Top Ten Turkey Tips

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Top 10 Turkey Tips

1.  When you bring the turkey home from the grocery store keep it in the fridge until roasting time.  If the bird is frozen, defrost in the fridge, preferably in a pan to catch any liquid dripping.  If you must defrost quickly use cold water.

2.  Wash the bird thoroughly inside and out, removing the giblet package to be used for stock or treats for the family pet.

3.  Dry the bird.  Pat the bird dry and this will help to ensure a deep golden brown skin.  A wet bird does not roast, it steams.

4.  Rub the bird with butter, canola oil, olive oil, or wrap it with bacon or pancetta.  The fat will help to add color and crisp the skin.  (I do not recommend using margarine for this because of its high water content).

5.  Season the bird inside and out.  The cavity should be well seasoned and may include the addition of herbs (i.e. rosemary, thyme sage).

6.  Roast on a rack in an oven preheated to 325 degrees.  If using convection DO NOT cover bird, and do not place in a roaster as this will cause the bird to steam.  If roasting in a regular oven, the temperature may be increased and bird may be covered if browning too quickly.

7.  Roast bird using packaging instructions as a guideline.  The thickest part of the thigh should reach 170 degrees.  I suggest starting to check your bird ½ hour before it is scheduled to come out of the oven, keeping in mind that the bird will continue to cook for 15 minutes once out of oven.

8.  The best way to tell if a bird is done is by checking the internal temperature - 170 degrees for the thickest part of thigh or 165 degrees for the stuffing center.  I do not stuff my bird as it cuts down on cook time and the end result is a moister bird.

9.  Once cooked, remove from oven and allow bird to rest for 20-30 minutes before carving (remove stuffing and keep warm if bird is stuffed).