Thanksgiving Turkey 101: From Buying to Carving
Cooking the Thanksgiving Turkey
By Wendy Kalen
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WHAT KIND OF PAN SHOULD BE USED?
* Some people believe that shiny pans are better for making gravy.
* A heavy weight pan with good heat conduction.
* A shallow depth pan.
* A pan that allows for proper air circulation:
* A pan with a rack.
* One that fits the turkey – like Goldilock's favorite bed: not too big, not too small, but just right.
* A broiler pan with a wire rack can be used as an alternative.
TIMES FOR COOKING TURKEY?
Stuffed:
* Approximately 15-20 minutes per pound at 325 degrees F
Unstuffed:
* Approximately 18-24 minutes per pound at 325 degrees F
Weight (lbs.) Unstuffed (hours) Stuffed (hours)
8 to 12: 3 to 3 ½
12 to 14: 3 ¼ to 4 ½
10 to 18: 3 to 3 ½ 3 ¾ to 4 ½
14 to 18: 4 to 5
18 to 22: 3 ½ to 4 4 ½ to 5
18 to 20: 4 ½ to 5 ½
22 to 24: 4 to 4 ½ 5 to 5 ½
20 to 24: 4 ¾ to 5 ¾
24 to 30: 4 ½ to 5 5 ½ to 6 ¼
* Add ½ hour of time for the turkey to rest after it is done.
* A turkey will stay hot about 1 hour after it is out of the oven.
* If the breast is browning too fast, cover it loosely with foil.
MEAT THERMOMETER INFORMATION:
The USDA highly recommends using a meat thermometer.
Checking thermometer for accuracy:
* Place at least 2 inches of the thermometer stem in boiling water.
* It should read 212 degrees F.
* If the thermometer reads less than 212 degrees F, add the difference to the thermometer’s reading when using.
* If the thermometer reads more than 212 degrees F, subtract the difference to the thermometer reading when using.
WHY COOKING TIMES VARY:
* Ovens vary.
* Birds have different shapes so the breast of an industrially raised turkey is larger than an organic bird.
* Turkey may not be totally defrosted in the middle.
* Roasting pan is too small.
* Roasting pan doesn’t allow for proper air circulation.
SHOULD I BASTE THE TURKEY?
* If the turkey is prebasted it is not necessary.
* If the turkey is not prebasted it is up for discussion.
