By: Susan Fox
Ifyou’re like me, you have been lamenting about what kind of turkey tobuy this year. With all the different choices out there maybe thislittle guide will help you choose which is best for your family.
Frozen-Commercial turkey’s that have been chilled below 0 degrees F. Theseturkeys are flash frozen and can be fresher than fresh unfrozenturkeys. These are usually the most economical. They are often injectedwith a solution that may contain butter or fat, chicken broth, water orstock and seasonings. They have usually been given antibiotics andgrowth hormones.
Fresh-These turkeys have never been chilled below 26 degrees F. Be sure to check their “use by” or “sell by” dates.
USDA Organic- certified to have no hormones or antibiotics, raised on land that has been pesticide free for at least 3 years.
Natural- Thismeans no artificial ingredients or colorings or preservatives have beenadded. It does not however mean that it has not been given antibiotics.
Kosher-This means they have been grain fed and have not been givenantibiotics. They have been allowed to roam freely. They have beensoaked in a bringing solution which adds flavor and weight.
Hen Turkeys- Are generally usually weighs between 8-16 lbs.
Tom Turkey- Are generally male and usually weigh between 18-32 lbs.
Free Range-To be labeled free range the turkeys must have access to the outdoorsfor a certain amount of time each day. This does not guarantee thatthey are organic or have not received antibiotics or hormones.
Young Turkey- Aturkey of either sex that is less than 8 mo. old. Most turkeys reachmarket maturity at 4-5 months of age. Often considered to be moretender.
Basted or Self Basted- Turkeys that have been injected with a solution that may contain butter or fat, chicken broth, water or stock and seasonings.
Premium Brand Turkeys- Producers of these turkeys claim superiority because of the use of high quality feeds.
Heirloom or Heritage Turkeys:The latest trend in Turkeys. Also called “standard turkeys.” They aremore costly and time consuming to raise. They are allowed to maturelonger and are said to taste much better.
If you areinterested in finding out where to purchase organic or free rangeturkeys locally check out the Eat-Well Guide Website. They also haveinformation on organic farming.
** http://www.eatwellguide.org/i.php?pd=Home **
The following information was found at Whats Cooking America http://whatscookingamerica.net/Poultry/TurkeyBasics.htm
How Much to Buy
• One (1) pound of raw turkey per person which includes a moderate amount for leftovers.
• 1 1/2 pounds per person, if you have hearty eaters or want ample leftover.
• 3/4 pound of whole turkey per person for no leftovers.
• Uncooked, boneless turkey roast – at least 1/3 pound per person.
• Uncooked, bone-in turkey breast – 3/4 pound per person.
How To Defrost or Thaw Turkey:
Turkeyshould be thawed it its original plastic wrapper. Place it on a try orin a pan to catch any juices that may leak. Every five (5) pounds ofturkey will require 24 hours of thaw time in the refrigerator (i.e., a15-pound bird will take three (3) full days).
Startdefrosting the frozen turkey in the coldest part of the refrigerator,in the back. – NEVER DEFROST TURKEY AT ROOM TEMPERATURE, since bacteriamultiplies and breeds at room temperature.
Following information on thawing turkeys from the National Turkey Federation:
Refrigerator Turkey Thawing Time (40 degrees F.)
Turkey Weight Days to Allow for Thawing Turkey
4 to 8 pounds 1 to 2 days
8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
How To Stuff Turkey:
Advice on Stuffing a Turkey Safely
Preparestuffing safely. Mix and stuff the turkey just before roasting it. Ifmore convenient, the wet and dry ingredients can be prepared ahead oftime and chilled. Do not stuff the turkey ahead of time. The turkeyinsulates the stuffing from the refrigerator’s cold and can keep thestuffing in a dangerous temperature range (40 degrees to 140 degreesF.) that allows bacteria to multiply.
Be sure the turkey is completely thawed.
Removethe plastic wrapper from the turkey. Don’t forget to remove the paperwrapped packet of giblets and the neck found in the body and nicecavities.
Blot turkey inside and out with paper towels.
Stuffthe bird properly. The turkey should be stuffed loosely about 3/4 cupof stuffing per pound of turkey. This will help allow the stuffing toreach the proper 165° F. internal temperature whether the stuffing isin the bird or in a casserole. Use a meat thermometer to be sure. Thestuffing should be moist, not dry, since heat destroys bacteria morerapidly in a moist environment.
Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Optional steps:
• Tuck wing tips back under shoulders of bird (called “akimbo”).
• Add 1/2 cup water to the bottom of the pan.
•In the beginning, a tent of aluminum foil may be place loosely over thebreast of the turkey for the first 1 to 1-1/2 hours, and then removedfor browning. Or, a tent of foil may be placed over the turkey afterthe turkey has reached the desired golden brown.
How To Roast the Stuffed Turkey:
Cookat the proper temperature. The stuffed turkey should be placedimmediately in a preheated oven set no lower than 325° F. Cookingovernight in a “slow” oven is not recommended since food borne bacteriacan form under these conditions.
For safety anddoneness, the internal temperature should be checked with a meatthermometer. The meat thermometer must be placed properly in the thighjoint. Safe cooking relies on the use of a meat thermometer. The USDAhas come up with a one-temperature-suits-all for poultry safety: 165° F.
•Several types of thermometers are available on the market: regular,oven-proof; instant read and digital; pop-up timers; and microwave-safethermometers.
• Make sure the thermometer you buy oruse is designed for meat and poultry. At the beginning or toward theend of the roasting time an oven-proof thermometer may be placed in thethigh joint of the turkey to check the internal temperature atintervals during the cooking time. Or an instant-read may be usedperiodically to check the internal temperature during cooking.
• After each use of your meat thermometer, wash the stem section of the thermometer thoroughly in hot, soapy water.
•If your turkey has a “pop-up” temperature indicator, it is alsorecommended that you also check the internal temperature of the turkeyin the innermost part of the thigh and wine, and the thickest part ofthe breast with a meat thermometer.
The temperaturemust reach a minimum of 165° F. in the thigh before removing from theoven. The center of the stuffing should reach 165° F. after stand time.
Juicesshould be clear. In the absence of a meat thermometer, pierce theturkey with a fork in several places; juices should be clear with notrace of pink. NOTE: The old-fashioned way of wiggling the leg to seeif it’s loose will give you an indication that the turkey is ready, butunfortunately, by the time the leg is truly loose, the turkey is sadlyovercooked. The only reliable test for doneness is to check theinternal temperature with a meat thermometer in the thickest part ofthe thigh, without touching the bone.
Once you removethe turkey from the oven, tent it with aluminum foil and allow it torest for 15 to 20 minutes, so the meat can firm up and hold the juices,making it easier to car
Turkey Cooking Times:
Thenew roasting times are based on the recommendations above and on a 325degree F. oven temperature. These times are approximate and shouldalways be used in conjunction with a properly placed meat thermometer.
Approximate Turkey Cooking Times:
UNSTUFFED TURKEY
4 to 8 pounds………….1-1/2 to 3-1/4 hours
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 TURKEY
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
NOTE: It is safe to cook a turkey from the frozen state, but the cooking timewill take at least 50% longer the the above recommended time for afully thawed turkey. Remember to remove the giblet packages before yourstart the cooking.