Like always, I am starting to get emails and calls asking everything from cooking turkey to carving, and how to cook turkey without drying out the white meat. Very challenging, though, but through the years of getting the same questions, I’ve gathered up cooking tips on how to prepare turkey not just on Thanksgiving.
It is important to consider correct cooking time from the oven accuracy, oven temperature along with the temperature of the bird when it is put in the oven whether or not it is stuffed, the height and thickness of the roasting pan, and how frequently you open the oven door. Turkey takes time to cook through to the bone so it is important to cook the bird at a sufficiently high temperature so it is safe to eat. If you keep basting your turkey while cooking, the oven heat is affected by opening the door too often. So keep the basting to a minimum.
Do not stuff your turkey the night before as bacteria can build up in the stuffing ingredients even when the stuffed bird is highly-refrigerated. Studies show that the cavity of the bird insulates the stuffing from the cold environment that can incubate harmful bacteria. The safest way is to lightly stuff the turkey just before popping it into a preheated oven. Unstuffed turkey can cook faster without drying-out and overcooking the meat. Check the temperature of the stuffing as well-160°F is ideal. When checking doneness in your turkey, simply insert a food thermometer in the thickest part of the thigh, the wing and the thickest part of the breast. The temperature should register 165ºF or higher in each part of the turkey.
Although turkey roasting charts are basic approximations in general, most recipes for whole roasted turkeys require an oven temperature between 325° and 375°F. Using these moderate temperatures ensure the most even cooking throughout the bird, even more so when the bird is stuffed. Some recipes outline high-roast turkey cooked at a very high 500-450ºF. High roast turkeys may render crisp and crusty breast skin, but the meat may tend to become a bit dry during roasting. To ensure not to overcook the bird, careful monitoring of the bird’s temperature is required.
When marinating, the turkey stands in the mixture of different ingredients, like lemon juice, vinegar and wine, the acid and the oil impart the aromatic flavor of the spices and pass it onto the meat, while at the same time giving a tenderizing effect. Too much acid in the marinade can cause the meat to be stringy and tough. It is fairly wise to use a recipe for the exact marinating combination. According to Food Safety and Inspection Service, you can safely marinate your turkey for up to two days in the refrigerator.
Don’t be too anxious if you don’t perfect your turkey right away, even great chefs keep trying out with smaller birds to perfect something big. In fact, very few cooks claim that their first turkey was perfect. The more you give it a try, the more you’ll get results keep getting better. When the dark turkey meat is already soft enough to break apart with a fork, then the white meat must be moist and tasty – your turkey is properly prepared. This Thanksgiving, why not prepare a more flavorful turkey in a Clay Roaster? It’s perfect for big meals. Browse for them at Your Smart Kitchen.
