A curious difference between a heritage and conventional bird concerns the neck fat. While heritage breeds are typically leaner, many have more neck fat than the Broad Breasted White. The excess fat will render into the stuffing, making it soggy and greasy.
Instead, stuff vegetables like carrots or onions into the neck cavity. The veggies and fat will add flavor to the extra drippings, ideal for gravy making.
Hey, it happens! In fact, there's not a whole lot that will. Thawing a turkey in the refrigerator can take half the week. But who says you need to thaw that turkey at all?
That's the question posed by the test kitchen at ThermoWorks, makers of our favorite quick-read thermometer, the Thermapen digital thermometer. ThermoWorks VP Tim Robinson told us, in no uncertain terms, that to cook a partially thawed turkey is to invite disaster. A rock-hard, fully unthawed turkey, though? Another matter entirely. And the oven really is your only option.
The temperature differential between the hot oil and the cold turkey can lead to a situation of extreme boiling over, increasing the danger already inherent in deep-frying a turkey of committing injury to yourself and maybe lighting your home on fire.
Plan on five or six hours of cook time for a pound turkey, divided into two stages. The first stretch, about two to two and a half hours, is a controlled partial thaw. Seasoning won't adhere to a frozen turkey, so you want to get it a little loosened up before you apply the flavors and remove the giblets.
The second stretch is for finishing the turkey. It has since been expanded and updated by the Epicurious team. Two pound birds will cook more evenly and will be less likely to dry out than a pound monster plus, they'll be easier to carve!
Allow your turkey to rest for at least 25 minutes before carving. Cover it loosely with foil to keep it hot. Use our handy guide for turkey cooking times by size. Laura Formisano. Samantha MacAvoy Samantha MacAvoy joined the Good Housekeeping food team in March , where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.
To ensure a moist turkey, the key is to not overcook it. Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy.
If you choose to baste the bird, do so every 30 minutes. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches C. At degrees F your turkey will take 25 to 30 minutes per pound. At degrees F your turkey will take 20 to 25 minutes per pound.
Your email address will not be published. By following these tips for how to cook a stuffed turkey, you're sure to serve a perfectly roasted dinner every time. Karla Walsh Headshot. By Karla Walsh Updated August 17, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More.
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