Thanksgiving! What a great Holiday to bring out your inner foodie! I have been roasting the turkey for my family for a very long time. One year, we were invited to have Thanksgiving at a relatives house, now you may think this was a relief. It was just the opposite. What no left overs? No turkey roaster sandwiches? It was truly different when we did not have the benefit of left overs. This year, I am roasting again. Some of you have this down to a science while others may need a few tips. Here are some points to consider when roasting a turkey:
1. How big of a turkey do I need for my Thanksgiving Dinner? The rule of thumb is to plan on a pound of turkey per guest. I tend to add more as we look forward to left overs.
2. How should I thaw my turkey? The best way is in the refrigerator, and this will take advanced planning. Here is a chart that will help you with the amount of time it takes to thaw the bird
| n the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds | |
|---|---|
| 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 |
You may also use cold water, you must keep the bird at 40 degrees or colder in order to prevent the growth of bacteria. For more information, a great resource can be found here: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/lets-talk-turkey/CT_Index
3. How do I roast the turkey?
a. Preheat your oven to 325 degrees fahrenheit. Place turkey, breast side up, on a rack in a shallow roasting pan.
b. It is not recommended to stuff your turkey, this makes it extremely difficult to determine if the bird is cooked thoroughly. Stuffing prepared in a separate pan tends to bake more evenly and you have a more appealing dish.
c. You will roast the turkey long enough for the internal temperature to be at minimum, 165 degrees. In order to determine this, you must utilize a meat thermometer and place it in the thick breast of the bird, being careful not to touch any bones. The following is a chart that gives approximate roasting times:
| Unstuffed | |
|---|---|
| 4 to 8 pounds (breast) | 1½ to 3¼ hours |
| 8 to 12 pounds | 2¾ to 3 hours |
| 12 to 14 pounds | 3 to 3¾ hours |
| 14 to 18 pounds | 3¾ to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours |
| 20 to 24 pounds | 4½ to 5 hours |
For more information on Roasting a Turkey, here are a few resources:
http://food.unl.edu/safety/thanksgiving-food-prep
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-saf
"Learn how to cook--try new recipes, learn from your mistakes , be fearless and above all, have fun!"
~Julia Child
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