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Talkin’ Turkey
Is bird the word for your holiday feast? We're here to help! Here's a little advice from our experts.
To Stuff or Not to Stuff?
We recommend cooking the stuffing in a separate oven-proof dish. Stuffing a turkey makes overcooked meat more likely because it slows interior cooking. But if the holidays wouldn't be complete without a stuffed turkey, stuff it loosely - don't pack. And for safety's sake, do it just before cooking.
Playing it Safe
With all the time, effort and planning that goes into Thanksgiving dinner, let's make sure you keep your friends and family safe by following these simple guidelines.
- Refrigerate your fresh turkey at 40°F or below as soon as you get home. Place it in a large glass or plastic container to contain juices that may leak from the turkey. If you don't plan to cook the turkey within 72 hours, freeze it.
- If you purchase a frozen turkey, thaw it in the refrigerator... NEVER at room temperature. A whole turkey needs 24 hours thawing time for every 4 pounds. Allow three to five days, depending on the size of your turkey. The turkey is completely thawed when there are no ice crystals in the interior cavity. You can speed up the thawing process by placing the unopened turkey, in wrapper, breast side down, in cold water. Allow 30 minutes per pound of turkey and change the water every 30 minutes. Allow six to 10 hours total thawing time, depending on the size of your turkey.
- Avoid cross-contamination by thoroughly washing your hands before and after handling the turkey. Clean and sanitize the work surface and any utensils that come in contact with the raw turkey.
- Maintain a MINIMUM cooking temperature of 325°F. Cook until the thigh reaches 180°F to 185°F and stuffing in the center of the bird reaches 165°F.
- Cooking times found on the packaging are just estimated times. Ovens vary so the only safe way to make sure your turkey is cooked to a proper temperature is to use a meat thermometer or instant read thermometer.
- Remember the two-hour rule, making sure that food - turkey and all the trimmings - does not sit out more than two hours after coming out of the oven.
- Refrigerate leftovers as soon as possible. Remove any stuffing from the bird and remove meat from the bones before refrigerating.
- Use leftovers within two to three days. Thoroughly heat any leftovers to 165°F before serving.
Rapid Roasting
This approach to fast, high-heat roasting was developed by the testers at Cook's Illustrated. The work upfront (brining and butterflying) pays off in quick, delicious results!
Brine the turkey all day. (For instructions, click here.) After brining, dry the turkey overnight in the refrigerator to assure crisp skin. Then butterfly the turkey. This takes a bit of work: Cut through the back, remove the backbone and flatten with a rolling pin, mallet, very sharp knife or possibly a cleaver.
Tie the legs together with kitchen twine, but let the wings hang naturally. Preheat the oven to 450°F. Lay the flattened, opened bird, skin side up, on a slotted roasting rack (the kind that comes with your stove). Place stuffing in a large, disposable aluminum roasting pan, if desired. Place the roasting rack over the pan. Roast until the internal temperature reaches 180°F in the thigh. The stuffing serves a dual purpose here. It also prevents smoke from burning fat dripping into the pan.
Barbecue It!
For great results, our own Gary Kneppel is the resident expert on barbecuing turkey over indirect heat. As Gary explains, "cooking over indirect heat means keeping the bird away from the hot coals, allowing it to cook slowly and keep the meat moist."
To Barbecue on a Gas Grill:
- Preheat the grill with the lid closed for about 15 minutes.
- Set a drip pan directly on the lava rock coals.
- Shut off the burner directly below the bird and turn up the other burner(s) to reach the required temperature.
- Place the turkey, breast side down, on a rack over the drip pan. After 40 minutes, rotate the bird a half turn so the drumsticks are pointing in the opposite direction. In another 40 minutes, flip it over to breast side up. Then, 40 minutes later, rotate the bird a half turn. This will help keep the breast moist.
- With lid closed, cook the turkey at 350°F or 375°F.
To Barbecue on a Charcoal Grill:
- Pile coals on the grill. When they turn ashy, push them to the sides of the grill with a trowel.
