Thanksgiving recipes 2015: How to cook a turkey?

Thanksgiving recipes 2015: How to cook a turkey?

Thanksgiving recipes 2015: How to cook a turkey?

Thanks giving Day is here and the whole of the world seems to be preparing turkey. No I am not talking of Russia that wants to eat the whole of turkey completely stuffed with 60 million people for shooting down one of it fighter jets. I am talking about the turkey that we all love to really eat.

While we all love turkey and want to have stuffed and even non-stuffed, many of us really face numerous problems in not just making it the way it should be done properly or even making it simply eatable.

There is no denying the fact that cooking turkey is a very important aspect of the weekend of joy, celebrations and festivities. The occasion is very important for the whole nation and everyone does his or her bit to enjoy the occasion in his and her own style. Besides the shopping on this Friday the three days are known for shopping and more shopping.turkey reciepe

To be true, Black Friday has become more important for many than Thanksgiving Day due to the massive discounts it brings to shopping enthusiasts. Many retailing chains are very concerned about the crowd management on the occasion as reports suggest that as many as 140 million people are going to go out shopping on this weekend. And many stores owners have already done some sort of study of their own as to how to manage crowd on this occasion.

In the meantime despite the fact that I have tried to cook it perfectly, I am still far from perfect. For years I have faced the same question as to how to cook a delicious turkey that is loved by my relatives and they appreciate it in eating more than just words of praise. At times when I have got the highest praise for my dishes were on those occasions when actually my guests and even kids didn’t touch the turkey, though they immensely praised me and the food.

It must be kept in mind that preparing a great dish of turkey is nothing special. But the occasion makes it special. Some people spent decades while searching for the best recipe for the occasion and never got it. The lucky are the ones who are able to cook really tasty turkey after merely a few years. They are the ones who pocket true appreciation and not just conciliatory words cook like me receive.

Turkey Gravy recipe


1/2 cup butter, cut into about 8 pieces
1 teaspoon coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock


*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
Frozen Whole Turkey
kg lbs Thawing time (fridge) Roasting time Stuffed Roasting time Unstuffed
2-4 5 – 8 2 days 3 – 3 ½ hrs 2 1/4 – 2 ¾ hrs
4 – 5 8 – 11 3 days 3 ½ – 4 hrs 2 ¾ – 3 ¼ hrs
5 – 8 11 -18 3 – 4 days 4 – 4 ½ hrs 3 ¼ – 3 ¾ hrs
8 – 10 18 – 22 4 – 5 days 4 ½ – 5 hrs 3 ¾ – 4 ¼ hrs
10 – 11 22 – 24 5 – 6 days 5 ¼ – 5 ¾ hrs 4 ¼ – 4 ¾ hrs
11 – 13 24 – 29 6 – 7 days 5 ¾ hrs 6 hrs 4 ¾ – 5 hrs
1.Preheat oven to 325°F/165°C.
2.Remove thawed or fresh turkey from bag.
3.Remove neck from body cavity and giblets from neck cavity.
4.Drain juices from cavity and blot with paper towels.
5.Place lifter on rack in 3″ deep roasting pan and then place turkey breast side up on lifter.
6.Stuff neck and body cavities with stuffing if desired.
7.Rub skin with cooking oil to prevent drying. (Do not cover)
8.Insert oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.
9.Place on center rack of preheated oven.
10.When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to prevent over cooking.
11.Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
12.When done, let the turkey stand for 20 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
How to cook a frozen stuffed Turkey
Frozen Stuffed Turkey (Do not thaw, cook from frozen
kg lbs Roasting Time
4 – 5 9 – 11 4 ¾ – 6 hrs
5 – 6 11 – 13 6 – 6 ¼ hrs
6 – 7 13 – 15 6 ¼ – 6 ½ hrs
7 – 8 15 – 18 6 ½ – 7 ¼ hrs
8 – 9 18 – 20 7 ¼ hrs – 8 ¼ hrs
1.Preheat oven to 325°F / 165°C.
2.Before removing bag, place turkey under warm running water for a minute. Remove plastic bag. Remove giblet and neck pack from underside of turkey.
3.Place frozen turkey, breast side up, on a rack in a shallow roasting pan.
4.Brush skin with vegetable oil to prevent drying.
5.Shield neck and exposed stuffing with aluminum foil to prevent overcooking.
6.Roast according to time listed on roasting chart.
7.After 5 hours, loosely cover entire turkey with aluminum foil to ensure even cooking throughout.
8.Check for doneness with a meat thermometer. The following temperatures must be reached: Thigh 180°F / 82°C – Center of stuffing 165°F / 74°C.
9.Let stand for approximately 15 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.

More in Entertainment