The Perfect Turkey Handbook
by Kate Heyhoe
We were going
to give you just 20 simple turkey-cooking tips, but we realized
there are far too many turkey questions, so instead we created this
comprehensive "Handbook for The Perfect Turkey." It's still very
simple and easy to follow, but we think it addresses more of the
complexities of why turkeys come out properly cooked, overcooked
and unfortunately at times, undercooked (itself a health hazard).
If you follow our advice, you'll end up with the best turkey you've
ever eaten, no matter whose basic recipe you're following. Here are
the chapters and questions you'll find included in FoodWine's
Perfect Turkey Handbook:
Tips Before Cooking
Buying a Turkey
- What size turkey should I buy?
- Is it better to buy one large turkey or two small ones?
- Should I buy fresh or frozen?
- What about turkeys that have been injected with fats and
- What about turkey parts and frozen stuffed turkeys?
Storing an Uncooked Turkey
- How long can a whole turkey be kept frozen?
- How long can a fresh turkey be kept refrigerated?
Thawing a Frozen Turkey
- Thawing Rules
- Thawing Methods
- Turkey Thawing Charts
Stuffing (or Not Stuffing) a Turkey
- Is it best to cook the stuffing inside the bird, or separately
in a baking dish?
- If I do want to stuff the bird, what's the best way to do
- How much stuffing do I need?
- Do I need to close up the cavity after it has been
Preparing the Turkey for Roasting
- Preparations Step-by-Step
- Stuffing & Trussing
- Do I need to truss the bird's legs, or can I just roast it the
Roasting the Turkey
- Roasting Step-by-Step
- How do I keep the breast meat moist when cooking?
Chapter 7: How
to Tell When It's Done
- Use a Meat Thermometer
- My turkey comes with a plastic pop-up timer. Can't I use that
- How accurate are "recommended cooking times"?
- How can I tell when the turkey is done?
- USDA Timetable for Turkey Roasted at 325 degrees F.
Making the Gravy
- Rules for Making Gravy
- Making the Basic Gravy
- Additions to Gravy
Carving the Bird
- Basic Carving steps
- Removing the Thigh, Drumstick & Wings
- Carving the breast
Storing Leftovers & Food Safety After
- Storing leftovers
- Reheating leftovers
Thanksgiving at The
Using a Meat Thermometer
This page modified November 2006