VOTE AT THESE COOKING WEB RINGS
HOW TO COOK A TURKEY
ROASTING A TURKEY IN THE OVEN
 | Wash the turkey in cool running water (remove the bag of giblets from inside the body cavity) & dry the bird with paper towels. |
| If stuffing the bird do it lightly - don't "PACK" it in as it will expand. (Bake extra dressing separately.) If not stuffing the bird place a quartered orange in the cavity as this will gently perfume the bird. |
| Roast the turkey breast side down & use a non-stick V-shaped roasting rack to hold the turkey over the roasting pan. Tie the ends of the legs together with kitchen twine. |
| Brush the entire turkey with melted butter or oil. |
| Roast the turkey in a 400 F (204.44 C): 10 LB bird for 1 hour then turn over, baste again & cook 1/2 hour & baste after 15 minutes, or more, if desired. For a 12-14 LB turkey bake at 350 F (176.67 C) for 1 1/4 hours then turn over & bake 45 minutes more, basting as above. |
| Turkey is done when a meat thermometer, inserted in the thickest part of the thigh meat (without touching the bone) reads 160-165 degrees or when the thermometer reads 160 degrees in the center of the stuffing. Note that roasting a turkey with stuffing will take longer to reach the 160 degree mark & as such the turkey meat will be slightly overcooked. |
| Remove the turkey, tent with foil & allow to sit about 20 minutes. |
ROASTING ON THE BARBEQUE
| Prepare the BBQ grill by placing 27 briquettes on each side of a drip pan in a grill with cover. Prepare the coals by lighting & allowing to burn until mostly covered with a thin layer of gray ash. Wood chips can be added, if desired (1 cup soaked & squeezed out just before cooking & again each time coals are replenished. |
| Place grill over the hot coals & allow to heat well then place "un-stuffed" bird on the grill over the drip pan. It's not a bad idea to use a V-shaped roasting rack or at least tie the legs together. You might lightly oil the grill if you are not using a V-shaped rack. Remember coals should be around the sides, the bird should not be directly over the coals. Wing tips can be covered with foil, as legs or other parts as the bird is cooking & if it might burn. |
| Cover the grill leaving vents mostly open for higher heat, cook on the indirect method about 10-15 minutes per pound. No basting is necessary, but additional 10 briquettes must be added to each side of the burning coals at the end of each hour. The turkey is done when a thermometer, inserted as above to 160-165 degrees. Remove & tent to keep warm while the bird "rest" as above. |
HOW LONG SHOULD A TURKEY COOK? According to experts the following chart should be used to determine if your turkey is done (an over cooked turkey is not a good thing, it's dry & has little flavor).
| NET WEIGHT | UNSTUFFED | STUFFED |
| 10 - 18 LB | 3 to 3 1/2 hours | 3 3/4 to 4 1/2 hours |
| 18 - 22 LB | 3 1/2 to 4 hours | 4 1/2 to 5 hours |
| 22 - 24 LB | 4 to 4 1/2 hours | 5 to 5 1/2 hours |
| 24 - 30 LB | 4 1/2 to 5 hours | 5 1/2 to 6 1/4 hours |
Remember, meat must be done to 180 F measured by a thermometer inserted deep into the thigh (not touching a bone) & the juices run clear, not pink. If you are cooking a stuffed turkey the dressing must be 160 F and after allowing to sit a few minutes the dressing temperature raises to 165 F.
What a Turkey Dinner Means to your waist or hips (Adding Up the typical Thanksgiving Dinner from the Health Management Resources)
| 8 oz white & dark turkey (2 servings) equals 480 calories |
| 1 cup mashed potatoes with butter is 300 calories |
| 1 cup stuffing (2 servings) is 600 calories |
| 3 to 4 ladles gravy is 800 calories |
| 1/2 cup sautéed green beans is 50 calories |
| 3/4 cups candied sweet potatoes is 300 calories |
| 1/2 cup cranberry sauce is 200 calories |
| 1 roll with butter is 180 calories |
| 1 glass cider or wine is 150 calories |
| 1 piece pumpkin pie with whipped cream is 540 calories |
| 1 cup coffee with cream & sugar is 150 calories |
| Anyone for a good walk in the desert or run along our flower ridden streets |
For help cooking a Turkey you can go to these web sites:
| Mrs. Cubbison's Stuffing: www.mrscubbisons.com |
| Butterball Turkey Talk-line: 800-323-4848 or www.butterball.com |
| The Reynolds Kitchens: 800-745-4000 or www.reynoldskitchens.com |
| Better Homes & Gardens: www.bhg.com/celebrate |
| SEE THIS WEEKS MENU SUGGESTIONS FOR ADDITIONAL LINKS TO HELP YOU PREPARE YOUR TURKEY |