How to: Turkey Day tips, part 3 of 3

Part 3: How To Carve a Turkey

Whether you've roasted a Thanksgiving turkey or deep-fried one in the backyard, follow these steps to easily retrieve the moist and tender meat and learn how to carve a turkey.

Use a sharp carving knife for best results when carving a whole turkey. While slicing, keep the turkey from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a plastic cutting board or platter. Cutting a turkey is easier if it is allowed to stand for about 15 minutes after roasting.

To carve a turkey, place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed. Remove the ties or skewers.

While gentle pulling leg and thigh away from body, cut the turkey through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint. Serve the drumstick and thighs whole, or carve them.

 Make a deep horizontal cut into the breast just above the wing. Insert a fork in the top of the breast.

Starting halfway up the breast, carve the turkey by making thin slices down to the horizontal cut, working from outer edge of bird to the center.






Repeat steps 1 through 3 on the other side of the turkey.

There you go, some tips and tricks for the first time Holiday Chef, or the seasoned  vetran Holiday Chef.

If you have any questions or comments, please feel free to post a comment. Also feel free to subcribe by email or a reader, so that you can get updates when posted.

I hope that everyone has a very nice and safe Holiday Season.

How to: Turkey Day tips, part 2 of 3

Part 2: How to Cook a Turkey

Deep-frying, grilling, brining, or roasting a turkey? You'll find great ideas here!

Kitchen Tools for Cooking Turkey

With these kitchen tools, you'll be off to a smooth start:

Essentials

• Meat thermometer
• Aluminum Foil
• Sharpened carving knife and fork
• Cutting board

Nice to Haves

• Oven thermometer
• Baster
• Roasting bag
• Roasting pan with handles

How to Buy a Turkey

Figure out how much turkey you need by multiplying the number of guests times one pound of uncooked, whole turkey per person. You'll have enough for the table, as well as leftovers.

Turkeys are available:

• Eight to 24 pounds in weight
• Packaged as a whole or by the half, or as breasts and drumsticks
• Fresh, frozen, and free-range (available by special order from your butcher)

How To Store Turkey

A whole frozen turkey will keep in the freezer at 0°F for up to 12 months. A fresh, whole turkey that is refrigerated should be cooked within 1 to 2 days of purchase.


How To Thaw and Prepare Turkey

Thaw wrapped turkey safely in three ways: as described in Part 1

• Refrigerator
• Microwave
• Cold Water that completely covers the bird

Thawing time depends on the thawing method and turkey weight. See the Chart in Part 1


Once thawed, do the following:

• Remove the wrapper and paper giblet packets containing the gizzard, heart, and neck. These are tucked inside the neck and end cavities; be sure to check both.
• Rinse the turkey well after removing the giblets and pat dry. Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time. Use the rich broth for delicious gravy (discard giblets).

How To Stuff a Turkey

Planning to pair stuffing with your turkey? Stuffing the turkey does increase cooking time; if you need to save time, bake dressing in a separate pan.

How Long To Cook a Turkey

How much cooking time will your turkey take?

• Cooking time for turkey brining, roasting, grilling, or deep-frying depends on the size of the bird and your recipe.
• For roasting guidelines, check our Charts and Reference Guides. See Chart below.

Oven Roasting and Turkey Cooking Temperatures

Heat is huge with turkey roasting. Manage it correctly with these tips:

•  Use an oven thermometer to ensure correct oven temperature for turkey roasting.
• Whether roasting or grilling, use a meat thermometer so you'll know when the turkey reaches a safe internal temperature. Insert the meat thermometer in the thickest part of the inside thigh muscle so the thermometer does not touch bone.
• Turkeys often come with plastic pop-up indicator. When your meat thermometer or pop-up indicates the turkey is ready, remove it from the oven, grill, or fryer.

How To Baste a Turkey

Basting promotes moist, flavorful turkey. Baste or brush the turkey with pan juices every 30 to 60 minutes of cooking time.

Coming in Part 3: How To Carve a Turkey

Ready to serve? Carve the turkey on a stable cutting board with a sharp carving knife and a meat fork with two tines. Carving is easier if you allow the turkey to stand for 15 to 20 minutes before cutting.

How To Store a Turkey

Be sure to refrigerate or freeze your turkey within two hours of cooking to keep meat safe from bacteria and ready for another meal.

How to: Turkey Day tips, part 1 of 3

With 7 days till Christmas, I thought it would be nice to post some tips for Turkey Day. These tips will be helpful to everyone, whether or not this is your first time cooking for holidays or if you are a veteran Holiday Chef.

If this is the first time as a Holiday Chef cooking a holiday meal, then you will find this information extremely helpful.

If you are a veteran Holiday Chef, (well some say that it's hard to teach an old dog new tricks) then you might find some tips or tricks, that you were unaware of. You may find out that some or all of the suggestions are helpful, and will make your life a little bit easer while preparing your Holiday meal.

One last thing before we get started, PLEASE LET'S NOT FORGET safe food handling practices.

Let's get started:

Part 1: Thawing Chicken and Turkey

Safely thaw frozen chicken and turkey (uncooked and cooked) in three ways:

• Microwave—Thaw frozen uncooked and cooked poultry safely and quickly in the microwave following the manufacturer's directions.

• Refrigerator—Thaw frozen uncooked and cooked poultry gradually in the refrigerator. Place poultry in a dish or baking pan with sides to prevent leaking during the thawing period. Refer to the Poultry Thawing Chart below for thawing times.

• Sink or deep pan of cold water—Thaw frozen uncooked poultry by completely covering with cold water. Change the water often to keep it cold. Keep poultry in its original wrapper during thawing, or place in a resealable, heavy-duty plastic bag. Allow 30 minutes per pound to thaw.

Never thaw meat at room temperature on the counter, as bacteria can multiply rapidly, leading to potential food poisoning. Don’t refreeze thawed chicken or turkey.