How to Cook Your Holiday Turkey

WHAT YOU DON'T WANT IN A TURKEY

SELF BASTING TURKEYS
Self basting turkeys have been injected with butter and or other edible fats, turkey broth or water, or even worse non specified "other approved substances.". In a whole bird it can add three percent to the weight and therefore the cost of the turkey. In the case of turkey breast the figure is as high as 8%.

The down side is that they are artificially expensive because up to a twelfth of the turkey can be water. If you want to add flavor to the turkey try the European method below, add your own butter and fresh herbs.

TURKEY'S WITH A BUILT IN POP UP TIMER
These poppers are potentially dangerous, becasue when they malfuncion they leave you with an overcooked or undercooked bird. Also of course when they pop up they pierce the skin releasing natural juices and make the turkey drier.

WILD TURKEYS
There is nothing wrong with wild turkeys, but they are drier and more gamey than the turkey that you are used to eating. Wild turkey is an acquired taste and it may disappoint if you expect it to taste like the turkey you know and love.

OLD TURKEYS ...YEAR OLD TURKEY'S
Turkeys do freeze but they deteriorate after a few months and lasts years bird will be dry and tasteless.

Pre Stuffed Frozen Turkeys

The USDA recommends buying a frozen pre-stuffed turkeys that comply with their standard. That means they have USDA or a State inspection mark on the packaging, which looks like the image above. They are judged to be safe because they have been stuffed and frozen within state guidelines. Always cook these birds from frozen according the the package instructions. If you must have a stuffed bird this is the safest way to purchase one. Allow 1¼ pounds of turkey per person.

Kosher Turkeys
Although kosher birds are normally frozen, they can bought fresh at holiday time. They have been slaughtered, and cleaned under strict rabbinical supervision, which makes them comply with Jewish food laws. However it does make them more expensive than most options of turkey. They are bred to be able to fed to practising or kosher Jews the flavor is no better or worse than a standard free range bird, bred in open spaces. They have already been injected with salt so if you have chosen a kosher turkey never brine it.

A Hen or A Tom Turkey

Most chefs agree that a hen turkey is a better buy than a tom. Hens weigh less than 16 pounds and a tom turkey is normally over 16 pounds. Toms are larger with larger bones and more of the bird is not edible. However, age not gender determines how tender a bird will be. Because of the larger bones a tom may take longer to cook.

Free-range Turkey

A turkey with access to the outside. But don't be fooled-the fact that it has access doesn't mean a bird will take advantage of it.

Fresh Turkey

a turkey that's never been kept below 26°F. However there may be a gap between what the manufacturerers' describe as fresh and what the consumer accepts as fresh.
Many Broadbreasted White turkeys intended for the Thanksgiving market are processed in September and are labeled fresh in November, which means they've been kept just above 26 degrees for nearly three months.

Frozen Turkey

A bird that's stored at or below 0°F.

Frozen Hard-Chilled

A Not Previously Frozen A turkey that's been held between 26°F and 0°F.

Organic Turkey

A turkey that has been certified by a USDA-accredited agency. The term organic ensures that the bird was raised on organic feed, was free-range, and wasn't treated with any antibiotics.

Pasture-Raised Turkey

A turkey reared in the pasture full-time and allowed to forage for its own food. However be aware there there's no USDA standard or certification for pasture-raised meat."

Smoked Turkey

Smoked turkeys are fully cooked during the smoking process, used to flavor the meat. Store a smoked turkey in the refrigerator, unwrapped, for up to one week, once opened consume within three days.

Modern freezing techniques mean that there is no real taste difference between fresh and frozen turkeys. There are advantages to both a fresh turkey can only be bought the week of Thanksgiving, therefore do not leave yours to chance order it before hand. A frozen turkey can be bought up to six months ahead.

What you are looking for is the best bird you can afford and to do that you need a mark of quality, the USDA Grade A symbol on the label. Grade A turkeys are premium quality for a variety of reasons not least of which they have well developed deep layers of fat. Turkey breast can be dry and fat adds flavor and moisture in meat. Also they are free of the pin feathers that mar the flesh and are free of bruises that show up as purple blotches when the turkey is roasted.

To Brine or Not to Brine?

