Turkey, love it.

Turkey has always been the symbol of the holidays, Thanksgiving, Christmas, and New Years.  The history of roasting turkeys goes back as far as does history.  The first documentation of cooking the wild birds was with the Indians, then the Pilgrams, and on and on and on.  Turkeys were wild birds and they over the hundreds of years we have bred them, for larger breasts, different skin, and just about everything else that can be engineered, but, the birds that were served in the Inns and Roadhouses around the US were wild.  The wild bird was a very available protein and abundant.  They were usually roasted in ovens or on the spit.   They held up well on the spit and open fires flavored the meat with a great smoky finish.  They are delicious but they dry out very quickly as they cook.  Bread with bacon fat and onions was added to the cavity to assist in keeping the meat moist (The first Stuffings)  and over the years we have become very creative with stuffings.

I love my turkey and look forward to it, starting the holiday season, and many days after Thanksgiving Day with uses like: Turkey croquettes, Turkey Quesadillas Turkey Burritos, HOT TURKEY SANDWICHES (the popular favorite) , Turkey Salad, and on and on.  Yummy

Turkey Prep: Defrosting the Turkey

There are two recommended methods for thawing turkey: refrigerator thawing and cold water thawing. The important rule to remember for both methods is to keep your turkey cold while thawing. Do not thaw turkey on a kitchen counter.

Refrigerator Method

Place turkey or turkey parts on a tray in the refrigerator in their original wrapping. For whole turkey, allow 24 hours for every 4 to 5 pounds. For turkey breast, 1 to 2 days. To defrost turkey parts, 24 hours.

Cold Water Method

For cold water defrosting, place your turkey or turkey breast in its original wrapping under cold water in a sink, deep pan, or cooler. Change the water every 30 minutes, keeping the turkey submerged in the water. For this method, the defrosting time for a whole turkey is 30 minutes for each pound of turkey. For example, allow about 6 hours to defrost a 12 pound turkey. The defrosting time for a turkey breast is 4 to 8 hours.

Turkey Prep: To Stuff or Not to Stuff

For more even cooking, the USDA recommends you cook your stuffing outside the turkey in a casserole.

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately.

Use a meat thermometer to make sure the center of the stuffing reaches 165 °F.

Cooking the Turkey: Handling Turkey Safely

Two Hour Safety Zone

Plan to serve, eat and store leftovers from your Holiday dinner within 2 hours from taking it out of the oven. Bacteria that cause food poisoning can multiply to dangerous levels on food that is left at room temperature longer than 2 hours.

No Partial Cooking

Never partially cook a turkey and finish cooking later. This could lead to food poisoning. Slow cooking at very low oven temperatures is also not recommended.

Never Stuff Turkey Ahead

Do not stuff turkey ahead of time. Combine only the dry ingredients the day before. If you don’t have a large enough bowl, use a Turkey size oven bag to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan. For food safety, the stuffing temperature must reach 165°F when cooked.

Do Not Reheat Whole Turkey

Reheating a whole turkey risks loss of moisture and fresh taste. If you must prepare the turkey ahead of time, slice the roasted turkey and place it in a foil-lined pan. Spoon broth over the turkey to prevent drying. Cover with foil and refrigerate. Reheat in foil-covered pan in 350°F oven until hot.

Keep Hot Foods Hot

Cooked foods should be kept hot at 140°F or above. Cold foods should be kept cold, below 40°F.

Oven bags lock in the moisture and juices so your turkey turns out perfectly, without the need for tending or basting. And, there’s no messy pan to scrub afterwards.

Turkeys cooked in Reynolds® Oven Bags cook up to one hour faster* than when not using a bag. Oven bags keep moist heat close to the turkey, which protects the turkey from drying out so a higher (350°F) oven temperature can be used. The combination of moist heat and higher temperature speeds cooking.

Follow our simple, step-by-step instructions on how to cook a turkey using an oven bag.

Step 1: Preheat oven to 350°F (Never exceed 400°F.)

Step 2: Add 1 tablespoon flour to bag and shake to avoid bag bursting. Place bag in baking pan with opening toward wide side of pan. Use pan at least 2 inches deep.

Step 3: Roll down the open end of the bag two or three times before placing anything inside. This makes it easier to load food and prevents the open end from getting dirty.

Step 4: Place turkey in bag. Remove ties from Reynolds Oven Bag box; close bag with nylon tie. Cut six ½ – inch slits in top of bag for steam to escape. Tuck ends of bag in pan.

Step 5: Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, walls or racks.

Step 6: Bake according to recipe or cooking chart. To serve, carefully cut open top of oven bag. Don’t cut too far to the end of the bag, or the sauce can run out. Fold back the open pieces of the bag. Lift the food out and stir any sauce left in the bag until smooth. Always support bag with pan.

Cooking the Turkey: Testing for Doneness

Meat Thermometer

The best guide to turkey doneness is to use a meat thermometer. For whole turkey, insert meat thermometer into thickest part of inner thigh, not touching bone. When whole turkey is done, the thermometer should read 180°F to 185°F.

Turkey Breast

Insert the meat thermometer into thickest part of breast, not touching bone. When breast is done, the thermometer should read 170°F to 175°F.

No Meat Thermometer

Press thickest part of drumstick with protected fingers. The turkey is done if meat feels soft and drumstick twists easily in socket. Or, insert a long-tined fork into thickest part of turkey thigh. Juices should be clear when the turkey is done.

Stuffing Temperature

The stuffing in a stuffed turkey should reach a temperature of 165°F. To check the stuffing, insert a meat thermometer into the center of the stuffing.