Cooking Turkey in 10 mins
Roast turkey tips
Remove the giblets that are normally stored in a package in the area of the bird’s neck. The use for the preparation of broth if desired. Remove and discard any large pockets of fat that may be present in the neck area.
For a whole bird, drain the juice and blot dry with paper towels cavity. Currently, the USDA does not recommend washing poultry before cooking. If it does, after removing the turkey, wash the sink with hot water and soap or disinfected with a mild bleach solution of 1 teaspoon chlorine bleach in 1 quart of water. This will help prevent cross-contamination with other foods washed in the sink.
- Rub inside the area of the cavity and neck with salt.
- Place breast-side up on a rack in a shallow baking pan.
- Brush skin with oil or melted butter.
Insert meat thermometer suitable for the oven in the thigh area of large birds, the bones do not touch. (O for large birds or small, use an instant-read thermometer before you return to the oven).
Roasted, covered without liquid, depending on the temperature and the time given in the table below or in your recipe. Grilling times given in the table below are for defrosted bird is a cold refrigerator.
If poultry browns too quickly, cover with foil.
Because turkeys will continue to cook after being removed from the oven, remove them when the internal temperature is 5 degrees below the desired doneness.
Cover with foil and let stand for 15 to 20 minutes before removing the stuffing and carving any.