Let's Talk Turkey

What Kind of Turkey Should I Buy?
There are basically two types of raw birds to choose from…a pre-basted bird (typical ingredients include vegetable oil, broth and spices) or an un-basted bird to which nothing has been added. Personal preference usually dictates this choice. USDA Grade A is the highest quality grade for poultry and the one commonly found in grocery stores.
Is a Tom Better than A Hen?
Age not gender, is the determining factor for tenderness. All turkeys in the market are young, usually 4 – 6 months old. A hen usually weighs less than 16 pounds and a tom is usually over 16 pounds.
When Should I Buy the Turkey?
While the quality and the taste of frozen and fresh turkey are similar, The keeping time is not! A frozen turkey can be bought weeks or a month prior to the holiday, while a fresh bird should be purchased a day or two prior to cooking. Whenever possible, thaw your frozen turkey in the refrigerator. Count on 5 lbs. thawing each day, so a 15 pound turkey will take three days. Remember to place the turkey in a pan so that any juices won’t drip on other foods. If you don’t have that kind of space or time, thaw your bird in a cold water bath. A 15 pound turkey could take at least 8 hours this way. Please do not thaw poultry by leaving it at room temperature in your sink. This could allow unwanted bacteria a nice holiday home.
To prepare your turkey for roasting, always remove the giblets and the neck from the cavities. There are TWO cavities! Wash your bird in cold running water thoroughly, inside and out, then dry with a clean lint free towel. (Then wash the towel) If you are going to stuff the bird, pack the cavities loosely, as the stuffing will expand during the cooking process.
How much should I Buy?
3/4 of a pound of raw turkey per person will usually do the trick, however I recommend 1+ pound per person to allow for leftovers.
Is it Done? Thermometer Readings: Insert your instant read thermometer between the body and leg into the meaty part of the thigh. Look for a reading of 160 – 165 degrees. When you remove the thermometer, the juices should run clear. If you must test the turkey in the breast, which I don’t recommend, look for 160 – 165 degrees on a whole bird. Remember that the breast will be done before the thighs, so watch for this critical period in the cooking time. Pound per Minute Method:
All ovens cook differently, so these times are approximate. On an unstuffed turkey, figure 15 – 17 minutes per pound at 325 degrees. On a stuffed bird, figure 20 – 23 minutes per pound.
12-16 pounds…about 4 hours unstuffed
16-20 pounds…about 5 hours unstuffed
20-24 pounds…about 6 hours unstuffed
Resting Period:
Allow at least one minute per pound before carving. That turkey is still cooking when it first comes out of the oven.
Should I cook the turkey Up-Side-Down?
Pros: Your turkey breast will be moister and more flavorful this way, as the juices from the back cook down into your bird. This is better than having all the juices from your turkey adding flavor and moisture to the back bone!
Cons: If presentation is critical, this may not be your best choice as the turkey breast will not brown properly unless you have it on a rack. Turning a turkey while roasting is not recommended! Cooked turkeys explode when they hit your kitchen floor! Trust me I know, I found bits of turkey for weeks!