuffing from the turkey as early as possible.
If your turkey does not have a pop up timer we suggest using a meat
thermometer, insert into the deepest section of the breast.Breast temperature should be around 170
degrees/180 degrees in the thigh, and stuffing should be at least 165 degrees.If thigh moves freely and the hip joint gives readily or
breaks, the turkey is done. Or pierce the thickest part of inner thigh, if
the juices are clear your turkey is done.
Bag roasting method
This roasting method makes for little or no clean up.All you need is a turkey size roasting bag.
This reduces cooking time, and locks in moisture for a juicier turkey.Pre heat oven 350 degrees.Once turkey is inside bag shake 1 tablespoon
of flour inside bag. Place breast-side up in a shallow roasting pan. Close bag
with nylon tie provided, 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 hour
Carving A Turkey
Anyone can carve a turkey.
It's easy, and anyone can do it. Let turkey cool for about 20 minutes after
roasting before carving. Carving will be easier, and the meat will be juicier.
The simplest and most practical way to carve your turkey, is on a cutting board
in the kitchen.Follow the instructions
below.
Dark Meat
Whole leg needs to be
removed first by pulling it way from the body. Cut loose the joint that holds
the thigh to the body.
Leg should be flat on the cutting board, so you can safely cut through the
joint that separates the drumstick and thigh.
Using a fork, hold the thigh firmly and cut thin even slices parallel to the
bone.
Carving the Breast Once again place turkey on cutting board and
hold firmly with a fork. Remove both breast lobes away from the rib by cutting
along the center keel bone.Now you can
place the breast flat on the cutting board, cutting the meat against the grain.
