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The following are some turkey tips I have researched and adopted as best practices when processing turkey or any poultry for that matter. That said the target audience are those interested in Smoking or frying a turkey. Keep in mind you don't have to wait until Thanksgiving to enjoy turkey. Turkey is readily available year round and makes for some excellent diners and sandwiches for lunch. The "Danger Zone" No, I'm not referring to the theme song from Top Gun… I'm referring to the food danger zone or when the outer layer of food is between 40 º F and 140 º F where foodborne bacteria multiply rapidly. Failure to comply may result in forms of food poisoning such as Salmonella. Thawing The following are the three safe thawing methods. Refrigerator Thawing Refrigerator temp should be kept at 40 º F or below. Plan ahead allow approximately 24 hours for each 4 to 5 pounds in the refrigerator. The turkey should be contained in a pan or container to avoid any juices from dripping onto any other foods or the shelf for that matter. Thawing Time  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 Once thawed, your turkey can remain refrigerated for two days. Cold Water Thawing Place your turkey in a leak proof plastic bag. This will prevent cross contamination and prevent the turkey from absorbing water. Amazon sell giant Ziploc bags that work great for this and can be used for brining  the turkey once it has thawed. Submerge the turkey in cold tap water. Change the water every 30 minutes until turkey is thawed. Allow about 30 minutes per pound. Multiply the weight * .5 (1/2 hour) Turkey thawed by the cold water method should be cooked immediately. Thawing Time 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 Microwave Thawing Yes, that's right. USDA says you can use the microwave to thaw your turkey. The USDA does not provide any additional information with the exception of stating and I quote…  "Follow the microwave manufacturer's instructions when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed."  I don't know about you but I have formed an opinion that microwave thawing allows for too many variables that could potentially lead to issues with bacteria. I therefore do not recommend using this method and will go as far as to suggest you avoid using the microwave to thaw your turkey. This is my personal opinion.  USDA Reference: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-safe-thawing/CT_Index Brining There are two types of brines. Phosphate based and Saline based. The phosphate based brines penetrate deeper pulling in more moisture and flavor. The saline based brines rely on salt to penetrate pulling in moisture and flavor. I personally prefer phosphate based brines as they penetrated better and you have less of an issue of over salting the meat. When brining you, use the Ziploc Big Bags instead of a cooler or large pot to brine in. You will require less liquid to cover the Turkey. See the video below for a demonstration. Stuffing - Stuff or not stuff? If your cooking low and slow at temperatures lower than 325 º F do not stuff the turkey. Check not only the center of the turkey meat but also the center of the stuffing. If the internal temp of either the turkey or stuffing has not reached 165 º F then further cooking is required. Let the turkey rest Should you choose to continue with stuffing your turkey, visit the USDA's food safety page on Turkey Basic's - Stuffing Cooking the Turkey I will cover only the two main outdoor cooking methods - Smoking and Deep frying. Smoker  Completely thaw the turkey before cooking. Have a reliable food thermometer handy to measure the internal temp of the turkey meat. Have a reliable thermometer measuring the temp of your smoker. Thoroughly clean the smoking or cooking grates. Place smoker where it's shielded from winds to aid in maintaining a consistent temp. Pre-heat your cooker to a temp within the range of 225 º F to 300 º F. Once preheated, I recommend spraying the grates with hot water as the water will steam and allow you to easily remove any residual buildup from previous use. Smoke using only hardwoods. Avoid soft woods (pine, fir, cedar etc.) as it will coat your food with resin from the pitch. Don not cook a stuffed turkey at temps lower than 325 º F. Cooking time is approximately 20 - 30 minutes per pound. However you must rely on a thermometer for the finished target temperature of minimum 165 º F. Measure the temperature of the turkey at the inner most part of the thigh, wing and breast. Again the target temp is a minimum of 165 º F. Deep Fryer Do not stuff the turkey when deep frying The turkey should be 12 pounds or less in weight. The cooking vessel should be large enough to contain the oil with the turkey submersed without oil spilling over the edge of the vessel. The oil should cover the turkey by 1-2" Have a reliable food thermometer handy to measure the internal temp of the turkey meat. Have a reliable thermometer measuring the temp of your smoker. Heat cooking oil to 350 º F. Never leave the hot oil unattended. Allow 3 to 5 minutes frying time per pound. When removing the turkey from the oil, make sure to drain the oil from the cavity. Measure the temperature of the turkey at the inner most part of the thigh, wing and breast. The turkey is fully cooked when the internal temp of the thickest part of thigh, wings and breast have reached a minimum of 165 º F. Place turkey on a sturdy platter lined with paper towels to transport to your carving area. Let stand 20 minutes prior to carving. Allow oil to cool before straining, pouring into a sealed container and refrigerating. Oil can be reused if strained, covered and used within a month. For more information on turkey See USDA Turkey Basics Information For those who are interested in other methods, I will provide a link that covers many other methods that you may be interested in using. See USDA other cooking methods

 

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