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Turkey Fryers: The Best 5 to Buy for Thanksgiving

Turkey Fryers: The Best 5 to Buy for Thanksgiving


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For those of you planning to attempt your first fried turkey this Thanksgiving, here is a great list of the five best turkey fryer models available. When purchasing a turkey fryer, consider a few important things:

Are you planning to fry your turkey indoors or outdoors? Outdoor fryers usually fire on propane, while indoor fryers are typically electric and may even be oil-less.

How many people are you serving? Be sure to buy a fryer that will easily fit the size bird you intend to serve. (With these models you can fry up to a 25-pound bird!)

Finally, consider cleanup. Indoor fryers are generally easier to clean-up, but they are geared toward cooking smaller birds.

I hope you enjoy your fried turkey this year — good luck!
— thenaptimechef

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27 Delicious Thanksgiving Turkey Recipes Perfect for Holiday Season

Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.

It’s Thanksgiving morning. You wake up to delicious smells and lots of excitement, knowing your family and friends will gather around your table in only a few short hours.

So you scurry to the kitchen, put the coffee on, and begin to cook even more delicious foods.

However, you are most excited about your turkey. Why? Because turkey is usually the main focus of every Thanksgiving dinner.

However, how will you top last year’s turkey dish? How will you make the most delicious turkey that your friends and neighbors have ever had?

Well, this year I’m making it easy. I’ll be bringing you the internet’s best Thanksgiving Turkey recipes. Then you can scroll through them, decide which ones will knock your loved one’s socks off, and then get busy cooking.


The 8 Best Turkey Fryers For The Crispiest, Juiciest Turkey Ever

Make sure you check out our safety tips before you start cooking.

There are about a million ways to cook a turkey&mdashroasted, brined, slow cooked, the list goes on. They're all delicious, but none of those methods serves up a turkey as crispy yet juicy as deep frying your bird does. The concept of plunging your Thanksgiving turkey into a massive deep fryer seems unnerving, but when you follow proper safety protocols and have the right tools, it's actually totally doable. We've rounded up the most important tips, plus six turkey fryers that you'll love.

Turkey Fryer Safety Tips

  • Set up your area. Only use propane turkey fryers outside (electric turkey fryers can be used indoors). Place your fryer on a level surface, away from areas that kids and pets traffic. Temperatures can rise to 400 degrees, so never leave your machine unattended.
  • Monitor the temperature. You are cooking meat, after all. Invest in a oil thermometer, because most turkey fryers don't come with one. Hit the off button if the oil starts smoking. Also, never deep fry a frozen turkey&mdashgive your bird some time to thaw.
  • Use protective gear. Remember that 400 degree oil we were telling you about? That can leave a serious burn. Don't get near a turkey fryer without protective goggles and grilling mitts. And if you can, wear an outfit that doesn't leave much skin exposed&mdashat least until you're done cooking.
  • Turn the burner off when dropping the turkey in the fryer. Once they turkey is entirely submerged in the oil, you can turn it on again.
  • Leave at least two feet of space between the tank and the burner of a propane fryer. Once your turkey is finished cooking, let the oil cool over night before disposing of it.

Got all of that? Good. Now you can shop the best turkey fryers to make your Thanksgiving super special this year.


11 Thanksgiving Turkey Recipes, Traditional to Trippy

It wouldn’t really be a true Thanksgiving without turkey. Unfortunately, it’s often cooked poorly and is not that delicious, but if there isn’t a bird on the table there will be mutiny. So if you’re looking for something new to do to the turkey—or for a fool-proof classic recipe—we’ve got you covered with these 11 turkey recipes from traditional to trippy.

Some add flavor, some cut down the oven time, and some are just fun to try. Just keep it classic for the first year with the in-laws. Then you can fly free and focus on the Thanksgiving sides.

As for the best place to buy your bird? Depends on what you want, but here are a few options: order online (including pasture-raised turkeys) snag a free turkey through BJ’s or ButcherBox or if you’re an Amazon Prime member, get turkey discounts at Whole Foods.

