Is it too late for my mom to make a turkey??!
or if not i hope she makes posole instead yumm
Answers: i want my mom to make turkey today:] how long would it take?
or if not i hope she makes posole instead yumm
What size Turkey do you need? Allow 1 1/2lb. per person which include bones and leftovers.
Roasting Turkey Cook until temperature reaches 170 F. degrees in the breast and 180 F. degrees in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.
(Approximate Timetable for Roasting a Turkey at 325 degrees F.)
Unstuffed Turkey
8 to 12 pounds----2 3/4 to 3 hours
12 to 14 pounds----3 to 3 3/4 hours
14 to 18 pounds---- 3 3/4 to 4 1/4 hours
18 to 20 pounds---- 4 1/4 to 4 1/2 hours
20 to 24 pounds---- 4 1/2 to 5 hours
24 to 30 pounds---- 5 to 5 1/4 hours
Stuffed Turkey
8 to 12 pounds---- 3 to 3 1/2 hours
12 to 14 pounds---- 3 1/2 to 4 hours
14 to 18 pounds---- 4 to 4 1/4 hours
18 to 20 pounds---- 4 1/4 to 4 3/4 hours
20 to 24 pounds---- 4 3/4 to 5 1/4 hours
24 to 30 pounds---- 5 1/4 to 6 1/4hours
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Grilling Turkey Indirect heat is ideal for cooking whole turkeys which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.
Deep Frying Turkey:
Equipment You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.
Location Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
Ingredients Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.
# Cooking Preparation- To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey. Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour.
# Do not stuff turkeys for deep frying.
Frying the Turkey
# Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey.
# Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 F. degrees in the breast and 180 F. degrees in the thigh.
Additional Safety Tips
# Never leave the hot oil unattended and don't allow children or pets near the cooking area.
# Allow the oil to cool completely before disposing of or storing.
# Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
# Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.
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This Timetable is just an average "Put-Together", your applications may be different but it will give you a clue as to the "order" to make your experience pleasurable:
Timetable For a Thanksgiving Dinner
If using a frozen turkey, allow 3 days in the refrigerator to thaw. Or thaw in water.
About The Timetable:
There's no way around the fact that most of the Thanksgiving meal is best done that day. This timetable takes into account the need to wash dishes as you go along, thereby keeping your kitchen neat with plenty of counterspace for working comfortably. At the end of each task, take a few minutes to wash the bowls and utensils you have just used and to clean the counter. You'll find the whole process much more pleasurable and easier to manage if you do.
Mise en Place: This is a French term for preparing all the ingredients for a dish in advance, such as washing, trimming and chopping vegetables; setting out your spices and herbs, etc. Do it at the beginning of the day and the rest of the cooking will be a cinch.
Things To Do The Day Before:
Bake the cornbread. Refrigerate overnight until ready to use. (The cornbread may also be baked several weeks before and frozen; thaw in the refrigerator.)
Toast the pecans and seal in airtight container overnight, or freeze if made weeks in advance.
Assemble your batterie de cuisine.
Set the table and assemble your serving dishes and utensils.
What To Do Thanksgiving Day:
Allow yourself about 4-1/2 hours from start to finish.
00:00—00:30
Perform any "mis en place" tasks, including:
chopping the onions, celery and other ingredients for the cornbread dressing.
peeling and trimming the vegetables for the stock
trimming the green beans
setting out any ingredients you will need for the herb seasoning, lemon-vinaigrette and
cranberry relish.
00:30—1:00
Prepare the Cornbread-Water Chestnut Dressing up until the point of adding the stock. Set aside.
1:00—1:30
Turn on the oven for the turkey.
Make the seasoning rub.
Prepare the turkey according to the recipe.
1:30—4:00
Roast the turkey; baste every 30 minutes with pan juices. Check the temperature using an instant read thermometer. You may need to continue cooking if not completely done.
1:30—1:45
Prepare the stock and skim surface.
1:45—2:45
Add the vegetables to the skimmed stock. Simmer the stock slowly.
1:45—2:00
Make the cranberry relish. Refrigerate until ready to use. At 2:00, baste the turkey.
2:00—2:45
Prepare the green beans and the lemon-vinaigrette for the salad, but do not dress until later. Set out the ingredients for the gravy; if you haven't already done so, get the serving utensils out. At 2:30, baste the turkey.
2:45—3:00
Add the stock to the cornbread dressing, stir and place in the pan. Cover with foil and place in the oven according to the recipe. At 3:00, baste the turkey, and rotate the pan around in the oven so it cooks evenly.
3:00—3:30
Bake the cornbread dressing covered with foil. Then remove the foil. At 3:30, baste the turkey. In between, mingle with any guests that start to arrive.
3:30—4:00
Bake the cornbread dressing *uncovered.* At 4:00, check the turkey to see if it's done. If not, continue cooking and checking every ten minutes until done. Remove the dressing and cover with foil to keep warm. In between, mingle.
4:00—4:20 (or as soon as the turkey is done)
Remove the turkey from oven and make the gravy according to recipe. While the gravy is simmering, dress the green bean salad and get the meal ready for serving.
4:30
Enjoy your Thanksgiving Dinner and get ready for loads of compliments.
I would have to know what time it is there
I have a 10lb pounder, takes less than 3hrs to cook.
I did a turkey breast only...baked 2.25 hours @ 350.
Depends on what time it is, the size of your turkey, and if the turkey is thawed out...
we're having ours tommorrow cause the guys are working.
it depends on how big it is .15 pounds unstuffed takes about 3 1/2 hours
It's not too late as long as you have a thawed out turkey. It's the thawing that takes a long time. You can speed up the process by putting the turkey in the sink under cold running water (seems odd but it works trust me) but that wastes water and I hate doing that. Might be better off with cornish hens...takes less time to thaw out.
no.
The length of time depends on the bird size and how it is prepared. The package instructions will tell you. If you are old enough to use and oven, you can make one. Just buy a bird that is fresh not frozen and salt and pepper and bake. Basting is not really necessary as the constant opening of the oven actually does more harm than good.
If it were me, I would go to the store and buy a fully cooked one and follow the reheating instructions on the package. These days, many of the fully cooked or smoked ones are delicious. No need to slave over a stove. Buy it ready made and enjoy the free time spent with family.
Grab a fresh turkey under 10 lbs and throw it in the oven. You can still enjoy turkey today if you don't mind eating late.
It will take days to defrost and hours to cook so try getting turkey portions at the market, or buy a precooked bird.
No. You can get a boneless turkey breast at the market. Not frozen. Season it to taste and roast in a 350 degree oven for about an hour. Be sure to baste it with herbed butter and/or drippings often.
why don't you buy a chicken (not frozen) and bake it in the offen with stuffing?
Preparing stuffing, cook chicken and side dishes will not take more than 3-4 hours !