One-Skillet Turkey with Mushrooms and Polenta Cakes Recipe

I like tip #7 … nice to have turkey in the freezer ready to be used!

If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)

My fave tip is to freeze left over gravy and turkey

Save the carcass and bones for soup stock.

I like the tip about Freezing any leftover gravy in muffin tins or ice cube trays.

I like the tip that to allow for leftovers you should allow 1½ – 2 pounds of turkey per person.

DEEP FRYING A WHOLE TURKEY was very useful!

I learned how to thaw a whole turkey

I like the tip to freeze any leftover gravy in muffin tins or ice cube trays.Never thought of that.

Never thaw your turkey at room temperature! thanks

will try spatchcocking this year. thanks

“Spatchcocking” or Flattening a Whole Turkey is something I really want to try!

I liked the tip to freeze any leftover gravy in muffin tins or ice cube trays, never thought of that before.

I learnt about the expert carving tips – always good to know.

Love to save the carcass for soup stock.

I learn how to Spatchcocking or Flattening a Whole Turkey! This methode is perfect if your turkey too big for your pot!

My favourite tip is the spatchcocking. I’ve heard of it for chicken, but never considered doing it for a turkey. Would sure be a time-saver.

I learned that you never thaw your turkey at room temp

Tip # 8. Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

I give some of the lesser pieces to pets

My favourite tip is if you are thawing the turkey in the refrigerator allow 5 hours of thawing time per pound (10 hours/kg).

When buying a turkey calculate 1 lb (450 g) per person or if you want leftovers, count on 1.5 lbs (700 g) per person. We love turkey leftovers so 1.5 lbs per person will be my guide.

Spatchcocking is something I’ve heard about occasionally, and I’m now encouraged to give it a try. Thank you for the info.

I like the tip about saving and freezing the turkey carcass and bones. It’s a great way to make more meals out of it!

The brining process, soaking a whole turkey in water saturated with salt, is believed by many to be a favourable way to prepare turkey.

I like the tip about Freezing any leftover gravy in muffin tins .

Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

My favourite tip is Deep Frying a Whole Turkey!

My favourite tip is about storing the leftovers properly – chopping/slicing the pieces into useable sizes before freezing so that they’re ready for immediate use when needed for the leftover meal idea.

I learnt that Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.

The four easy lessons of Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick. thanks

Calculate 1 lb (450 g) per person was a great tip as I never know how big of a turkey I need.

I learned that when roasting a turkey it is best to let it stand 20 minutes after cooking to allow the juices to set.

I like the tip to make a list of favourite leftover turkey recipes. Add to that list so when the holiday season comes around we are ready to use the recipes!

I learned how to flatten a chicken – a useful tip!

When roasting a turkey I read that it must have internal temperature of at least 165°F (74°C) when cooked.

I like the tip where you freeze them and add them later in chilis, salads, etc.

The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

always use a food thermometer to check if meat is fully cooked

I learned how to carve a turkey properly because before it looked like a hack job. Also learned how to freeze it properly for use in leftovers.

My family would definitely gobble up the Macaroni and Cheese with Mediterranean Turkey Sausage.

I learned how to flatten a turkey

I like #5 – freeze any leftover gravy in muffin tins or ice cube trays.

I liked the tip to freeze any leftovers.

I learned that when deep frying a turkey it is preferable that the turkey weigh less than 15 lbs.

I learned some expert carving techniques!

I learnt If basting your turkey, limit opening your oven, once per hour is sufficient.

I learned when buying a whole turkey calculate 1lb. per person or 1.5 lbs. if you want leftovers

Let the Bird rest for 20 minutes before carving

My favorite tip is to divide the meat into light and dark before freezing.

I learned that bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F). Chilling food properly is one of the most effective ways to reduce the risk of food borne illness.

Learned about thawing turkey, and benefits of flash frozen turkey..
Takes approx 5 hours of thawing time per pound to defrost.

You will need a brining bag, available in many kitchen supply stores, which is designed especially to brine poultry

I had never thought of barbecuing a whole turkey before, but I might do now the tip section had a handy cooktime guideline based on weight which is really helpful

The idea of making Turkey Noodle soup is very appealing.

I have learned that after cooking do not cut for at least 20 minutes to let the juices set in.

Freezing left over turkey and gravy

I love to save the bones for stock!