1. Classic Roast Turkey

This is the bird that is perfect to present to your table of guests. It looks great, you get to admire it through the oven glass, and no one will be disappointed. Total crowd-pleaser. Just don’t forget to leave enough time to thaw it. Get our Classic Roast Turkey recipe.

Food52 x GreenPan Roasting Pan with Rack, $111.20 on Food52

This nonstick roasting pan comes in a pale sage-blue with brass handles so it's pretty enough to take to the table.

2. Smoked Turkey

No, not the turkey disaster of ’98, this one is supposed to taste smoky. A great way to get some flavor into the bird and free up oven space, but it’s a strong statement to your guests. Also requires an outdoor grill. Get our Smoked Turkey recipe, and see some pitmaster tips on how to smoke meat, plus suggestions on what to serve with smoked turkey.

3. Turkey Two Ways (Roasted Breast and Confit Turkey Legs)

LauriPatterson / E+ / Getty Images

Why cook a turkey one way when you can do two? A gourmet’s alternative to a plain old roasted bird: brined, roasted breast and the legs cooked confit-style. Guaranteed to impress those in-laws. Get our Turkey Two Ways (Roasted Breast and Confit Turkey Legs) recipe.

4. Easy Brined Turkey with Cream Gravy

Brining a turkey yields consistently juicy, perfectly seasoned results, but the method can seem like an ordeal, hoisting the turkey into a chest cooler to cure out in the garage. Our recipe suggests using your refrigerator’s crisper drawer which makes brining virtually hassle-free. Get our Easy Brined Turkey with Cream Gravy recipe. (Or try our Dry-Brined Turkey recipe instead and avoid dealing with gallons of sloshing liquid.)

5. Bacon-Wrapped Turkey

Bacon has jumped the shark in the food-verse, but probably not in your parents’ house. So why not—on a day dedicated to eating allofthethings—just go for it. Get our Bacon-Wrapped Turkey recipe.

6. Deep-Fried Turkey with Southern Rub

Succulent and juicy, with a perfect crispy skin, this one is worth the trouble. It’s fun, it gets everyone outside (and out of the way!) for a bit, and it’s drop-dead easy. It is also a little dangerous if you don’t pay attention, so be sure to read all our tips and rules! Get our Deep-Fried Turkey recipe.

Propane Turkey Fryer, $99.79 on Amazon

Not true deep frying, but way safer and still delicious.

7. Buffalo Roasted Turkey with Blue Cheese Sauce

Like wings writ large, this buffalo-sauce-slathered turkey with creamy blue cheese sauce in place of gravy is an unexpected and delicious twist that may shock traditionalists but should delight anyone who thinks this bird is boring. Get our Buffalo Roasted Turkey with Blue Cheese Sauce recipe.

8. Turchetta

You know who you are, craft queens and cooking chemistry dynamos. This one’s for you. If you think you might end up with a #nailedit joke, have a backup plan. But if you do pull it off? Heroic and delicious. Get our Turchetta recipe. (Also great for an Italian themed Friendsgiving.)

9. Turkey Cake

I am obligated by my editors to include this one, but please, do not make this. Some creations cannot be unwrought. Have mercy. Get our Turkey Cake recipe. If you dare.

10. Spatchcocked Turkey with Butternut Squash Stuffing

For the is-it-done-yet crowd, this is the fastest way to cook your bird in the oven. And the breast stays unfathomably moist while the legs cook through. Pro tip: Get thee some kitchen shears. Get our Spatchcocked Turkey recipe (there’s a video at the link to walk you through it).


