How to Cook a Turkey

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The turkey is the highlight of the Thanksgiving feast. The anticipation for the timer to pop is great and the first bite should be worth the wait. Many people complain about try turkey and there are thousands of tips to keep the bird juicy, perfectly done and worth saving the leftovers.

The first step in ensuring your turkey will be satisfactory and safe is to thaw the bird the right way. Many people underestimate the time needed to completely thaw a turkey and end up scrambling at the last minute to quickly rid the turkey of ice. It is not sanitary to put the turkey in a cold water bath because of the risk of bacterial growth. It is also not safe to defrost a frozen turkey in the microwave. The best option to get the bird oven ready is to thaw it in the refrigerator. Depending on the weight of the bird, you may have to start thawing as many as 7 days in advance. Refrigerator thawing is the best method because the turkey is maintaining a safe temperature and there will be no bacteria spread to your counters or sink.

The next step in guaranteeing a good turkey is to remove all the innards from the bird. If the bird is thoroughly thawed, there should be no difficulty in removing the gizzards. Some people claim that keeping the innards in while cooking makes the white meat moist by keeping the cavity sealed while others are disgusted by this idea and simply throw away the organs. There are also other folks that boil the giblets and eat them separately.

For a flavorful turkey, consider placing some oil and spices under the skin over the turkey's breast. Be careful not to pull it off but make enough room to get a hand in there and place the seasonings. Good seasonings for turkey are thyme and rosemary. Fresh or dried herbs both work but be careful not to overdo it. Then rub the spices with some melted butter or vegetable oil. This will ensure the breast meat is as tender as the dark meat. Shaking some salt and pepper on the outside of the turkey will help create a crispy skin.

There are many family traditions that include stuffing the turkey with dressing but this is a health hazard. Always cook stuffing in a separate dish to ensure it won't be slimy or undercooked. The cooking instructions and time guidelines are based on an unstuffed turkey. One helpful tool in making the perfect turkey is using a meat thermometer. Placing the thermometer in the breast should give a temperature of 170 degrees for safe consumption. Thigh meat should register 180 degrees. Using a meat thermometer will guarantee the turkey is safe to eat and also prevent overcooking.

After removing the bird from the oven, place a tin foil tent above it and let it rest for at least 20 minutes. When the turkey is cooking, the juices inside the meat are very active and moving throughout the meat. If the turkey does not rest after cooking, the juice will only be in the first bite and the rest will be dry.

Another way to cook a turkey ensuring juicy meat and crunchy skin is to deep fry it. This tradition started in the south but has become fairly popular in all states. To deep fry a bird, there must be a 50 quart pot with a basket in the bottom, a propane gas tank, a deep fry thermometer and an oil such as peanut, corn or canola. These oils produce the moistest meat and make the skin delicious. However, deep frying a turkey can be dangerous and should never be done inside a house or building. Always have a fire extinguisher available and constantly watch the pot of boiling oil. The oil should read 325 degrees at the time you place the turkey inside. Typically, allow 3 minutes per pound and never exceed a 15 pound turkey. Never stuff a turkey that is to be deep fried but try different marinades or flavor injectors to achieve the perfect taste. Take care not to overcook the turkey and start taking temperatures when the skin is a golden brown. The meat will be extremely moist and the skin will be crunchy.

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