Good Cooking's Turkey Page!
Good Cooking's Basic Turkey Cooking Guide
Eastern Wild Turkey - Picture
credit Gary M. Stolz, USFWS
If you have the time and want a challenge then try
It's a turkey stuffed with a duck and a chicken---Warning---I
hope you have patience to tackle this one! When you're done
only one word will describe it, Wow!
Preparation and Roasting
Preheat oven to 350° F. Remove the neck, liver, and other
body parts from the turkey. Rinse the turkey inside and out twice with
cold water and pat dry with paper towels. Place on several sheets of
aluminum foil to season. Discard the paper towels and wash the area you
were just working in with disinfectant soap to prevent cross-contamination
of the work area.
Brush the turkey with oil, margarine or melted butter and season with salt,
pepper or your favorite seasonings inside and out. Cut off the tips of the wings
and save for a stock. Truss the turkey (tie with string) or use the plastic or
metal clamps supplied with the turkey. Place the turkey breast side down on a
wire rack in a shallow, uncovered roasting pan. Discard the aluminum foil you
seasoned it on and once again wash the area you were just working in with
disinfectant soap to prevent cross-contamination of the work surface.
Roast at 350° F for birds up to 18 pounds, over 18 and up to 24 pounds
roast at 325° F. Start the roasting on one side, turn to the other
and finish breast up tented with foil. Note that a 16-18 pound bird
will take 4 1/4 hours. You need to take into consideration that you will
be turning the bird and opening the oven door several times and this will
lower the oven temperature and increase the cooking time. This is why my
time is longer than the 3 1/2 hours the other recipes call for a similar
size bird, this is because they all pretty much cook it in one position
and basting may or may not occur.
Roast back-side-up for 1 ½ hours, then remove from the oven. Turn over and
add (mirepoix) 2 quarts total of; 2 each thinly sliced onions, 4 stalks of
celery, 3 carrots and 3 cloves of garlic to the pan. Cover loosely with foil and
then baste every 45 minutes with the pan juices. Remove the foil during the last
45 minutes of cooking and baste one more time. To check for doneness: internal
temperature should reach 165-170° F. when a thermometer is inserted in to the
turkey's thigh at the thickest part, or the turkey's timer should pop up. Remove
the turkey and let stand 30 minutes before carving.
Oven temperatures vary greatly from oven to oven so it is highly recommended
to buy a good quality oven thermometer to check you oven and become familiar
with how to adjust the oven's dial to correspond with the desired temperature.
You may also call a service technician from your stove's manufacturing service
center to calibrate the oven's controls.
Opening the oven door and turning of the turkey reduces the oven
temperature. Do this quickly or even better yet take the entire bird and
pan out of the oven, closing the door to maintain the oven's temperature.
Turn the turkey over and return it to the hot oven. When basting, do it
quickly, once again not to reduce the oven temperature. My time
chart takes all of this into consideration.
Good Cooking€™s Turkey Roasting Time Table
Weight in pounds
||Cooking time in hours
||2 ¾ - 3 hours
3 - 4 hours
||4 - 4 ¾ hours
||5 - 5 ¾
||5 ¾- 6 ½ hours
Variable such as how many times you open the oven door and cooking other
items in the oven with the turkey, will affect the above times---use it
as a guide and remember that the only true way of testing doneness is to
use a probe thermometer, inserted in the thigh bone area, where it meets
the carcass bone. Safe food handling guidelines suggest a turkey be
cooked to an internal temperature of 165 degrees F.
Use the above guide or
check out our new Java Script Turkey Cooking Time
Calculator. It's a computer generated app with more helpful
Photo from Taste of Home
Original and never copied from another
website---recipes for your Feast!
Brining your Turkey
Corn Bread Dressing
Spinach Pear and Bacon Salad with
Scalloped Oysters aka. Oyster
Sweet Potato and Pecan Casserole
Green Bean Casserole
Parker House Rolls
Whole Berry Cranberry Sauce
Roast Prime Rib of Beef
Golden Squash Soup with Sage
Rack of Lamb w/ Chipolte Chile
and Honey Glaze
Now that dinner is over, what are you going to do with
all of the leftovers?
Never fear, Good Cooking is here! Here are six easy recipes that will help
get out of the leftover holiday turkey rut.
Good Cooking's original suggestions---
Leftover mashed potatoes become-----Vegetarian Curried Vegetable Cutlets!
Leftover squash becomes-----Golden
Squash Soup with Sage!
Leftover stuffing becomes-----Turkey
Leftover cranberry sauce becomes----Low Fat Lemon and Cranberry Cheese Cake!
Leftover Salad becomes-----Turkey
Leftover white meat becomes-----A Triple Decker Turkey Club Sandwich!
Check out these links for additional help on cooking a turkey---