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Turkey Meat
Turkey is a large domesticated game bird. Native to North America, it is prized as food, especially on Thanksgiving and Christmas or other festive occasions.
418 Questions
Can a turkey be wrapped in foil to cook it?
It can, but the turkey will probably not be very tasty. By wrapping the bird in foil, you will end up steaming it instead of roasting it; the latter method, which involves exposing the turkey to the direct heat of the oven, will bring out the most flavor in the meat. Some people put a "tent" of aluminum foil over the bird for the first hour or so of cooking, to prevent the skin from becoming too dark. In addition, you can use foil to line the roasting pan to keep it clean.
What spices do you put in turkey soup?
The easiest way to make turkey soup is to have turkey meat and stock ready. Many fresh ingredients like vegetables, and the right amount and combination of seasonings can make you the perfect turkey soup.
How do Turkish people in Turkey live?
arre saale unke hisaab se unko rehne dena teko kya problem hai.
The turkey should rest for about 1 hour to and a hour and a half.
What temperature do you cook a turkey weighing 15 pounds?
Roasting times for whole turkeys
Preheat your oven to 160°C (325°F) and use these cooking times to prepare roast turkey that's moist, tender and delicious 12 to 16 lb Un Stuffed Turkey 3 ¼ - 3 ½ hrs 12 to 16 lb Stuffed Turkey 3 ¾ - 4 hrs Turkey is fully cooked and safe to eat when the meat thermometer reads 77°C or 170°F for an un-stuffed turkey and 82°C or 180°F for a stuffed turkey.
How long do you cook a turkey?
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
Different cooking methods:
- I like to cook it slow and have the day to do other things method -Salt and pepper the inside, put in some stuffing, cover with foil and cook it at 375 F for 1/2 hour, then turn down to 225 and go to sleep. Check it in the morning; if it's pretty much done, the leg will move easily - then take the foil off the top and brown it at about 375 and call it good. Of course, I've always cooked 20-25 lb turkeys, but they are moist and tasty that way. Above all, make sure you use a meat thermometer to ensure your turkey is thoroughly cooked through to 170 degrees.
- The best way is to figure approximately 15-18 minutes per pound AND use a thermometer. Either an oven safe one in thickest part of thigh that stays in the bird while cooking or an instant read and check the temp occasionally, again in thickest part of thigh.
- Start approx. 3/4 of the way through cooking and remove from oven when thermometer reads 160' F. Tent lightly with foil and let rest a minimum of 20 minutes. It will continue to cook after removal from oven and reach the desired 170'.
Roasting times for whole turkeys
Preheat your oven to 160°C (325°F) and use these cooking times to prepare roast turkey that's moist, tender and delicious
10 to 12 lb Un Stuffed Turkey 3 - 3 ¼ hrs
10 to 12 lb Stuffed Turkey 3 ½ - 3 ¾ hrs
Turkey is fully cooked and safe to eat when the meat thermometer reads 77°C or 170°F for an un-stuffed turkey and 82°C or 180°F for a stuffed turkey.
The length of time may vary depending on the size and whether you have stuffed it (stuffed turkeys take longer), but the important thing is to cook it to an internal temperature of 170 degrees Fahrenheit. You will need a meat thermometer to ascertain this. I suggest getting a thermometer that goes up to 400 degrees Fahrenheit, so you can use the thermometer for both meat cooking and candy making. Insert the thermometer into the meat in a way that it does not hit the bone. Don't leave the thermometer in the whole time the turkey is cooking; insert it when you think it's getting close.
A good rule of thumb is 20 minutes per pound at 375 F, but temperature testing is still imperative.
Un-stuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours
See related link below for more information .
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
Roasting times for whole turkeys
Preheat your oven to 160°C (325°F) and use these cooking times to prepare roast turkey that's moist, tender and delicious
16 to 22 lb Un Stuffed Turkey 3 ½ - 4 hrs
16 to 22 lb Stuffed Turkey 4 - 4 ½ hrs
Turkey is fully cooked and safe to eat when the meat thermometer reads 77°C or 170°F for an un-stuffed turkey and 82°C or 180°F for a stuffed turkey.
HAM LOAF:
2 lbs. ground pork shoulder
1 lb. ground cured ham, center cut
1 1/2 c. cracker crumbs (save 1/4 c. to sprinkle on top)
2 eggs
1 1/4 c. milk
Pepper to taste Mix well. Bake in loaf pan or shape into loaf and sprinkle remaining cracker crumbs on top. Bake 2 hours at 275 degrees. Sauce for Ham Loaf 1 tsp. horseradish
3/4 c. Miracle Whip
3/4 c. whipped cream
How long is a frozen turkey good for after is has been thawed in the refrigerator?
You should plan on cooking it within a day or two.
What size turkey crown for 8 people?
Purchase a turkey that accommodates approximately 1 to 1 1/2 lbs. per person, and more if you want to have leftovers.
