The Lost Italian
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November 25, 2009
TONY'S TOP TEN TURKEY TIPS - T to the 5th!
TONY’S TOP TEN
1. MAKE YOUR LISTS!
a. Guest List
b. Menu
c. Grocery list
d. Review Timing for preparation of each dish - What can I do in advance?
e. Wine and other beverages: purchase any alcoholic beverages before Thursday!
2. PREPARE THE REFRIGERATOR and storage containers for leftovers.
3. BUY THE TURKEY well in advance of Turkey Day
a. This should be done at least 3 to 4 days in advance of the dinner if buying frozen to allow ample time for thawing
b. How much turkey do I need?
i. Rule of thumb: Allow 1 lb. of uncooked turkey per guest
4. THAW THE
a. If buying a frozen turkey, you will need to allow ample time for thawing. Follow the guidelines below for best results
b. NEVER thaw at room temperature. It is always best to thaw the turkey in a refrigerator, whenever possible, but a cold-water method can also be used. It takes less time with cold water, but is not as safe as a refrigerator.
5. COOK THE
a. Cook at 350°F for approx. 15-17 minutes per pound.
b. If the turkey is also stuffed, add an additional 30 minutes of cooking time.
6. USE A MEAT THERMOMETER to ensure the turkey is thoroughly cooked. Once the turkey has reached its cooking time, you will need to take two temperatures to test for doneness.
a. Insert a meat thermometer into the breast – the temperature should be 165°F.
b. Next, insert the thermometer into the thigh of the leg for a reading of 180°F.
c. If you stuff your turkey with dressing, you will also need to insert the thermometer into the stuffing for a reading of 165°F.
7. ALLOW THE TURKEY TO REST for 30 minutes after removing from the oven. This will help to retain its moisture.
8. SHARPEN YOUR KNIVES!
a. A proper carving knife is the best utensil for carving a turkey, and the sharper, the better and safer.
9. USE PORTABLE STEAM TABLES to hold side dishes to ensure that everything is hot when the turkey is served.
10. COOK SOMETHING ITALIAN!
Courtesy of The Lost Italian, 2009
posted by Tony Nasello on 11/25/2009 9:10:11 AM
