Here are 15 facts about Turkey you probably never knew. All right! We've all had enough bad gravy in our lives to make this the most-feared dish of the Thanksgiving feast. Turkey's land mass straddles eastern Europe and western Asia, creating an incredible fusion culture where east meets west. Check your owner’s manual for instructions on minutes per pound. Did you know a 20-lb turkey could take up to five days to thaw in the refrigerator? Let us explain. If you prefer to truss your poultry—more on that shortly—you’ll want cotton string, which can be purchased at most cooking supply stores. This helps avoid bacterial growth. If you have ever interacted with a turkey, you know just how beautiful and affectionate they are. That's the thing that you do After removing your turkey from the oven and checking its temperature to make sure it’s cooked all the way through, you’ll want to let it rest before carving. We say it’s your call. Cook your turkey immediately after defrosting with this method. Don’t carve your turkey at the table! Carving, by the way, is something anyone can master and without any special equipment. Otherwise, an off-hand question asked in a moment of hesitation could put you squarely in the middle of an impassioned debate among the most experienced (or most opinionated) cooks in your family! (Yep, we prefer to use oil instead of butter!) Cooking the flour in the fat coats it, so it can’t clump together when the liquid is added. The secret is wet brining the turkey so it turns out mouth-wateringly tender. Inside the cavity of your bird, you will find the giblets—neck and internal organs, including heart, liver, gizzard. Whether you're entertaining a small or large group, follow this helpful serving size guide to know how much turkey per person is needed, plus other food to buy and cook. Make sure you don't pack the cavity too tightly or the stuffing may not cook all the way. This is yet another heated turkey roasting question. If you’re using a fryer, make sure the oil doesn’t overheat. You're a turkey To learn how to cook a turkey after stuffing it, scroll down! You're a turkey and I'm in love with you They have intense flavor that can be used to enrich gravy, stock or even stuffing—give it a try with our Giblets Gravy recipe or Use-it-Up Turkey Stock. You're a turkey According to the USDA, it’s best to put the bird directly into the roasting pan after washing—set that pan right next to your sink, so there’s not far to go—and sanitize kitchen surfaces after washing turkey to avoid cross contamination. 3. If you want to have turkey, make sure you know what you are getting into in terms of size. Gobble, gobble Completely immerse your turkey in its original packaging. Some historians think it started with … You can thaw your turkey in the refrigerator, or if you are strapped for time, you can use the microwave or run cold water over the wrapped bird in a sink. So, before you go any further, here’s what you’ll need to do: Did you know a 20-lb turkey could take up to five days to thaw in the refrigerator? You'll be amazed at the doors this opens with the large population of Kurdish people in the country. Carol Miller, a 36-year Talk-Line veteran, suggests if you’re short on time, thawing the turkey covered with cold tap water will complete the job in hours, not days. Leave the thermometer in the thigh until it's registered the internal temperature. Why would you even try? 2. If you’re only visiting Istanbul, you might not even come across these traditional toilets. Whether this year will be your first time hosting or fortieth time hosting—we hope you found useful advice in this article. Thaw the turkey and dry it off completely before placing it into hot oil. That’s it. Know when to say when. Refer to the timetables below to get an approximate idea about when to check your bird for doneness. The USDA recommends checking the turkey’s temperature in three different spots: the innermost part of the thigh (avoiding the bone), the innermost part of the wing and the thickest part of the breast. When adding a marinade, a brush can be handy. In cold water. However, cooking stuffing inside the bird also requires taking food safety precautions. 1. See how it all comes together in the video below. It may seem strange for such a hefty bird to sleep in the trees, but turkeys … It’s simple and yields delicious results, so let’s dig in. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Trussing is easily done with cotton string—here’s how. You can update your privacy settings to enable this content. 2009-09-29T13:56:51.000Z If you are having an intimate gathering or don’t have many turkey fans in the house, you may have decided to cook only a turkey breast, as opposed to the whole turkey. Get to Know Turkey. If You Meet a Turkey Printable Book: Full Size Color Turkey … So, before you go any further, here’s what you’ll need to do: Thaw the turkey; Remove the giblets; Season the turkey Thaw the Turkey. Oil It Up. Heat oven to 325°F. Know that the first few days are the toughest. One of the great benefits of cooking a turkey is that you’re left with drippings, which are the makings of great gravy. Turn turkey over. If you plan to brine your turkey, you’ll want to add two days for that process, which could mean turkey prep starts up to seven days before of the meal. Check out the poultry roasting timetable below to get an approximate cook time based on the weight of your bird. Get to know facts, general statistics, general informations, useful Turkish words and phrases, and more about Turkey. Here’s how to do it: Try our Soy- and Butter-Basted Turkey and you’ll never skip basting again! Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products. –Maggie Lyon, Chef and Betty Crocker Test Kitchens Consultant. When preparing to cook a turkey, you’ll follow a particular sequence of prep steps. Cover and refrigerate 8 to 12 hours. How do I know if the turkey … When you need a recipe that won’t let you down, this fan-favorite should be your go-to. Namely, you must cook the stuffing to temperature of 165F. Natalie said 9 years ago. 1. Browning is a chemical reaction, which results in more flavorful food. Gobble, Gobble. Gobble, gobble Whatever you decide, the most important thing is to cook your turkey all the way through—to a temperature of 165F using the method described below. Check to see if the turkey has reached 165 °F (74 °C). Read on for some more expert advice. Then, use a spoon to scoop your stuffing of choice into the cavity. In the U.S., it’s Thanksgiving, which means today is all about the Turkey. If you don’t have a baster, a spoon or ladle, will work just fine. It turns out, you were probably wrong. … If you’ve seen gravy go wrong before, don’t fret. ... especially if you're heading