How to thaw a whole turkey!

I like to save the bones and carcass for soup stock.

I liked the tip about freezing leftover gravy

I like the tip #9. to Make a list of your favourite leftover turkey recipes – it would be perfect to have that go-to list of recipes on hand

BARBEQUE A WHOLE TURKEY

Brining a whole turkey prior to roasting

I learnt that washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods

I learned that it is best to spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking.

I love the idea of freezing any leftover gravy in muffin tins or ice cube trays. What a great tip.

the addition of the salt in the brining procedure will yield a salty flavour to the turkey so it is wise to omit salt as an ingredient in the turkey stock. thanks

BBQing a whole turkey is easy, just put it breast side up and pour stock in the pan. Baste as you would if done in the oven.

I like the tip to freeze any leftover gravy in muffin tins or ice cube trays.

freeze any leftover gravy in muffin tins or ice cube trays

This is my favourite tip … freeze any leftover gravy in muffin tins or ice cube trays.How brilliant is THAT?

Whole turkeys can be kept frozen for 1 year.

I learned how to Carve the Drumsticks on a turkey. I never carve them I just leave them whole and whoever wants them eats them that way..

Wrap your turkey leftovers in plastic to avoid freezer burn and you’ll have ready portions on hand.

I learned the proper way to defrost a Turkey

thaw the whole turkey before eating! lol!

You can make great soup stock by saving the bones.

I learned that you should store your leftovers properly for best results. Shred your turkey or cut it up into slices or cubes and freeze in convenient 1lb meal base portions that are ready to use right from the freezer. Store in an airtight container in the freezer for a quick start to weekday meals.

Save the carcass for soup.

I learned that when bbqing a turkey, stock or water is required to place in the bottom of pan.

CARVING THE DRUMSTICK AND THIGH
Remove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

I learned to keep the turkey hot or put in the fridge and never to leave turkey at room temp for more the 2 hrs

Always wash hands with warm water and soap for 20 seconds before and after handling food.

I like the tip about packing up your leftovers within 2 hours of cooking.

I like the tip about suing leftovers for soup stock

Save the carcass and bones for soup stock.

I like the tip of buying a turkey that is several pounds bigger than what you need so you can have lots for leftover meals.

SAFE FOOD HANDLING

Save the bones for soup stock.

Love the tips about freezing. Always handy to have stuff in there for future meals!

I learned that cooked turkey can be kept for up to 3 months in your freezer.

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

I learned about safe food handling with turkey

To save the carcass and leftovers for soup.

I liked the tip about freezing gravy in muffin tins. This will be so useful.

my fave is to save the carcass and bones for soup stock

I have learned that you should only open the oven door once per hour to baste the turkey.

I like Plan for leftovers by allocating 1½ – 2 pounds of turkey per person.

Always wash hands with warm water and soap for 20 seconds before and after handling food.

That a Turkey is cooked when the meat thermometer reads 170°F

Freeze any leftover gravy in muffin tins or ice cube trays. Once frozen, store in a zip top bag or air tight container and use as needed. Great idea!

I learned that you never thaw your turkey at room temperature.

I like the tip about freezing leftover gravy, never even thought of that.

Learned about the cold water method of thawing- It’s fast but you have to hange the water at least every hour.
Also allow 1 hour of thawing time per pound (2 hours/kg).

SLICING DARK MEAT
Place the drumstick and thigh on a separate plate and cut through the connecting joint. Both pieces may be individually sliced. Tilt the drumstick to a convenient angle, slicing towards the plate.

If you brine the turkey you may want to omit the salt in the turkey stock

I would love to make soup so I will save the carcass and bones with some meat still attached.

Freezing gravy in ice cube trays is clever!

There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”

I like the tip for freezing the gravy in ice cube tray first and putting them in an air tight container.

When using a meat thermometer, insert it into a thigh being careful not to touch the bone.

My favourite tip is: 4. Save and freeze the turkey carcass and bones, too. Use these to make a delicious turkey stock that can easily be frozen for use in soups, sauces, gravies and mashed potatoes.

I actually use the turkey carcass the next day to make broth for homemade turkey soup! So good!

My fave tip is to freeze leftover gravy in ice cube trays. What a great idea!

A good tip to remember is to keep your turkey and it’s juices away from foods that won’t be cooked to prevent cross contamination.