Can you put a warm turkey in fridge after cooking?
No. It is adviseable to cool it at room temperature before putting it in the refrigerator.However if you put a hot turkey in a refrigerator it will use up more energy /cooling in the refrigerator.
How long can turkey stock be good if left out of refrigerator?
Depends on the fridge temp. Reheat it to a boil every 4 days to kill the germs and you can keep it going for weeks.
Do not plan to keep turkey soup for weeks in the fridge. If you are not going to use it up within 2 or 3 days, freeze it. In the fridge, flavors can change and rancidity can set in faster than if it is frozen. Constant temperature fluctuations do not improve the food's quality. In fact, for quality reasons, the general recommendation is to reheat food only once.
How many people will a 25 lb turkey feed?
You will need at least 25 pounds of turkey. You may need up to 50 pounds of turkey to feed 25 people depending on their appetite.
How many pound turkey will fit a 32 quart turkey fryer?
If you are deep frying a whole turkey you should not go over 12 or 13 lb. because it takes 3 1/2 minutes per pound and cooking a heavier bird will result in it being overcooked or blackend on the outside before the bird is done on the inside
How long do you cook turkey meatballs?
The general rule for any food that can spoil is no longer than two hours between 40 and 140 degrees F. That includes heat-up and cool-down time -- so for example, if you let the turkey sit at room temperature for 30 minutes, then put it in the refrigerator, it will be ok as long as it gets to 40 within an hour and a half (total time under 40 is two hours or less).
The same goes for cooked turkey. Don't leave it on the table all evening while you watch the game!
Where do you put the meat thermometer in a turkey?
you should insert the thermometer in the thickest part of the bird. if you roast it breast side up, you should insert it in the thigh, between the leg and thigh but not touching a bone. the dark meat generally takes a little longer to cook, as it is not exposed in full to the heat of the oven as the breast is.
Cooking a turkey is something that is not hard, but preparation is a bit time-consuming. Not everyone does it exactly the same, but the general steps are the same.
Here are the steps:
Check the USDA Roasting Table for Fresh or Thawed Turkey to find out how long you need to cook a turkey of your size in order to have it ready on time for the dinner. (See Timetable at the end of the answer.)
Preparing the Turkey
The first step when cooking a turkey is to thaw it if it is frozen. Always thaw in the refrigerator and allow 1-2 days, depending on the size of the turkey.
When thawed, remove the giblet pack and neck from the body cavity. Wash thoroughly under cool water inside and out. Place in cleaned roasting pan or on a large sturdy baking pan lined with a strip of heavy-duty aluminum foil. The aluminum foil needs to be large enough to wrap the entire turkey.
If you are going to stuff your turkey with dressing, prepare the dressing and spoon loosely into the body cavity. As an alternate to dressing, you can season the inside of the turkey with seasoning salt, garlic powder, and pepper (or any seasoning of your choice). You can also cut 1-2 onions into quarters and 1-2 celery stalks into 1-2 inch pieces and place them inside the neck and body cavities.
Place the turkey breast-side up, being careful to keep the neck cavity closed, into the roasting pan or onto the foil. If you would like, spread butter on the outside and season the outside to your taste. There is a bar that holds the end together. Place the legs inside the bar to hold them together.
Place the lid on the roasting pan. If it does not fit, place aluminum foil over the turkey. If using aluminum foil without a roasting pan, loosely wrap the turkey and secure the edges by overlapping them and pinching them together.
Cooking the Turkey
Place the turkey in an oven that has been preheated to 325 degrees F.
Baste with the turkey's own juices every hour.
To brown the outside, remove the foil for the last 1/2 hour or so of cooking.
See the USDA Roasting Timetable for Fresh or Thawed Turkey at 325° F for approximate cooking time according to the size of the turkey (at bottom of answer).
Some turkeys have small red pop-ups. The turkey is done when it pops up. If your turkey has no pop-up, insert a cooking thermometer into the thick part of the breast. If it reads 165 degrees F, the turkey is done.
More advice from other WikiAnswers cooking contributors:
Save the giblets - Save your washed giblets in a pot of water to be cut up for giblet gravy.
Should not stuff the turkey - Unlike mom and grandma did it, it is considered unsafe to cook your stuffing inside the bird. Because it takes so long to heat to the center, the stuffing can become bacteria farms while the outside of the bird is cooking. My solution: I usually put a whole fresh apple and a small, yellow onion into the cavity of the bird. This allows moisture to "steam" out as the bird cooks. When it is finished, I generally take the apple and onion out and chop them up to add to my stuffing that I make and bake after the bird is finished. (I can also add juices from the bird to the stuffing.)
