PERFECTLY PLANNED,
TASTY RECIPES

Thanksgiving Turkey Tips: Picking, Brining and Carving

Turkey  Tips:

What Size of turkey is best for us?

When buying a Fresh Bird, allow 1.5 pounds, uncooked weight, per person 

How do I do Brining?

Use any one of our outstanding Brining Blends.  

Wet or Dry: Brine for at least 24 hours and up to 48 hours.  Remove any giblets before brining.

Dry Brine:  Pat Fresh Turkey dry inside and out.  Rub and pat the Dry Brine all over the Turkey, on the skin and inside the cavity.  Keep cold/refrigerated UNcovered.  Dust off the Brining Blend before continuing prep for roasting.

Wet Brine:   Choose one of our Brining Blends and follow directions.  Place Brining Seasonings and COLD Water in a Brining Bag, Large Bucket or Cooler.   Entirely submerge Fresh Turkey.  Keep cold/refrigerated.  Remove fully submerged Turkey from the wet brine and dry thoroughly inside and out before continuing prep for roasting.

Roasting Prep:

Adjust oven rack to the lowest position.  

Pre-heat your oven to 325 degrees F.  Place your fresh turkey on a rack OR on top of root vegetables (carrots, onions, potatoes, etc.) in a roasting pan, breast side up. 

If you aren’t stuffing the turkey with dressing, chunk up apples, carrots, celery, and/or onions and place loosely in both cavities along with fresh herbs.  This assists in keeping your bird juicy.  Tuck in the wings and secure the legs with twine. Massage softened butter carefully between the skin and breast meat AND on top of skin. 

Season with salt, pepper and aromatics OR any of our fantastic poultry seasonings.

Roast:

Roast your bird at 325 degrees for approximately 16 minutes per pound.  Your turkey is done when a meat thermometer placed in the center of the breast or thick of the thigh (do not let it touch the bone) registers an internal temperature of 165 degrees.  

If your bird is stuffed make sure the center of the stuffing registers 165 degrees.  (A stuffed turkey will take about 5 minutes longer per pound)

As ovens may be calibrated differently, start checking temperature at least 30 minutes before you expect your bird to be done.

For best results, allow the turkey to rest, tented, for 

20 – 30 minutes prior to carving.

Leftover Turkey Stuffed Peppers

INGREDIENTS: 4 Bell Peppers – suggest red and/or yellow 1 Large Egg – beaten 2 C. Leftover Turkey – shredded 2 C. Leftover Stuffing 2 C. Leftover Green Bean Casserole OR other T’giving Veggie Casserole

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