Gryphon's Aeire
Tip - Turkey Cooking Techniques The Good The Bad And
Turkey Cooking Techniques: The Good, The Bad and The Ugly
There are literally hundreds of ways to cook a turkey and each year new
recipes and techniques are created based on trendy regional ingredients and
creative cooking methods. Some are good, some are bad, and some are
downright unsafe. All are designed to tantalize the senses and produce the
perfect turkey - moist breast meat, tender legs and thighs, golden brown
skin and memorable flavor.
The greatest challenge for new and experienced cooks alike is to avoid the
dreaded "dry turkey," which is usually in reference to the white meat of
the turkey breast. Because the flavor of turkey marries well with a host of
ingredients, turkey can be successfully braised, roasted, grilled, fried,
boiled, broiled, barbecued and so on.
Believe it or not, cooking a turkey is not that difficult. Which turkey
cooking method chosen is up to the cook, just make sure it is a safe method.
Wash hands, utensils, sink and anything else that has come in contact with
the raw turkey with hot, soapy water immediately following preparation.
The Good
Traditional Roast Turkey (unstuffed)
Traditional Roast Turkey (stuffed)
Oven Cooking Bag Method
Aluminum Foil Wrapped Method
Microwave Oven Method
Braised Method: Covered Roasting Pan
New Orleans Fried Turkey
Grilled Turkey
Marinated Turkey
The Downright Unsafe Methods
Brown Paper Bag Method
Trash Bag Method
Slow-cooking Overnight Method
Turducken
Traditional Roast Turkey (unstuffed)
1. Preheat oven to 325°F. Check the wrapper to see how much the turkey
weighs and determine approximate cooking time (see chart below). Remove the
giblet bag and the neck from the turkey cavity. Wash the turkey inside and
out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep)
roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the
bottom of pan, if desired.
3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the
turkey until temperature in the thickest part of the thigh reaches 180°F.
Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5
hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it
into the oven during the last hour or so of roasting time.
5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the
skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature reaches 180°F. The thigh
juices should run clear (not pink) when pierced with a fork and the leg
joint should move freely.
7. Allow the turkey to set 20 to 30 minutes before carving to allow juices
to saturate the meat evenly.
Note: Cooking times do vary. Why? There are many reasons - oven temperature
may not be completely accurate, the turkey may be very cold or partially
frozen, and/or the roasting pan may be too small which inhibits the flow of
heat. The USDA highly recommends use of a meat thermometer to determine
doneness of turkey.
Stuffed Roast Turkey
For uniform cooking results, the USDA recommends cooking the stuffing
outside of the bird. If you insist on stuffing the turkey, stuff loosely
and follow the steps below.
1. Preheat oven to 325°F. Check the wrapper to see how much the turkey
weighs and determine approximate cooking time (see chart below). Remove the
giblet bag from the breast and remove the neck from the turkey cavity. Wash
the turkey inside and out and pat skin dry with paper towels.
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per
pound of turkey. It is safer to understuff than to overstuff the turkey.
Stuffing expands during cooking. Refrigerate any leftover stuffing and bake
in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep)
roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a
Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking
time takes longer for a stuffed turkey. For example, a 20 pound stuffed
turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown
the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the thickest part of the
inner thigh reaches 180°F and the stuffing is 165°F. The juices should run
clear (not pink) when a long-tined fork is used to pierce the thickest part
of the thigh.
7. Check the internal temperature of the stuffing. Insert the thermometer
through the cavity into the thickest part of the stuffing and leave it for
5 minutes. Or use an instant red thermometer which will register the
temperature after 15 seconds. The stuffing temperature will rise a few
degrees after the turkey is removed from the oven. If the center of the
stuffing has not reached 165°F after stand time, return the turkey to the
oven and continue cooking.
8. Allow turkey to set 20 minutes before removing stuffing and carving to
allow juices to saturate the meat evenly.
USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.
These times are approximate and should always be used in conjunction with a
properly placed thermometer.
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
The USDA does not recommend cooking turkey in an oven set lower than 325°F.
