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Turkey Know-How

Pick the Perfect Bird
Choosing the Family Turkey can be a tough decision that is if you did not get one from the wild. To whoever gets the job here are a few tips to follow before carving & serving the “Big Bird”.

First do a headcount, 1 pound per person. This ensures a little leftover.

Turkey Cooking Times
Unstuffed Bird Stuffed Bird
Pounds Hours Hours
8 - 12 2 ¾ - 3 3 – 3 ½
12 - 14 3 - 3 ½ 3 ½ - 4
14 - 18 3 ¾ - 4 ½ 4- 4 ¼
18 - 20 4 ¼ - 5 4 ½ - 5
20 - 24 5- 5 ½ 5 ½ - 6

Brining
Supplies
Turkey- Brine- Bag

1) Remove thawed or fresh Turkey from bag & throw away giblets from front & back.
2) Follow brining instructions & immerse turkey in
Bag & brine mixture.
3) Soak 1 hour per pound
4) Keep turkey immersed @ 40° F & turn at least once during soaking process.
5) Rinse all salt & seasonings from turkey & pat dry.
6) Roast.

Tips to Prepare Turkey
1) Make sure to thaw the bird in the refrigerator if you purchase a frozen one…..4 hours per pound, For example……It takes 3 days to thaw a 12 pound turkey……………..This is IMPORTANT!
2) Choose to stuff or not, it makes a difference with cooking times *see chart for instructions
3) Brining *see instructions
4) Roasting with Dry Rubs
5) Roast in Electric Roaster
6) Deep Fry in Peanut Oil
7) Bake in Oven in Cooking Bag
8) Baking Open Pan with Herbs
9) Smoking
10) Sugar Cured


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