making thanksgiving turkey for the first time - Tilted Forum Project Discussion Community

essendoubleop · 11-23-2004, 10:32 AM

I have very limited cooking knowledge, but I am going to attempt to make my first thanksgiving turkey for my buddies. I know just about nothing about how to go about making it, except I know I have to to thaw it in the sink for about two days before cooking it. After that, I have no clue. Is there a guide to cooking it for first timers like me?

maleficent · 11-23-2004, 10:54 AM

Thaw in Fridge, not sink -- you run less of a risk of germy things.

Get yourself a good meat thermometer to test for doneness, i don't trust those popup thinkings.. You want to put the meat thermometer in the breast area (not near a bone) and when it's done it should read 170 degrees or higher, the thigh area should be 180 or higher.

Roasting times, at a 350 degree oven, is about 13-15 minutes per pound.

You usually want to tent the bird with aluminium foil until the last hour or so -- the last hour allows for browning of the skin --
When you take the turkey out of the oven, let it rest for 20 -30 minutes to allow the juices to redistribute. (otherwise you end up with a dry bird)

There's an age old debate as to whether the stuffing should be cooked in the bird or out of the bird, turkey cooks faster if it's out of the bird.

Oooh - -Huge tip - take out the giblet package before cooking - and rinse the bird, inside and out and pat dry with paper towels. I'd probably just put some salt, pepper, maybe some thyme or sage on the outside of the bird with a few pats of butter, and baste about every 30 minutes with the turkey juices.

A number you never want to forget- -1-800-BUTTERBALL - that's the butterball hotline.

Cooking a turkey is easy, you'll do fine...

11-23-2004, 10:32 AM	#1 (permalink)
essendoubleop Psycho	making thanksgiving turkey for the first time I have very limited cooking knowledge, but I am going to attempt to make my first thanksgiving turkey for my buddies. I know just about nothing about how to go about making it, except I know I have to to thaw it in the sink for about two days before cooking it. After that, I have no clue. Is there a guide to cooking it for first timers like me?

11-23-2004, 10:54 AM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	Thaw in Fridge, not sink -- you run less of a risk of germy things. Get yourself a good meat thermometer to test for doneness, i don't trust those popup thinkings.. You want to put the meat thermometer in the breast area (not near a bone) and when it's done it should read 170 degrees or higher, the thigh area should be 180 or higher. Roasting times, at a 350 degree oven, is about 13-15 minutes per pound. You usually want to tent the bird with aluminium foil until the last hour or so -- the last hour allows for browning of the skin -- When you take the turkey out of the oven, let it rest for 20 -30 minutes to allow the juices to redistribute. (otherwise you end up with a dry bird) There's an age old debate as to whether the stuffing should be cooked in the bird or out of the bird, turkey cooks faster if it's out of the bird. Oooh - -Huge tip - take out the giblet package before cooking - and rinse the bird, inside and out and pat dry with paper towels. I'd probably just put some salt, pepper, maybe some thyme or sage on the outside of the bird with a few pats of butter, and baste about every 30 minutes with the turkey juices. A number you never want to forget- -1-800-BUTTERBALL - that's the butterball hotline. Cooking a turkey is easy, you'll do fine... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less. Last edited by maleficent; 11-23-2004 at 10:56 AM..