Brining was an old fashioned method of soaking the turkey in brine or salt water. The salt water makes the muscle fibers absorb moisture and swell which tenderises the meat. Only consider brining your turkey if you do not want to stuff it because the salt content will be too high with the stuffing.
Brining a turkey has always been a traditional American thing, it has never been done in Europe where the methods of adding flavoring to a turkey are entirely different.Brines can be spicy and hot flavored with peppers and cayenne, savory redolent with an infusion herbs and garlic, or sweet and plump with molasses, honey and brown sugar.

To safely brine a turkey you need a refrigerator big enough to take the stainless steel stockpot or a closed receptacle with a turkey bag inside holding the turkey. Or do it externally in a chiller or cooler add ice periodically to keep the brine at 40°F or just below. It is perfectly safe to brine a turkey in a large clean trash can or bucket that has never been used for trash.

Never brine a kosher turkey or a self basting turkey because they have already been injected with a saline solution and the resulting texture will be a mushy mess, too salty to eat. Once you have brined your turkey do not add salt to cook the turkey or the gravy will be too salty to be pleasant.

If you want to make gravy from the drippings, be sure to taste before adding salt.

Ingredients
1 1/4 cup salt 2 cups Kosher
1/2 cup brown sugar
1 gallon fresh vegetable stock
1 1/4 tablespoons black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Method
Boil the vegetable stock and add salt, brown sugar, and spices, then remove from the heat and add the iced water.

Place turkey in a large plastic container. Pour the brine over top. Refrigerate and brine for 1 hour per pound.

Ingredients
1 gallon water
1 1/2 cups Kosher Salt
1/2 cup sugar
8 fresh tarragon leaves
1 teaspoon freshly ground black pepper

Method
This brine works best with non chlorinated water, therefore it is best to use spring water or bottled water, or boil your tap water before use. Boil the water, cool it and then add the brine ingredients and stir to dissolve.

Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and dry. Coat with olive oil before cooking.

Ingredients:-

One 10 LB turkey
½ lb streaky bacon
2 tablespoons brown sugar
2 teaspoons dried chilli flakes
1 whole bulb of unpeeled garlic

Method

Carefully put your hand under the skin of the turkey breast and separate the skin from the breastbone without putting your fingers through the skin. Mix the brown sugar and dried chilli flakes and rub them on the flesh of the breast under the skin. Once your smoker is up to temperature place the bird in and give it about 30 minutes per pound at 250°F or 120°C. Use a meat thermometer on the thigh to check for the internal temperature and make sure it does not touch the bone

Leave your cooked turkey to rest for 30 minutes before carving because it relaxes the tendons of the bird ans also stops the meat juices from bleeding out when carving.

Is it dangerous to roast a turkey in a disposable aluminum pan?

The danger is in getting burned while removing a flimsy disposable aluminum pan full of hot turkey from a hot oven. Unless handled carefully, it could buckle under the weight of the turkey, sending everything smashing to the floor. Consider investing in a sturdy stainless steel, anodized aluminum, or enameled steel (speckled kind from supermarkets) roasting pan which, can be used over and over again. Figure out the size right for your oven, generally 16x13 inches. There needs to be 2 to 3 inches of air space all around-a little more for grabbing handles easily. If you select a roasting pan with handles, make sure the openings are large enough to accommodate hands covered with potholders or oven mitts.

How often should the turkey be basted?

The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.

How long should turkey be marinated?

The verb "marinate" means to steep in a marinade. A marinade is a savory blend of oil, an acid (vinegar, lemon juice, wine, etc.), and spices. As the turkey stands in the mixture, the acid and the oil impart the savory flavor of the spices into the meat. The acid also has a tenderizing action. Too much acid in the marinade can have the opposite effect, causing the meat to be stringy and tough. Use a recipe. According to the Food Safety and Inspection Service, turkey can be safely marinated for up to two days in the refrigerator before cooking. Of course, during the marinating process the bird should be turned so that all parts benefit from the seasoning.

Pink Turkey Meat

Why is turkey meat (and chicken) sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher?

Very young turkeys (and chickens) have immature porous bones, which may allow red pigmentation (hemoglobin) to leach out into the meat. Smoking and grilling can also cause this reaction. If the bird is fully cooked (165 degrees and juices run clear) and meat around the bones is still pink, it is not unsafe to eat.

A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe to eat at this point but some consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures.

Does stuffing cooked inside the turkey taste better?

