Turkey Talk: Answers to 6 Most-Asked Questions

Written by Sherri Allen


Continued from page 1

5. How do I cookrepparttar turkey? According to Sherrie Rosenblatt, director of public relations forrepparttar 113186 National Turkey Federation (NTF),repparttar 113187 open pan dry heat cooking method isrepparttar 113188 easiest and most reliable of all cooking methods and results in a juicy, tender, flavorful golden brown turkey. Just follow these easy steps:

Thawrepparttar 113189 turkey and remove neck and giblets fromrepparttar 113190 neck and body cavities.

Preheatrepparttar 113191 oven to 325 degrees F. for conventional ovens.

Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing insiderepparttar 113192 turkey, fillrepparttar 113193 body cavity with stuffing now.

Insert a meat thermometer intorepparttar 113194 thickest part ofrepparttar 113195 thigh, not touching bone.

Roastrepparttar 113196 turkey, uncovered, untilrepparttar 113197 meat thermometer registers 180 degrees F. Userepparttar 113198 roasting timetable below to estimate approximate cooking time. If stuffed, make surerepparttar 113199 temperature ofrepparttar 113200 stuffing has reached 160 to 165 degrees F. before removingrepparttar 113201 turkey fromrepparttar 113202 oven.

6. How long should I cookrepparttar 113203 turkey? The following chart showsrepparttar 113204 NTF's turkey roasting guidelines for a fresh or thawed turkey cooked at 325 degrees F. onrepparttar 113205 lowest rack. Remember, these are just guidelines; use a meat thermometer to check for actual doneness.

8 to 12 pounds: Stuffed - 2 3/4 to 3 hours Unstuffed - 3 to 3 1/2 hours

12 to 14 pounds: Stuffed - 3 to 3 3/4 hours Unstuffed - 3 1/2 to 4 hours

14 to 18 pounds: Stuffed - 3 3/4 to 4 1/4 hours Unstuffed - 4 to 4 1/4 hours

18 to 20 pounds: Stuffed - 4 1/4 to 4 1/2 hours Unstuffed - 4 1/4 to 4 3/4 hours

20 to 24 pounds: Stuffed - 4 1/2 to 5 hours Unstuffed - 4 3/4 to 5 1/4 hours

24 to 30 pounds: Stuffed - 5 to 5 1/4 hours Unstuffed - 5 1/4 to 6 1/4 hours

Now, stop worrying aboutrepparttar 113206 turkey; it'll be great! Happy Holidays.



Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit http://www.SherriAllen.com/


Baking Christmas Memories: Rolled Gingerbread Cookies

Written by Sherri Allen


Continued from page 1

Dividerepparttar dough into 3 equal balls. Wrap each ball in plastic and refrigerate it for at least 2 hours and for up to 2 days. (The dough can be frozen for up to 1 month; defrost it inrepparttar 113185 refrigerator before use.)

Preheatrepparttar 113186 oven to 350 degrees. Line a baking sheet with parchment paper.

With a lightly floured rolling pin, roll out a ball of dough 1/8-inch thick on a lightly floured work surface. Cutrepparttar 113187 dough into gingerbread people or any other desired shapes and placerepparttar 113188 cookies onrepparttar 113189 prepared baking sheet. If making gingerbread people, make eyes, nose, mouth, and buttons with raisins, red hots, small gumdrops, and/or chocolate chips. Refrigeraterepparttar 113190 scraps.

Bakerepparttar 113191 cookies until they are firm, about 8 minutes. Sliderepparttar 113192 entire parchment sheet withrepparttar 113193 cookies onto a wire rack and letrepparttar 113194 cookies cool completely. Repeat withrepparttar 113195 remaining balls and then withrepparttar 113196 chilled scraps, using fresh parchment paper. Decorate with icing as desired.

Rolled Gingerbread Cookies will keep in an airtight container for several days.

Recipe reprinted from "Mom's Big Book of Baking" by Lauren Chattman Copyright 2001, with permission from Harvard Common Press.



Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit http://www.SherriAllen.com/


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