What kind of turkey do you buy?
Choose a category A turkey It will be plump, plump and chest, thighs and back are covered with a thin layer of fat. The turkey you buy will be emptied completely and the giblets are wrapped.
What size turkey you choose?
Allow 1 / 2 pound to 3 / 4 pound per serving (not per person). Do not forget that lon probably ask for more. Turkey 12 to 16 pounds is very suitable for a family of eight people.
Thawing the turkey
The frozen turkey can be thawed in the water all wrapped in the refrigerator or cold. Here are the approximate time of thawing a turkey for 12 to 16 pounds: 7 to 8 hours in the water cold, 2 to 3 days in refrigerator.
Preparing the turkey thawed
Wash turkey and dry thoroughly. Sprinkle cavity with salt. Fill cavity with stuffing and close louverture using string or skewers. Fill the crop and fold the skin over the back and secure the help of a skewer. Tie legs to tail. Keep up the wings on the chest using skewers. This is called "truss the turkey."
Roast the turkey
Cover the turkey with melted margarine. Sprinkle with flour, add salt and pepper. Place slices of salt pork near the wings and thighs. Place a foil (shiny side of the sheet to the turkey) without pressing on the turkey. Must be used dune roasting pan and never add deau. Baste occasionally during cooking.
Cooking
At the beginning of cooking the turkey, the temperature must be high enough. At a temperature of 375F., Cook the turkey for 45 minutes, then reduce the oven temperature to 325F. For a turkey from 12 to 16 pounds, the cooking time is 5 to 6 hours. It is very important to remember Darros occasionally with pan juices. Remove the foil 30 minutes before the end of cooking to let the turkey brown.
If you insert a thermometer, do so before the start of cooking and linsérer in the thickest part of thigh not touching at los. Leave the turkey covered with foil for about 30 minutes before carving. We can prepare a gravy with the bottom of pan. The bulb temperature should be 190F (90C) when the turkey is cooked.
Cooking time
A turkey for 6 to 8 pounds (2.75 to 3.50 kg), 3 to 4 hours, from August to December pounds (3.50 to 5.50 kg), 4 to 5 hours, 12 to 16 pounds (5.50 to 7.25 kg), 5 to 6 hours from 16 to 20 pounds (7.25 to 9 kg), 6 to 7:30, 20 to 24 pounds (9 to 11 kg), 7:30 to 9:00.
Checking cooking
Push a small pin or a long fork into the thickest part of the chest and also of the thigh near the breast. If the flesh is tender and the juices did not reddish tinge, the turkey is cooked. If using a thermometer, the temperature should be 190F (90C).
Choose a category A turkey It will be plump, plump and chest, thighs and back are covered with a thin layer of fat. The turkey you buy will be emptied completely and the giblets are wrapped.
What size turkey you choose?
Allow 1 / 2 pound to 3 / 4 pound per serving (not per person). Do not forget that lon probably ask for more. Turkey 12 to 16 pounds is very suitable for a family of eight people.
Thawing the turkey
The frozen turkey can be thawed in the water all wrapped in the refrigerator or cold. Here are the approximate time of thawing a turkey for 12 to 16 pounds: 7 to 8 hours in the water cold, 2 to 3 days in refrigerator.
Preparing the turkey thawed
Wash turkey and dry thoroughly. Sprinkle cavity with salt. Fill cavity with stuffing and close louverture using string or skewers. Fill the crop and fold the skin over the back and secure the help of a skewer. Tie legs to tail. Keep up the wings on the chest using skewers. This is called "truss the turkey."
Roast the turkey
Cover the turkey with melted margarine. Sprinkle with flour, add salt and pepper. Place slices of salt pork near the wings and thighs. Place a foil (shiny side of the sheet to the turkey) without pressing on the turkey. Must be used dune roasting pan and never add deau. Baste occasionally during cooking.
Cooking
At the beginning of cooking the turkey, the temperature must be high enough. At a temperature of 375F., Cook the turkey for 45 minutes, then reduce the oven temperature to 325F. For a turkey from 12 to 16 pounds, the cooking time is 5 to 6 hours. It is very important to remember Darros occasionally with pan juices. Remove the foil 30 minutes before the end of cooking to let the turkey brown.
If you insert a thermometer, do so before the start of cooking and linsérer in the thickest part of thigh not touching at los. Leave the turkey covered with foil for about 30 minutes before carving. We can prepare a gravy with the bottom of pan. The bulb temperature should be 190F (90C) when the turkey is cooked.
Cooking time
A turkey for 6 to 8 pounds (2.75 to 3.50 kg), 3 to 4 hours, from August to December pounds (3.50 to 5.50 kg), 4 to 5 hours, 12 to 16 pounds (5.50 to 7.25 kg), 5 to 6 hours from 16 to 20 pounds (7.25 to 9 kg), 6 to 7:30, 20 to 24 pounds (9 to 11 kg), 7:30 to 9:00.
Checking cooking
Push a small pin or a long fork into the thickest part of the chest and also of the thigh near the breast. If the flesh is tender and the juices did not reddish tinge, the turkey is cooked. If using a thermometer, the temperature should be 190F (90C).
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