No, not necessarily. Stuffing cooked separately can be just as delicious. And it is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat. Using the pan drippings in the stuffing (dressing) will enhance the flavor too.

How long can I keep leftover turkey in the freezer?

Leftover turkey, stuffing and gravy should be used within one month after freezing. Use freezer wrap or freezer containers. Proper packaging is important to the success of frozen leftovers. Otherwise, circulating air in the freezer will create freezer burn - white dried-out patches on the surface of food that make it tough and tasteless. Use heavy-duty aluminum foil, freezer paper, or zip-closure freezer bags for best results. Do not leave air space. Squeeze excess air from freezer bags and fill rigid freezer containers to the top with dry foods. Leave one-inch headspace in containers with liquid and 1/2-inch in containers with semisolids. Don't forget to label and date packages and use the oldest ones first.

Are turkeys injected with growth hormones?

Turkeys grown for consumption in the U.S. are not given any steroids or hormones during the growing process. No hormones have been approved for use in turkeys. Genetic improvements as a result of breeding, better feed formulation and modern management practices are responsible for the larger turkeys produced today. Turkeys reach maturity between four and nine months of age. Older turkeys are tough, useless and not on the market for consumption.

Does turkey make you sleepy?

Several years ago the media released information concerning a compound in turkey breast that causes sleepiness. This compound is the amino acid tryptophan, which is an important building block of protein. Tryptophan also acts as a precursor to niacin (a B vitamin) and serotonin. Serotonin is a compound formed in the brain that plays a role in sleep production and relaxation. Thus, the media concluded, an increase in dietary tryptophan might increase sleepiness.

But the amount of serotonin produced from the tryptophan consumed in an average three to four ounce serving of turkey would not be large enough to cause a significant increase in sleepiness. Rather than the turkey, that lazy feeling is probably due to the tremendous amount of calories from carbohydrates (starch and sugar) found in the traditional holiday meal.

Indulging in a full-fledged Thanksgiving feast with all the trimmings and Herculean-sized portions may also contribute to sleepiness. Simply put, overeating requires the output of a lot of energy. Then the digestion of all that food calls for the use of even more energy. Those who exercise dietary prudence will not experience extreme fatigue at meals-end. As for the rest of you, take a nap and please stop blaming the turkey.

Is stuffing the turkey the night before a good time saver?

No! It is a dangerous practice. Why? Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.

The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before. The safest method is to mix the ingredients and lightly stuff the turkey just prior to popping it into a preheated oven.

Once turkey is safely cooked, does it matter how long you leave it out?

Definitely yes! According to the Centers for Disease Control in Atlanta, each year the number of reported cases of foodborne illness (food poisoning) increases with the holiday season. Many people self-diagnose their illness as stomach flu and simply wait until it passes (no pun intended) and without seeing a doctor. Although foodborne illness may produce flu-like symptoms, influenza or flu is an upper respiratory illness not a stomach and lower GI illness.

It is not a good idea to allow leftovers to set out for more than two hours. They will be safer and taste better if you refrigerate them as soon as possible and reheat thoroughly to 165 degrees or until steaming hot. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers for later use.

The confusing part about the bacteria that cause foodborne illness is that they do not cause food spoilage. Food that looks and smells perfectly fine can cause illness if it has been mishandled. The other misconception is that you may not get sick until days later, after the bacteria have had a chance to multiply and it reeks havoc on your system. By then most people are not likely to associate feeling queasy with eating the holiday leftovers. And there is another point; everyone who ate the contaminated food may not get sick. Young children, senior citizens, and people who already have a chronic illness are most vulnerable. So keep it safe and refrigerate.

I understand that cooking a turkey at a very low oven temperature (below 325ºF) is unsafe, but is there any danger in cooking turkey at a very higher temperature- above 350ºF?

No, there is no danger as long as the turkey is cooked to an internal temperature of 165ºF or higher.

Read the rest of the TURKEY FAQS here

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
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

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

Apples flavor this turkey from the chopped apple stuffing to the apple juice and the apple jelly glaze.

Makes: 14 servings (5 oz. meat & 1/2 cup stuffing each)

Stuffing
1 package (12 ounces) bacon slices, cut into 1/2-inch pieces
4 medium onions, chopped (about 4 cups)
3 cups chopped celery
1 cup chopped dried apples
6 cups chopped pecans, toasted
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 package (16 ounces) cornbread stuffing mix
2-1/2 cups fresh turkey broth broth
1/4 stick of butter melted
PAM Original No-Stick Cooking Spray

Turkey
1 cup apple jelly
1 cup apple juice
3 tablespoons cider vinegar
1/4 cup thyme honey
1/2 teaspoon salt
1 Turkey

TO MAKE THE TURKEY STUFFING
Preheat oven to 350F.

