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January 23, 2020

January 23, 2020

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Recent Posts

It's All About That Turkey

November 14, 2017

Let us help relieve some of that holiday stress! Don't get worked up over the stove, allow yourself a break and take some tips from us - the masters of the turkey! 

 

Don't forget to visit our Holiday Meals page below where you can order online.

 

HOLIDAY MEALS


Remember, never hesitate to ask our associates any questions you may have about preparing a turkey.

 

WHEN DO YOU PLAN TO SERVE IT?


This will tell you whether you have enough time to thaw a frozen turkey properly (see FDA guidelines below).


THAWING YOUR TURKEY


Knowing how to cook a frozen turkey begins with thawing it properly.

 

Never thaw a frozen turkey at room temperature. Leave it in the original plastic package and follow one of the following methods to thaw your turkey.

 

If you decide on frozen, the FDA recommends the following methods
and times for safe thawing:


REFRIGERATOR METHOD:

 

This method is ideal as it keeps the meat cold until it is completely defrosted. Place turkey on a tray in the refrigerator.


• 12 to 16 pounds …… 3 to 4 days
• 16 to 20 pounds …… 4 to 5 days
• 20 to 24 pounds …… 5 to 6 days

 

COLD WATER METHOD:

 

In a large container, cover turkey completely with cold water. Change water at least every hour.


• 12 to 16 pounds …… 6 to 8 hours
• 16 to 20 pounds …… 8 to 10 hours
• 20 to 24 pounds …… 10 to 12 hours


USING A MICROWAVE:

 

Follow the manufacturer's instruction. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.


SHOULD I CONSIDER A FRESH TURKEY?


Busch's Timber Valley Farms Fresh Turkeys are all natural Amish turkeys. They’re raised in open, spacious shelters and get plenty of fresh air and water. Raised in the traditional Amish manner, they are allowed to grow at their 
own pace so they stay tender and lean. They have no added growth hormones and no preservatives.

 

FRESH TURKEYS


To preserve their quality, fresh turkeys are quickly chilled to a core temperature of between 30-32°F, at this temperature there is a possibility
of the cavity being very firm and icy. You can bring it to the proper
temperature of 40°F, by either the Refrigerator method, allowing 3 hours
per pound, or the Cold Water method, allowing 30 minutes per pound.

 

Be sure to ask for our recipe cards, suggestions and ideas!

 

TURKEY TIPS BY BUSCH’S KITCHEN

 

HOW MANY PEOPLE ARE YOU FEEDING?

 

We suggest 1-1 1/2 pounds of bone-in turkey per person. For boneless turkey, we recommend around 3/4 pounds per person. Don’t forget to add extra for leftovers!

 

*COOKING TIMES FOR A 325°F PREHEATED OVEN*​

 

Roasting Times for Stuffed Turkey:

 

Turkey Weight 

 

  • 6 to 8 pounds

  • 8 to 12 pounds

  • 12 to 16 pounds

  • 16 to 20 pounds

  • 20 to 24 pounds

 

Hours

 

  • 3 to 3-1/2 hours

  • 3-1/2 to 4-1/2 hours

  • 4-1/2 to 5-1/2 hours

  • 5-1/2 to 6 hours

  • 6 to 6-1/2 hours

 

Roasting Times for Unstuffed Turkey:

 

 


Turkey Weight

 

 

  • 6 to 8 pounds

  • 8 to 12 pounds

  • 12 to 16 pounds

  • 16 to 20 pounds

  • 20 to 24 pounds

 

 

Hours

 

  • 3 to 3-1/2 hours

  • 3-1/2 to 4-1/2 hours

  • 4-1/2 to 5-1/2 hours

  • 5-1/2 to 6 hours

  • 6 to 6-1/2 hours

 

CLEANING TURKEY


• Remove plastic wrap from thawed turkey.
• Remove neck and giblets from body cavity.
• Rinse turkey well, inside and out with cold water. Thoroughly pat dry
with paper towels.
• Always wash hands thoroughly in hot soapy water before and after
preparing foods and handling raw meat.
• Do not let raw meat juices touch ready-to-eat foods, either in the
refrigerator or during preparation.
• Do not put cooked foods on the same plate that held the raw product.
• Wash utensils, dishes and surfaces used for cutting turkey with hot soapy
water. Then rinse using a sanitizing solution of one cap full of chlorine bleach
in 4 cups of warm water.


HOW TO COOK A TURKEY


• Preheat your oven to 325ºF.
• Season the turkey with kosher salt, freshly ground pepper, or other
seasonings.
• If you want to stuff the turkey, stuff it lightly and just before it goes
into the oven. Never stuff turkey the day or night before.
• Stuffing can be prepared separately in a covered baking dish. Place it in the
oven during the last 30 minutes of the turkey's roasting time.
• Many people wonder how to cook a turkey in the pan - breast up or breast
down. Turkey should be placed breast up on a rack in a shallow pan.
• Roast uncovered or loosely covered with foil. If you choose to baste your
turkey, limit the number of times you open and close your oven (once an
hour is enough). Opening the oven will lengthen the cooking time.
• Roast until an instant read thermometer (inserted deep into the thigh
but away from the bone) reads 165°F and juices in the thigh run clear when
pierced with a fork.
• Remove turkey when cooking is completed and let stand for 20 to 25
minutes before you carve it to allow the juices to settle back into the meat.

 

 

STORING TURKEY


• When storing fresh turkey, remove
giblets and refrigerate in covered
container for use within 2 days.
• Whole turkeys can be frozen for 1 year,
parts for 6 months. Once the turkey is
thawed, treat as fresh turkey and do not
refreeze until it is cooked.
• Cooked turkey may be stored in a
covered container, plastic bag or wrapped
in aluminum foil for up to 4 days in the
refrigerator, or up to 3 months in the
freezer.
• After cooking, keep the turkey hot,
above 140ºF or refrigerate below 40ºF.
Do not leave turkey at room temperature
for more than 2 hours.

 

 

Have a safe and happy holiday! 

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