Cooking Web - Recipes, Advice, Tips, Club, School, Indian, Quick

timing the perfect turkey

Turkey is the main attraction on many menus when friends and families gather for special occasions. Yet, while the tradition of serving this delicious bird continues, the customary methods of preparing it have changed. So it's worth noting that in 1995, the USDA and the Canadian Turkey Marketing Agency reduced the times recommended for roasting turkey.

Let's take a look at some of the factors that can affect the ultimate cooking time. To begin, consider the temperature of the bird going into the oven. Thaw unstuffed, frozen turkeys completely. If there is still a little frost inside, run cool water into the cavity, then dry thoroughly. Roasting times are based on turkeys just removed from the refrigerator, roughly 40¡ã F (5¡ã C).

A dark roasting pan absorbs more heat and therefore cooks a turkey faster than a shiny pan does. Likewise, aluminum foil deflects heat and can slow cooking quite dramatically. If you use foil, do so for only a portion of the cooking time.

A large roasting pan touching the oven wall blocks heat waves. Turn the pan several times during roasting to compensate for factors that may cause variations in cooking temperatures within your oven.

Don't use a lid. It raises the temperature inside the roasting pan, so cooking happens faster than desirable. You'll end up with a bird that's tough and cooked an hour early. Lids also hold in moisture, so a turkey stews in its juices rather than roasting by dry heat. A crisp, golden skin only happens when the surface reaches 300¡ã F to 400¡ã F (149¡ã C to 205¡ã C), much higher than the temperatures reached in the turkey's moist interior.

While the recommended temperature for cooking turkey is 325¡ã F (163¡ã C), ovens are often inaccurate another reason one turkey takes longer than another.

So when is a turkey cooked? Eliminate the guesswork by inserting a meat thermometer into the thickest part of the thigh without touching the bone. Take into account that the temperature will rise another few degrees after the turkey is removed from the oven, A 10- to 20-minute "standing time" allows the juices to settle, making the meat easier to carve. When ready to eat, the meat should register 180¡ã F (82¡ã C) and the stuffing 165¡ã F (74¡ã C).

A golden turkey, with a fat bunch of fresh sage on a large platter, is a sight to behold as it's carried to the table. Here's a toast to the cook, to the bounty of our lands, and good wishes to all.

Here's some ideas to get you started in science cooking.

Fine cooking

4 Great Ways to Cook Broccoli

Tasha DeSerio offers four different ways to cook broccoli, each of which delivers a delicious result. Preview this article and more from the current issue of Fine Cooking.

In this story, cooking teacher and writer Tasha DeSerio walks you through four different ways to cook broccoli, each of which delivers a different -- and equally delicious -- result. She also offers tips on buying broccoli and preparing it for cooking. Recipes include Broccoli Salad with Feta, Olive-Oil Fried Almonds, and Currants; Roasted Broccoli with Lemon and Pecorino; Long-Cooked Broccoli with Hot Pepper, Garlic, and Pancetta; and Broccoli and Cauliflower Saut¨¦ with Garlic and Ginger.

Kung Pao Chicken at Home

If you've always wanted to try making Chinese food in your own kitchen, look no further. Here, contributing editor Tony Rosenfeld lays out the basics for Kung Pao chicken, an iconic Chinese stir-fry with a sweet and spicy sauce that's remarkably easy to make -- all you need are some basic ingredients (most of which are already in your pantry) and a large skillet. The best part: this dish is so quick to throw together that you may never resort to ordering in again.

Friday Night with Friends

You may love the idea of weeknight entertaining -- but who really has the time? Luckily, former Fine Cooking editor Joanne Smart has designed this speedy weeknight menu that takes just an hour and half to make. The secret: quick-cooking dishes like steamed Mussels with Wine & Parsley; Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream; and Baby Greens with Mango & Marinated Onion. A store-bought cheese course makes a simple but satisfying finale. Along with the recipes, the author also includes a stress-free strategy for pulling the meal together. Here is a quote from Taunton.com

Home | Cooking Recipes | Cooking Advice | Cooking Tips | Cooking Club | Cooking School | Indian Cooking | Quick Cooking

Copyright © 2005 Cooking Web. All Rights Reserved.