Freezing those leftovers & sorting the dark and light meat is my favorite tip! How handy to have portions ready to go for your recipes in the week. And those turkey nachos would be one of my main go-to’s!

Saving and freezing the carcass to make soup stock . I never thought of freezing it, that is a great tip!

Never thaw your turkey at room temperature!

Freezing leftover gravy in ice cube trays is brilliant.

I learned the cooking times, based on weight, for barbecuing a whole turkey

I learned that “There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”.

SLICING THE THIGH
Hold firmly onto the plate with a fork. Cut even slices parallel to the bone.

When brining add salt and sugar in a small quantity of hot water, also have a brining bag.. some herbs.

safest way to thaw a turkey is in the fridge

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

I like the tip about Saving the carcass and bones for soup stock.

I learnt that The safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water

I learned that if you are deep frying you need to choose a turkey weighing less than 15 pounds

I learned about the four basic lessons on Safe Food Handling which are Clean, Separate, Cook and Chill.

I like the one to freeze turkey slices in 1 lb. portions so you have a meal base ready.

I learned that when buying a whole turkey it is best to Calculate 1 lb (450 g) per person in order to determine the size you will need based on the number of guests.

Washing/rinsing meat and poultry prior to cooking is not necessary

PREPARING THE BREAST
Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

“SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY

Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.

Thanks . I like the tip about Freezing any leftover gravy in muffin tins

When deep frying choose a turkey weighing less than 15 pounds

This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.

Place turkey on a tray on a bottom shelf in refrigerator.
Allow 5 hours of thawing time per pound (10 hours/kg).
Health Canada recommends that your refrigerator is set at 4 °C (40 °F)

I liked the tip to freeze any leftover gravy in muffin tins or ice cube trays.

I learned how to make a turkey soup stock by saving the bones!

If you are deep frying a turkey make sure that the turkey is totally thawed before immersing it in the oil. If you don’t it could overflow the oil in the fryer and it would be dangerous.

I learned that whole turkeys can be frozen up to a year. That’s good because when turkeys are on sale we like to buy one or two.

DO NOT STUFF YOUR TURKEY if frying

CARVING THE BREAST
Carve downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.

I learnt that you should spoon stuffing lightly into the turkey instead of packing firmly because stuffing expands while cooking.

i loved the tip of saving left over gravy in ice cube trays! great idea!

For roasting a turkey place the turkey breast-up on a rack in a shallow roasting pan.

I love the freezing gravy in ice cubes tip! I will definitely use that one 🙂

i learned brining adds flavour and moisture to your turkey meat.

I learned that there are absolutely no quality differences between fresh and frozen turkeys. So choose the product that works best for you.

I learned what spatchcocking means — refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting

Never thaw your turkey at room temperature!

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear

Save and freeze the turkey carcass and bones, too. Turkey soup is the best on a cold, fall day!

I like the tip that you can change up leftovers by replacing the polenta with rice or pasta.

i learned Whole turkeys can be kept frozen for 1 year.

I learnt that cooking a turkey using the rotisserie in your BBQ is easy and results in a delicious meal.

DEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE. thanks

Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution

I learned how to Brine a whole turkey prior to roasting.

I learned whole turkeys can be kept frozen for 1 year.

My favourite tip is to freeze any leftover gravy in muffin tins or ice cube trays.

Was made aware of the 4 key procedures: Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.

REFRIGERATOR METHOD:
This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.

Place turkey on a tray on a bottom shelf in refrigerator.
Allow 5 hours of thawing time per pound (10 hours/kg).
Health Canada recommends that your refrigerator is set at 4 °C (40 °F).

My favourite tip Canadian Turkey shared to make tasty turkey leftover meals my family would love to gobble up is having leftovers on hand to be used in soups, salads, pastas, wraps, casseroles, sandwiches, and more!

when looking to buy a turkey, buy one that is big enough for what you need, Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person

i love the gravy in the ice cube tray trick, great idea, will definitely use!

If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.