- Add soaked apple chips and put a drip pan under the turkey to catch the juices.
- Put the turkey on a V-shaped roasting rack, breast side down. This keeps it nice and moist.
- Cover the grill and leave the vents open about halfway while maintaining an inside grill temperature between 225°F and 275°F.
- Approximately every hour, add more briquettes and wood chips to maintain the heat and smoke. This is also a good time to spritz the turkey using white wine from a spray bottle.
By Either Method (Gas or Coals):
- Cook the turkey to an internal thigh temperature of 180°F and a breast temperature of 170°F. Check with an instant read thermometer. A 13- to 15-lb. turkey takes about 3 to 3 1/2 hours.
- Let sit about 20 minutes before carving.
RUB RECIPE
Gary's wife, Linda, developed her own recipe for turkey rub that blends well when using apple-wood chips in the barbecue. She recommends not using salt in a rub because it can make the turkey too salty, and it can be added at the table if needed.
Linda Kneppel's Barbecue Turkey Rub
Prep time: 5 minutes
1/4 cup dark brown sugar
2 tsp. barbecue spice*
2 tsp. paprika
2 tsp. Italian herb seasoning
1 tsp. ground cumin
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. Lawry's seasoned pepper
Combine all ingredients in a small container with a lid. Shake to mix. Use immediately or store in a cool, dark place.
The night before you plan to barbecue the turkey, remove the giblets and neck from the cavity. Rinse the turkey inside and out and pat dry with paper towels. Sprinkle rub inside the cavity and over the outside surface of the turkey. Place the turkey breast down in a roasting rack over a large pan and refrigerate it overnight. The next day barbecue as usual.
Makes 1/2 cup or rub for 1 turkey.
* The Kneppels use Carl's Ol' Western Barbecue Spice, which is available in the Meat Department of selected stores only. Other equally delicious options include the McCormick and KC Masterpiece brands.
Carving Tips
The first step to successful carving: Make sure your knives are sharpened! We'll do it for free in our Meat Department. Please ask for details next time you're at our stores.
We'd like to thank our friends at Foster Farms for these carving tips.
Great Gravy!
Here are 5 easy steps to no-lump gravy:
- To make turkey stock, combine giblets with several cups of celery, carrot and onion chunks in a large stockpot; add water to cover. Simmer for several hours, then strain.
- Melt 1/4 cup butter in a small pan. Add 1/4 cup flour; cook and stir for 1 minute.
- Using a bulb baster, transfer pan juices from roasting pan to a large measuring cup. Let stand for several minutes and skim fat from the surface. Add enough stock to make 6 cups. (Or use a prepared product, such as Kitchen Basics Turkey Stock - available during the holiday season, but only while supplies last.)
- Place in a large pot and gradually add flour mixture, whisking until smooth. Bring to a boil and cook for 5 minutes or until gravy thickens. If gravy is too thick, stir in additional broth.
- Season with salt, pepper and dried herbs such as thyme, rosemary and sage.
Mmm! Leftovers!
Turkey leftovers make great meal starters - from soups to salads to sandwiches. Here are a few suggestions.
- Make it crunchy-creamy: Stir together diced turkey with mayonnaise, celery and onions. Spoon into an avocado half.
- How about a PLT (pesto, lettuce, turkey)? Place sliced turkey on a French roll spread with equal parts pesto and mayonnaise. Top with lettuce, tomato, red onion and Jack cheese.
- Time for a salad! Toss diced turkey with a lettuce blend, Mandarin oranges, red onion and black olives, then drizzle with a citrus vinaigrette.
- Hail, Caesar pita! Toss bite-size pieces of turkey with romaine lettuce, Caesar dressing and shredded Parmesan cheese. Stuff inside a pita bread half.
- Turn a simple grilled cheese sandwich into a meal. Layer turkey slices, roasted red pepper strips and red onion on slices of Old World Style Extra Sourdough Baguette from our bakery. Top with provolone cheese and broil until cheese is melted.
- Add turkey strips to quesadillas or a taco salad.
For more ideas, visit our recipe center.
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