Cook bacon in large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings; cook over medium-high heat 25 to 30 minutes or until tender. Combine bacon, onion mixture, apples, pecans, thyme and sage in large bowl; stir in stuffing mix. Add broth and butter stirring well. Set 7 cups of stuffing aside for stuffing turkey. Spoon remaining stuffing into 1-1/2 quart baking dish sprayed with cooking spray. Bake covered 30 minutes; uncover and bake 15 minutes.

TO ROAST THE TURKEY

Preheat oven to 325F.

Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan; bring to boil. Reduce heat and simmer until reduced to 1-1/4 cups, about 15 minutes, stirring occasionally. Reserve 1/4 cup mixture for gravy; set remaining mixture aside for basting turkey.

Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during roasting.

Brush turkey with some glaze mixture. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.

Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180F. Let turkey stand 15 minutes before removing stuffing and carving.

If you're looking for a truly delectable dish to serve at your next party or family gathering then consider preparing a turducken for your friends and
family. A turducken is simply a turkey that is stuffed with a duck that is stuffed with a chicken, and layers of flavorful dressings and stuffings. In
the last few years, the turducken has become a popular main course for both Thanksgiving and Christmas holiday meals. Regardless of the occasion you're
celebrating, this twist on a traditional roasted turkey is sure to be a crowd pleaser. Follow the recipe below to prepare a turducken of your own at home.

Cajun Style Turducken

What you'll need:

20 - 25 lb. whole turkey, deboned with wings and legs still intact.
5 - 6 lb. whole duckling, deboned
3 - 4 lb. whole chicken, deboned
Poultry seasoning blend
Cornbread Stuffing (recipe listed below)
Cajun Rice Dressing (recipe listed below)
Shrimp Stuffing (recipe listed below)
Kitchen string Cotton thread and a large needle

Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional
Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken
will still look like a turkey.

It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe
is listed below, and it can easily be adapted for any flavor that you choose.

Cornbread Stuffing

2 Tbsp. cooking oil
4 cups cornbread (crumbled)
1/2 lb. chopped chicken livers
1/2 lb. chopped chicken gizzards
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
Poultry seasoning, salt and black pepper (add according to taste)
olive oil for sautéing vegetables
Chicken broth

Brown chopped chicken livers and gizzards over medium heat in cooking oil. Add celery, onion, and bell pepper cook until soft. Season with salt, pepper,
and poultry seasoning. Add crumbled cornbread to vegetables and meat. Pour chicken broth into mixture until it reaches the desired consistency. Adjust
seasoning and cool before stuffing bird.

Cajun Rice Dressing

2 Tbsp. cooking oil
2 lb. ground beef
4 cups cooked white rice
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped celery
1 clove minced garlic
1 can cream of mushroom soup
2 cups beef broth
Salt and black pepper (to suit taste)

Brown ground beef over medium heat in cooking oil. Add celery, onion, bell pepper and garlic cook until soft. Season with salt, pepper, and Cajun seasoning.
Add the cream of mushroom soup to the pot and heat through. Mix cooked rice with beef and vegetables. Pour beef broth into mixture until it reaches the
desired consistency. Adjust seasoning and cool before stuffing bird.

Shrimp Stuffing

2 Tbsp. cooking oil
4 cups cooked rice
2 lb. chopped shrimp (raw)
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped celery
1 clove minced garlic
1 can diced tomatoes
j.Salt and black pepper (to suit taste)
Dash of cayenne pepper

Sauté celery, onion, and bell pepper until soft. Pour in diced tomatoes. Add chopped shrimp, cook until slightly pink. Season with salt, pepper, and cayenne.
Combine with cooked rice. Add a little water if stuffing seems dry. Adjust seasoning and cool before stuffing bird.

Assembling the Turducken

Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey.
Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice
dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes
and baked at 350 degrees Fahrenheit for approximately 30 minutes.

Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew
up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure
to place the Turducken breast side up while cooking.

Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can
place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.

Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an
internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit
will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to
5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.