How to Make a Turkey By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM 2700.003
Table of Contents iii Getting Started... 1 Step 1 Gather Materials... 3 Thawing the Turkey... 5 THAWING TIMES FOR A TURKEY... 5 Step 3 Emptying and Cleaning the Turkey... 7 Step 4 Gather the Seasonings... 9 Step 5 STUFFING To Stuff or Not to Stuff?... 11 Step 6 Seasoning the Turkey... 13 Step 7 Put the Turkey in the Oven... 15 APPROXIMATE ROASTIMNG TIMES FOR TURKEY... 15 Step 8 Remove the Cooked Turkey... 17 Step 9 Make the Gravy... 19 Step 10 You're done... 21 Refrigerator Storage... 23 Freezer Storage... 23
Getting Started 1 Getting Started This manual is about how to make a Turkey. Thanksgiving is just around the corner and with these 10 easy steps you will have a delicious turkey everyone will love and enjoy. These steps are easy to follow whether you are a professional or a beginner. This turkey will feed 10-15 people. The turkey is the most important dish of the Thanksgiving meal; this manual will make your turkey is the best thing on your holiday table. Turkey Raw uncooked defrosted turkey. *This recipe is for a 15lb Turkey. Add or subtract ingredients as needed. (Note: you can now get organic and kosher turkeys - at about double the price - but without any hormones.) Herbs: Thyme Sage Marjoram Paprika Rosemary Black Pepper 2 medium onions or one large onion Reynolds Oven Bag (turkey size) Meat thermometer Large oven cooking pan/roasting pan
Step 1 3 Step 1 Gather Materials Oven bags are the easiest way to guarantee a moist turkey, and easy clean up. There is no pot to scrape and clean afterwards, and the juices and moisture is kept in with the turkey, so no basting is required, either! You can use a roasting pan (with a lid) instead, the bags just make cleanup easier and hold in more moisture. Get your Turkey, Seasonings, Roasting Bag, and Roasting pan and get ready for action! Turkey Turkey Bag Seasoning Roasting Pan Onion Meat Thermometer
Thawing the Turkey 5 Thawing the Turkey If you bought a frozen turkey, you must thaw it before preparing or cooking it. There are always directions for thawing on the bag, but basically, there are two methods: 1) 1 to 3 days in the Refrigerator. 2) Submerged in cold water for about 3-6 hours (depending on the) It is safer to thaw it in the fridge, since it is always kept before below 40 degrees F, but sometimes, there just isn't time. If you thaw it under water, be sure to change the water every 30 minutes or so. Make sure you keep the entire turkey under water. Parts expose to air will warm to room temperature, and bacteria can grow! THAWING TIMES FOR A TURKEY Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours) 8-12 1-2 4-6 12-16 2-3 6-8 16-20 3-4 8-10 20-24 4-5 10-12 Thawing in Refridgerator Thawing Submerged in water
Step 3 7 Step 3 Emptying and Cleaning the Turkey 1. Remove any neck and giblets that were stuffed inside the turkey - be sure to look in BOTH ends - often they put a gravy packet under the neck skin flap, and the giblets are inside the bird. 2. Thoroughly wash the turkey inside and out with cold water (nothing else) and drain it. Note: this is a good time to get the oven warming - set it for 325 F (and make sure there is nothing inside the oven first!) Remember that uncooked poultry usually have bacteria like salmonella, so thoroughly wash your hands, and pots, tools, or surfaces that come in contact with the uncooked turkey. Use hot soapy water and rinse a lot on nonfood items (your hands, pots, etc.).
Step 4 9 Step 4 Gather the Seasonings The seasonings are easy: 1/4 Cup Thyme 2 Teaspoon Sage 2 Teaspoon Marjoram 1 Teaspoon Paprika 1/4 Cup Fresh Rosemary Chopped Onion *Dice the onions about 1/4-inch squares but anything from ½ inch slices or smaller is fine. Place the cooking bag in the cooking pan and line the inside of the cooking bag with the onions.
