Turkey Still Frozen? Take This Advice!
by PartyFan
OK, so you missed my tips for beginners, and your turkey is still frozen, what to do?
I have to give credit where credit is due, the best advice I have seen on this subject came 3 years ago from Ziggy M over on YahooAnswers, who got a Best Answer for it:
YahooAnswers Thaw a Turkey Question
The cold water bath works, I've done it. If you want to give it a try, here are a few tips from my past experience and research.
1. Don't use hot water. Really. Bacteria love warm and wet...
2. Leave the turkey wrapped, and putting it in a garbage bag won't hurt. The garbage bag will be needed anyways if you follow tip number four.
3. Breast side down. This is the thickest part of the turkey, and you want it under water and exchanging heat.
4. When the turkey is pliable, remove the neck and giblets from the body cavity, this will help speed the thawing. Careful with the wrapper, or re-wrap the bird in a garbage bag.
5. The common wisdom is 30 minutes in the water for every pound of turkey, and you should change the water every 30 minutes to make sure it remains cold.
6. Room temperature is not your friend! You don't want the water to reach it, nor do you want the turkey to. You want the turkey to no longer be frozen, but not be warm. Bacteria love warm and wet! Remember the Rule of 42 - degrees. Nasty things have a much harder time growing below 42 degrees.
7. If you don't want to give up your sink for the extended time it will take a large bird to thaw, improvise with a cooler, washtub, bathtub, or bucket, anything that can hold enough water and support the weight of the bird.
8. When it is thawed, or nearly so, put it back in the refrigerator. Rule of 42!
Still think Ziggy M hit the nail on the head, and provided the truly easy solution, but if you give the water bath a try, I hope these tips help out.
Good luck, and happy feasting!
PartyFan
A festive blog with lots of ideas on how to make a party great, or keep it from going south. Themes, recipes, do's and don'ts, and any other helpful information I've stumbled across and thought you readers might appreciate.
Tuesday, November 24, 2009
Saturday, November 7, 2009
First Turkey? Don't Panic! 8 Useful Tips for First Timers
First Turkey? Don't Panic! 8 Useful Tips for First Timers
by PartyFan
Thanksgiving is rapidly approaching, and you find yourself committed to doing a "Traditional Thanksgiving Meal", or at least a "Real Turkey", yet you say you have never cooked a turkey before? Don't Panic! Just follow these fairly simple tips, and you can get through this in one piece - and perhaps garner a few "Yum!"s or even a "What is your secret?" along the way. Even if you are an old hand, you might find these tips worthwhile, or at least humorous when they remind you of past mistakes.
1. Avoid the number one mistake first-timers make, thaw that bird! I've seen far too many expectant cooks ready to do their thing, only to discover their bird is still half-frozen. There are ways to speed up the thawing process in an emergency, some work better than others. Don't be forced to use them! A general rule of thumb for thawing in the refrigerator is one day for every four pounds, but feel free to add an extra day or two to be sure. The bird will keep in the refrigerator quite nicely for an extra day or two, and if you wind up needing the extra time you will be very glad you planned for it in the first place. Place the bird breast side up, in the original unopened wrapper, on a tray (to catch drippings). Thawing at room temperature is not recommended.
2. Get the right size bird. There is nothing wrong with leftovers, stored properly, so if you want to cook a really big bird, go for it. Just avoid getting too small a bird, and you'll be fine. Assuming your guests want to eat, and that you would like some leftovers, figure on two pounds of bird per adult and one pound per child. If you know your guests are light eaters, you don't want leftovers, or both, half those amounts. So a party of six adults and two kids would call for a fourteen pound bird if everyone likes to eat and you want some leftovers, or a seven pound bird if you have light eaters or don't want much in the way of leftovers.
3. Even if you aren't going to stuff your bird, remember that there are things tucked inside as it came from the store. The neck and a package of "giblets" are most likely in there somewhere, make sure you get them out before you start to cook, check those cavities, and rinsing the bird out while you are at it won't hurt. If you do rinse, it is a good idea to pat dry right afterward.
4. Go Potluck. You have enough to worry about with the bird (or at least you can make such a claim with a straight face). Decide on the turkey, and perhaps a side dish or two (stuffing is a natural), and have the guests each bring a favorite dish to make up the rest of the meal. This can provide a nice variety, eases the burden on you, and involves your guests in a meaningful way in the special day.
