So you've got your bird it is frozen solid
where do you start? No worries we're going to walk you through what to do
start to finish so you can make sure you prepare the turkey safely. Let's start
with the frozen turkey. The safest way to defrost the turkey is to put it in the
refrigerator so you know that it has always been kept in the recommended
temperature range forty degree Fahrenheit or below. This helps avoid
rapid growth of germs. When thawing, juice from the turkey might leak out of the
package. To avoid contamination of the other items in your refrigerator place
your turkey in a deep pan to catch any liquid that escapes. Place that deep pan
on the lowest shelf in the refrigerator to avoid any possible juices from
dripping on to other foods. I keep thermometer in my refrigerator
and monitor the temperature. Make sure that it cools at 40 degrees Fahrenheit
or below so that it is out of the food danger zone. the danger zone is the
temperature range for the degree fahrenheit to 140 degree Fahrenheit
where germs grow rapidly. A good rule of thumb is to allow your turkey to thaw in
the refrigerator for 24 hours of thawing for every 4 to 5 pounds. My turkey here
is 16 pounds so I've been defrosting it for four days. Perhaps the best piece of
advice preparing food safely is to wash your hands before you start preparing
the turkey wash your hands with soap and warm water for at least 20 seconds to
remove germs. Then dry your hands with paper towel to
avoid cross-contamination. You might be tempted to wash your turkey because it
feels a little slimy but don't do it. If you wash your turkey the water will
splash the germs all over your sink and counter. Dry the turkey by gently
patting the surface with a paper towel. Now it's time to cook the turkey. Preheat
the oven to 325 degrees Fahrenheit. Now let's add the seasonings. You will need a
turkey, salt, pepper, and butter. Brush the outside of the turkey with melted butter.
Season both the inside and the outside of the turkey with salt and pepper.
I do not stuff the turkey. I often cook stuffing separately. Stuffing a turkey
becomes a food safety issue when the turkey is done at 165 Fahrenheit. Often
the stuffing inside has not yet reached the recommended temperature. All that's
left to do is to tent the turkey with aluminum foil. This allows for maximum
heat circulation, keeps the turkey moist, and reduces oven splatter. We
always wash our hands after touching raw Turkey.
For an 8 to 12 pound turkey roast it for 2 and 3/4 to 3 hours.
Refer to USDA's timetable for turkey roasting. My turkey here weighs 16 pounds
so I will set my timer for 4 hours.
Remove the foil and brush the turkey with more melted butter to allow the
turkey to develop the pretty golden color. Now put it back in the oven
uncovered and this time set the temperature to 425 degrees Fahrenheit.
Bake the turkey until the thickest part of the meat reaches 165 degrees
Fahrenheit. You may be tempted to leave your thermometer
in the turkey and in the oven however it depends on the thermometer. Some will
melt in high heat and some are made for the in oven use. Refer to manufacturer
guide.
Now that your big meal is over you are bound to have leftovers. It's important
to cut the bigger pieces of Turkey into smaller pieces and store in shallow
containers allowing food to cool rapidly. For safe storage put your leftovers in
the refrigerator within two hours. Discard any food left out at room
temperature longer than two hours. Remember the danger zone. Leftovers can
stay in the refrigerator for three to four days. When you are ready to eat them
heat them to at least 165 degrees Fahrenheit to kill germs. And that's how
you prepare a turkey safely from start to finish. You can find more information
at our website. I hope you have a happy holiday season!