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Turkey thawing chart: Tips to safely prepare your Thanksgiving turkey

How to defrost and roast that perfect holiday bird



JENNIFER: IS THIS EXCITING OR WHAT? IF YOU'RE READY TO HOST THANKSGIVING, CHEF EGG HAS YOU COVERED. WHAT A FEAST. >> J-FRO, I'M THANKFUL TO BE HERE AT WBAL. I'M LOVING BALTIMORE, LOVING THE SEASON, AND LOVING THE FOOD THAT COMES WITH THE SEASON. JENNIFER: WE'RE THANKFUL FOR YOU TOO. >> WE'VE NOT THANKSGIVING COMING UP. PEOPLE ARE STARTING TO STRESS OUT. I HAVE THIS TURKEY DELIVERED TO ME THROUGH AMAZON. YOU CAN GET A TURKEY DELIVERED THROUGH AMAZON. JENNIFER: HOW DO YOU TRUST THAT? >> YOU ORDER IT. TWO HOURS LATER IT COMES TO YOUR HOUSE. IT'S FANTASTIC. IF YOU LIVE IN THE CITY, YOU HAVE THE OPTION. WE HAVE APPETIZERS, COOKING CLASSES COMING UP, EQUIPMENT TO TALK ABOUT. BUT THE BIG THING WHEN THE HOLIDAYS COME UP IS TO MAKE A LIST. SO WHILE YOU'RE BUGGING OUT, TAKE ALL THOSE BUG-OUT THOUGHTS AND WRITE THEM DOWN. HOW MANY GUESTS DO I HAVE IN HOW MUCH SILVERWARE DO I HAVE? HOW MUCH CHAIRS DO WE HAVE? DO YOU EVER HAVE PEOPLE COME OVER AND THEY DON'T KNOW WHERE TO SIT? WHEN YOU WRITE OUT A LIST, YOU GET THE THOUGHTS OUT. PUT THEM ON A LIST AND START TO ORGANIZE AND PLAN. >> AND YOUR INGREDIENTS. >> ABSOLUTELY. WE'RE SHOPPING TODAY AND TOMORROW. WE ARE PREPPING OUR APPETIZERS, ALL THIS STUFF THAT CAN BE COLD, WE'RE PREPPING IT MONDAY AND TUESDAY. JENNIFER: PUTTING IT IN THE FRIDGE. >> SO WHEN WEDNESDAY COMES AROUND, ALL YOU HAVE TO DO IS SALT AND PEPPER YOUR BIRD. I WENT TO GIANT AND GOT THIS POULTRY BLEND. IT'S GOT ROSEMARY, THYME, AND SAGE. IT COST TWO DOLLARS. GRAB A COUPLE LEMONS, SOME ONION, CELLY AND CARROT, THROW THEM ON THE BOTTOM OF THE BAKING DISH, THROW A BOTTLE OF WINE, COUPLE STICKS OF BUTTER AND YOU CAN BASTE YOUR TURKEY. THROW IT IN THE OVEN FOR 450 FOR MAYBE 45 MINUTES TO GET A NICE CRUST ON THE OUTSIDE, SEAL IN THE JUICES, AND THEN 350 UNTIL THE INTERNAL TEMPERATURE REACHES 165. BOTH IN THE THIGH, LEG, AND BREAST. THIS IS IMPORTANT BECAUSE WE DON'T WANT UNDERCOOKED MEAT. JENNIFER: NO ONE WANTS TO GET SICK. >> PEOPLE ARE TAKING THEIR TURKEY OUT AND IT'S 4:00, PEOPLE ARE READY TO EAT. THAT TURKEY SHOULD BE OUT OF THE OVEN. IF YOU'RE GOING TO EAT AT 4:00, MAYBE OUT AT 2:30, 3:00. YO HAVE TIME TO WARM UP SIDES, SLICE THIS UP. ANOTHER THING, I HAVE SEEN PEOPLE USE THE WRONG TOOLS AND THE WRONG THINGS TO SERVE THEIR TURKEY WITH. SO AS YOU SEE OVER HERE -- JENNIFER: WE'RE GOING TO GO QUICKLY TO THESE. WE HAVE TWO MINUTES LEFT. THIS IS FOR YOUR BREAD. >> IT HAS TEETH ON IT, CUTS THROUGH THE BREAD AND DOESN'T SMASH IT. THAT BEAUTIFUL LONG KNIFE IS MEANT FOR SLICING AND DOING LONG, THIN STROKES ON THE MEAT. JENNIFER: I'M GOING TO POINT TO THE APPETIZER. WHAT IS DOWN HERE? >> CRAB TOAST. THE NEXT CHEF EGG LIVE IS DECEMBER 15. BUY TICKETS AT CHEFEGG.COM, FIND ME AT CHEF EGG ON FACEBOOK. WE'RE MAKING AMAZING APPETIZERS. WE HAVE THE CRAB TOAST. CRAB, ARTICHOKE, CHEESE, AND WE'RE GOING TO LEARN HOW TO PUT IT TOGETHER. WE'VE GOT TARTS OVER HERE, PUT PASTRY. WE HAVE SPICY CHUTNY AND BRIE, AND OVER HRE PROBABLY ONE OF MY MOST FAMOUS DISHES, JUMBO SHRIMP CHIMMY CHURERY. WHEN YOU COME TO CHEF EGG LIVE, ENJOY DRINKS, GRAB A BEVERAGE, PLEASE, AND THAT IS OUR HOLIDAY PROSECCO. WE'LL LEARN HOW TO MAKE IT ALL AND I'LL GIVE YOU SKILLS YOU NEED TO SUCCEED IN THE KITCHEN. THIS IS ARGENTINEAN JUMBO SHRIMP WITH CHIMICHURERI OUTSIDE. IT'S LEMON, CUMIN, FLAT LEAF PARSLEY. JENNIFER: IT'S AN INVITATION TO MARRY YOU. YOU'RE ALREADY MARRIED YOU. >> THIS IS A HANDS-ON COOKING CLASS AT BLUE MOON CAFE 2. DECEMBER 18. BUY TICKETS AT CHEFEGG.COM. YOU'LL LEARN HOW TO SLICE, DICE, AND PLAN FOR THE HOLIDAYS SO YOU DON'T HAVE TO STRESS. JENNIFER: THANK YOU SO MU

