'Loved by absolutely everyone': How did the turkey become the centerpiece of Thanksgiving dinner? What temperature to cook a turkey If you're looking for an exact recipe, here's Pioneer Woman Ree Drummond's recipe for her favorite turkey brine. "I like to go with flavors that are very typical fall: Mushroom, onions, garlic, thyme, rosemary and brown sugar," he says. "So you can chop up a bunch of spices and aromatics like carrots, onions, garlic, and then fluids in your boiling liquid which releases the flavor and then I would leave them in liquid when you submerged." Guillard says he often uses a basic brine with water, salt and sugar, though you can add different seasonings, too. This method yields tender and tasty turkey, with a crispy golden skin.Ī dry brine involves rubbing salt directly on your chosen meat (in this case, turkey), it helps to draw moisture out - and then over time, juices and salt will be reabsorbed into the meat, Southern Living says. The salty bath locks moisture into the meat. Wet brining is the process of soaking meat in a salt-water solution. If you do need to brine a turkey, there are a couple ways to do it. So, check to make sure what you've purchased needs a brine before starting. Many birds come pre-brined, Guillard says. The process begins with a clean, clear cooking space and washed hands. Symon walked USA TODAY through the step-by-step process to avoid cross contamination. You're better off cleaning more and taking precautions, such as hand washing, throughout your cooking process. It's a better-safe-than-sorry situation when working with raw meat. One worry that often comes with prepping raw meat - especially a big bird like turkey - is cross contamination.īut, according to Symon, there are a few easy ways to avoid any risk while you prep your Thanksgiving meal. How to avoid cross contamination while cooking a turkey If your turkey is only partially frozen, there’s not an equation to follow so use a food thermometer, and when your bird hits 165˚F-170˚F in the innermost part of the thigh and the thickest part of the breast, it is ready. They say a solidly frozen turkey takes at least 50 percent longer to cook than a thawed turkey. The USDA says it’s perfectly safe to cook a turkey from the frozen it just takes longer. If you don’t want to fuss with basically giving your turkey a cold bath, then just cook it from frozen. Watch Video: How to defrost a turkey quickly Here's a how-to video from Problem Solved to walk you through thawing with cold water: If you have a 12 pound turkey, which is on the smaller side, you’re looking at around 6 hours. You can expect 30 minutes of thawing per pound of turkey. Place the turkey breast side down, still in its original unopened wrapper, with enough cold water to cover it completely. Change water every 30 minutes. If you’ve missed that window, you can thaw it in cold water. Once thawed, the turkey is safe for another two to four days before you cook it. The USDA recommends thawing your frozen turkey in a refrigerator as the safest method of defrosting it and suggests allowing one day for each 4-5 pounds of weight. So if your turkey weighs 16 pounds, it will take about four days to thaw. It's estimated that some 50 percent of those are bought frozen. 'You don't need to make a butter board': How to save money on Thanksgiving dinner How do you defrost a turkey?Īccording to the National Turkey Federation, Americans consume 46 million turkeys at Thanksgiving. We have plenty of recipes for great sides, too. Plus, we have a few of our own tips. And, if all else fails, just fill your plate with sides. USA TODAY tapped chef Michael Symon, of ABC's "The Chew", and Herve Guillard, dean of students and director of education at the Institute of Culinary Education, to share their expertise to help you cook the perfect turkey. It's not so intimidating once you have a plan. With that role comes natural pressure for the chef preparing the holiday centerpiece. Wash hands and all items that come into contact with uncooked turkey.There's no question that when it comes to the Thanksgiving food narrative, turkey is the main character. If desired, add fully cooked stuffing to cooked turkey just prior to serving. Let turkey stand 20 minutes before carving.įor optimal safety, cook stuffing and turkey separately. ALWAYS confirm doneness with a meat thermometer. Roast until timer pops up and turkey is fully-cooked, 180☏ as measured by a meat thermometer inserted into the thickest part of the thigh. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. The plastic leg clamp should be left on during cooking. These may be used to prepare gravy or stuffing. Remove neck, giblet and gravy packet, if applicable. Link copied! How to Cook a Turkey To Roast
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