A Big Easy Turkey Fry

If you’re looking to fry a delicious turkey for Thanksgiving without using a lot of messy oil then I have an idea for you. With The Big Easy turkey fryer, which uses infrared heating, it’s possible to get a lighter, fried turkey for your Thanksgiving feast. Although, I don’t think I took the fat free way “per se” in my kitchen. I went a little “Paula Dean” on my bird for a pre-Thanksgiving get together with friends, and it truly wowed a crowd. Two days before our gathering I bought a 19.97 lb turkey before reading the instructions in The Big Easy handbook that stated “will hold up to 16 lbs of turkey.” Under my stubborn disregard for instructions I proceeded to prep the turkey for excellence. It began with a brine.

Mix 8 cups of water, 6 poultry boullion cubes, 1cup salt, ½ cup sugar and a generous amount of rosemary. Let that sit and cool. Find a large bucket that will allow the bird to be fully submerged in the brine.

Before putting the turkey in the fryer I had a few more preparations. I melted a few tablespoons of butter and added some garlic pepper spices. With my handy-dandy poultry syringe I injected the butter solution into the meatier parts of the turkey. Now that the bird was bathed in buttermilk and infused with butter it was time to slather it with olive oil, salt and pepper and get it into the fryer.

It took around 3 hours to reach 160 degrees and turned out perfect. The great part about The Big Easy fryer is that it drains the excess fat into a tray below (good for making gravy). You would

think this would dry out a turkey, but it was quite the opposite. The succulent turkey developed hints of smoky flavors and a thin layer of delicious, well-seasoned fried skin that presented beautiful deep brown char marks. For Thanksgiving that is just around the corner maybe consider doing things a little different this year.


20 Genius turkey-cooking tips for a fail-proof Thanksgiving meal

There’s a lot that can go wrong on Thanksgiving Day, whether you’re cooking your first turkey or your 20th. The key is in planning for what could go wrong before it actually has a chance to.

Check out these 20 ingenious turkey-cooking tips to save your Thanksgiving from disaster (so that you don’t have to #ThanksgivingFail tweet about it).

Your kitchen is unprepared for cooking an entire feast…

1. Make a slow cooker turkey.

If you’re doing a smaller Thanksgiving dinner or just don’t have the oven space to roast a bird, then you can make slow cooker turkey.

2. Break your turkey down before you cook it.

Separating the turkey into smaller pieces means you need to cook only what you think you’ll eat, and it saves vertical space in your oven so you can cook on more than one rack at a time. It also allows you to separate the white from the dark meat, so everything cooks evenly.

3. Get a precooked turkey breast.

Use a precooked turkey breast, and whip up something on the stovetop, like this turkey mole. That’ll free up your oven for side dishes and, of course, pie.

4. Make a roasting rack with aluminum foil.

You forgot to get a roasting rack or just can’t find it anywhere and are terrified your bird will burn on the bottom. No worries: You can whip up a makeshift roasting rack with nothing but foil.

5. Cook while you sleep.

Slow-roast your turkey overnight so your oven is free in the morning. It takes some planning ahead, but you’ll be happy your oven is free on the big day.

Shake things up, and grill your turkey outside over low heat while you finish up the side dishes and decorating. Better yet, assign any relatives who won’t get out of your hair to grill duty so you can focus on the rest of your meal prep.

Your meat always cooks unevenly…

7. Spatchcock it. Yes, that’s a real word.

Spatchcocking refers to butterflying the turkey. By removing its backbone, cracking the breastbone and laying the bird out flat, it can be roasted at a higher temperature for a shorter duration for some seriously juicy meat and a ton of crispy skin. Since it’s being heated from all directions, it will also cook more evenly, so you don’t have to worry about eating dry breast meat and nearly raw thighs ever again.

8. Ice the turkey breast before cooking.

Icing the turkey breast for even 15 minutes can help it remain juicy. It will start cooking at a lower temperature than the dark meat, meaning the two will come to the perfect temperature at the same time.

9. Use a probe thermometer.

What’s the first thing you should throw out when you get your turkey? The red pop-up thermometer that comes with it. These thermometers are set to pop at 180 to 185 degrees F, when in fact you should actually take your turkey out of the oven when it reaches 160 degrees F (it will rise to 165 degrees F as it rests). For best results, use a digital probe thermometer, which will help you get an accurate idea of how close your turkey is to being done.