5. Consider one of the faster cooking "foolproof" methods - the "foil wrap" at high heat, or a oven cooking bag. The oven bags are inexpensive, and if you follow the directions, cook more rapidly than most recipes, without needing higher temperatures, and you will never have a dry turkey problem. I highly recommend the bags for first, and any, timers.
6. The pop-up button is your friend! Many turkeys these days come with a little pop-up thermometer device already installed in the bird, which pops up when the turkey is done. Buy a turkey with one of these wonderful things if at all possible, then you won't have to hand check for the proper 190-195 degrees, or play "the joint should twist easily" games.
7. Let it cool! Don't try to carve the bird right out of the oven. Plan on 20 minutes of cool down before attempting to carve. It really does make a difference in the ease of carving, and the end results.
8. If you can't carve, pass the buck! It is very likely one of your guests knows how. Let them have the "honor", and don't take no for an answer.
If you follow the instructions or recipe that came with your turkey, or the appropriate recipe for your chosen cooking method (I love the oven cooking bags! Just follow the directions that are included), and keep these simple tips in mind, you'll have great success in the kitchen, and your guests will be well fed and happy.
by PartyFan
Thanksgiving is rapidly approaching, and you find yourself committed to doing a "Traditional Thanksgiving Meal", or at least a "Real Turkey", yet you say you have never cooked a turkey before? Don't Panic! Just follow these fairly simple tips, and you can get through this in one piece - and perhaps garner a few "Yum!"s or even a "What is your secret?" along the way. Even if you are an old hand, you might find these tips worthwhile, or at least humorous when they remind you of past mistakes.
1. Avoid the number one mistake first-timers make, thaw that bird! I've seen far too many expectant cooks ready to do their thing, only to discover their bird is still half-frozen. There are ways to speed up the thawing process in an emergency, some work better than others. Don't be forced to use them! A general rule of thumb for thawing in the refrigerator is one day for every four pounds, but feel free to add an extra day or two to be sure. The bird will keep in the refrigerator quite nicely for an extra day or two, and if you wind up needing the extra time you will be very glad you planned for it in the first place. Place the bird breast side up, in the original unopened wrapper, on a tray (to catch drippings). Thawing at room temperature is not recommended.
2. Get the right size bird. There is nothing wrong with leftovers, stored properly, so if you want to cook a really big bird, go for it. Just avoid getting too small a bird, and you'll be fine. Assuming your guests want to eat, and that you would like some leftovers, figure on two pounds of bird per adult and one pound per child. If you know your guests are light eaters, you don't want leftovers, or both, half those amounts. So a party of six adults and two kids would call for a fourteen pound bird if everyone likes to eat and you want some leftovers, or a seven pound bird if you have light eaters or don't want much in the way of leftovers.
3. Even if you aren't going to stuff your bird, remember that there are things tucked inside as it came from the store. The neck and a package of "giblets" are most likely in there somewhere, make sure you get them out before you start to cook, check those cavities, and rinsing the bird out while you are at it won't hurt. If you do rinse, it is a good idea to pat dry right afterward.
4. Go Potluck. You have enough to worry about with the bird (or at least you can make such a claim with a straight face). Decide on the turkey, and perhaps a side dish or two (stuffing is a natural), and have the guests each bring a favorite dish to make up the rest of the meal. This can provide a nice variety, eases the burden on you, and involves your guests in a meaningful way in the special day.
5. Consider one of the faster cooking "foolproof" methods - the "foil wrap" at high heat, or a oven cooking bag. The oven bags are inexpensive, and if you follow the directions, cook more rapidly than most recipes, without needing higher temperatures, and you will never have a dry turkey problem. I highly recommend the bags for first, and any, timers.
6. The pop-up button is your friend! Many turkeys these days come with a little pop-up thermometer device already installed in the bird, which pops up when the turkey is done. Buy a turkey with one of these wonderful things if at all possible, then you won't have to hand check for the proper 190-195 degrees, or play "the joint should twist easily" games.
7. Let it cool! Don't try to carve the bird right out of the oven. Plan on 20 minutes of cool down before attempting to carve. It really does make a difference in the ease of carving, and the end results.
8. If you can't carve, pass the buck! It is very likely one of your guests knows how. Let them have the "honor", and don't take no for an answer.
If you follow the instructions or recipe that came with your turkey, or the appropriate recipe for your chosen cooking method (I love the oven cooking bags! Just follow the directions that are included), and keep these simple tips in mind, you'll have great success in the kitchen, and your guests will be well fed and happy.
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