So, long story short, my brother's on a drinking binge so I have to cook dinner on Thanksgiving. At 54, I've managed to get away with not doing it (the men in my family have always been the GOOD cooks)Please help. It will be around 10 people (I'm inviting 3 people without homes also) How big of a bird? How long should I cook it for? AAAwww shit, should I leave town? Kill myself? Help anyone, from soup to nuts.
You should buy a 20 lb. Turkey.. If you are going to buy it frozen you should get it today so it has plenty of time to defrost. It taks about 20 minutes a lb cooktime. Cook Turkey in 350 degree oven. Surround Turkey with cut up carrots and onion. If you have never made gravy before I would buy a couple jars of it. If you need any more help message me..
I put bacon on top of my turkey it helps with basting and gives the turkey a good flavor. Also when your getting the turkey ready to cook, wash it, pat it dry and then season it with salt and pepper then put the bacon on top (if you choose to use bacon). I cover my turkey with foil until there is about 30 minutes left then I take off the foil and let it finish giving it a chance to brown some :) good luck!
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Fresh Turkeys
Allow 1 pound of turkey per person
Buy your turkey only 1 to 2 days before you plan to cook it
Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.
Frozen Turkeys
Allow 1 pound of turkey per person
Keep frozen until you're ready to thaw it
Thawing the turkey (there are 3 ways to do this safely)
In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.
In the Microwave Oven
Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing. Remove all outside wrapping.
Place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
Frozen Pre-Stuffed Turkeys
USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions. Image of seal of inspection for poultry DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.
REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.
Roasting Your Turkey
Set your oven temperature no lower than 325 °F.
Place your turkey or turkey breast on a rack in a shallow roasting pan.
For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
A whole turkey is 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. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Remove all stuffing from the turkey cavities.
Timetables for Turkey Roasting
(325 °F oven temperature)
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
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.
Cooking Hints
Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
Add ½ cup of water to the bottom of the pan.
If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
If using an oven cooking bag, follow the manufacturer's guidelines on the package.
ALSO, CHECK OUT THESE COOKING 101 LINKS FOR OTHER HOLIDAY and GENERAL COOKING TIPS, INFORMATION AND IDEAS:
http://www.cafemom.com/group/128/forums/199601/Holiday_Hints
http://www.cafemom.com/group/128/forums/199655/Cooking_Hints_Tips
If you have never cooked a turkey, don't make the same mistake that thousands of others have and forget to remove all the "stuff" from the bird before cooking. There are little "gifts" in both the main cavity and in the neck cavity.
Also, after a number of years cooking the Thanksgiving dinner for our family, I discovered the cooking bags. They are AWESOME! No brainer, directions are included and the bird is always moist and perfect!! Not to mention that it takes way less time to cook.
Quote:
If you have never cooked a turkey, don't make the same mistake that thousands of others have and forget to remove all the "stuff" from the bird before cooking. There are little "gifts" in both the main cavity and in the neck cavity.
Also, after a number of years cooking the Thanksgiving dinner for our family, I discovered the cooking bags. They are AWESOME! No brainer, directions are included and the bird is always moist and perfect!! Not to mention that it takes way less time to cook.
OMG! thank you for that tip, i actually bought the bags and i was wondering if they really do work. lol. it is also my first year cooking the turkey. good luck to you OP
I love cooking the Thanksgiving meal. And it is my opinion that the stuffing is best when cooked inside the turkey-I know others will differ.
First I saute onions and celery in a stick of butter-then I add it to the dried bread along with milk and cream soup, salt and pepper then mix it well.
I then stick it in the open cavities of the bird and stick in roaster. I massage olive oil all over the bird then used salt and pepper or I'll buy special seasoning and sprinkle all over.
Then just follow cooking times! I will check on it every hour or so and baste or put pats of butter all over or chicken broth. I also keep mine covered with foil until the last hour and uncover to get that crispy skin.
Once done I remove the stuffing and put in a casserole dish and in the oven to get a crispy top as well. Let the bird sit for 20 minutes or so before cutting and voila!
My mouth is watering while typing-I cannot wait!
Oh, and homemade gravy is so easy! Take all drippings from turkey and place in sauce pan on stove over medium high heat. In a jar I mix water or chicken broth, a tablespoon of flour and salt and pepper and shake it well then add slowly to drippings while stirring constantly and let it come back to a boil. If not thick enough I repeat the above again...yum, nothing like homemade gravy.
If you have any other questions that haven't been answered from the previous posts try www.butterball.com ..... they have EVERYTHING you need to know!! Have a wonderful thanksgiving!!!
I hope this is not too late for a suggestion but I would get at least a 20# bird with that many people.[all my boys are hearty eaters!] Reynolds markets a cooking bag that you cannot go wrong with. I find mine at krogers and always use a coupon. lol Anyway the directions on it are plain and simple,you can't mess up and its guarrenteed to be a very moist bird....really. Good luck,relax,have fun and enjoy!
top 6 recovery foods
- jblueeyes228
on Nov. 21, 2009 at 1:58 PM