
Earlier cookbooks recommended longer cooking times, but with today's turkeys bred with more white meat, such times will result in dry, overcooked birds. Follow our tips for roasting and checking the temperature to achieve a perfectly cooked bird.
Turkey Tip: Beware of aluminum roasting pans! Most of these pans are not sturdy enough to carry a 12 pound or more turkey. They can buckle and cave in, and have been known to cause injuries by collapsing under the weight. Make sure your pan is sturdy enough to handle the bird safely.
Turkey Tip: To prevent the skin from overbrowning, shield the breast with a tented piece of foil, then remove it the last 45-60 minutes of cooking to allow the skin to brown.
Turkey Tip: While the turkey is resting before carving, take this time to make the gravy. By the time the gravy is done, the turkey should be just about ready to serve.
The Global Gourmet's Perfect Turkey Handbook
Preface: Safety Tips Before Cooking
Chapter 2.
Storing an Uncooked Turkey
Chapter 3.
Thawing a Frozen Turkey
Chapter 4.
Stuffing (or Not Stuffing) a Turkey
Chapter 5.
Preparing the Turkey for Roasting
Chapter 6.
Roasting the Turkey
Chapter 7. How
to Tell When It's Done
Chapter 10.
Storing Leftovers & Food Safety After
Cooking
Thanksgiving at The Global Gourmet
The Global Gourmet's Perfect Turkey HandbookThis page modified November 2006

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