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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Asian Chicken Salad on Endive Spears

Mango Mai Tai
Watermelon Sorbet
Rita Heikenfeld's Apple, Herb and Edible Flower Jelly
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Pickled Red Onions
Homemade Ricotta
Creamy Four-Cheese Macaroni from The Great Cook by James Briscone

Kitchen Organization: Mise en Place
Short Rib Cholent from Chef Peter Berley's The Flexitarian Table
Cinnamon Streusel Muffins

Better together: Pairing tips
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing
Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!

Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Like Buttah: Compound Butter
Refrigerator Raspberry Jam

Final Flourishes: Small finishes that make everyday dishes excellent
Get Sharp: Knife 101
Crispy Oven Fried Fish Fingers

Pasta Carbonara
Brown Sugar Apple Pie
Irish Stew

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
Grilled Figs with Honey Mascarpone
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato

Katie Workman's One-Skillet Cheesy Beef and Macaroni
Inspired Idea: Ice Cream Balls
A little dicey: What recipes mean by "dice"

Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Chewy Peanut Butter-Caramel Bars

Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll
Easy Pinwheel Danish

Roasted Salmon with Pernod Sauce from Wini Moranville
Lemon Ginger Marmalade
Ice Bowls

Raspberry-Chipotle Brownies with Chocolate Ganache
Sesame Noodle Chicken Salad
Deluxe Triple-Chocolate Cookies

Kung Pao Chicken
French Fries
Peanut Butter and Jam Muffins

The Fundamental Techniques of Classic Bread Baking: Ciabatta
Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage
O is for Oatmeal

Cookie Baking 101
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

Leek and Potato Soup from Soup Glorious Soup by 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
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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