I know a lot of people are pretty intimidated when it comes to cooking a turkey. I have cooked a few turkeys in my day and they never came out quite right, until now.
I am absolutely in love with our Dacor Classic Epicure Double Wall Ovens. They make any turkey I cook come out perfectly seared on the outside and juicy on the inside every time.
here are a few turkey cooking tips and commonly asked questions:
What is the best way to thaw a frozen turkey?
Frozen turkeys may prevent bacteria from growing, but it does not kill them. Therefore, it is important to keep turkeys out of the Temperature Danger Zone- 40° ? 140°. Never defrost a turkey by placing it on the counter. It can cause foodborne illness.
There are three ways to safely defrost a turkey:
1. Under refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for defrosting a turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other foods. A high- rimmed pan ( 2-3?) is required to catch any juices. Thaw breast side up. Defrost times will depend on the size of the bird. On average, it will take one day per 4 pounds for the bird to be completely defrosted. Plan on defrosting and cooking within a two day time period.
2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink of running water or in a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach- based cleanser should be used to sanitize the sink and utensils used.
3. Using Pure ConvectionTM. You may use Pure ConvectionTM at 150° to defrost a partially frozen turkey for same- day cooking. Partially frozen means that the skin, legs and wings are defrosted and can move freely, but there?s still some ice crystals and it is still hard inside of the turkey?s cavity. Place turkey on an oven roasting pan with a v-shaped rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.
Do I need to baste the turkey while cooking?
No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking in the juices.
What is Carryover Cooking and do I need to do this?
Carryover Cooking is a term to describe the additional cooking a food goes through after it is pulled out of the oven. The turkey will continue to cook approximately 10° more after it is pulled out of the oven. It is best not to carve into the bird until the turkey is allowed to rest for 10-15 minutes, since this will result in a loss of juices.
Can I cover my turkey with aluminum foil?
When cooking in convection, it is best to leave the turkey uncovered so that it benefits from the convection sear. However, if the wings and legs begin to brown too much, you certainly can use foil to cover these areas.
What if my turkey seems to be cooking too quickly and we?re not eating for a few hours?
You can lower the oven temperature by about 50 degrees and cover the turkey with foil. This will slow down the cooking process.
watch how we make it here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. Each recipe is tried and true, so we are confident you will love it.
Watch how to make our favorite, turkey recipe, here:
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