![]() ![]() Place turkey breast side down on the rack: (Here's a good video: how to truss a turkey.) To truss, make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. The point of trussing is to keep the legs and wings close to the body so they don't spread out while cooking. We truss our turkey, though some people choose not too. We do make our stuffing with stock made from the turkey giblets so the stuffing has plenty of turkey flavor. Not packing the turkey with stuffing will allow the turkey to cook more evenly. Stuffing the turkey adds to the overall cooking time. Put a few sprigs of parsley into the neck opening, cover the opening with the surrounding turkey skin, and close the opening with skewers or string.īy the way, we don't cook stuffing (or dressing as it is known in many parts of the country) in the turkey anymore. These are aromatics that will flavor the turkey from the inside as it cooks.Ĭover the entrance to the main cavity with aluminum foil, or close it with metal skewers or kitchen string (not nylon string!), so that the aromatics don't fall out while you are roasting the turkey. Put the cut onion, several sprigs of parsley, a chopped carrot or two, and some leafy celery tops into the main cavity of the turkey. (Skip the salt if you are using a brined turkey.) Take a couple teaspoons of salt and rub all over the inside of the turkey. Slather the inside of the cavity with a tablespoon or so of lemon juice. Check the instructions on the turkey package it is likely that you will not need to remove the tie unless you are cooking the turkey at a very high temperature. Many turkeys come with a plastic tie holding the drumsticks together. If you see stray turkey feathers, pluck them out. Rinse the turkey inside and out with water. ![]() You can also use all of the giblets for making giblet gravy. You can either cook the neck alongside the turkey, or use it to make turkey stock. If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.) Pull the giblets out they are often wrapped in a small paper package. Usually turkeys come packaged with the neck and giblets (heart, gizzard, liver) in the main cavity or the neck opening (make sure to check both!) APPROXIMATE COOKING TIMESįor other cooking methods, read the publication " Turkey: Alternate Routes to the Table.When you are ready to cook the turkey, remove it from its package. For quality, let the bird stand 20 minutes before removing the stuffing and carving the bird to allow juices to set. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.Ħ. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 ☏. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).ĥ. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it stuff loosely. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.Ĥ.
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