Turkey thawing chart: Tips to safely prepare your Thanksgiving turkey

How to defrost and roast that perfect holiday bird


Safety is first, especially when preparing your holiday dinner. The Centers for Disease Control and Prevention wants to remind people how to safely handle their turkey this holiday season.The CDC said a frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. So, the agency recommends thawing turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes or in the microwave. Here are refrigerator thawing times for a frozen whole turkey:4 to 12 pounds: 1 to 3 days ahead12 to 16 pounds: 3 to 4 days ahead16 to 20 pounds: 4 to 5 days ahead20 to 24 pounds: 5 to 6 days aheadThese are the cold water thawing times for a frozen whole turkey:4 to 12 pounds: 2 to 6 hours12 to 16 pounds: 6 to 8 hours16 to 20 pounds: 8 to 10 hours20 to 24 pounds: 10 to 12 hoursBacteria from raw poultry can contaminate anything that it touches, the CDC warns, so thoroughly wash your hands, utensils and work surfaces to prevent the spread of bacteria to your food and family.Making stuffing? Cook stuffing in a casserole dish to make sure it is thoroughly cooked, and if you stuff the turkey, the CDC recommends doing so just before cooking. Use a food thermometer to make sure the stuffing's center reaches 165 degrees. Bacteria can survive in stuffing that has not reached that temperature and can possibly cause food poisoning.The CDC recommends safely cooking a turkey by setting the oven temperature to at least 325 degrees and placing the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2 1/2 inches deep. Cooking times will vary depending on the weight of the bird. To make sure the turkey has reached a safe internal temperature of 165 degrees, check by using a food thermometer inserted into the center of the stuffing and the thickest portions of the breast, thigh and wing joint. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.

Safety is first, especially when preparing your holiday dinner.

The Centers for Disease Control and Prevention wants to remind people how to safely handle their turkey this holiday season.

The CDC said a frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. So, the agency recommends thawing turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes or in the microwave.

Here are refrigerator thawing times for a frozen whole turkey:

  • 4 to 12 pounds: 1 to 3 days ahead
  • 12 to 16 pounds: 3 to 4 days ahead
  • 16 to 20 pounds: 4 to 5 days ahead
  • 20 to 24 pounds: 5 to 6 days ahead

These are the cold water thawing times for a frozen whole turkey:

  • 4 to 12 pounds: 2 to 6 hours
  • 12 to 16 pounds: 6 to 8 hours
  • 16 to 20 pounds: 8 to 10 hours
  • 20 to 24 pounds: 10 to 12 hours

Bacteria from raw poultry can contaminate anything that it touches, the CDC warns, so thoroughly wash your hands, utensils and work surfaces to prevent the spread of bacteria to your food and family.

