Turkey
Tips
1. Make sure the turkey is completely defrosted
and at room temperature.
2. For an unstuffed bird, the cooking time will be about 10 minutes
per lb. at 350 degrees F. Using an instant read thermometer, the breast
must register 160 degrees F at the deepest part of thigh). You can
always throw the legs back in the oven! They always take longer.
3. One twenty-pound turkey will feed ten people, (leftovers included).
If you have a large enough oven, two smaller turkeys can be easier
to handle.
4. Set aside at least one half hour for the bird to rest after cooking.
Turkey
Stock
You can make this stock three days ahead of time and
keep it refrigerated.
Yield: approximately 1 gallon (this recipe may be halved)
Roast 10 lbs. of turkey wings and drums in the oven.Cover bones
by 4 inches with equal mixture of water and canned chicken stock
Add some carrots and onions.Boil for three hours.Strain, cool, and
skim the fat from the surface. Boil it down with the giblets and
the neck (about 1 gallon), or until the stock has a strong flavor.
Use stock to make your gravy, and to moisten your stuffing, which
you can then cook outside the turkey, and still give it a nice turkey
flavor.
[Turkey
Stock] [Pan
Roast of Oysters with Poblano Chiles on Toasted Cornbread
Turkey
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