Are we really in the month of November? I do love this time of year. The air
is crisp. The leaves are beautiful–some of you may have a different opinion on that if you just spent the day raking leaves. Thanksgiving and Christmas are on the horizon. This is a great time to reflect. I want all of you to know that I am thankful for each and every one of you. Thank you for sharing so much with me. Thank you for letting me into your life. I appreciate you more than you know.
Now, speaking of Thanksgiving, we need to have just the right turkey for our feast. I am pleased to announce that we will have Jaindl Farms fresh turkeys this year. You can find out about them by visiting their website at www.jaindl.com.
You can order your fresh turkey by calling 330.825.2711. Turkeys can be ordered in sizes from 8 to 10 pounds all the way up to 28 to 30 pounds (in 2 pound increments). The cost of the turkey will be $2.69 per pound. The turkeys will be ready for pick up on Wednesday, November 27th from 9:00 a.m. until 5:00 p.m. I need to get my initial order placed by November 15th. Please let me know if you want to be included.
Now, I have some tips for cooking that perfect Thanksgiving Turkey.
If using a frozen turkey, completely thaw the turkey in the refrigerator–depending on the size–this may take several days. The Jaindl fresh turkeys will be ready to roast. Before you cook the turkey, make sure the cavities are cleaned out. I rinse out the cavities, and pat them dry. (This is quite a feat if you are cooking a 22 pound turkey) I then put several pats of butter in the cavities of the turkey.
Preheat the oven to 325 degrees. Put the stuffing in the cavities just before you put the turkey in the oven. I make my stuffing the night before. I put it in the refrigerator. I am putting cold stuffing into a clean, cold turkey. Remember to add the weight of the stuffing to the weight of the bird for accurate cooking times.
I like to use one of those disposable foil pans to cook my turkey–no muss no fuss.
Put the turkey in the pan breast side down (upside down), and cook according to weight. Internal Temperature should be 185 degrees.
8 to 12 pounds 3 1/2 to 4 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 hours
I used this technique last year and I had the best turkey ever. I will be sharing other Thanksgiving side dishes and desserts this month; However, the turkey is the key. When you get that right, everything else just falls into place.
Until next time…From our Butcher Block to your Table.