A Visual Guide to Roasting Your First Turkey

THE FIRST-TIMER'S GUIDE TO ROASTING A TURKEY Are you playing host or hostess this holiday season? Taking on the centerpiece of the meal can be a daunting task for any chef. Whether you get your bird fresh, frozen, organic, or otherwise, use these guidelines as a starting point for creating your own holiday masterpiece. PORTIONING Pick the size of your turkey based on the number of people you'll be feeding and whether you'd like any leftovers after the big occasion. THE GOLDEN RULE: WANT LEFTOVERS? GOT BIG EATERS? Purchase 1 pound of turkey per adult. Purchase 12 to 2 pounds of turkey per adult. GENERAL TURKEY SIZE RANGES, BY PARTY SIZE: .....................** 8 PEOPLE 12-14 Lbs. ......... 10 PEOPLE 15-16 Lbs. 12 PEOPLE 18-20 Lbs. 14 PEOPLE 21-22 Lbs. ........................................ 24 Lbs. 16 PEOPLE 5 LBS. 10 LBS. 15 LBS. 20 LBS. 25 LBS. 30 LBS. If you purchase a frozen turkey, defrost it either in the refrigerator or in a cold-water bath to stop harmful bacteria from developing. DEFROSTING Rule: Roughly Rule: Roughly IN A REFRIGERATOR: Keep turkey in wrapping and place on a tray to catch any juice. IN COLD WATER: Securely wrap so that no water can enter, place in cold tap water, and change water every 30 minutes. 24 hrs. 30 min. per 4-5 pounds. per pound. GENERAL REFRIGERATOR DEFROST TIMES GENERAL COLD WATER DEFROST TIMES 1-3 DAYS 4-12 ы. 2-6 HOURS 12-16 Lb. 3-4 DAYS 6-8 HOURS 16-20ik. 4-5 DAYS Lbs. 8-10 HOURS 20-24 b. 5-6 DAYS 10-12 HOURS 24 HRS. 48 HRS. 72 HRS. 96 HRS. 120 HRS. 144 HRS. PREPPING Several other steps will prep your turkey for roasting. 1 | REMOVE GIBLETS 2 | WASH 3 | SEASON - ---.......--.........- -. .................. Once the turkey's defrosted, remove the Rinse the entire turkey (inside and out) with cold water, then pat dry. Apply any butter, fat, herbs, spices, or other ingredients to pump up the flavor. giblets bag from the cavity. 4 | STUFF 5 | TRUSS 6 | RACK Place the turkey on a rack in a roasting pan, If you decide to stuff the turkey, do so once the bird's been cleaned, and use stuffing that's just been thoroughly cooked.' Tie the legs together with kitchen twine, securing them close to the body, and then pin the wings under the shoulders. breast-side up.? 1| ONCE IT'S BEEN STUFFED, COOK THE TURKEY IMMEDIATELY TO PREVENT BACTERIAL GROWTH. ......... . .................................. 2 I SOME RECIPES CALL FOR PLACING THE TURKEY IN THE PAN BREAST-SIDE DOWN AND ROTATING DURING COOKING. ROASTING Once it's been prepped, pop that turkey in the oven for a few hours, depending on its size. PRO TIPS FOR ROASTING A PERFECT TURKEY: Baste the turkey 2 regularly (about once an hour) using the pan juices." Uncover the turkey about one hour before the meat is done, to crisp and brown the skin. Use the pan drippings to make the gravy while it's resting. Cover with buttered aluminum foil or cheesecloth to protect from direct heat. 3 4 Once removed from the oven, let rest for 20 to 30 minutes before carving. 1| BASTING WILL PROLONG COOK TIMES. APPROXIMATE COOK TIMES FOR ANY TURKEY: TEMPERATURE: 325 DEGREES FAHRENHEIT .......................................................... .......................... UNSTUFFED TURKEY COOK TIMES STUFFED TURKEY COOK TIMES 4-8 Lb. 12 - 3 % HOURS 6-8 Lb. 2 2 - 3½ HOURS 8-12 Lb. 24 - 3 HOURS .............***......**..... ......*......***... 3 - 3½ HOURS 3 - 3% HOURS 12-14 L. 32 TO 4 HOURS 14-18 Lb. 3% - 4% HOURS 4 - 44 HOURS 44 - 4½ HOURS 18-20Lb. 42 - 4% HOURS 42 - 5 HOURS 20-24 . 44 - 5% HOURS 1 HR. 2 HRS 3 HRS. 4 HRS. 5 HRS. 6 HRS. KNOW WHEN IT'S DONE. Using a meat thermometer, check for an internal temperature of at least 165 degrees in three places: The innermost The thickest part of the breast. Under the wing. part of the thigh. With the turkey cooked, all that's left is carving it up, plating, serving, and eating! Then, with each occasion, you'll find new ways to customize this process and make your holiday turkeys one-of-a-kind. SOURCES: USDA.GOV | EPICURIOUS.COM Created by VISUAL NEWS COLUMN FIVE