How To Cook A Turkey In The Oven

November 24, 2010 by staff 

How To Cook A Turkey In The Oven, Intake grille Weber Company, 4 percent of Americans grill your Thanksgiving turkey last year. I was among them, but not exactly on purpose. Planning for local organic roast turkey in a high temperature oven, I had run the cleaning cycle the oven too soon. On the morning of Thanksgiving, the oven door refused to open. Therefore, the grid. Well, a lot of people have discovered what I did: Roasting a turkey is a great method for a turkey with crispy skin incredibly well and the meat tender. This year, 7 percent of Americans are planning their outdoor grill turkey, according to Weber.

Anything can happen on Thanksgiving, but being prepared will help. And you may need some emergency assistance. Here are the hot lines, resources and suggestions to make things better at home. (I just hope that your dishwasher does not suddenly stop working in the afternoon -. My gadgets really ganged up on me last year)

A little Thanksgiving Google statistics: Third of all searches for recipes for a year in November and December.

Googlers are three times more likely to search for “easy” recipes for the holidays, and half as likely to search for “healthy.”

Since 2004, searches have surpassed looking tofurky turducken (43 per cent last year).

And 91 percent of searches for “green beans” are for green bean casserole.

Holiday hotlines have saved more than a Thanksgiving dinner. You may be able to find more answers on its website, but you can still find a real person at the other end of these numbers:

Butterball Turkey Talk Line: 800-288-8372 from 9 is to 9 pm Monday through Friday through Dec. 25. Thanksgiving, 7 am-7 pm All things turkey

Meat and Poultry: 888-674-6854 food safety, including storage, 10 am-4 pm Monday through Friday, 8:00 a.m.-2 pm Thanksgiving

Fleischmann’s Yeast Baker Hotline: 800-777-4959 for information on breads and rolls 10 am-5 pm Monday to Friday (not open for Thanksgiving)

These radio programs will talk about the Thanksgiving turkey: Martha Stewart Living Radio Thanksgiving Line will have tips and advice to listeners for 30 hours over three days. The experts include Stewart, Emeril Lagasse, Wolfgang Puck, Mario Batali, Marcus Samuelsson, and many more. Line will air Thanksgiving 7:00 a.m.-5 pm Today on Sirius channel 112 and XM channel 157. Sirius listeners can call 800-675-6675 or email questions to

“Turkey Confidential” Splendid Table from American Public Radio to go live 11 a.m.-11 pm Thanksgiving. You may ask questions live from Jamie Oliver, José Andrés, wine author Joshua Wesson, Jane and Michael Stern, and Lynne Rossetto Kasper host. Search WVXU-FM (91.7)

Five questions to ask before tomorrow, when it will be too late

Do I have enough large pot for the turkey? (If not, go buy a disposable aluminum pan, but use it on a cookie sheet to stabilize)

Is it enough my large oven for the turkey and bread? (This may be difficult to correct – you may need to borrow a guest oven, cut the turkey in half, or cooking in another place, like your gas grill)

Will I fit all plans to bake in the oven together, at the same temperature? (Annex, so some things are baked ahead of time. The pies can be cooked tonight. Or find a way to use your slow cooker or other appliances.)

Do I have enough plates? (Easily fixed with paper plates)

My knife is sharp enough to cut the turkey? (It’s a little late for that professionally sharpened, but some good shots in honing steel will make a big difference.)

Turkey temperature, Place a meat thermometer into the turkey in the innermost part of thigh. Each use that is in placed so that you can read while the turkey is in the oven, or use an instant read, so you can take the temperature in several places.

The thigh meat should be 180 degrees, filling 160.

Let turkey stand for 20 minutes before carving, so juices settle.

More tips
If you’re tempted to mash the potatoes in a food processor, resist. This makes the glue.

You can substitute evaporated milk, either full or low-fat cream mashed potatoes. Fewer calories and still tastes good.

If you worry about the edges of pie crust getting too brown, cut strips of aluminum foil and plastic from the edges slightly.

If you want your beans to stay green, not burned. But you can stew in the early hours of the day, and toss in a skillet with butter as everyone is seated.

If Brussels sprouts are on the menu, not cook too long either. The longer it cooks, the worse the house smells. Try to cut in half and saute, steaming or stir-frying them.