10. Get it to room temp.

Bringing the turkey to room temperature for 1 hour before it goes into the oven helps ensure the whole bird cooks evenly from the inside out.

Your turkey is always dry…

11. Brine it.

Make sure your turkey is the juiciest around by giving it a soak in a salty brine. The brine plumps the meat and flavors the turkey so it stays moist while it cooks.

12. Don’t have a container big enough for your turkey? Use a plastic bag.

Large plastic storage bags, like those from Ziploc, or specialty bags made for brining can both be used if you don’t have a bucket large enough for your turkey.

13. Or use your refrigerator crisper drawer.

Brining something smaller, like a turkey breast or legs? Use the crisper drawer in your refrigerator as the brining vessel. Just make sure to clean and sanitize it very well before you use it for veggies again.

14. Dry brine your turkey as it thaws.

Save time by using a spiced salt rub on your turkey, then tucking it in a well-sealed bag and letting it thaw in the fridge for three days before Thanksgiving.

15. Stuff it… but not with stuffing.

Stuff the turkey loosely with juicy produce, like a quartered apple and onion or halved lemons and garlic. They’ll steam while cooking, keeping the interior of the turkey nice and moist.

But don’t stuff your turkey with traditional stuffing. It packs too densely and makes the entire bird take longer to cook, resulting in dry meat.

16. Quit basting.

Opening the oven door for frequent basting causes the temperature to drop, which means it takes longer for your bird to cook through. This results in dry meat. Instead, lightly coat the skin with oil or melted butter before it goes in the oven to ensure it gets that crispy, burnished glow you want.

17. Give it a rest.

A lot of people know you need to let something like a thick steak rest before cutting into it, and the same wisdom applies to turkey. Let the turkey rest for 15 to 20 minutes before carving so the juices have time to redistribute and don’t just spill out all over the cutting board, leaving you with dry, unappetizing meat.

You’re sick of a flavorless bird…

18. Get under the skin.

You sprinkle salt, seasoning and herbs on the turkey, but none of the flavor seems to stick. Try getting under its skin, literally. Gently spread a compound butter and chopped herbs underneath the turkey’s skin so the aromatics and fat have contact with the meat itself during cooking.

19. Toast your spices.

Be honest: How long ago did you buy that paprika? What about your thyme? Try toasting the spices you’ll use on your bird or in your brine in a skillet until fragrant. It will help release their flavorful essential oils and revive them. Or better yet, use fresh herbs.

20. Use more fresh herbs and aromatics than you think you need.

Add herbs and salt beneath the turkey skin loosely stuff the turkey with lemon, garlic, fresh sage, thyme or rosemary and make sure you salt the cavity of the bird too. As the turkey cooks, the aromatics inside it steam, permeating the meat with flavor and seasoning it from the inside out. Aromatics help add complexity to your drippings too, which leads to stellar gravy.


Step 5: Roast the Turkey

Roast the turkey according to the directions on the turkey bag until the meat thermometer registers 165 in the breasts and 180 in the thighs. My 12 pounder took about 2 hours, maybe a bit more. Remove from oven, cut the bag off the turkey, and then let it stand tented with foil for about 15-20 minutes so the juices can redistribute and the turkey will remain moist after slicing. Serve with all your favorite Thanksgiving goodies!

If you want your turkey skin extra browned and crisp, Sara says she sometimes slips the bag off about 30 minutes before the turkey is done and turns on the convection oven. That crisps and browns the skin really well while still keeping the meat tender and moist.

Here’s a quick summary of all of the supplies you’ll need:

This Thanksgiving turkey has become a family tradition in thousands of homes across the country and we’re so pleased! I’m so glad that so many of you love it as much as I do!


