Some Turkey Tips:
- Do not wash or rinse the turkey as bacteria is more readily prone to spread.
- No basting is a preferred method.
- Check the expiration dates on your turkey.
- Frozen Turkey at times can be less gamey tasting than fresh turkey.
- Use a good meat thermometer for optimal results
- Check the turkey package carefully, Is it already brined with a salt solution?-Do not brine again.
- Use a rack to properly roast the turkey
- An unstuffed turkey is recommended. In many cases proper temperatures for cooked stuffing leads to an overcooked dry turkey. Use stock for flavoring and moistening the stuffing before baking.
Thaw turkey in its wrapper. We do not recommend room temperature or microwave thawing.
A thawed turkey can keep for 1-2 days in the refrigerator.
Refrigerator Thawing Time: 24 hours for every 4-5 lbs. of turkey.
4 to 12 pounds = 1 to 3 days
12 to 16 pounds = 3 to 4 days
16 to 20 pounds = 4 to 5 days
20 to 24 pounds =5 to 6 days
Cold Water Thawing Time: 30 minutes per pound. Keep the turkey in its wrapper and place in another plastic bag-secure tightly and submerge in cold water. Drain and refill the water every 30 minutes.
4 to 12 pounds = 2 to 6 hours
12 to 16 pounds = 6 to 8 hours
16 to 20 pounds = 8 to 10 hours
20 to 24 pounds =10 to 12 hours
Turkey Roasting Times: Use the USDA Turkey Roasting Guideline : http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html
Thermometer Reading: An internal temperature of 165º F indicates a turkey is done roasting. Check by inserting the meat thermometer into the thickest part of the thigh, not touching any bone.
Tightly cover cooked turkey for 20 minutes before slicing. (Use aluminum foil and then plastic wrap)