How To Cook A Turkey
December 29, 2008
Thanksgiving day, a perfect time for pumpkin pies, turkey and stuffing’s and buttered Indian corn. It is a time for loads of fun and merrymaking besides cooking up delicious and exciting meals. This holiday season, celebrate the Thanksgiving Day with your loved ones by serving them mouth watering and lip smacking turkey recipes.
Besides the fun, people face one common problem on Thanksgiving Day. The problem is when they realize that the turkey hasn’t been unfrozen yet. So here are some useful tips to take you out of that deadly situation.
You can still cook it frozen. No need to thaw it before use. You must be thinking about it being correct. Don’t worry! It has been recommended and approved by the FDA food code.
Here is how you can start it:-
- Start with the turkey five hours before you want it served. Unwrap the turkey and place it on a foil covered pan or inside a covered roasting pan.
- Put the turkey in the oven and set it at 325 degree of Fahrenheit. Don’t bother yourself about the liver and kidney sack as it can be removed afterwards also.
- A shallow pan or a rack will ensure that the turkey is cooked in every part, where as a deep sided pan will not allow the turkey to cook on the undersides properly.
- The limbs will get up to no more than 100 degree during the first few hours, while the flesh of the breast will be at soft ice point, about 25 degrees.
- Start paying attention to the breast temperature at this point. Keep measuring the temperature with a digital thermometer and keep checking as it thaws. The breast is the most time taking part to cook up; therefore you have to be most attentive.
- 3.5 hours later, the legs and thighs will be well heated and the bag of organs can be removed safely.
- In about five hour’s time, the turkey will be perfectly cooked up all over.
In fact cooking turkey in the frozen state is much better and safer than the old traditional method. When the turkey is thawed in the time honored method, there is risk of spreading microbes and contaminating other food items. Salmonella and Campylobacter are dangerous bacteria found in turkeys. They are killed if the bird is cooked in the above mentioned way.
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