Oven Cooking Bag Method
Preparing a turkey in an oven cooking bag can be a safe and a delicious
alternative to the traditional roasting method. In this technique, a large
heat tempered plastic cooking bag especially designed for oven temperatures
is used. Bags can be purchased in the paper goods section of most grocery
stores. Instructions for use are printed on the box.
When using an oven-cooking bag, preheat the oven to 350°F. To prevent
bursting, a tablespoon of dry flour is shaken around to coat the empty bag
and slits are cut in the bag to allow steam to escape. The pan holding the
turkey in the bag must be large enough so the bag does not hang over the
sides. Allow ample space for the bag to expand during cooking so that it
does not touch the top or sides of the oven or it will melt.
This method produces a moist-heat cooking environment. A meat thermometer
can be inserted right through the plastic in the thickest part of the
thigh. The turkey is done when the temperature reaches 180°F.
Aluminum Foil Wrapped Method
Wrapping and cooking the entire turkey in aluminum foil requires increased
oven temperature to ensure safety. Preheat the oven to 450°F. This method
actually steams the turkey in its own juices. It produces a moist bird with
a light golden, non-crisp skin. The cooking time is reduced due to higher
temperatures and the trapped steam inside the foil.
Brush the turkey with melted butter, vegetable oil or margarine. Tear off a
piece of 18 inch wide heavy-duty aluminum foil that is 3 times longer than
the turkey. Place the turkey lengthwise in the middle of the foil, breast
side up. Bring the foil ends up overlapping the turkey. Insert the meat
thermometer through the foil into the thickest part of the thigh.
Place turkey in a shallow roasting pan and bring sides of foil up around
turkey. Do not make an airtight seal. To brown turkey: open foil during
last 30 minutes of cooking. Roast until meat thermometer reads 180°F. Broth
may accumulate in the foil during cooking. Reserve this flavorful broth for
moistening stuffing or for making giblet gravy. Cooking time can be reduced
by as much as 30 minutes to an hour compared to traditional roasting timetable.
Microwave Oven Method
Cooking a whole, stuffed turkey in the microwave oven is not recommended.
Full size microwave (650 to 700 watts) ovens can usually accommodate a
small turkey (8 to 10 pounds), turkey breast or boneless turkey roll. Make
sure the turkey is fully thawed as microwave thawing followed by microwave
cooking crates uneven cooking.
A whole turkey takes 7 to 9 minutes per pound at 50 percent power and
rotating the dish every 15 minutes. Consider using an oven-cooking bag to
ensure even cooking. A turkey roll or boneless turkey breast can be cooked
using the microwave probe. Follow manual directions for monitoring
temperature with a probe.
Since metal thermometers cannot be used during microwave cooking; check
doneness when cooking is finished by inserting an instant read thermometer
in several different areas of the turkey. The whole turkey is done when the
temperature in the inner thigh reaches 180°F; turkey breast is done when
the temperature in the thickest part reaches 170°F.
Braised Method - Covered Roasting Pan
Braising is cooking the turkey in a small amount of water or stock in a
covered roasting pan in a 325° to 350° oven. The roasting pan needs to be
large enough to accommodate the turkey and the lid must fit snugly on the
pan. Braising is a moist-heat method similar to the oven cooking bag
method. The cavity of the turkey can be filled with onions, celery and
other vegetables or with your favorite stuffing.
Insert a meat thermometer in the thickest part of the thigh and cook to
180°F. Pour off the wonderfully flavorful cooking liquid that accumulates
in the bottom of the pan and use it for a side dish of dressing. The turkey
will brown lightly during braising and this method creates a moist tender
turkey.
New Orleans Fried Turkey
New Orleans fried turkey is just what the name implies, a whole deep fried
turkey. This method is used with chicken or with small turkeys. An 8 to 10
pound turkey is stuffed with garlic, onions, peppers and various seasonings
and the entire bird is lowered into a huge vat of hot oil and fried until
crispy and golden brown.
Turkey on the Grill
Grilled turkey can be a wonderful variation from oven roasted turkey.
Grilling a whole turkey or turkey breast requires indirect heat and a drip
pan. Start by washing and seasoning a fully thawed bird. The covered
kettle-style grill and medium hot coals are recommended for grilling.
