How do you cook turkey?

Cooking turkeys for Thanksgiving may no longer be done in the same old traditional way. For those who first cook, it could be interesting to walk on the culinary wild side and try something a little different. Recipes abound on the Internet for those who need help in the production of a traditional bird, as well as for those who want to try to fry for change.

The first step in preparing turkeys for any recipe is defrosting in advance. If a fresh bird is purchased, this step can be skipped. The general rule is to allow 24 hours of defrosting in the fridge for every £ 5 (£ 2,25). If you want to thaw in cold water, allow 30 minutes for each 1 pound (0.45 kilograms). Be sure to change the water every 30 minutes.

Remove the neck and giblets that include the stomach, liver and heart, from the body cavity. These can be used later to create a sauce. If it cooks with stuffing, it is a good time to fill the bird, just before baking. Find the turkey freely - it's not a good idea ho wrap. The stick should be able to cook easily. The general rule is to cook the bird until the center of the stuffing reaches 165 ° Fahrenheit (74 ° Celsius).

If your preferred cooking method is baking, select a shallow baking pan. Preheat the conventional oven to 325 ° F (163 ° C). Place the meat on the pan with the chest upwards. The tips of the wings can be placed under the shoulders.

All spices can be used at this time. This is where chefs are creative and poultry can be flavored in different ways depending on the region or cultural preferences. Some southern recipes are used for spicy chili, while other areas are in advance of salt birds.

There are special roast bags with built -in targeters that appear when turkey reaches the correct temperature. The bag helps to seal the juices and saves the chef from frequent bastings. Another method is to produce a tent from cThe foil and cover the bird for the first few hours in the oven. Regular bastings are required with this method, usually every 30 minutes. Using the meat thermometer, make sure that the temperature reaches 165 ° F (74 ° C) when it is located in the strongest thigh area. The thermometer should not touch the bone because it will affect reading.

smaller, unstoppable turkey, about 8 to 12 pounds (4 to 5.5 kg), requires approximately two to three and a quarter hours in the oven and a larger bird, which is about £ 20 to £ 24 (9 to 11 kg), will need closer to five hours of baking. Fill turkey weighing about 8 to 12 pounds (4 to 5.5 kg) will need approximately three and a half hours, while a larger stuffed bird, about £ 20 to £ 24 (9 to 11 kg), will need just over five hours. Baked charts are available in most general chefs on the Internet. Some brands surround hot lines for cooking questions.

Although fried turkey sounds like fun, there are more equipment and danger than baking. Are available SPEcial fryer, but a trick should make a pot of 40 to 60 liters (38 to 57 liters) and a burner powered by a propane gas tank. The basket is also necessary to reduce and lift the bird. The fire extinguisher is also a good idea, because of the deep frying of a notorious reputation for all those annoying oil fires of thanksgiving.

smaller turkeys work best and will need about 5 gallons (19 liters) cooking oils. Marinate the bird and cover it with bread and season. The oil should be preheated to 350 ° F (177 ° C). This can be determined using confectionery. Turkey should be fried for about three minutes for each pound, or until it reaches an internal temperature of 180 ° F (82 ° C).

In deep frying, make sure the frithesis is placed outside, far from buildings, trees or other flammable objects. Keep children and pets away and use appropriate security measures. Deep-smuggling lovers swear unrivaled juicing of this way of cooking.

For grill fanatics is a grillYou are another option. In this method, the meat is cooked for indirect heat. Put the bird in the tray or part of the grill that is not directly warmed. Enable 12 to 15 minutes for each pound (0.45 kg) of meat. Just make sure you often avoid to avoid drying. With any cooking method, let Turkey cool for about 20 minutes before carving.