Turkey Cooking Times Temperature

turkey cooking times temperature
    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
  • the somatic sensation of cold or heat
  • The degree of internal heat of a person's body
  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
  • A body temperature above the normal; fever
  • Something that is extremely or completely unsuccessful, esp. a play or movie
  • large gallinaceous bird with fan-shaped tail; widely domesticated for food
  • The flesh of the turkey as food
  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas

harissa-rubbed turkey (courtesy of marcus samuelsson NY magazine recipe)
harissa-rubbed turkey (courtesy of marcus samuelsson NY magazine recipe)
Harissa-Roasted Turkey HARISSA SPICE RUB 3/4 cup olive oil 2 garlic cloves, minced 1 teaspoon ground caraway 1 cup chile powder 1 tablespoon ground coriander 1 teaspoon salt 2 tablespoons chopped mint Heat the oil until it shimmers in a small saute pan over medium heat. Add the garlic and saute until golden, about 4 minutes. Remove the pan from the heat, add the caraway, chile powder, coriander, salt, and mint, and stir to combine. Set aside to cool. Store in an airtight container in the refrigerator for up to 2 weeks. ROASTED TURKEY 1 12-to-14-pound turkey 1/2 cup kosher salt 6 garlic cloves, quartered 2 red onions, quartered 2 cups of sweet potatoes, cut into 1/2-inch cubes 2 sprigs thyme, roughly chopped 1 cup plus 1/2 tablespoon harissa Salt and black pepper 1/2 cup olive oil 3 cups low-salt chicken broth Cure the turkey overnight: Stir together 8 quarts water with 1/2 cup kosher salt in a 5-gallon bucket lined with a heavy-duty garbage bag. Soak turkey, covered and chilled, for 10 hours. In a bowl, toss together garlic, onion, sweet potatoes, and thyme with 1/2 tablespoon of harissa. Position the rack in the lower third of the oven, and preheat to 400 degrees. Rinse the turkey under cold water, and pat dry. Sprinkle salt and pepper all over the turkey, inside and out. Stuff the vegetable mixture into the large cavity, and seal closed with a wooden skewer. Put the extra vegetables in the roasting pan. Combine 1 cup harissa with 1/2 cup oil, and generously rub over and under the skin of the bird. Fold the neck skin under the body and secure with a small skewer, tie the drumsticks together with kitchen string, and secure wings to body with small skewers. Place turkey in the roasting pan and cover the breast with foil. Roast in the oven for 20 minutes, then pour 2 cups of broth into the pan and stir to scrape up any brown bits on the bottom. Roast the turkey for 40 minutes, then remove the vegetables from the pan and reduce the oven temperature to 350. Add 1 cup broth to the pan and continue to roast the bird, basting occasionally with the pan juices, until an instant-read thermometer inserted into fleshy part of a thigh registers 170 degrees, between 11/2 and 2 hours more (total roasting time: 21/2 to 3 hours). Remove the foil during the last 20 minutes of cooking. Transfer turkey to a platter, and let stand 25 minutes. Remove the excess fat from the roasting pan, then set the pan over medium-low heat, add 1 cup water to the broth, and stir to release the caramelized particles on the bottom of the pan. Continue to heat until broth starts to simmer. Serve with stuffing. STUFFING 1/2 cup olive oil 5 cups 3/4-inch-cubed white bread 2 tablespoons crushed almonds 2 medium parsnips, peeled and cut into 1/2-inch cubes 2 cinnamon sticks 3 garlic cloves, cut in half 3 shallots, cut into 1/4-inch dice 2 quinces, peeled, cored, and cut into 1/2-inch cubes 1 tablespoon harissa 1 cup chicken stock 1/2 cup orange juice 1 tablespoon honey 2 teaspoons chopped thyme 1 teaspoon salt 1/2 cup raisins 1 tablespoon chopped parsley Heat 1/4 cup oil in a large saute pan over medium heat. Add the bread cubes, and saute for 5 minutes, or until lightly toasted, adding the almonds during the last minute. Remove from the heat and set aside. Combine the remaining oil, the parsnips, and the cinnamon sticks in a Dutch oven, and saute for about 5 minutes. Add the garlic, shallots, quinces, and harissa, and saute until the shallot is soft. Stir in the stock, orange juice, and honey; bring to a boil; then reduce the heat to low and simmer for 15 minutes. Add the thyme, salt, raisins, and almond-and-bread-cube mixture. Stir well. Cook over low heat, stirring frequently, until heated through. Stir in the chopped parsley and serve.
almost cole slaw
almost cole slaw
Some people ask for steak for their night-before-birthday dinner, others, lobster. Alex asks for roasted red baby potatoes, turkey sausage and my (ha, Ina Garten's) cole slaw. I aim to please. Ina Garten’s Cole Slaw 1/2 small head green cabbage 1/2 small head red cabbage 4 large carrots, scrubbed or peeled 2 cups (16 ounces) good mayonnaise 1/4 cup Dijon mustard 2 tablespoons whole grain mustard 2 tablespoons apple cider vinegar 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup chopped fresh parsley leaves Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature. (I didn't follow the recipe completely tonight, as the picture suggests. But the dressing is excellent. Also, way too much. You'll probably need half of that, unless you really like to glob it on.)

turkey cooking times temperature
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