Turkey cooking times

Roasting

To prepare the turkey for roasting, first remove the giblets! My first turkey I cooked , I forgot to remove the paper-wrapped gibblets. It ruined the taste of the bird. You may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about 1⁄2 to 3⁄4 cup stuffing per pound of turkey. Brush the skin with melted butter or oil. Tie drumbsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

* Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
* Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.




Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed)

10-18 lbs 3-3.5 hours 3.75-4.5 hours


15-22 lbs 3.5-4 hours 4.5-5 hours

22-24 lbs 4-4.5 hours 5-5.5 hours

24-29 lbs 4.5-5 hours 5.5-6.25 hours

Let's Talk Turkey

—A Consumer Guide to Safely Roasting a Turkey
Fresh or Frozen?

Fresh Turkeys

* Allow 1 pound of turkey per person.
* Buy your turkey only 1 to 2 days before you plan to cook it.
* Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
* Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.


Frozen Turkeys

* Allow 1 pound of turkey per person.
* Keep frozen until you're ready to thaw it.
* Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
* See "Thawing Your Turkey" for thawing instructions.


Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

Image of seal of inspection for poultry DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

Thawing Your Turkey

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

* Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
* Remove all outside wrapping.
* Place on a microwave-safe dish to catch any juices that may leak.
* Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.


REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

* Set your oven temperature no lower than 325 °F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.


Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

* Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

* Add ½ cup of water to the bottom of the pan.

* If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

* If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

* If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
www.fsis.usda.gov

Storing Your Leftovers

* Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
* Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
* Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
* If freezing leftovers, use within 2 to 6 months for best quality.


Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

* Set the oven temperature no lower than 325 °F.
* Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
* To keep the turkey moist, add a little broth or water and cover.


In the Microwave Oven

* Cover your food and rotate it for even heating. Allow standing time.
* Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
* Consult your microwave oven owner's manual for recommended times and power levels.


For more information about food safety (in English and Spanish), call:
USDA Meat and Poultry Hotline
1-888-MPHotline
(1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov.

Is Pink Turkey Meat Safe?

The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.

Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing "pink." To them, it means "unsafe" or "under-done."

"I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone," said an Oklahoma caller. "Is it safe?"

"We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldn't eat the turkey because it looked pink," reported the beleaguered cook from a Wisconsin family.

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

To understand some of the causes of "pinking" or "pinkening" in fresh turkey, it’s important to know first what gives meat its natural color.

Why is Poultry Lighter in Color Than Beef?
The protein myoglobin is the major pigment found in all vertebrates and can exist in various forms which determine the resulting meat color. The major reason that poultry meat is much lighter in color than beef is that it is dramatically lower in myoglobin. Also, as an animal becomes older, its myoglobin content usually increases. Turkeys today are young — 4 to 5 months old at the time of slaughter.

Why Are White & Dark Meat of Poultry Different Colors?
The pink, red or white coloration of meat is due primarily to oxygen-storing myoglobin which is located in the muscle cells and retains the oxygen brought by the blood until the cells need it. To some extent, oxygen use can be related to the bird’s general level of activity: muscles that are exercised frequently and strenuously — such as the legs — need more oxygen, and they have a greater storage capacity than muscles needing little oxygen. Turkeys do a lot of standing around, but little if any flying, so their wing and breast muscles are white; their legs, dark.

What Causes Well-Done Meat to Be Pink?

1. Chemical Changes During Cooking.
Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.

The presence of high levels of myoglobin, or some of its redder forms due to incomplete denaturation during heat processing, can account for poultry having a pink to red color similar to that of an undercooked product.

2. Natural Presence of Nitrites.
Nitrites are commonly used to produce a desired pink color in traditionally cured meats such as ham or bologna. So it follows that the natural presence of nitrates and nitrites, either in the feed or water supply, used in the production of poultry are a factor in nitrite levels in the birds.

One study found that during 40 hours of storage at 40 °F, naturally occurring microorganisms converted nitrate to nitrite. It also found that the local water supply had nitrate and, thus, it could serve as a nitrate source during processing.

