To Thaw a Turkey
Allow 5 hours per pound in the frig or 1 hour per pound submerged in cold water. We always try to plan the thaw for an overnight so that it can be put in the frig the next day when the thawing is very close to completion to avoid the turkey being completely thawed in the middle of the night.
To Roast a Turkey
The magic number is 180 degrees in the thickest part of the inner thigh being careful not to touch the thigh bone. (We have seen 165 degrees in many articles as the cooked temperature but have found we prefer 180 degrees.)
Some other numbers to go by are:
14 pounds (6.25 kg) = 4 to 4 1/2 hours
18 pounds (8 kg) = 4 1/4 to 4 3/4 hours
22 pounds (10 kg) = 4 1/2 to 5 1/4 hours
Although we have been unable to verify the information fresh turkeys seem to take longer to cook.
We like to roast in about three stages-
Start the turkey covered with foil at 350 degrees for an hour or two. Open the foil gradually over the next hour or two and turn the temperature down to
325 degrees. For the last hour or so gage the browning and doneness of the turkey and turn the temperature back up to 350 degrees. Decide whether to cover or not.
During the roasting basting helps to maintain moistness and give that wonderful brown look to the turkey.
Ingredients for Grandma's Stuffing
La farce de grandmaman
dry bread cubes
sautéed sausage meat, onions and celery
lots of sage
a bit of brown sugar
other spices you have on hand (oregano, thyme, parsley, chives...)
salt and pepper
chicken broth or water
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