By: Miriam Borys
Ingredients:
1 thawed turkey
1 ½ cup olive oil
Salt & pepper
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.
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.
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.
Servings
|
Weight
|
Stuffed
|
Unstuffed
|
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
http://www.canadianliving.com/food/entertaining/how_much_turkey_per_person.php
http://www.canadianliving.com/food/entertaining/how_much_turkey_per_person.php
Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
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