Turkey 101

A fresh turkey should be kept in the coldest part of the refrigerator for no more than two days and wrapped tightly to avoid leaking juices on other foods.

Thawing:

The best method for thawing a whole frozen turkey, is to leave the bird in its wrapping and place it on a tray in the refrigerator. Plan on at least 24 hours for every 5 pounds. Thawed turkeys will keep one or two days in the refrigerator. After the turkey has thawed or before you cook the fresh turkey, remove the giblets and neck from cavities. Rinse the turkey inside and out, let it drain, and pat dry with paper towels.

How to Cook:

The safest route is to prepare stuffing separately from the turkey. If you decide to stuff the bird, stuffing should be prepared and stuffed into the turkey immediately before it’s placed in the oven. When making dressing ahead of time, wet and dry ingredients should be refrigerated separately and combined immediately before stuffing the turkey. Turkeys should be stuffed loosely; use 3/4 cup of stuffing per pound of turkey.

Place the turkey breast-side up in a shallow roasting pan. Brush the turkey with melted butter to prevent drying of skin. Frequent basting is the best method to keep your turkey moist as it roasts. Shield the breast loosely with a piece of aluminum foil to prevent over-browning.

Cook until internal temperature-measured by a meat thermometer-reaches 170ºF in the breast and 180ºF in the thigh. A turkey is done if the leg moves up and down easily and the hip joint gives readily, or if the juices are clear, not pink, when the thickest part of the inner thigh is pierced with a fork.

After it’s cooked, turkey will keep for three to four days in the refrigerator. You can freeze cooked turkey for up to a month.

Find lots of great turkey recipes and tips at Crisco.com


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Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage

Turkey 101
Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Soup Glorious Soup with Annie Bell

Chocolate Peppermint Pattie Cups
Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder

Pie Crust tips and favorite Pumpkin Pie recipes
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef

Cranberry Almond Crumb Muffins
Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier

Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut

Grilled Ribeye Steak with Classic Steak Butter
Braised Beef Brisket
Cooking a great steak

Strip Steaks with Three Pepper Rub
Stephanie O'Dea on Crockpot Cookery
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor

Stir Frying: Mandarin Shrimp and Vegetables
Chocolate Chocolate Peanut Butter Cupcakes
How to toast nuts

Make- ahead cookie tips
Pie Crust 101
Classic Lemon Meringue Pie

Summer's Classic Vanilla Bean Creme Brulee
Freezing 101
Inspired Idea: "Blue Ice"

Chinese New Year Tradition: Dumplings and Whole Chicken
Cookie tips from Krystina Castella
Mushroom Potatoes

Double Decadence Chocolate Cake
Oven dried Cherry Tomatoes
Brewing Tea

Low Salt Seasoning Ideas
Strawberry Cheesecake with Walnut Crust
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