Thanksgiving is right around the corner and this holiday has one big bird as the centerpiece the Turkey. Now Turkey being a bird is susceptible to germs that beef may not be. People are always searching for the ins and outs of what to do when preparing this holiday bird. How big of a Turkey should I get and how do I defrost it or should I get a fresh never frozen turkey? The questions are endless!

Well we thought we would pool some of the tips that have gotten us through these Turkey centered Holidays and pass that information on to you.

Fresh vrs Frozen

According to the Food Network you should look at the following advice when it comes to a fresh turkey over a frozen turkey.

These days, turkeys come fresh, frozen and somewhere in between. That “in between” category is courtesy of a recent USDA ruling on labeling. “Fresh” turkeys have to be stored at 26 degrees Fahrenheit or above; frozen turkeys have to be stored at 0 degrees Fahrenheit or below. But what happens to the turkeys stored between one and 25 degrees Fahrenheit? There’s no name for them; some producers call them “refrigerated,” while others call them “hard-chilled or “not previously frozen.”

The National Turkey Federation says, “There is no quality difference between a fresh and frozen turkey.” We can only assume they’re also referring to “refrigerated” turkeys. However, freezing any meat has a disruptive effect on cell structure — when meat is frozen, the ice crystals that form around the cells can cause cell damage and fluid loss, ultimately resulting in drier meat.

How to safely thaw a FROZEN turkey

OSF HealthCare Ashley Simper, MS, RD, LDN, Manager of Dietetic Services, recommends these tips to help you defrost your holiday bird safely:

• Keep your turkey in the freezer until you are ready to thaw it. Don’t store it in the garage, trunk or on the deck.  You don’t know what could get into it and it’s harder to make sure the temperature stays below 40 degrees Fahrenheit.

• When ready to thaw, you can use several methods.
  • Refrigerator: Place the turkey in a large dish on the bottom shelf of your refrigerator.  This will prevent the raw turkey juices from ending up all over your fridge and other foods.  Allow 24 hours of thaw time for every 4-5 pounds of turkey.  Even after thawed, it can stay in the fridge an additional 1-2 days before cooking.
  • Cold Water: Wrap turkey in large bag, securing the top tightly to not allow water inside. Submerge in cold water, allowing 30 minutes thaw time for every 1 pound.  Cook immediately after thawing.
  • Microwave: If your microwave is big enough, place the bird in a microwave safe dish and place in microwave.  Follow the microwave manufacturer’s directions for thawing.  Cook immediately after thawing.
• Remember the DANGER ZONE for foods is between 40-140 degrees Fahrenheit.  When perishable food sits out for longer than 2 hours in the danger zone, it is at a greater risk of developing food-borne bacteria, which can make you and your whole family sick on Thanksgiving.Keeping your turkey in the sink not only increases the chances of it staying in the danger zone for too long, but it can also contaminate the whole sink with raw turkey juices.
• Use a thermometer and cook your turkey to 165 degrees Fahrenheit.

 

Best way to cook a turkey

Everyone will tell you that they know the best way to cook a turkey. So how do you find out what method really works? Well a lot of it is based around you and your guests tastes. Everyone household will have their own spin on this centerpiece bird. Fine Cooking came up with a pretty amazing list of ways you can take your turkey day to the next level! We like tips four and six ourselves!

1. Choose a fresh turkey instead of a frozen one.

Ice crystals that form during freezing damage a turkey’s muscle cells. When the bird thaws and roasts, fluids leak more readily from the damaged cells, drying out the meat.

2. Roast two small turkeys rather than one large one.

Smaller turkeys roast more evenly than large ones, so for feeding a crowd, two small turkeys are a better option. They’ll cook quicker, too.

3. Brine the turkey.

A turkey soaked in a salt-water solution absorbs both the salt and the water, so it’s moister to begin with as well as seasoned on the inside. You can flavor a brine as well. Read here for more on the science behind brining.

4. Rub soft butter under the skin.

As it melts, it bastes the turkey and adds buttery flavor. For even more flavor, you can add herbs and spices to the butter (see, for instance, Smoked Paprika & Fennel Seed Roast Turkey with Onion Gravy).

5. Truss loosely, or not at all.

Legs tied up tightly against the sides of the turkey take longer to roast, putting the breast meat in jeopardy of overcooking while the legs take their time. For more on how to truss, watch our video.

6. Roast the turkey upside down at first.

Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.

7. Don’t overcook it.

Use a thermometer, either instant-read or probe-style, to monitor the temperature in the thickest part of the thigh (be careful not to hit the bone). You’re aiming for 170°F.

8. Let the turkey rest before carving.

The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes (enough time to make the gravy). The juices will redistribute, and you’ll get moister slices.