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RICHARD'S TURKEY TIPS
National Turkey Federation Roasting Guidelines for
a Fresh or Thawed Turkey:
Roast in a 325
degree Conventional Oven on
the Lowest Oven Rack
Turkey Weight Unstuffed Turkey
Stuffed Turkey
8-12 lbs.
2 3/4 to 3 hrs.
3 to 3 1/2 hrs.
12-14 lbs.
3 to 3 3/4 hrs. 3 1/2 to 4 hrs.
14-18 lbs.
3 3/4 to 4 1/4 hrs. 4 to 4 1/4 hrs.
18-20 lbs.
4 1/4 to 4 1/2 hrs. 4 1/4 to 4 3/4 hr
20-24 lbs.
4 1/2 to 5 hrs. 4 3/4 to 5 1/4 hr
Fresh Turkey Cooking Instructions:
1. Remove
giblets and neck from body cavities.
2. Rinse bird with cold water. Drain.
3. Place turkey, breast side up, in roasting pan.
Brush
with melted butter.
4. Roast at 325 degrees. When breast is golden
brown,
cover loosely with foil.
5. Meat thermometer inserted in thickest part of
thigh
should read 180 degrees.
6. Allow to cool 30 minutes before carving.
Refrigerator Turkey
Thawing Times (40 degrees F)
Turkey Weight
Days to Allow for Thaw
8-12 lbs. 2 to 2.5 days
12-16
lbs.
2.5 to 4 days
16-20
lbs.
4 to 5 days
20-24
lbs.
5 to 6 days
COLD Water Turkey Thawing Times
Turkey Weight
Hours to Allow for Thawing
8-12 lbs. 4 to 6 hours
12-16
lbs.
6 to 8 hours
16-20
lbs.
8 to 10 hours
20-24
lbs.
10 to 12 hours
Storage for Leftover Cooked Turdey
Refrigerate at 35-40 degrees F
up to 3-4 days
Freeze at 0 degrees F or below
for 3-4 months
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STEAKS - Grilling steaks cut
1-1 ¼ in. thick
Start with medium-hot grill (375-400 degrees)
1 minute sear on first side, turn steak
1 minute sear on second side, turn steak
4 minute grill, turn steak final time
Finally,
6 minute grill for rare
8 minute grill for medium
10 minute grill for well
Let steak rest 4-5 minutes for juices to settle, then
enjoy.
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Recommended Degrees of Doneness
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