Make apple pie? Do not use Red Delicious or Fuji apples taste will get filled.

When making gravy, do not pull directly into the hot liquid meal, but bunched up. Mix with cold liquid and add to, or mixed with butter or dripping in the pan before adding liquid.

Safety Tips , When handling raw turkey, wash hands and surfaces that has touched with hot soapy water often.

If you are stuffing your turkey, the stuffing is hot, and it immediately before roasting

Leftovers should be sealed and refrigerated within 2 hours.

Refrigerate stuffing and turkey separately

Turkey will last 3 or 4 days in the refrigerator.

Boil remaining sauce for 1 minute to re-use.

Whipped cream, You can take some shortcuts on your holiday meal, and no one will be disappointed, go ahead and buy the stuffing cubes instead of bread, to serve cranberry sauce from the can, slip some mashed potatoes, chilled on table. But a final touch that brings us to what is real whipped cream on the cake. No whipped cream, no cream in a can, is as luxurious and delicious as the real whipped cream. It is not difficult, either. That’s how, courtesy of Smith Dairy Products.

A cup of cream yields 2 cups whipped cream.

For best results, the whip no more than two cups at a time in a deep metal pan.

Make sure the cream, bowl and beaters are chilled. (Put a bowl and beaters in freezer for 15 minutes.)

Beat with “soft peaks” stage, with an electric beater. This means that when you stop the beaters and lift them out of the cream, the cream will stand and the tip is bent back. Sweeten by adding cream to three tablespoons of sugar and a teaspoon of vanilla, after the whipped cream to each cup to start. Powdered sugar works best, and helps stabilize the cream.

Cranberry sauce
Bon Appetit magazine suggests jazzing the canned cranberry sauce, whole grain with this mix-ins:

Sweet & Spice: 2 teaspoons peeled fresh ginger, 2 teaspoons grated orange peel and ¼ teaspoon ground pepper.

Lemon thyme, add 1 ½ teaspoons fresh thyme 1 ½ teaspoons grated lemon peel.

Mod Mex: stir in 2 tablespoons chopped fresh cilantro, ½ teaspoon chipotle hot sauce and ½ teaspoon cinnamon

This recipe may allow you to get at least one thing early:

Garlic Mashed Red Potatoes

3 pounds small red potatoes (3.2 inches in size)

4 cloves garlic, finely chopped

1 teaspoon salt

½ cup water

2 tablespoons olive oil

½ cup of chives and onion cream cheese spread (buy a pack of 8 oz)

½ to ¾ cup milk

Cut the potatoes into halves or quarters to make similar-sized pieces. Place in a slow cooker to 4.6 quarts. Add garlic, salt, water and oil until the potato pieces are coated. Cover, cook on high 3 ½ to 4 ½ hours or until potatoes are tender. With a fork or potato masher, mash potatoes and garlic. Add the cream cheese until well blended. Add enough milk to get a soft serve consistency. Serve immediately or cover and keep on low heat for up to 2 hours. Makes 14 servings

“Pillsbury Fast Slow

Kitchen Cookbook”

I like this soup inspired West African Country magazine cooks’ of leftover Thanksgiving

Turkey Peanut Soup

2 tablespoons vegetable oil

1 onion, finely chopped

1 sweet potato, peeled and cut into ½ inch pieces

2 cloves garlic, minced

1 tablespoon curry powder

½ teaspoon ground cumin

4 cups chicken broth, low sodium

1 14.5-ounce can diced tomatoes with green chiles

½ cup long grain rice

1 / 3 cup creamy peanut butter

3 cups leftover turkey meat, diced

2 tablespoons lemon juice

Salt and pepper

Heat oil in a large Dutch oven over medium-high heat until shiny.

Cook onion and sweet potato until browned, stirring frequently, about 5 minutes. Add garlic, curry powder and cumin and cook until fragrant, about 30 seconds. Whisk the broth, tomatoes and rice and bring to a boil. Reduce heat to medium low and simmer, covered, until rice and potatoes are tender, about 15 minutes.

Add peanut butter until incorporated, about 1 minute, and then add the turkey and lemon juice. Season with salt and pepper. Makes 6 servings.

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