Making stuffing? Cook stuffing in a casserole dish to make sure it is thoroughly cooked, and if you stuff the turkey, the CDC recommends doing so just before cooking. Use a food thermometer to make sure the stuffing's center reaches 165 degrees. Bacteria can survive in stuffing that has not reached that temperature and can possibly cause food poisoning.

The CDC recommends safely cooking a turkey by setting the oven temperature to at least 325 degrees and placing the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2 1/2 inches deep.

Cooking times will vary depending on the weight of the bird. To make sure the turkey has reached a safe internal temperature of 165 degrees, check by using a food thermometer inserted into the center of the stuffing and the thickest portions of the breast, thigh and wing joint. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.


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]]> https://cincylink.com/2023/06/22/these-tips-can-help-ensure-tasty-safe-turkey-dinner/feed/ 0 Should you really roast your turkey upside down? https://cincylink.com/2021/11/18/should-you-really-roast-your-turkey-upside-down/ https://cincylink.com/2021/11/18/should-you-really-roast-your-turkey-upside-down/#respond Thu, 18 Nov 2021 12:47:08 +0000 https://cincylink.com/?p=117576

There's nothing worse than a dry, tasteless turkey. That's why some people swear by flipping their turkey upside down. It's actually quite a simple idea: For a juicier bird, roast your turkey breast-side down for the first 30 to 45 minutes of cooking and then flip it back over.While this hack does seem like it makes for a flavor-packed roast, the Good Housekeeping Test Kitchen says that it's too good to be true. In fact, it's not even the best way to make a turkey. Here's why:1. Flipping a piping hot turkey is tricky (to say the least)."It's pretty unwieldy to turn the bird in the middle of roasting it," says Good Housekeeping's culinary director Susan Westmoreland. "And we found that our easy tenting method works just as well for keeping the meat moist."For the first hour of roasting or up to two hours for larger birds, prop an aluminum foil tent over the turkey. After you remove the tent, the skin will still have enough time to get brown and crisp. It's a much easier move than precariously flipping your 20-pounder in the roasting rack — the folks at the Good Housekeeping Institute says they learned the hard way.2. Brining is the real winning idea.It's the most foolproof-method for making sure your turkey won't dry out as you roast it. When it comes to brining, you have two options: Rub the bird all over with kosher salt a couple of days ahead or add it to a salt-concentrated liquid brine. 3. It could take away from your turkey's unveiling. The members of the Good Housekeeping Institute found the roasting rack can leave unsightly marks on the turkey's breast if you cook it upside down. Or worse, you might tear the skin when you flip it. If you live for that once-a-year, glamour-shot carving moment, stick to roasting right-side up.

There's nothing worse than a dry, tasteless turkey. That's why some people swear by flipping their turkey upside down. It's actually quite a simple idea: For a juicier bird, roast your turkey breast-side down for the first 30 to 45 minutes of cooking and then flip it back over.

While this hack does seem like it makes for a flavor-packed roast, the Good Housekeeping Test Kitchen says that it's too good to be true. In fact, it's not even the best way to make a turkey. Here's why:

1. Flipping a piping hot turkey is tricky (to say the least).

"It's pretty unwieldy to turn the bird in the middle of roasting it," says Good Housekeeping's culinary director Susan Westmoreland. "And we found that our easy tenting method works just as well for keeping the meat moist."

For the first hour of roasting or up to two hours for larger birds, prop an aluminum foil tent over the turkey. After you remove the tent, the skin will still have enough time to get brown and crisp. It's a much easier move than precariously flipping your 20-pounder in the roasting rack — the folks at the Good Housekeeping Institute says they learned the hard way.

2. Brining is the real winning idea.

It's the most foolproof-method for making sure your turkey won't dry out as you roast it. When it comes to brining, you have two options: Rub the bird all over with kosher salt a couple of days ahead or add it to a salt-concentrated liquid brine.

3. It could take away from your turkey's unveiling.

The members of the Good Housekeeping Institute found the roasting rack can leave unsightly marks on the turkey's breast if you cook it upside down. Or worse, you might tear the skin when you flip it. If you live for that once-a-year, glamour-shot carving moment, stick to roasting right-side up.


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