STORING A FRESH TURKEY

Carving the Drumstick and Thigh

My favourite tip is to freeze left over gravy and turkey

My favourite tip is to freeze the turkey bones and some extra meat to use to make soup in the future.

spatchcocking sounds great

I learnt the recipe for brining a turkey: one 15 to 18 pound (6.8 – 8.2 kg) whole turkey, thawed, giblets and neck removed; (Do not use a pre-stuffed or ready-to-roast turkey)
• 2 cups (500 mL) Kosher or sea salt (1 cup (250 mL) per 1 gallon (3.785 L) of water)
• 2 cups (500 mL) brown sugar
• Spices and herbs as desired – perhaps experiment with a variety of items such as cinnamon sticks, lemon zest, ginger, garlic, shallots, rosemary, thyme, sage
• 2 gallons (7.8 L) water
My son always brines our turkeys, not too sure if the recipe’s the same though.

Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F) so you need to be very diligent about handling your turkey.

I learned how to deep fry a whole turkey.

do not refreeze thawed Turkey until cooked.

When frying a turkey.. be sure that the turkey is totally thawed before immersing it in the oi

DEEP FRYING A WHOLE TURKEY
For best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).

freeze leftover gravy in muffin tins, great idea

I love having leftover cooked turkey in the freezer for quick meals

Never thaw your turkey at room temperature!

Brining a whole turkey prior to roasting is interesting

Today I learnt how to spatchcock a turkey, also known as flattening or butterflying.

Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.

I love the tips about freezing turkey, and especially the one about freezing gravy in an ice cube tray.

i learned Canada Utility turkeys are birds with minor skin tears

I learned that you must thoroughly rinse after brining the turkey.

COLD WATER METHOD:
Keep the turkey in its original wrapping.
In a large container, cover the turkey completely with cold water.
Change the water at least every hour.
Allow 1 hour of thawing time per pound (2 hours/kg).

save the bones to make stock

Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.

Today I learnt that whole turkeys can be kept frozen for 1 year.

The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

I learned that if you want to brine a turkey it requires a 6-24 hour soaking period and it should be done the day before roasting.

I like the “Make a list of favourite leftover recipes” tip – i find often I don’t know what to do with leftovers and this would definitely help out!

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone

Save the carcass and bones for soup stock

Whole turkeys can be kept frozen for 1 year. thanks

I learned that it takes about 7-8 hours to roast a 24 lb turkey.

Always wash hands with warm water and soap for 20 seconds before and after handling food.

I learned that it’s best to avoid bone, and insert the meat thermoter in the thigh to see if it’s cooked thoroughly.

DEEP FRYING A WHOLE TURKEY

If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil. If the turkey is still frozen, the oil can spill over the top and be dangerous.

Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked

I’m going to try the turkey lasagna.

170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey.

urkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

I learned that you should divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

I learned that when deep frying a whole turkey the oil must be at a minimum of 375 degrees F and it would take approx. 35 minutes to cook

I learned how to flatten a whole turkey.

I learned if you are deep frying a turkey you should never do it in your garage or on your wooden deck.

when thawing Change the water at least every hour.

allow for leftovers you should allow 1½ – 2 pounds of turkey per person should do it
thanks

Do not use a pre-stuffed or ready-to-roast turkey to brine .. also it’s ideal to use kosher salt, and brown sugar.

DEEP FRYING A WHOLE TURKEY – DO NOT STUFF YOUR TURKEY.

Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

Food handling safety risks at home are more common than most people think. The four easy lessons of Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.

favourite tip is if you are thawing the turkey in the refrigerator allow 5 hours of thawing time per pound (10 hours/kg).

I learnt how to remove the drumstick and thigh, by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

I learned how to carve a turkey!

i learned All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp.

I learned that you can save and cook the carcass to make broth for a turkey soup- honestly, such a great idea and you truly use all of the turkey then, with nothing wasted!

Some turkey products are meant to be cooked from frozen.

BARBEQUE A WHOLE TURKEY
You can easily use your barbeque to prepare a grilled turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting it in your oven:

Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient)

I discovered that Canada Grade A turkeys are well shaped and meaty with even fat covering.
Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality.

A great tip for turkey is bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of food borne illness.

I learned cooking the turkey to an internal temperature of 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey

BARBEQUE A WHOLE TURKEY – Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning.

Freeze leftover gravy for later use

Learned about carving a turkey, Cut parallelt to the bone.

Carving the breast: Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

Never thaw your turkey at room temperature!

I like the tip about Freezing any leftover gravy in muffin tins

My favourite tip is to plan for leftovers. We LOVE leftover turkey. Planning in advance is the best.

