Turkey Cooking Methods

Most of us may have only had turkey one way year after year, but if you are into trying new things, here are a few more cooking methods to consider. Remember to check your local Rural King Supply for required ingredients or supplies.

Traditional Roasting, Stuffed/Unstuffed:
This is the most popular and widely used cooking technique. Preheat the oven to 325°F, cover with tin foil and cook 3-5 hours depending on weight; if stuffed add about 30 minutes more.

Foil-Wrapped, Stuffed/Unstuffed:
Preheat the oven to 450°F, brush the turkey with butter or oil and then wrap the entire turkey with heavy-duty tin foil. This method steams the turkey in its own juices to produce a moist, light golden color bird with a non-crispy skin. This method can also reduce cooking times from 30 minutes- 1 hour.

Braising, Stuffed/Unstuffed:
Preheat the oven to 325-350°F, add a little stock to the bottom of a covered roasting pan and make sure the turkey fits inside so the lid can completely close. The turkey will come out moist, tender and lightly browned. Best of all, the accumulated juices on the bottom of the pan is a natural gravy to pour over the meat at the dinner table.

Deep Fried, Unstuffed:
Usually an 8-10 turkey is used for this method. The bird is lowered into a large vat or hot oil and cooked to a crispy golden brown color.

Grilling, Unstuffed:
A covered kettle-style grill with medium to hot coals and a V-rack is another method to consider. Wood chips may also be added to give your turkey a unique flavor. At 350°F a thawed 12-pound turkey will be fully cooked in about 4 hours.

Pretreatments:
Marinating is when the turkey is soaked in a liquid of chosen herbs, spices, and seasonings. It is then usually kept refrigerated until cooking day and the meat will absorb these flavors.
Brining is when the bird is soaked in salt and water and seasonings at 40°F. This produces a moist and well seasoned bird.

Now you can take the next 5 years to try every cooking method. You're Welcome!