ROAST TURKEY COOKING TIMES : COOKING TIMES

Roast Turkey Cooking Times : Free Microwave Cooking Recipes : Easy Healthy Cooking.

Roast Turkey Cooking Times

cooking times

(cooking time) There is substantial variation, with cooking time being the primary variable affecting doneness (soft-boiled vs. hard-boiled). It usually varies from 15–17 minutes for large hard-boiled eggs and 1–4 minutes for large soft-cooked eggs.
Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

turkey

Something that is extremely or completely unsuccessful, esp. a play or movie
A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
The flesh of the turkey as food
large gallinaceous bird with fan-shaped tail; widely domesticated for food
joker: a person who does something thoughtless or annoying; “some joker is blocking the driveway”

roast

(of food) Be cooked in such a way
Process (a foodstuff, metal ore, etc.) by subjecting it to intense heat
(meat) cooked by dry heat in an oven
cook with dry heat, usually in an oven; “roast the turkey”
Cook (food, esp. meat) by prolonged exposure to heat in an oven or over a fire
a piece of meat roasted or for roasting and of a size for slicing into more than one portion

Roast Turkey Recipe

INGREDIENTS:

Bread Stuffing:
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso® chicken broth (from 32-oz carton) or water

Turkey:
1 whole turkey (14 to 18 lb), thawed if frozen
1/2 teaspoon salt
3 tablespoons butter or margarine, melted

DIRECTIONS:

1. Move oven rack to lowest position. Heat oven to 325°F. In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.

2. In large bowl, mix bread cubes, parsley, poultry seasoning, 1 teaspoon salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey). Set aside. (Stuff turkey just before roasting).

3. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with 1/2 teaspoon salt.

4. Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)

5. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole dish sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole dish with turkey at 325°F for last 35 to 40 minutes of roasting time or until thoroughly heated (165°F).

6. Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush 3 tablespoons melted butter over turkey. Do not add water or cover turkey.

7. Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. If necessary, cover turkey breast with tent of heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excessive browning.

8. Let turkey stand 15 to 20 minutes for easier carving. Remove skewers. Remove stuffing; place in serving bowl.

Turkey Dinner

PROJ 69 – TURKEY DINNER

Turkeys are traditionally eaten as the main course of Christmas feasts in much of the world (stuffed turkey) , as well as Thanksgiving in the United States and Canada, though this tradition has its origins in modern times, rather than colonial as is often supposed. Before the 20th century, pork ribs were the most common food on the holiday, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season.[7] It has also displaced, to a certain extent, the traditional Christmas roast goose or beef of the United Kingdom and Europe. While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year-round and forms a regular part of many diets.
Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold just as ground beef, and is frequently marketed as a healthy beef substitute. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck. Leftovers from roast turkey are generally served as cold cuts on Boxing Day in Canada.—wikipedia