News
ENLARGE
Yes, it's the countdown to Thanksgiving. Here are some tips for success with the main attraction — your turkey.
What size turkey?
When figuring serving sizes, count on about 3/4 pound to 1 pound per serving from an 8-to 12-pound bird. You'll get more meat from a larger bird; figure a half pound to 1 pound per serving.
How long will it take to thaw?
DO NOT thaw your turkey at room temperature. The easiest way to thaw the bird is in the refrigerator. The general rule of thumb is three to four days. Figure five hours per pound of turkey to completely thaw in the refrigerator.
Use cold water if you need to speed up the process. Place your wrapped turkey in a deep pan or clean sink and cover it with cold tap water. Allow about 30 minutes per pound to thaw, and change the water every half hour. Refrigerate when thawed or roast immediately
How do I prepare it for roasting?
Be sure to wash your hands and kitchen surfaces with hot, soapy water both before and after handling raw poultry. Remove the plastic wrap from your thawed turkey. Don't forget the giblets and neck; save those for gravy or add to your stuffing. Don't wash your bird. That will splatter bacteria that may contaminate other areas of your kitchen. Place the bird breast-side up in the roasting pan, add your favorite family spices and cover with foil or a roasting bag. Thoroughly clean the sink, cutting boards, knives and other kitchen equipment with hot, soapy water once you've got your bird ready.
How long will it take to cook?
Set your oven no lower than 325 degrees and place your prepared turkey in the oven. Baste occasionally with broth. Uncover your bird during the last hour of roasting to nicely brown the surface. It's done when the meat thermometer registers 165 degrees and the juices run clear. The drumstick joint will feel soft and the joint will move easily when twisted. Even if your turkey comes with a pop-up indicator, be sure to check the temperature with your meat thermometer. You'll want to let your bird “rest” for about 20 minutes before carving. The meat will slice easier and will retain its juices.
By following these simple hints, you'll have a fabulous turkey to enjoy with your friends and family. Happy Thanksgiving to all!
For additional information, contact the Oregon State University Holiday Hotline at 1-800-354-7319 or the U.S. Department of Agriculture Meat and Poultry Hotline at 1-800-535-4555.
Susan Busler is the Family Community Development Extension agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
What size turkey?
When figuring serving sizes, count on about 3/4 pound to 1 pound per serving from an 8-to 12-pound bird. You'll get more meat from a larger bird; figure a half pound to 1 pound per serving.
How long will it take to thaw?
DO NOT thaw your turkey at room temperature. The easiest way to thaw the bird is in the refrigerator. The general rule of thumb is three to four days. Figure five hours per pound of turkey to completely thaw in the refrigerator.
Use cold water if you need to speed up the process. Place your wrapped turkey in a deep pan or clean sink and cover it with cold tap water. Allow about 30 minutes per pound to thaw, and change the water every half hour. Refrigerate when thawed or roast immediately
How do I prepare it for roasting?
Be sure to wash your hands and kitchen surfaces with hot, soapy water both before and after handling raw poultry. Remove the plastic wrap from your thawed turkey. Don't forget the giblets and neck; save those for gravy or add to your stuffing. Don't wash your bird. That will splatter bacteria that may contaminate other areas of your kitchen. Place the bird breast-side up in the roasting pan, add your favorite family spices and cover with foil or a roasting bag. Thoroughly clean the sink, cutting boards, knives and other kitchen equipment with hot, soapy water once you've got your bird ready.
How long will it take to cook?
Set your oven no lower than 325 degrees and place your prepared turkey in the oven. Baste occasionally with broth. Uncover your bird during the last hour of roasting to nicely brown the surface. It's done when the meat thermometer registers 165 degrees and the juices run clear. The drumstick joint will feel soft and the joint will move easily when twisted. Even if your turkey comes with a pop-up indicator, be sure to check the temperature with your meat thermometer. You'll want to let your bird “rest” for about 20 minutes before carving. The meat will slice easier and will retain its juices.
By following these simple hints, you'll have a fabulous turkey to enjoy with your friends and family. Happy Thanksgiving to all!
For additional information, contact the Oregon State University Holiday Hotline at 1-800-354-7319 or the U.S. Department of Agriculture Meat and Poultry Hotline at 1-800-535-4555.
Susan Busler is the Family Community Development Extension agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
