7 Turkey Cooking Tips

For a tasty, perfectly-done turkey dinner, follow these guidelines.

| November/December 1990

  • Cooked Turkey


  • Cooked Turkey

1. When purchasing a turkey, look for one that is plump, plucked clean and free from strong odors. As with other poultry, you'll likely get better taste with a fresh, rather than a frozen, turkey. If it is also free-range or raised organically, it should taste better still.

2. If using a frozen turkey, allow ample time to defrost: at least three days in the original plastic wrap in the refrigerator. Otherwise, the breast will become dry and overcooked before the legs are done.

3. Allow one pound per person (cleaned weight), including leftovers.

4. To avoid contamination, never put stuffing into the bird until just before the turkey goes into the oven. .

5. Place the turkey breast-up on the rack in the roasting pan.

6. Drape the turkey with cheesecloth dipped in oil. Every 30 minutes, lift the cheesecloth and baste the turkey with the juices in the pan. This ensures a juicy, tender bird.

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters