Today we are going to “Talk Turkey” all week with a series of short articles to assist you browse the holiday. Let’s begin with the bird itself:
How Huge Of A Bird Am I Going To Require?
Simple, about 1lb per adult per the Agricultural Department. Figure 2 kids (not teens) equates to one grownup. If you like great deals of left overs, go a pound and a half per grownup. According to the majority of chefs, a 22lb. turkey will yield about 12 pounds of meat, or 22 portions.
Should I Purchase My Turkey Now?
If it’s frozen, yes. If opting for a fresh farm turkey you can cool it for a max of 2 days. By theory, frozen turkeys have a life span of about a year.
For How Long Does It Require To Defrost My Bird?
If you are defrosting it in the refrigerator, DO NOT unwrap and figure 24 hr for each 5 pounds. So, a 10 pound. Turkey takes 2 days. 22 pound. Turkey 4- 4.5 days.
If you are going to thaw it in cold water, keep it in it’s covering, cover a trash can around it and squeeze all the air out. connect it off and drop it in a pail or sink so that it is absolutely immersed. Figure thirty minutes per pound, so a 10 pound turkey just takes 5 hours. As long as you revitalize the water every thirty minutes to an hour.
Yes you might thaw it in a microwave. Make certain you take all the metal clips off. Anticipate a mess. And follow your microwaves defrosting guidelines. This must truly just be carried out in case of emergency situation.
So, here is Fridge v. Cold Water Thaw Solution based upon above
| 10 to 18 pounds | 2 to 3-1/2 days | 5 to 9 hours |
| 18 to 22 pounds | 3-1/2 to 4-1/2 days | 9 to 11 hours |
| 22 to 24 pounds | 4-1/2 to 5 days | 11 to 12 hours |
| 24 to 29 pounds | 5 to 6 days | 12 to 15 hours |
Should I Brine?
This is an individual choice. Many nowadays salt water. Mother never ever brined, I choose not brining or at the minimum dry brining. However, the majority of my pals damp salt water. We will talk more about damp v. dry Tuesday and Wednesday.
Expect more short articles later on today for cigarette smoker, fryer, and oven pointers.
