Thanksgiving turkey can be cooked in various ways, including roasting, frying, and grilling. Thawing and seasoning are important steps, and safety precautions should be taken when frying. Cooking times vary depending on the size of the bird and the cooking method.
Cooking a turkey for Thanksgiving no longer has to be done the same old traditional way. For those cooking one for the first time, it might be interesting to take a walk on the culinary wild side and try something a little different. Recipes abound on the internet for those who need help making a traditional bird, as well as those who want to try frying it for a change.
The first step in preparing a turkey for any recipe is to thaw it beforehand. If a fresh bird is purchased, this step can be skipped. The general rule is to allow 24 hours of thawing in the refrigerator for every 5 pounds of meat. To thaw in cold water, wait 30 minutes for each pound (0.45 kilogram). Make sure you change the water every 30 minutes.
Remove the neck and offal, which includes the gizzard, liver and heart, from the body cavity. These can be used later to make gravy. If it will be cooked with stuffing, this is a good time to stuff the bird, just before roasting. Stuffing the turkey loosely – not a good idea to pack it. The filling should be able to cook easily. A rule of thumb is to cook the bird until the center of the stuffing reaches 165° Fahrenheit (74° Celsius).
If your preferred method of cooking your turkey is roasting, choose a shallow roasting pan. Preheat a conventional oven to 325°F (325°C). Place the beef in the pan breast side up. The wing tips can be placed under the shoulders.
At this time, any seasonings can be used. This is where cooks get creative and poultry can be seasoned in a variety of ways depending on region or cultural preference. Some Southern recipes use hot peppers for seasoning, while other areas brine their fowl ahead of time.
There are special roasting bags available with built-in thermometers that pop open when the turkey has reached the correct temperature. The bag helps seal in the juices and saves the cook from frequent basting. Another method is to make a tent out of tin foil and cover the bird for the first two hours in the oven. Regular sticks are needed with this method, usually every 30 minutes. Use a meat thermometer to make sure the temperature reaches 165°F (74°C) when placed in the thickest area of the thigh. The thermometer should not touch bone, as this will affect the reading.
A smaller, unstuffed turkey, 4 to 5.5 kg, takes about 2 to 3 1/4 hours in the oven, and a larger 9 to 11 kg bird 20 to 24 pounds at five hours of roasting. A stuffed turkey weighing 8 to 12 pounds (4 to 5.5 kg) will need about three and a half hours, while a larger stuffed bird, 20 to 24 pounds (9 to 11 kg), will need just over five hours. Roasting papers are available in most general cookbooks, as well as on the internet. Some brands have 24-hour hotlines for cooking questions.
While deep-fried turkey sounds like fun, there are more equipment and dangers involved than roasting. Specialty fryers are available, but a 40 to 60 quart (38 to 57 liter) stockpot and a burner powered by a propane tank should do the trick. A basket is also needed for lowering and raising the bird. A fire extinguisher is also a good idea, due to the infamous frying reputation for all those pesky Thanksgiving Day oil fires.
Smaller turkeys work best and require about 5 quarts (19 liters) of cooking oil. Marinate the bird and cover it with breading and season. The oil must be preheated to 350°F (177°C). This can be determined with a candy thermometer. The turkey should be fried for about three minutes for every pound, or until it reaches an internal temperature of 180°F (82°C).
When frying, make sure the fryer is placed outdoors, away from buildings, trees or other flammable objects. Keep children and pets away and use proper safety precautions. Fans of frying swear by the incomparable juiciness of this way of cooking.
For the grilled fanatic, broiled turkey is another option. In this method, the meat is cooked over an indirect heat. Place the bird in a platter or on a part of the grill that isn’t directly heated. Allow 12-15 minutes for each pound (0.45 kg) of meat. Make sure you baste often to avoid drying it out. With any cooking method, allow the turkey to cool for about 20 minutes before cutting.
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