Best Electric: Masterbuilt Butterball Oil-Free Electric Turkey Roaster

Can also be used as a smoker

Taste and texture differs from oil-fried turkey

The Butterball Oil-Free Electric Turkey Roaster proves that the best turkey fryer doesn't have to include an open flame and lots of burning hot oil. The double-wall construction uses radiant heat to seal the outside of the turkey and minimize cooking time, and it can handle a turkey up to 18 pounds.

If you want to add an extra dose of flavor to your turkey, the included wood chip box allows you to add a wonderful smoked taste to your meat. The tempered lid allows you to watch your food as it cooks, which is another convenient feature.

When you purchase this model it includes a roasting basket with basket lifting hook, removable drip pan for easy cleaning, and thermostat for adjustable temperature control. Customers praise this fryer for being easy to assemble, easy to use, and extremely versatile (you can cook other meats in here as well). For an oil-free alternative to the traditional turkey fryer, this is a great option.

Maximum Turkey Size: 18 pounds | Power Source: Electric | Power: 1650 watts | Dimensions: 18 x 23.2 x 26.2 inches | Warranty: 90 days


Thanksgiving Turkey Basics

Purchase one (1) pound of raw turkey per person (includes a moderate amount for leftovers).

1 1/2 pounds per person, if you have hearty eaters or want ample leftover.

3/4 pound of whole turkey per person for no leftovers.

Uncooked, boneless turkey roast – at least 1/3 pound per person.

Uncooked, bone-in turkey breast – 3/4 pound per person.

Make sure your roasting pan, oven, and refrigerator can accommodate the size turkey you purchase.

Frozen vs. Fresh Turkey – What type should you buy:

Frozen Turkey: Do you know that a “frozen” turkey is fresher than a so called “fresh” turkey? Turkeys chilled below 0 degrees F. must be labeled “frozen.” Or, if they’re sold already defrosted, you may see “previously frozen” on the label. You can purchase frozen turkeys months in advance. Turkeys can be kept frozen in the freezer indefinitely, but for best quality should be used within 1 year of purchase. Keep frozen until you are ready to thaw it.

This is what my favorite butcher told me. The so-called fresh turkeys have been sitting around for many, many days. From the processing, trucking to the grocery store, and then in the grocery store. These are not fresh turkeys! His advice is to only purchase frozen turkeys, as they are flash frozen immediately after being butchered. Frozen turkey are fresher turkeys!


Hard-chilled or not previously frozen:
Turkeys that have been chilled below 26 degrees F, but not below 0 degrees F. can not be labeled fresh, but they do not have to be labeled frozen either. If a turkey is not labeled as either fresh or frozen, it is most likely in this category. This type of bird may also be identified as “hard-chilled” or “not previously frozen.”


Fresh Turkey:
A turkey may be labeled “fresh” only if it has never been chilled below 26 degrees F. (Turkey meat, according to the National Turkey Federation, doesn’t freeze at 32 degrees F, but at a temperature closer to 26 degrees F.)

If you order a fresh turkey, pick it up from the store only a day or two ahead of time . Handle raw turkeys safely. Take the turkey home directly from the grocery store. At home, place the turkey immediately in the refrigerator or freezer.

Store turkeys in the coldest part of your refrigerator at 40 degrees F. or below. A locally raised fresh turkey will last only 1 to 2 days refrigerated. Commercially raised fresh turkey in their unopened packaging may last longer and should be marked with a Use By date.

I, personally, recommend that you do not buy fresh prestuffed turkey. If not handled properly, harmful bacteria that may be in the stuffing can multiply very quickly. The USDA recommends only buying frozen prestuffed turkey that display the USDA or State mark of inspection on the packaging that shows these turkey have been processed under controlled conditions.

Methods To Defrost or Thaw Turkey:


Preferred Method – Refrigerator Method:

Turkey should be thawed it its original plastic wrapper. Place the frozen turkey on a rimmed cookie sheet or in a pan to catch any juices that may leak.

