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Turkey 101
Tips for Roasting a Perfect Thanksgiving Turkey
By Donna Smith
With Thanksgiving right around the corner, many cooks who are usually composed and confident in the kitchen begin to cower at the thought of preparing the star of the show. Are you apprehensive about cooking the turkey? Joan Hanson, test kitchen director for Jennie-O Turkey Store and Hormel Foods in Austin, Minn., shares tips and tricks to help you roast a beautiful turkey that your guests will gobble up.
While brining is a process that can add flavor and moisture to a turkey, it is not necessary or recommended if the turkey has already been enhanced with a basting solution. A basting solution usually contains natural broth, stock or water and seasoning, and the percentage of solution added to the turkey is printed on the label.
Five easy steps to roasting a perfect turkey:
1. Thaw the turkey. Remove neck and giblets from the neck and body cavities.
2. Heat oven to 325 degrees Fahrenheit.
3. Rinse the turkey inside and out with cold water.
4. Place turkey breast side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing just before roasting. Stuffing should read 165 degrees Fahrenheit before serving.
5. Roast the turkey, uncovered, until a meat thermometer inserted into the thickest part of the thigh, not touching bone, registers 180 degrees F.
Roasting Timetable
8 to 12 pounds: 2 3/4 to 3 hours, unstuffed; 3 to 3 1/2 hours, stuffed
12 to 14 pounds: 3 to 3 3/4 hours, unstuffed; 3 1/2 to 4 hours, stuffed
14 to 18 pounds: 3 3/4 to 4 1/4 hours, unstuffed; 4 to 4 1/4 hours, stuffed
18 to 20 pounds: 4 1/4 to 4 1/2 hours, unstuffed; 4 1/4 to 4 3/4 hours, stuffed
20 to 24 pounds: 4 1/2 to 5 hours, unstuffed; 4 3/4 to 5 1/4 hours, stuffed
24 to 30 pounds: 5 to 5 1/2 hours, unstuffed; 5 1/2 to 6 1/2 hours, stuffed
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