How to Cook the Perfect Bird!

Did you know that most people often over-cook their turkeys by one whole hour? It sounds crazy, but it’s true. It mostly happens because people want to make sure the meat is safe to eat. But your turkey can be both safe to eat and cooked for the perfect amount of time! Nobody wants to eat a dry, over-cooked turkey. Your turkey should give you a list of cooking times; how long you cook it is based on how big the turkey is. Additionally, it matters whether or not your turkey is stuffed. For instance, here’s what Butterball tells us:

• * 10 to 18 lbs.: 3 to 3-1/2 hours, unstuffed; 3-3/4 to 4-1/2 hours, stuffed
• * 18 to 22 lbs.: 3-1/2 to 4 4-1/2 hours, unstuffed; to 4-1/2 to 5 hours, stuffed
• * 22 to 24 lbs.: 4 to 4-1/2 hours, unstuffed; 5 to 5-1/2 hours, stuffed
• * 24 to 30 lbs.: 4-1/2 to 5 hours, unstuffed; 5-1/2 to 6-1/4 hours, stuffed

Cook’s Note: Oven Temperature at 325 degrees F.

You should be checking for doneness about 1/2 an hour before your turkey is supposed to be done. But how do you know if it’s really done? It’s actually quite simple. All you need to do is put a meat thermometer in your turkey before you put it in the oven! If the turkey is stuffed, place the thermometer tip inside the stuffed cavity. If it’s not stuffed, put the tip of the meat thermometer in the thigh muscle just above and beyond the lower part of the thigh bone pointing toward the body. Don’t let it actually hit the bone.
Your turkey will be done when your meat thermometer reads:

• * 80 to 185 degrees F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
• * 170 to 175 degrees F in the thickest part of the breast, just above the rib bones.
• * 160 to 165 degrees F in the center of the stuffing, if turkey is stuffed.

As long as your thermometer reads these temperatures, your turkey is done. Don’t keep cooking it! You should now have the perfectly-cooked turkey that will have all your happy guest saying, “Mmmm.”

To Brine or Not To Brine – That is the question…
Do yourself a favor, brine, brine brine…It makes a world of difference.

Honey-Orange Brine Recipe

• 1 cup kosher salt
• 1 lb, or 16 oz honey
• 1/2 gallon water
• 1 1/2 gallons heavily iced water
• 1 sweet onion, sliced
• 3 cloves garlic
• 4 Bay Leaves
• 2 oranges

Traditional Brine

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/2 gallon water
• 1 1/2 gallons heavily iced water
• 1 sweet onion, sliced
• 4 Bay Leaves
• 1 tablespoon black peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary

Herb Brine

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/2 gallon water
• 1 1/2 gallons heavily iced water
• 1 sweet onion, sliced
• 3 cloves garlic
• 4 Bay Leaves
• 1 tablespoon black peppercorns
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary

Method for All Recipes
1. Add all ingredients except water to a large saucepan. Add 1/2 gallon of the water and bring to a boil. Boil until all ingredients are cooked well, at least 15-20 minutes.

2. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

3. After bird has soaked in it’s brine, rinse well under running water to wash off all the salty water. If you don’t do this, the bird will be too salty. Then either grill, smoke, roast or fry your bird…an enjoy!

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