Turkey Cooking Tips
Every year as Thanksgiving approaches, hundreds of people across the country get ready to cook a turkey. For those who have never cooked a turkey, the task can be overwhelming. Fortunately, tips are available. Read on to learn more.
The National Turkey Federation recommends roasting a turkey at 325 degrees until a meat thermometer registers the internal temperature at 180 degrees in the thigh and 170 degrees in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best authority to determine doneness.
The turkey should be cooked in a shallow roasting pan so that oven air can flow completely around it. Pans with sides higher than an inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier cleanup, 1/2 cup of water can be added to the bottom of the pan.
In addition to the open pan cooking method, the National Turkey Federation makes the following recommendations when cooking a turkey:
o Do not roast the turkey at an oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.
o Do not roast the turkey in a brown paper grocery bag. Present-day grocery bags may be made of recycled materials and are not considered safe for food preparation.
o Do not rely on anything but a meat thermometer to determine the correct degree of doneness.
Cooks who plan to stuff their bird should do so immediately before placing it in the oven. The center of the stuffing should register 160-165 degrees before the turkey is removed from the oven. Cooks who do not plan to stuff their bird may enhance its flavor by inserting 2 cups of coarsely chopped celery, onion and carrots into the cavity.
Today, turkeys take less time to cook due to newer turkey breeds producing a higher proportion of white meat. Because white meat cooks faster than dark meat, care should be taken not to overcook the turkey.
This holiday as you're preparing to cook a turkey, keep these tips in mind. With some diligence and effort, you're sure to serve a turkey that your guests will savor.
Every year as Thanksgiving approaches, hundreds of people across the country get ready to cook a turkey. For those who have never cooked a turkey, the task can be overwhelming. Fortunately, tips are available. Read on to learn more.
The National Turkey Federation recommends roasting a turkey at 325 degrees until a meat thermometer registers the internal temperature at 180 degrees in the thigh and 170 degrees in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best authority to determine doneness.
The turkey should be cooked in a shallow roasting pan so that oven air can flow completely around it. Pans with sides higher than an inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier cleanup, 1/2 cup of water can be added to the bottom of the pan.
In addition to the open pan cooking method, the National Turkey Federation makes the following recommendations when cooking a turkey:
o Do not roast the turkey at an oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.
o Do not roast the turkey in a brown paper grocery bag. Present-day grocery bags may be made of recycled materials and are not considered safe for food preparation.
o Do not rely on anything but a meat thermometer to determine the correct degree of doneness.
Cooks who plan to stuff their bird should do so immediately before placing it in the oven. The center of the stuffing should register 160-165 degrees before the turkey is removed from the oven. Cooks who do not plan to stuff their bird may enhance its flavor by inserting 2 cups of coarsely chopped celery, onion and carrots into the cavity.
Today, turkeys take less time to cook due to newer turkey breeds producing a higher proportion of white meat. Because white meat cooks faster than dark meat, care should be taken not to overcook the turkey.
This holiday as you're preparing to cook a turkey, keep these tips in mind. With some diligence and effort, you're sure to serve a turkey that your guests will savor.