Start defrosting the frozen turkey in the coldest part of the refrigerator, in the back. – NEVER DEFROST TURKEY AT ROOM TEMPERATURE, since bacteria multiplies and breeds at room temperature. Every five (5) pounds of turkey will require 24 hours of thaw time in the refrigerator (i.e., a 15-pound turkey will take three (3) full days). For most of you, this means buying a frozen turkey on a Saturday or Sunday and letting it rest on the very bottom shelf of your refrigerator until Thursday morning.

Use an instant-read digital thermometer to check the temperature of the turkey meat in various locations. If the meat is colder near the bone or center of the bird than near the surface, keep thawing! You want about a 40 degrees F. to 45 degrees F. (5 to 7 degrees C.) reading throughout.

Approximate Refrigerator Turkey Thawing Time (40 degrees F.)

Hours and Days to Allow for Thawing Turkey by Turkey Weight

5 to 10 pounds – 24 hours to 48 hours (1 to 2 days)

10 to 15 pounds – 48 hours to 72 hours (2 to 3 days)

15 to 20 pounds – 72 hours to 96 hours (3 to 4 days)

20 to 25 pounds – 96 hours to 120 hours (4 to 5 days)

Last minute method – Cold Water Method:

If you need to thaw the turkey more quickly, you may thaw the bird in COLD tap water, in the original wrapping. The cold water must be changed every time the cold water gets above 40 to 45 degrees F. (5 to 7 degrees C.) or every 20 to 30 minutes to avoid bacterial growth. Allow approximately 30 minutes per pound using this method. Cook the turkey immediately after it is thawed. Do not refreeze.

Use an instant-read digital thermometer to check the temperature of the turkey meat in various locations. If the meat is colder near the bone or center of the bird than near the surface, keep thawing! You want about a 40 degrees F. to 45 degrees F. (5 to 7 degrees C.) reading throughout.

Approximate COLD Water Turkey Thawing Time

Hours to Allow for Thawing Turkey by Turkey Weight

5 to 10 pounds – 2-1/2 hours to 5 hours

10 to 15 pounds – 5 hours to 7-1/2 hours

15 to 20 pounds – 7-1/2 hours to 10 hours

20 to 25 pounds – 10 hours to 12-1/2 hours

How To Stuff Your Turkey:

Please read Advice on Stuffing a Turkey Safely

Prepare Stuffing/Dressing: Prepare stuffing safely. Mix and stuff the turkey just before roasting it. If more convenient, the wet and dry ingredients only can be prepared ahead of time and chilled.


Prepare Turkey:
Be sure the turkey is completely thawed. Remove the plastic wrapper from the turkey. Do not forget to remove the paper wrapped packet of giblets and the neck found in the body and neck cavities. Blot turkey inside and out with paper towels.


Amount of Stuffing:
Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 degrees F. internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. T he stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment

Do not stuff the turkey ahead of time. The turkey insulates the stuffing from the refrigerator’s cold and can keep the stuffing in a dangerous temperature range (40 degrees to 140 degrees F.) that allows bacteria to multiply.

Preparing Turkey for Cooking:

Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:

Tuck wing tips back under shoulders of bird (called “akimbo”).

Add 1/2 cup water to the bottom of the pan.

In the beginning only, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

How To Roast the Stuffed Turkey:

Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 degree F. Cooking overnight in a “slow” oven is NOT recommended since food borne bacteria can form under these conditions. For safety and doneness, the internal temperature should be checked with a meat thermometer. The meat thermometer must be placed properly in the thigh joint. Safe cooking relies on the use of a meat thermometer. The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F.


Cooking Thermometers:
Several types of thermometers are available on the market: regular, oven-proof instant read and digital pop-up timers and microwave-safe thermometers.

Purchasing and Using Cooking Thermometers: Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermomete r.

If your turkey has a “pop-up” temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.

The temperature must reach a minimum of 165 degrees F. in the thigh before removing from the oven. The center of the stuffing should reach 165 degrees F. after stand time.

Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places juices should be clear with no trace of pink. After each use of your meat thermometer, wash the stem section of the thermometer thoroughly in hot, soapy water. The old-fashioned way of wiggling the leg to see if it is loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.


