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Cyber-Kitchen Articles
Turkey Techniques
Cyber-Kitchen
It's Turkey Time!
Thanksgiving is just around the corner, and if you're like most people, you're thinking about the turkey you'll be cooking in just a few days. We know how stressful it can be to roast a delicious turkey, so that's why we've revealed a number of our chef's secrets here in our cyber kitchen. Let us help you stay stress-free and enjoying your guests, instead of putting out turkey fires!
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First things first: thaw your turkey! This requires patience. The safest method is to thaw the turkey in your refrigerator. Be sure to plan ahead. It takes approximately three days for a 20 pound turkey to fully defrost!
For a crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. |
| Next, if your turkey came with a pop-up thermometer, throw it out! These thermometers pop out when the outside of the turkey temps at 185 degrees. That makes for a very hot, very dry turkey. A turkey is done when it temps at 165 degrees. That's a 20 degree difference, and cooking a turkey to this temperature will really improve the taste and texture of your bird. Instead of using a pop-up thermometer, use a real meat thermometer. |  |
Turkey before wings tucked and legs tied
Turkey after wings tucked and legs tied |
For a more even cook, tuck the wings under the turkey and tie the legs together so they are even.
Do not stuff your turkey! Chefs today do not suggest stuffing a turkey anymore. Because the inside of a turkey is the slowest to heat, it its very difficult to control the temperature where stuffing goes, and makes it a great breeding ground for bacteria. If you must have stuffing in your turkey, cook it separately and then stuff the turkey just before serving it. You will still get a great looking bird, but without the risk of making you and your guests sick! |
Your bird is almost ready to go in the oven. If you want, you can put butter and herbs on top of the skin, or in between the skin and meat; it's up to you and whatever your personal preference is.
Time to cook the bird! Cooking times will differ depending on whether your turkey was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree oven for a defrosted turkey and 10-15 minutes per pound for a fresh one. |
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Your turkey is cooked and ready to eat. But don't get in a hurry! Make sure to let your turkey rest out of the oven for at least 15-30 minutes depending on the size before carving; this will allow all the juices to set and give you a juicier final product. |
A Few More Tricks...
- To prevent sticking and add more flavor to your turkey, put rough-chopped vegetables like onions, celery, carrots, and even garlic under your bird.
- When using a meat thermometer on your turkey, place in the deepest spot between the leg and the breast. Your bird is perfectly-cooked when this spot reads 165 degrees.
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