10 turkey questions answered: How to thaw, prep and roast
Less than a week from the biggest food holiday of the year, turkey questions are creeping into the minds of hosts and cooks ahead of the big feast.
We are here to help with answers to commonly asked questions.
Question: What size turkey should I buy?
Answer: If you haven't bought your turkey yet, figure at least 1 pound per person or 1 1/2 pounds if you want generous leftovers.
Q: If I buy a fresh turkey, how long can I keep it in the refrigerator?
A: The U.S. Department of Agriculture recommends buying a fresh turkey 1-2 days before you cook it unless there is a “Best by” or “Use by” date that indicates the turkey will be okay on the date you plan to cook it.
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Q: How should I thaw the turkey?
A: Allow at least 24 hours of thawing time for per 5 pounds of turkey, and always thaw the bird in the refrigerator in its original wrapping. Do not thaw the turkey at room temperature. A 15 pound turkey should thaw in three days.
Q: I forgot to thaw the turkey. What should I do?
A: If you forgot to take the turkey out of the freezer in time to thaw it in the refrigerator, here's a safe cold-water thawing method: Place the turkey in its unopened packaging in the sink and cover it completely with cold water. Change the water every 30 minutes. Rotate the bird occasionally and allow 30 minutes of thawing time per pound. A 10-pound turkey will take at least 5 hours to thaw using this method.
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Q: Can I cook a frozen turkey?
A: You can cook it, in the oven only, from a frozen state if you absolutely have to. Remove the packaging and place the bird in a roasting pan. It will take up to 50% longer than the recommended roasting time. Be sure the entire turkey — breast, legs and thighs — reaches an internal temperature of 165 degrees.
Q: If I forget to brine the turkey overnight, can I brine the day of?
A: Yes. You can use a more concentrated brine. Dissolve 1 cup salt per gallon cold water for a 4- to 6-hour brine in a large stockpot or clean bucket. Add more water if you need to. Two gallons of water will be sufficient for a 12-pound turkey. Add turkey and refrigerate. If your refrigerator is full, use a big, clean cooler and ice packs. After four hours, rinse the turkey and pat it dry with paper towels.
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Q: Should I rinse the turkey first before roasting?
A. It's not recommended. The splashing water can contaminate other nearby foods, cookware and utensils.
Q: When should I stuff the bird?
A: The USDA advises against stuffing because of potential bacterial growth. But if you must stuff the turkey, do so just before putting the bird in the oven. And keep in mind a stuffed turkey will take longer to cook. Mix the stuffing ingredients together just before you're ready to stuff the turkey, don't pre-stuff the turkey. Loosely spoon the stuffing into the cavity, allowing about 3/4 cup per pound. Don't overdo it. A 10-pound turkey should hold about 7 cups of stuffing. Make sure the temperature of the stuffing reaches 165 degrees in the center.
Q: How can I get crispy skin?
A: Pat the skin dry as much as possible using paper towels, especially if you wet-brined the turkey. Place the turkey on it's side on a tray in the refrigerator for at least an hour or more to dry the skin even more. The drier the skin, the crispier.
Q: How will I know when the turkey is done?
A: Roasting times vary with the size of the turkey, whether it is stuffed or not and the oven temperature. This is where using oven-safe meat thermometers or instant-read thermometers comes in handy. The turkey is done when the internal temperature reaches 165 degrees in all areas — breast, legs and thighs. Let it rest for at least 20 minutes or longer before carving for easier slicing.
Here are the approximate hours of roasting times in a 350-degree oven:
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.
This article originally appeared on Detroit Free Press: Turkey questions answered: Thawing, brining, cooking, safety and more