I learned how to clean, separate, cook and chill to help prevent harmful bacteria.

Thaw your turkey in the fridge.

When thawing your turkey in cold water allow 1 hour of thawing time per pound (2 hours/kg).

I learned that it is best to defrost a turkey in the refrigerator.

Whole turkeys can be kept frozen for 1 year. thanks

Learned about thawing a turkey. There are 2 main methods.

BARBEQUE A WHOLE TURKEY – Baste every 15 – 20 minutes. For barbeques with temperature settings, keep barbeque adjusted to 350°F – 375°F (177° C – 190°C). Add more water/stock to pan if it dries out during cooking.

I learned to keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

I like the tip to freeze meal starter packets with leftover turkey.

“SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY was interesting to learn about

I learnt about CARVING THE DRUMSTICK AND THIGH
Remove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

Deep Frying a Whole Turkey – do not stuff turkey

Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked.

Save the carcass and bones for soup stock.

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator. This takes the guesswork out of that age old question of – Is this still good?

i learned You will need a brining bag, available in many kitchen supply stores, which is designed especially to brine poultry

ROASTING A WHOLE TURKEY – Preheat oven to 350°F (177°C).

When bbqing- tent turkey with foil to prevent over-browning.

This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted
Place turkey on a tray on a bottom shelf in refrigerator.
Allow 5 hours of thawing time per pound (10 hours/kg).
Health Canada recommends that your refrigerator is set at 4 °C (40 °F).

All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

CARVING THE DRUMSTICK AND THIGH
Remove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

Storing Frozen Turkeys

Whole turkeys can be kept frozen for 1 year.

I like the tip of freezing gravy but we never have leftover LOL! Lasagna made with turkey sounds yummy.

I also love the tips for bbqing a whole turkey! Hope it’s nice enough out to try this year

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

My favourite tip is #4. Save and freeze the turkey carcass and bones, too. Use these to make a delicious turkey stock that can easily be frozen for use in soups, sauces, gravies and mashed potatoes. I always do this. It makes the BEST soup.

The best way to make sure your turkey is cooked perfectly is to use a thermometer to get it to the right temperature. You need to insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone.

Washing/rinsing meat and poultry prior to cooking is not necessary

Defrosting a turkey in the fridge is the safest method.

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

Learned that Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey.

ROASTING A WHOLE TURKEY – Preheat oven to 350°F (177°C)

Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food

OLD WATER METHOD:
Keep the turkey in its original wrapping.
In a large container, cover the turkey completely with cold water.
Change the water at least every hour.
Allow 1 hour of thawing time per pound (2 hours/kg).

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

Spatchcocking” or Flattening a Whole Turkey is something I want to try!

Grade A vs. Utility?

Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering.

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks.

save the carcass and bones for soup stock. thanks

I learned that brining adds flavour and moisture to your turkey meat.

Whole turkeys can be kept frozen for 1 year.

I learned that the optimal temperature for deep-frying a whole turkey is 375°F.

Allow 5 hours of thawing time per pound when thawing in fridge.

BARBEQUE A WHOLE TURKEY – Lightly brush with oil or melted margarine and sprinkle outside and cavity with seasonings.

learned how to carve a turkey

there is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey

I learned tips on how to carve a turkey.

“There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”.

When stuffing a turkey allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil.

freezing any leftover gravy in muffin tins or ice cube trays is a great idea. thanks

To bbq a turkey, best temp is 350°F – 375°F (177° C – 190°C)

Roasting a Whole Turkey – If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)

When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

I liked the tip to freeze any leftover gravy in muffin tins

Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.

Deep Frying a Whole Turkey

For best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).

If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)

I learned when slicing the thigh I should cut even slices parallel to the bone.

DO NOT STUFF YOUR TURKEY.

When deep frying a whole turkey it is best that the turkey weigh less than 15 lbs.

Deep drying a whole turkey tip– A large canning pot could also be used over a propane burner.

ROASTING A WHOLE TURKEY – Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

BARBEQUE A WHOLE TURKEY. Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 – 20 minutes.

Allow 5 hours of thawing time per pound when thawing turkey in the fridge.

Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 3 months in the freezer.

I learned how to deep fry a turkey.

