How to cook turkey
Information for turkey in our free cooking ingredients collection.
Turkey
Once, turkey was for Thanksgiving and Christmas only. In fact, 90 percent of all turkeys were sold during November and December. It all started when wild turkey was served as part of a feast of thanksgiving in 1621, and the tradition of turkey on the Thanksgiving table endures.
Americans now embrace the turkey for more than just special-occasion dining. Today, turkey is sold in supermarkets in parts, just like chicken, for ease of use. Breeders also have created smaller versions of turkey. Served whole, these new birds can weigh in at 5 to 8 pounds instead of the standard sizes, which can be 20 or so pounds at holiday time.
Turkey is very similar to chicken in many regards, both nutritionally and with respect to USDA grading and storage requirements. The meat is high in protein, niacin, and vitamin B6. It also provides a good source of phosphorus and zinc. Like chicken, turkey is a low-fat poultry choice, containing about 5 grams of fat per serving after roasting and removing the skin.
Turkeys are available in supermarkets year-round. The skin on fresh turkey should be off-white to cream-colored and the meat should be pink. Self-basting turkeys have butter or vegetable oil injected under their skin to increase their flavor and moistness, cutting down on the possibility of an overly dry dinner. Turkeys also are available smoked, as whole or breast only, or canned.
How to cook turkey
If you are buying a frozen turkey, make sure it is rock-hard and free of any cuts or tears in the protective wrapping. Then, defrost it using the same methods and precautions as recommended for chicken.
If you are buying a fresh turkey or fresh turkey parts, rinse the flesh with cold water and pat it with paper towels before cooking. For thawing, which is always done in the refrigerator, allow about 1 day for every 5 pounds of turkey.
Check to make sure you have removed the giblets, heart, or other organs, which may be packaged in the breast cavity. Keep and cook the giblets separate from the turkey. Regardless of when you cook the turkey, the giblets should be cooked or frozen within 24 hours.
Serving suggestions
Although turkey is traditionally stuffed and roasted, it can be cooked in several ways. Parts such as breasts, legs, and cutlets can be prepared in the same way as a favorite chicken recipe. Cooked and smoked turkey also goes well in cold salads and sandwiches.
If you are preparing the traditional turkey meal, estimate 3 hours for an unstuffed turkey of 8 to 12 pounds and 4 1/2 hours for an unstuffed turkey of 18 to 24 pounds. Use a food thermometer. Turkey breasts should be cooked to 170 degrees F, and drumsticks, thighs, and wings to 180 degrees F. To ensure uniform cooking and safety, cook stuffing outside the bird. If it is cooked inside the turkey, the center of the stuffing must reach 165 degrees F.
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