The Do’s and Don’ts of Cooking a Turkey!

November 24, 2009 on 10:19 am | In The Heart of Your Home | 1 Comment

Turkey Do’s and Don’ts!

Do!
1. Thaw a turkey in the refrigerator. Allow 24 hours per five pounds which is 3-4 days to completely thaw. This is the safest way to thaw a turkey. As stated in previous post you can also thaw your turkey by filling up your sink with cold water allowing 30 minutes per pound to thaw and the last option microwaving.

Don’ts!
Don’t EVER let your turkey thaw by placing on the counter to get to room temperature! This is a great way to severely get food poisoning by bacteria forming. When filling up your sink with cold water to thaw your turkey make sure to constantly change the water, because you want to keep the turkey cold for the same reason above. Don’t forget to place your turkey into a deep dish or roasting pan while thawing in the refrigerator or else you will have to clean up a nasty mess later.
Don’t break your microwave trying to fit a 24 pound turkey in it. That could end very badly.

Do!
2. Buy a completely frozen turkey and make sure that the packaging is not ripped or damaged and make sure the turkey isn’t freezer burnt.

Don’t!
Don’t buy a fresh turkey unless you plan to cook it the very next day. Don’t trust buying a fresh turkey because you don’t know if the person preparing it keeping sanitary in mind.

Do!
3. Factor in the extra time if you are stuffing your turkey, this prolongs the cooking time.

Don’t!
Stuff the turkey until you’re ready to roast it. Don’t over stuff your oven. If you have to cook side dishes plan ahead because by having a crowded oven it can slow your turkey cooking time down.

Do!
4. For moist turkey be sure to baste every 30 to 60 minutes. You can also brine the turkey. For those of you who do not know what brining is it means to soak the turkey in salt juices.

Don’t!
Brine a turkey for more than 8-10 hours or otherwise your turkey will be extremely salty.

Do!
5. When roasting do insert your meat thermometer in the fattiest part of the turkey. The temperature must at least be 165 degrees fareinheight to 170.

Don’t!
When inserting thermometer make sure you do not hit a bone, this can throw the temperature off. When finished cooking the turkey make sure you have an oven mitt on while attempting to pull the thermometer out or you will get burnt.

Do!
6. Let the turkey cool.

Don’t!
Serve the turkey directly from the oven; wait at least 20 minutes before carving and serving for best taste ability.