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Friday, 14 December 2012

How to Cook a Turkey

By: Miriam Borys

1 thawed turkey
1 ½ cup olive oil
Salt & pepper

Options:  fresh herbs & halved onions in cavity of the bird.

For the holidays I prefer to have lots of leftovers for sandwiches and soup. Therefore I usually buy a 25 lb. turkey or I cook two 15 lb. turkeys to make sure there will be cold turkey leftovers for Boxing Day.
Thawing: (taking a turkey from a frozen solid state to a not frozen state).
Place turkey on large drip tray in refrigerator. Allow 5 hours per ½ kg. or per pound thawing time.
A large turkey takes 4-5 days to thaw in the fridge. This is the safest way to thaw frozen poultry. Another method to use when you don’t have 4 days is to partially thaw the bird under cold running water. Leave the turkey in the plastic shrink wrap and place in a sink that allows the water to slowly drain. Place the bird under the cold water flow. I have to caution you not to leave the area during this method of thawing as the water could flood your kitchen. This method is a good start to the thawing process. After, put the turkey on a drip pan in the fridge for a couple of days to finish the thawing.   
Cooking Times:
Cooking Time is an approximate guess…the best way to tell if your turkey is cooked is by using a probe thermometer inserted into the middle of the fleshy part of the bird. When the bird’s internal temperature is  170
° and the juices run clear, the bird is safe to eat.

Probe Thermometer
4 to 6
10 - 12 lb
(4.5 - 5.5 kg)
3-1/2 to 3-3/4 hours
3 to 3-1/4 hours
8 to 10
12 - 16 lb
(5.5 - 7 kg)
3-3/4 to 4 hours
3-1/4 to 3-1/2 hours
12 to 16
16 - 22 lb
(7 - 10 kg)
4 to 4-1/2
3-1/2 to 4 hours
This chart (above) is from the ‘Canadian Living’ website. For more information about turkey sizes, cooking times and portions please go to ‘Canadian Living’, a very informative resource. See the link below

 Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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