Tenting the Cooked Turkey:
Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 15 to 20 minutes, so the meat can firm up and hold the juices, making it easier to carve. This allows all the juices that gather during roasting to be reabsorbed into the fibers of the turkey meat. If you skip resting the cooked turkey, you will likely spill flavorful juices out onto the platter when the turkey is carved.

Turkey Cooking Times:

The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer

Approximate Turkey Cooking Times:

UN-STUFFED TURKEY

STUFFED TURKEY

NOTE: It is safe to cook a turkey from the frozen state, but the cooking time will take at least 50% longer the the above recommended time for a fully thawed turkey. Remember to remove the giblet packages before your start the cooking.

Different Types of Turkey Cooking Styles:

Barbecued or Grilled Turkey
Outdoor barbecuing or grilling is a very easy and a efficient way to cook your Thanksgiving or Christmas turkey. No mess in your oven or the kitchen! A whole turkey may be prepared on either a gas grill or a charcoal grill. This method requires a covered barbecue grill and heavy duty aluminum foil. Your turkey will be crisp outside and juicy inside.

Cajun Fried Turkey
This is the best way of cooking a turkey I have ever tasted! This way of cooking your turkey is anything but greasy as the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. These fried turkeys were a big hit at our festival!

Outdoor Turkey Pit Cooking Recipe – Turkey In the Hole Recipe
This style of pit cooking is also know as “Bean Hold Cooking.” A pit barbecue is an exercise in turning a hole in the ground into an oven with hot coals provide the heat. Covering the top with aluminum foil and then dirt, regulates the oxygen so the coals burn slowly, providing an even, controlled heat for many hours. If you have the time and place to cook your holiday turkey in an outdoor pit. This make a great Thanksgiving or Christmas turkey dinner.

Smoked Turkey
Smoking a turkey is no different from barbecuing in your back yard. You follow all these rules without even noticing them in most cases – so go ahead, give it a try. You will not be dissatisfied when you try a smoked turkey.


Our 50 Best Ground Turkey Recipes

Ground turkey is one of those ingredients we always keep on hand. It cooks up quick and is versatile enough to use in burgers, chili, meatloaf and more — which means a great, homemade meal is never out of reach.

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Molly says, "These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!"

Turkey Burger Patty Melts

Spicy Turkey Meatballs and Spaghetti

The Best Turkey Meatloaf

A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It&rsquos the best turkey meatloaf you&rsquoll find!

Turkey and Artichoke-Stuffed Shells

Sloppy Bombay Joes

Healthy Air Fryer Turkey Meatballs with Zoodles

You can have fork-tender turkey meatballs that are golden yet moist, thanks to the air fryer! Pair with fun zoodles, your favorite jarred tomato sauce and an extra pinch of Parmesan for a delicious and wholesome meal.

Stuffed Turkey Burgers

Individual Turkey Shepherd's Pie

Our version of this rustic British classic transforms it into a quick, easy main for any night of the week. For an all-in-one meal in single servings, you can divide the filling among four 9-ounce ramekins before topping it with the mashed potatoes. Bake on a baking sheet until the filling is bubbly around the edges and the potatoes are lightly browned, about 15 minutes.

Turkey Meatloaf

For a leaner take on the classic meatloaf, try ground turkey instead of beef. Serve the slices hot or enjoy them cold in a sandwich.

Turkey and Spinach Taquitos

Mini Meatloaves

Big-Batch Turkey Chili

Pull out your biggest pot and get ready to make a whole lot of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.

Double-Decker Turkey Patty Melt

Ohio Turkey Chili

Sweeter than the typical chili, Valerie&rsquos recipe calls for ground turkey, chopped chocolate, cinnamon and Worcestershire sauce. For authentic Ohio-style chili, she serves the dish over a heaping bowl of spaghetti.


Watch the video: Πληροφορίες για εγκλωβισμένο κάτοικο στη Δροσοπηγή