Turkey Basics

For most of us at Thanksgiving, the turkey takes center stage.  If you’ve never cooked a turkey, itmay seem overwhelming at first.  But with a bit of planning, patience and our basic “how-to” guide, you’ll be on your way to a perfect bird and a great holiday feast.   So let’s talk turkey….

What size bird do I need?  The rule of thumb is one pound for each person.  This allows enough for the meal and plenty of leftovers.

Fresh or Frozen?   There is no quality difference between a fresh or frozen turkey.  The real difference is a matter of price and convenience. Fresh turkeys are slightly more expensive than frozen because they are very perishable and require special handling and merchandising.  Frozen turkeys must be thawed before cooking so you need to allow several days of extra time in the refrigerator which can be inconvenient if you’re pressed for time.  Be aware that fresh turkeys are deep chilled during processing and can be held at temperatures as low as 26°F.  At this temperature, the turkey will feel firmer than you’d expect, almost frozen.

How do I thaw a frozen turkey?  This is where you need to plan ahead.  Frozen turkey should be thawed in the refrigerator, never on the kitchen counter.  Keep it in its original wrapper and place on a shallow tray to catch any juices.  You’ll need to allow about 24 hours for every 4-5 pounds of turkey.  When you do the math, you can estimate that a 16 pound bird may take up to 4 days to thaw.  If you’re pressed for time, you can “speed thaw” your turkey using a cold water bath.  Keep turkey in its original wrapper and immerse in cold water.  Change the water every 30 minutes and allow about 30 minutes per pound of turkey.  Be sure to remove the neck and the giblets from the neck and body cavities before roasting. 

How long does it take to cook a turkey?  For basic oven roasting at 325°F, you need to plan at least 3 hours for smaller turkeys in the 8-12 lb. range.  If you’re stuffing your turkey, place the stuffing in the body cavity immediately before roasting and plan on extra time in the oven.  Some turkeys have a plastic clamp, or “hock lock” around the legs.  The clamp is oven safe to 400°F so you can leave it in you’re using a traditional roasting method.  You’ll need to remove it if you’re using a turkey fryer. 

Place turkey breast-side up on a rack in a shallow roasting pan.  Roast, uncovered, until an instant read thermometer registers at least 165 degrees F (170 degrees F in the breast and 180 degrees F in the thigh).  Stuffing must reach 165° for safety.  Allow turkey to rest for about 20 minutes after removing from oven for easier carving.  Use the roasting timetable below to estimate approximate cooking time.

You’ll find more information on cooking, stuffing and leftover ideas at www.shoprite.com.  And, if you need some last minute advice on Thanksgiving Day, call us at 1-800-ShopRite (1-800-746-7748).   We’re here until 2 p.m.  

This year for the first time, ShopRite is making the professional expertise and culinary wisdom of our top ShopRite Culinary Workshop instructors available to all of ShopRite's valued customers via 1-800-ShopRite. Please call with any of your holiday meal preparation questions !

• Sunday, November 23, 2008 - 9:30 am – 2:30 pm
• Monday, November 24, 2008  - 9:30 am – 2:30 pm
  
• Tuesday, November 25, 2008 - 12:00 noon – 6:00 pm
  
• Wednesday, November 26, 2008  - 12:00 noon – 6:00 pm
  
• Thanksgiving, November 27, 2008 - 8:00 am – 2:00 pm

From all of us at ShopRite, our very best wishes for a Happy Thanksgiving.