How to Roast a Turkey

It is time again when people's thoughts begin to turn into a turkey dinner with all the trimmings. Many people choose to order a pre-cooked bird, or go out for family dinner. But if this is the choice you play because you are afraid of cooking a big turkey, or because you do not really know how, it is time to change it.

Bird Basics

Fresh or frozen. Large or small. Free range or farm. Even wild birds may be an option if you have hunters in the family.

Choose birds that give about 1 and 1/2 lbs of turkey per person. If you really love breasts, you can only buy breast part or extra breast part if you have a large pool of white meat lovers. If you choose a new bird, do it a day or two before cooking. The frozen bird will take several days to melt in the refrigerator. One advantage is that most frozen turkeys are heated and produce more juicer and juicer. Make sure you keep the turkey soluble at a temperature of not less than 40 degrees to ensure safety. Use paper towels to dry the birds after washing and before filling.

Do not dine turkey the night before. You will need to prepare stuffing and stuffing turkey directly before roasting.

You will need to thaw in the refrigerator at about one day for every 4 pounds of birds, so it will take a 20 pound bird about 5 days to dissolve. Keep the birds on tray in the original package. In an emergency, if you can melt the bird in a basin filled with cold water. The shape is about 30 minutes per pound. Change the water every hour and run the birds frequently. Once dissolved, keep the bird in the refrigerator until it is ready for cleaning, cooking, and cooking.

Stuffing and roasting

Flying filler is optional. Many people prefer not to cook their fillings inside the bird and there are positive points to the choice. However, most families usually stuff their birds, so with some tips in mind here.

Prepare your stuffing just before you plan things and cook the birds. This includes cooking any ingredients and incorporating filling with the required fluids. You should leave it cool just enough to deal with it before inserting it with a spoon or gloved hand in the bird. Stuff loose as the filler will be expanded from juices absorbed by birds. I've also learned that a little java seems to work better than a soft or damp pad.
While the filling cools slightly, prepare the bird by removing the pack and the Richard package. Remove the neck and any additional compass may remain in the cavities. Most frozen birds may have absorbent or additional chips in the neck cavity. I remember knowing it once when my mom cooked a bird and forgot to take the gravy pack from the neck hole.

Wash the bird under running cold water. Be sure to wash the inner cavity. Dry with paper towels and place them on a tray or in a baking tray lined on a shelf with the side of the chest down. Rub inside each cavity with salt. You can use a lot or a little depending on your preferences and whether you have salty stuffing or not.

Lift the flat skin and fill the cavity with padding but not tightly. Enough to fill. Pull the skin flap back onto the filler and twist the wing ends on the end of the flap to seal it. Turn the birds over your face.

If the legs are folded or wired, you may have to release them, however you can cavity the cavity without doing so if you use a teaspoon or hand glove. Again you want the stuff so seriously that it does not exceed the expander padding on the pan. Make sure you re-tie the legs if you have released them. You do not really have to attract birds unless you want to. You can use metal pins and butcher's island to tie your legs closed.

Finally, massage your breast with butter to help your skin feel brittle and brown. Bird Tent. Fold a large sheet of aluminum in half and drape over the loose bird. You will want to paste your bird beginning after the first hour and after almost every half hour. You may want to turn roasted if you have noticed that your oven is cooked uneven.

I prefer to cook my plane at about 350 degrees, but your specific recipe may require a higher or lower temperature. At 350 degrees, however, the turkey takes 10 to 18 pounds of 4 to 5 pieces of turkey. You want an internal temperature in the middle of the filler to be scaled 165 degrees, and the thigh depth at about 180 degrees. The meat should be red and pink in the thigh and the juices must be clear. Remove the chute tent in the last 45 minutes to allow the skin brown and brown.

Be sure to allow the birds to sit for at least 20 minutes when removed from the oven. This is absolutely safe and allows the juices to go back to the bird. Carve a sharp knife in the kitchen or on the table and do not forget the cranberry sauce and broth. Make the gravy with pan drippings and you will have a memorable blow on your hands.

If you encounter any problem, you can always call Turkey Hotline at 1-800-288-8372. They are open 24/7 to answer your questions. Talk Talk employs more than 50 trained professionals to answer your questions and ease your concern about cooking a perfect Turkish dinner for your family and friends.

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