towards the South-East. It’s recommended to break large pieces down before refrigerating and remove stuffing—if you’ve cooked it in the cavity. When you're dealing with a bird the size of a turkey, it's difficult to avoid things coming into contact with the raw meat. Don’t forget to remove the packaging before microwaving. To stuff or not to stuff? You'll probably feel irritable, depressed, slow, and tired, especially if you're quitting cold turkey. Nothing says holiday quite like a crispy-skinned, deep-brown roast turkey. And no one likes dry turkey. You're a Turkey Lyrics: You're a turkey / And I'm in love with you / Gobble, gobble / That's the thing that you do / You're a turkey / You can't even fly / You're a turkey / Why would you even try? A cutting board with a moat, or groove for catching liquids, running around its edge, can help contain the mess. For this reason, it’s important to plan ahead when turkey is on the menu. On the flip side, you can have too much of a good thing: salt, that is.According to Shea, your store-bought turkey may come pre-salted, so go easy with the salt shaker before you … You're a turkey and I'm in love with you. That’s right — male turkeys and female turkeys crap different turds. It’s a simple matter of cooking a thickening agent, like flour, in the turkey drippings (aka, fat), before adding in a liquid, like chicken or turkey broth. Whether it’s your first time hosting the holidays, or you just need a quick review before this year’s feast, we’ve gathered all the details you need to roast a perfect turkey this year. Take a good look Fasten neck skin to back of turkey with skewer. You can remove the turkey from the oven once it reaches 165 °F (74 °C) and stays at that temperature for at least 1 minute. If you have more questions, leave us a note below. If you must wash your turkey, the objective should be to rinse out the cavity with cold water being mindful of spraying water—run your faucet on low pressure. Once your turkey is in the oven, and even after it’s out, there are steps you can take to improve flavor, moisture and make managing the meal easier! Need some ideas about what to do with all that leftover turkey? Here’s what chef and Betty Crocker Test Kitchens consultant Maggie Lyon has to say on the matter. “We know people may have made mistakes over the Thanksgiving time period,” she told CBS News’ “Face the Nation” on Sunday. Read on! You may even be tempted to reuse cutting boards or other surfaces when you're short on dishes. You're a turkey It will also make carving easier and help you avoid burning yourself. (Do not add water or cover turkey.). We’ve got tasty recipes that’ll help you use up every last morsel—including the carcass! If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Turkey’s historic mosques, such as the Blue Mosque or Yeni Cami, are not only a touristic attraction but also a place where the pious come to pray.As such, it’s always a good idea to show your respect by not dressing like you’re about to head to a club. Don’t waste them! Sometimes, the string tying the legs together is then tied to the tail, but it’s not necessary to do this. Remove turkey from brine; discard brine. Add turkey. No one is entirely sure which president pardoned a turkey first. Turkeys need to be cooked to 165F in order to kill off harmful bacteria. Between meals, after a meal, first thing in the day and last thing at night: tea is a social lubricant, and you'll notice Turks drink litres and litres of Turkish tea, or cay. You can't even fly We’ve got a Foolproof Gravy that’s never let us down—plus solutions for every type of gravy emergency in our guide to How to Make Gravy. But even if you give your cutting board a quick hand wash in … Turkeys sleep in trees. Draw a line And if you put stuffing inside the turkey, it just takes longer to cook, which means you’re more likely to end up with a dry turkey. When you stuff a bird, you’re taking away air circulation through the cavity of the bird, and you’re also taking it away from the stuffing, which will brown and crisp more beautifully in a casserole dish. When you're finished, tuck the turkey's legs into the skin flap near the opening of the cavity for a neat appearance. You might think politics are the most hotly debated topic at the dinner table, until one of the turkey roasting questions below gets brought up. Resting is important because it allows the juices to redistribute themselves. Sure, you can deep fry, grill, even slow cook a breast, but for the classic holiday meal, we think roasting is best. Turkey should not sit out for more than two hours. Turkey is a vast country with its dramatic history and lovely culture. There you are You can print a larger sized class book and mount a pocket inside the cover to store a feather for “tickling” the turkey. Brush entire back side of turkey with 1 tablespoon melted butter. In addition, the texture of dressing will be chewier, which makes for a nice contrast to those fluffy mashed potatoes. Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. While we prefer thawing in the fridge, there are three food-safe methods for thawing turkey, according to the USDA. However, if you need to cook it ahead, carve the roasted turkey into thick slices, arrange in a shallow baking dish and refrigerate. 2. And no one likes dry turkey. When preparing to roast a turkey, it’s helpful to have the following pieces of equipment: If you have a baster, feel free to use it, but a spoon will do too. Wondering what to do with these bits and pieces? The make-ahead turkey, as you know, really works. To reheat, bring turkey to a temperature of 165F. That hot, juicy bird will make a mess of your tablecloth and put undue pressure on you, the one wielding the knife. So here’s a fun fact you may not have heard to chew on as you masticate your meal: you can tell a turkey’s sex by it’s poop. So there you have it, all the essential details for cooking a turkey! Marinating: Letting turkey stand in a savory, acidic liquid in order to add additional flavor. Using a turkey baster or large syringe, suck up the drippings from the bottom of the pan and pour over the turkey. But there’s a lot more to the story of this underappreciated bird than meets the eye, and we tracked down 25 interesting facts about the turkey that you might not know. Culinary Consultant to the USDA website for the 10 Things you did know! Adding a marinade that anyone can master and without any special equipment a flavorful silky. The same no matter if you carve right away, the texture of dressing will be,! Thoroughly rinse turkey under cool running water, gently rubbing outside and inside turkey. Pack the cavity for a nice contrast to those fluffy mashed potatoes, rub skin. 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