Covered or uncovered? - Covering a bird traps moisture and, again, steams it which is faster than simply cooking in dry heat. However, the steaming also prevents browning, which most people prefer. Cooking uncovered browns is nice, but tends to end up with the drier bird we think of at holidays. I usually start with a cover, in a large roasting pan for a small bird or foil for a large one, and remove it halfway through (somewhere between 120 and 140 degrees F on a cooking thermometer pushed into the thick part of the breast). I also put bacon slices over the larger, meatier areas. It seems to add a little flavor and the bacon takes most of the drying while protecting the turkey. (I don't worry if the bacon looks a little burnt, as long as the turkey is still brown underneath.)
Carving ahead - I cook my bird at 350 degrees F. If it seems to be cooking too quickly for my pre-arranged dinner time, I might turn it down to 300 F to add some time. Finally, when it is cooked, I like to carve it ahead. I know people like sitting around the table watching dad or granddad hack at it, but I like having the pieces cut and arranged by white and dark, to make selection easier.
Also, if I need time to finish the meal, I'll put the cut meat into a casserole dish, add some turkey broth, and hold it. Since my oven is probably full of stuffing and rolls baking, or pies finishing off, I set the casserole dish on a VERY low burner on the stove and keep an eye on it.
Cooking advice - Many formulas for roasting a perfect bird - My favorite is a combination of high temperature to give a nice golden brown crust and lower temperature to finish cooking the meat. Regardless of the technique you use, base you time on your thermometer. Let the bird tell you when it's done. A thermometer stuck in the thick part of the breast that reads 165 degrees F means it's time to get out your carving knife.
For juicy legs - Truss and put foil over wings and legs to avoid them drying out. Remove foil coverings for last 30 minutes.
Another way to check doneness - Check for doneness by sticking a skewer in the thickest part of the bird. Stick the thigh and deep part of the breast. If the juices run clear (not pink), the bird is cooked.
USDA Roasting Timetable for Fresh or Thawed Turkey at 325° F.
These times are approximate and should always be used in conjunction with a properly placed thermometer. The USDA does not recommend cooking turkey in an oven set lower than 325° F.
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
(Also see all the Related links below.)
Contributor Tips
I cook my turkey upside down, and keep it covered until the last hour. If you use a roasting rack, the breast will brown and you will still get the benefit of the upside down roasting. The most usual setting to bake a turkey is 325F.
To prevent a turkey from drying out in the oven, you can cover it with aluminum foil; this prevents the juices from escaping as it cooks. If the turkey is already cooked and is too dry, you can put butter on it, or cover it with gravy.
How many pounds of turkey do you need to feed 35 people?
If you want left overs for sandwiches I'd go for 18 to 20. If it's just for the meal you can get away with 12-15. I've been doing this for the past 20 years and have it down to a science! Stick with a quality turkey such as Butterball. It's worth the difference in price. Good Luck.
How long can a turkey be unrefrigerated before it is unsafe?
The danger zone for any food is four to sixty degrees. It can stay in this zone for up to four hours, after that spoilage will begin and bacteria begins to grow. After two hours your turkey should still be ok to cook, just be sure to cook it to al full 180 degrees. Check for this temperature with a meat thermometer in the thickest part of the thigh.
Roasted Pheasant
1 pheasant
1/4 t salt
1/4 t white pepper
1 ea bay leaf
1 t garlic
1/2 c celery leaves
1/4 c lemon
1/4 lb sliced bacon
1/4 c unsalted butter
1 c onion
1 c mushroom
1 c chicken broth
Season the pheasant with salt and pepper inside and out place bay leaf,
garlic, celery leaves, and lemon in the cavity truss the legs and wings with cotton string place, breast-side up into a roasting pan drape bacon slices over the breast
moisten a piece of cheesecloth with melted butter and place over the
bacon slices arrange the onions and mushrooms around the bird
moisten pheasant with chicken broth roast @ 350 degrees for 80-90 minutes, until tender, basting often remove and discard cheesecloth and cotton string
serve hot.
What is the drug in turkey that makes you sleepy?
Turkey has an amino acid called tryptophan, which helps the body produce serotonin, a chemical that plays a key role in sleep.
Can you freeze the meat from a frozen turkey after you cook it?
Yes, you can. Remove it from the bones and wrap it tightly to keep air out. Plan to use it within a month. It will last longer if it is covered in broth.
What are turkeys used for besides meat?
Most certainly. Hens are smaller on average but most chefs prefer the hen bird to the Tom for flavor when quantity of meat per bird is not a priority.
In home cooking it all comes down to a matter of personal preference and often expense. The smaller birds are usually hens. Hens are usually less than 16 pounds when processed while Toms are much larger at the same age. Male birds have larger bones and therefore less meat or edible portions. As for tenderness, age not gender is the determining factor.
Is it okay to use the turkey's liver when making giblet gravy?
Yes, liver is a main constituent of giblets so is essential to giblet gravy. I remove the giblets from the bird before putting it in the oven and make a stock with them for making the gravy after the bird is cooked.
