how to cook a perfect turkey

How To Make how to cook a perfect turkey

• 1

  Do not roast the turkey in a oven temperature lower than 325°F Poultry should be roasted at 325°F or higher to avoid potential food safety problems.
• 2

  Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
• 3

  Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F.
• 4

  Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40 degrees F and above.
• 5

  For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using the simple formula: whole turkeys thaw at a rate of 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 full days to thaw in the refrigerator.
• 6

  To speed thawing, keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw.
• 7

  Refrigerate (at 40 degrees F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey.
• 8

  UNSTUFFED: 8 to 12 pounds -- 2 3/4 to 3 hours.
• 9

  12 to 14 pounds -- 3 to 3 3/4 hours.
• 10

  14 to 18 pounds -- 3 3/4 to 4 1/4 hours.
• 11

  18 to 20 pounds -- 4 1/4 to 4 1/2 hours.
• 12

  20 to 24 pounds -- 4 1/2 to 5 hours.
• 13

  STUFFED: 8 to 12 pounds -- 3 to 3 1/2 hours.
• 14

  12 to 14 pounds -- 3 1/2 to 4 hours.
• 15

  14 to 18 pounds -- 4 to 4 1/4 hours.
• 16

  18 to 20 pounds -- 4 1/4 to 4 3/4 hours.
• 17

  20 to 24 pounds -- 4 3/4 to 5 1/4 hours.
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