If the turkey is not fully submerged, mix additional brining solution in the ratios indicated above until there’s enough liquid to cover the entire turkey

ROASTING A WHOLE TURKEY – When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).
Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set.

Frozen turkeys can be purchased in advance, allowing consumers to take advantage of special sales and coupons. Main point of fresh turkeys are you don’t have to take the time to thaw.

I like the tip on storing cooked turkey. I can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

I like to freeze the gravy and reuse it whenever possible!

I learned what temperature is best to cook and defrost a turkey at. Happy Thanksgiving!

Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness.

Once thawed, keep your turkey refrigerated and cook within 48 hours.

When you BBQ a whole turkey place it breast side up in the roasting pan.

An old British term, spatchcocked, refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting

Remove the turkey and let stand for 20 minutes before carving. This is after the brining, and roasting process.

Happy thanksgiving

SAFE FOOD HANDLING – CLEAN
Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food.

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

to make the turkey soup stock looks like a fantabulous idea

Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality.

I read and took to heart the following APPROXIMATE TIMETABLE FOR BARBECUING A WHOLE TURKEY (AT MEDIUM HEAT)

When preparing and serving turkey use the 4 points of safe food handling which are clean, separate, cook and chill.

Thanks . I like the tip to freeze any leftover gravy in muffin tins or ice cube trays.

#5 is a good tip!

SAFE FOOD HANDLING – SEPARATE
Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

Don’t leave cooked turkey out for more than 2 hours. I learned that frozen turkeys are good up to 1 year

Clean to avoid spread of bacteria

Brining adds flavour and moisture to your turkey meat. The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C)

I learned about Brining a whole turkey. Especially not to add salt to the stock because of the salt in the brine.

DEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE.

After cooking, keep turkey hot (above 140°F (60°C)) or refrigerate (below 40°F (4°C)). DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!! I didn’t know that, not sure we manage that with a huge meal, guests and then cleaning the carcass for turkey soup!

I learned that you never thaw your turkey at room temp

I learned about spatchcocking and that it refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting.

Just so much to learn here.

I learned that you can thaw a whole turkey in cold water, changing the water every hour.

Cooking a turkey using the rotisserie in your barbeque is easy and results in a delicious meal.

Flatten the turkey easily by breaking the breastbone after defrosting.

BUYING A WHOLE TURKEY – GRADE A VS. UTILITY? – “There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”.

Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering.

I learned that you are to thaw the turkey in the refrigerator at 5 hours of thawing time per pound!

CARVING THE BREAST
Carve downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.

Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

When deep frying a whole turkey for best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).

All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

I learned that you can freeze a turkey for up to one year.

Remember, the addition of the salt in the brining procedure will yield a salty flavour to the turkey

Thanks I like the tip to freeze any leftover gravy in muffin tins or ice cube trays

I learned about the proper ways to store a turkey, chilling it at ideal temperatures.

SAFE FOOD HANDLING – COOK
Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks.

chill food properly to prevent food borne illness

I learned how to “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY. It was an interesting method.

I learned that cooked turkey can be saved in the refrigerator for 4 days and in the freezer for up to 3 months.

When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

Deep Frying a Whole Turkey

Thank You . “Spatchcocking” or Flattening a Whole Turkey is something I really want to try!

Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness

When you are bbqing a turkey, stock or water is required in the bottom of pan.

Thoroughly rinse under a slow stream of cool water, rubbing gently to release salt, both inside and out. It is important to ensure that the turkey is rinsed extensively.

Learned more about bbqing unstuffed turkey. . For barbeques with temperature settings, keep barbeque adjusted to 350°F – 375°F (177° C – 190°C.. takes up for 4 hours to extra huge ones.

BUYING A WHOLE TURKEY – TIP: Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

freezing the turkey bones and carcass for later use

I learned the meaning of Spatchcocking or Flattening a whole turkey and the technique of how to actually do it.

Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

Cook turkey on high heat (450) with some water in pan if it’s smoking… check internal temp often.

Thawing A Whole Turkey properly

I learned how to properly carve a whole turkey. Especially the drumsticks and thighs.

The tip I like is saving the bones and skin for both and soup.

Remove the turkey from the oven when cooked and let stand 20 minutes to allow the juices to set.

I learnt about the expert carving tips

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

I liked the idea of splitting up the dark and white meat before freezing! Makes sense for future recipes.

DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!