Cook up the tastiest turkey ever . . . with a few simple tips from our School of Cooking . . .
Always leave turkey in its original wrapping while thawing
Place it on a tray in the refrigerator several days before cooking
Allow 24 hours in the refrigerator for every 5 pounds of turkey (i.e. 3 days for a 15-pound turkey)
Or, completely immerse it in a clean sink filled with cold water -- change the water every 30 minutes and allow about 30 minutes of thawing per pound of turkey
Chop and refrigerate stuffing ingredients ahead, but wait to mix them and stuff inside the turkey until it's time it put in the oven
Roast your turkey uncovered at 325 degrees F in a shallow roasting pan for even cooking
Allow 15 minutes per pound for unstuffed turkeys -- about 18 to 20 minutes per pound for stuffed turkeys
Check doneness with a meat thermometer
Turkey is done when a meat thermometer registers 165 degrees F in the breast or the thigh
Stuffing should register 165 degrees F in the center
Let the turkey stand, loosely tented with foil, for 15 minutes for easier carving
Remove all meat from the carcass and remove any leftover stuffing from the cavity right after dinner
Refrigerate all left overs -- turkey, stuffing, gravy, in separate containers
Do not leave food at room temperature for more than two hours
dierbergs florist & gifts
DIERBERGS FLORIST & GIFTS #820 Christmas Glow Arrangement $45 PLUS DELIVERY NOT AVAILABLE OUT OF TOWN