3. Young Age of Meat.
Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh. The amount of fat in the skin also affects the amount of pink color. Young birds or animals also lack the shield of a fat covering.

4. Grilling.
Meat and poultry grilled or smoked outdoors can also look pink, even when well done. There may be a pink-colored rim about one-half inch wide around the outside of the cooked meat. The meat of commercially smoked turkeys is usually pink because it is prepared with natural smoke and liquid smoke flavor.

American Royal 2007

Finally posted our last American Royal (Thanks Debbie Christian)
Enjoy! It was great spending time with Richard and hi family!

"Q" Barbe"Q"ue Review : Midlothian Va

"Got Wood!", Should be the catch phrase of "Q" Barbecue in Midlothian , Va. I have known the owner (Tuffy Stone) for several years and have had my butt handed to me in many BBQ competitions. I would say I am familiar about how passionate he is about BBQ. I hope that passion would carry over to his new restaurant. It did. I would say it is a nine out of nine!( Nine is the best score you can get in a BBQ competition.)
Before I begin my review , the main criteria is Taste ,Tenderness, Appearance and was the meat cooked low and slow with smoke.



My review will start with the combo plate(about $16 and change with Tea): I had ribs and pulled pork ( both very generous helpings). The pork was lightly sauced and very flavorful. I noticed some chunks and bark. It looked liked it was hand pulled. The ribs had a smoked ring all the way through and very tender. They reminded me of competition ribs. I thought just a tad too spicy but truly the taste balanced out with a small amount of BBQ sauce . I thought they were very moist. I also had the slaw which was more savory than sweet, BUT when paired with the BBQ it was excellent. I started noticing a pattern of balancing different flavors , which was something I didn't expect from a BBQ place. I also had the greens unbelievable!!!I added a little of the vinegar BBQ sauce and some Texas Pete.I realize it was already well seasoned and tender , not mushy. Just listening to Tuffy explain the detail of thought process and passion planning his sides was mind boggling.






After I finished the platter, Tuffy asked me to try some of his corn pudding and I said yes. Well My eyes got bigger than my belly (that is pretty big for those who know me .lol) when he brought me a large sample of brisket , pulled chicken and of course a generous helping of corn pudding. The brisket was lightly sauced and served in big chunks. I thought it was very moist and tender but did not fall apart. The chicken was very very flavorful without sauced. I notice flavor all the way through the meat and a light sprinkling of rub on top. Tuffy told me it was boneless skinless chicken thighs. I thought it was the high dollar chicken breast. I thought it was Very very good!You don't see real smoked chicken at a BBQ place . At last the corn pudding : excellent , not like my grandmammy fixed but very light and fluffy with a hint of sweetness.
The service was good and everyone was polite. It is more like a upscale fast food place. I did enjoy all the trophies and "Q"usic (BBQ Music). My only criticism is that there was nothing about winning the 2007 Nation Championship KCBS Team of the Year. When I asked Tuffy why, he kinda put his head down and said I don't want to brag. I know that was the truth , he is a very very humble man which is hard to be in the BBq world.
Now back to the catch phrase, "Got wood" the one thing that makes this place stand out of all bbq places besides the great food, ambiance nice people is his dedication to the process. We spent at least 10 minutes talking about a load of hickory wood he got last week. His eyes lit us liked a Christmas tree.He is a true Pit Master!
I spent over two hours listening to the many details and processes that they go through to produce the highest quality of BBQ and everything else.
I have been told that I am pretty ruthless in my BBQ reviews , so I must sound like I am blowing smoke on this one. Well, if you have any doubts go try it for yourself! Please by all means prove me wrong.One last thing, Tuffy is very approachable and listens every comment. His goal is to make the BBq possible! I think he is there.







"Q" Barbeque
(804) 897-9007
Midlothian
2077 Walmart Way
Midlothian, VA 23113
www.qbarbeque.com





Who ain't got Jack!
Cool Smoked finished third over at the World Championship Jack Daniels BBQ Contest.





The front counter.
Two Southern Prides sit out front along with table with a window where one can see all the action.





"Q" side service! Brilliant.