Arrange hot coals on either side of the drip pan and position the turkey,
breast side down, on an oiled V-rack directly over the drip pan. Use a
small 8 to 14 pound unstuffed turkey.
About midway through the cooking process, turn the bird breast up. Place
about 10 briquettes on each pile of hot coals every 45 to 50 minutes to
maintain medium heat. For good smoky flavor, dampened wood chips and/or
chunks may be added as well.
Cover the wing tips with aluminum foil and tuck them underneath the bird to
prevent burning. Insert an instant read thermometer in the thickest part of
the thigh to check for doneness. Continue grilling the turkey until the
thermometer reads 180°F.
If the temperature under the hood is hot enough (325°F to 350°F), grilling
a 12 to 14 pound turkey should take approximately 4 hours. If your grill
does not have a thermometer, an oven thermometer can be used. Cooking time
may vary depending on temperature of the fire, wind and outdoor air
temperature.
Marinated Turkey
Marinating is a soaking technique, which enhances the flavor and tenderness
of meat. Since commercial turkeys are young (4 to 6 months) and tender, the
mission of this marinade is to spread flavor throughout the bird.
Marinating liquid may contain herbs, spices, pepper, garlic, oil, salt and
almost always an acid such as lemon juice, wine or vinegar.
Use glazed ceramic, glass and plastic as a holding vessel. A large stockpot
or canning kettle lined with a turkey-sized oven-cooking bag can also be
used. Add the turkey, breast end first, to the kettle and cover with
prepared marinade. Always refrigerate the turkey during the marinating
process and do not serve the leftover marinade unless it is cooked first.
Some Unsafe Cooking Methods
Brown Paper Bag Method
This method involves placing the turkey in a large brown paper bag, the
type used in grocery stores, and cooking the bird at a very low
temperature. Experts agree that brown paper bags were never intended for
use as cooking utensils. The glue, ink, chemicals and other materials used
in recycling grocery bags are unsanitary and some bags may even contain
tiny metal shavings.
Make It Safe - To make this method safe, replace the brown bag with a
turkey-size oven-cooking bag. Cooking turkey at temperatures below 325°F is
unsafe, so increase the oven temperature to 350°F. Use a meat thermometer
inserted in the thickest part of the thigh and cook the turkey until the
temperature reaches 180°F. (See Oven Cooking Bag Method above).
Trash Bag Method
This method is also known as the "Mississippi Trash Bag Method." A whole
turkey is placed in a large trash bag and marinated in salt brine, herbs
and spices for several hours at room temperature. The unsafe part of the
method is the use of a trash bag and no refrigeration during marinating.
Never use non-food grade materials as holding vessels for food. Chemicals
and non-food colors may leach into the food.
Make It Safe - To make this method safe, replace the trash bag with a large
oven-cooking bag. Refrigerate the turkey during the marinating process, and
the results will be safe and just as good.
Slow-Cooking Overnight Method
This method is dangerous and involves cooking the turkey at 190 to 200°F
overnight or for 12 to 13 hours. There are many versions of the
slow-cooking method around and all of them put you and your dinner guests
at risk of foodborne illness (food poisoning). A low oven temperature means
the turkey will take longer to heat, increasing the risk of harmful
bacteria growth and the production of toxins that may not be destroyed with
further cooking.
Make It Safe - The USDA recommends temperatures no lower than 325°F for
cooking meat and poultry.
Turducken
A turducken is a partially boned turkey layered with a boned duck, then
with a boned chicken and spread with layers of stuffing between each bird.
The entire mass is rolled, tied and roasted at 190°F for 12 to 13 hours.
According to the USDA Meat and Poultry hotline, this recipe has been
circulating for a number of years.
Make It Safe - USDA Hotline representatives recommend keeping the birds
chilled until ready to assemble. While boning each bird, keep the others
refrigerated. After all three birds have been boned and the stuffing has
been prepared, assemble the Turducken ingredients and quickly get it into a
pre-heated 325°F oven. Use a meat thermometer inserted in the thickest part
of the bundle and cook the turducken to an internal temperature of 180°F or
more. Check the temperature in several locations.
-- Mimi
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