Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared. Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat.
Read more about turkey farming at Red Tractor. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds. Free-range turkeys should have had some access to the open air and are usually cheaper than organic.
They are rarely labelled as such, but the low price is a giveaway. Although such turkeys are more affordable, the conditions they endure are extremely grim, as they are packed in at high densities, with little room to move around and no access to sunlight — all of which produces a noticeably inferior meat.
Reared slowly in free-range conditions, they all have densely textured meat that is more flavourful and succulent than indoor-reared types. Whole birds should be roasted. Other portions are also available either skin-on or skinless, bone-in or boneless , including breast joints roast , crown joints the bird without its legs and wings, also good for roasting , breast steaks, escalopes very thin steaks of turkey breast, good for pan-frying and drumsticks roast or braise.
Whichever breed or cut you go for, choose a turkey that is plump and well-rounded, with clear, soft and evenly coloured skin. Avoid those that have been unevenly plucked. Put fresh turkey in the fridge as soon as you get it home. Take off all the wrappings, then wipe it all over including inside the cavities with kitchen paper.
No Thanksgiving guest is more important than the turkey. But you might have a late arrival on your hands if you don't get it in the oven on time. Planning a 3 p. You'll need to have a pound bird sans stuffing cooking by around a.
Don't stress about the math though—follow our easy chart for how long to cook a turkey, plus recommendations from the USDA for cooking frozen and stuffed turkeys. Just remember: Even with this turkey cooking chart, the safest way to know your turkey is cooked is to use a meat thermometer. Your turkey is done when the internal temperature is minimum degrees F. Credit: Southern Living. All rights reserved. Close Sign in.
Traditional recipes call for basting the turkey every half hour to moisten and flavor the bird. Basting is a simple process that just requires opening the oven and carefully spooning or using a turkey baster to squirt the pan juices all over the turkey. You can add butter to the roasting pan for a richer basting solution, or have turkey broth simmering on the stove to use if the pan juices run dry. Basting will certainly help the skin brown up nicely, but opinions vary on whether the liquid actually penetrates the skin to moisten the flesh.
And remember: An open oven door lets heat escape, lowering the ambient temperature and lengthening the roasting time. If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. The following cook times are for unstuffed birds. Our rule of thumb is to avoid stuffed turkeys and instead to bake the stuffing alongside so that it can easily reach a safe temperature. According to the USDA the bird must reach this temperature before you take it out of the oven.
Whichever turkey roasting temperature you choose, be sure to use an accurate food thermometer to confirm the final temperature.
In the past, home cooks used to look at the color of the meat as an indication of doneness: The turkey was pierced with a knife and if the juices were clear instead of pink it was considered done. But this is not a reliable method for several reasons.
First, pinkness can disappear before a safe temperature is reached. A meat thermometer comes in handy all holiday season. Tracking the temperature helps to ensure that you get a perfect roast turkey every time. To check the temperature of the turkey, you can use either an instant-read thermometer which you insert after cooking, as it gives a reading immediately or a remote food thermometer the type that has a probe you insert before cooking, which connects to a digital display that sits on your counter.
This gives the juices time to settle into the bird and be reabsorbed; carving it up too soon will just allow the moisture to run out, leaving you with dried-out meat on top of a puddle on your cutting board. Tented with foil, you can leave the bird in a warm place for up to 40 minutes, which gives you plenty of time to make gravy. The only thing worse than not knowing how to roast a turkey on Thanksgiving morning? With longer thighs and drumsticks, a leaner breast, and a more diminutive size compared to a standard supermarket turkey, heritage birds look, taste, and cook differently than your average Thanksgiving fowl.
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