Step 5 11 Step 5 STUFFING To Stuff or Not to Stuff? We do not recommend that it's a good idea to stuff the inside of the turkey with dressing. It makes it harder to ensure that the turkey is cooked completely, and the stuffing absorbs the blood and other fluids and insulates the bacteria in them from the heat. If the stuffing is not cooked and handled properly, food borne illness can occur. We recommend cooking the stuffing in a separate covered pan and add cooked juice from the turkey to it. If you DO stuff the turkey, undo the plastic strap that holds the legs together and LOOSELY stuff both cavities (neck and thoracic). Then replace the legs in the strap. You cook the bird with this strap in place - it is oven-safe. **Tips on Stuffing a Turkey** Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as sautéed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole. Stuff The Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 F. Cooking overnight in a "slow" oven is not recommended for stuffed or unstuffed turkey. Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of (165 F min to 180 F max) in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that food borne bacteria is destroyed. Prestuffed Poultry: Buying retail-stuffed whole poultry is not recommended because of the highly perishable nature of a previously stuffed item. Some USDA-inspected frozen stuffed poultry MUST be cooked from the frozen state to ensure a safely cooked product.
Step 6 13 Step 6 Seasoning the Turkey 1. Brush with oil or melted butter to prevent drying of the skin and help it to become a golden brown. 2. Rub the seasonings from step 4 all over the bird, put the chopped onions in the bag, and place the turkey on top of the onions. Now close the bag according to the instructions that came with it (a twist-tie around the opening and punch a small hole near it to release excess pressure) Insert an oven-safe meat thermometer into the deepest part of the thigh. (If using an instant-read thermometer, it will be inserted when it is time to check for doneness)
Step 7 15 Step 7 Put the Turkey in the Oven Place in a preheated 325 F oven. Use the roasting schedule in Table as a guideline; start checking for doneness a half-hour before recommended end times. APPROXIMATE ROASTIMNG TIMES FOR TURKEY Size of Turkey (lbs.) Unstuffed Timing Stuffed Timing 8-12 2¾ - 3 Hours 3-3½ Hours 12-14 3-3¾ Hours 3½ - 4 Hours 14-18 3¾ - 4¼ Hours 4-4¼ Hours 18-20 4¼ - 4½ Hours 4¼ - 4¾ Hours 20-24 4½ - 5 Hours 4¾ - 5¼ Hours Turkey is done when the meat thermometer reaches the following temperatures: 180 F to 185 F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply. 170 F to 175 F in the thickest part of the breast, just above the rib bones. 60 F to 165 F in the center of the stuffing, if turkey is stuffed. Most authorities are now saying that once all parts of the turkey reach 165 F, it is safe to eat. 180 F is a pretty dry turkey, so if you test in the three place above and all are at least 165 F, it should be ready!
Step 8 17 Step 8 Remove the Cooked Turkey When the skin is a golden color and the thermometer reads the right temperature from step 6, take it out of the oven! Let turkey stand for 15 to 20 minutes before carving to allow juices to set. While the turkey is setting, you can make the gravy!
Step 9 19 Step 9 Make the Gravy Step 1 - Gather the seasonings The seasonings are easy: 1 Teaspoon Thyme 1 Teaspoon Sage 1/4 Teaspoon Marjoram 1/4 Teaspoon Paprika 1/4 Cup Fresh Rosemary 1 Medium Chopped Onion Step 2 - Drain off the fat Just drain all the liquids from the turkey into a large pot! Next, ladle off the fat that will float to the top! At far left is gravy with fat floating on top. At right, gravy after spooning off the fat. Step 3 - Bring the broth to a low boil Start the gravy heating over medium heat on the stove. Add: 1 teaspoon Sage ½ teaspoon Marjoram 1/4 teaspoon Paprika ½ teaspoon dry Rosemary, or 2 sprigs fresh. and the diced medium onion Step 4 - Thicken the gravy Mix 3 or 4 tablespoons of cornstarch with a half cup of water and 1 teaspoon of ground Thyme. Mix until there are no lumps. When the gravy is boiling (a rolling boil), pour in the seasoning, stirring continuously. After boiling for 1 minute, turn down the heat to very low. The gravy should have thickened! If you want it thicker, just repeat this step!
Step 10 21 Step 10 You're done Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones; then store in refrigerator or freezer. Gravy, stuffing and meat need to be stored SEPARATELY from each other. Wrap turkey slices and stuffing separately.
Storage 23 Refrigerator Storage Store in a storage container or zip lock bag and use within three days. Freezer Storage Wrap in heavy foil or freezer wrap or place in freezer container. For optimum taste, use stuffing within one month and turkey within two months.
Index 25 INDEX Cleaning, 7 Freezer Storage, 23 Getting Started, 1 Gravy, 19 Materials, iii, 3 Put the Turkey in the Oven, 15 Refrigerator Storage, 23 ROASTIMNG TIMES, 15 Seasoning, 13 STUFFING, 11 Thawing, 5