Turkey 101: Basics of the bird

  • Article by: DANIEL NEMAN , Toledo Blade
  • Updated: November 14, 2012 - 12:36 PM

First-timer making the turkey? Have no fear.

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wdwm01Nov. 15, 1212:07 PM

I think there are at least a couple of errors in this article. 13 minutes per pound of turkey? That does not sound right. Nor does thigh temp of 165. The thigh should be closer to 180-185.

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eterrellNov. 15, 1212:44 PM

I agree, 165 for stuffing in the cavity is right and will give you thigh temps around 180. All my cookbooks say do poultry to at leat 180. Also, unless you use clarified butter, the milk fat in whole butter actually just makes the skin tough, not crispy. Oils make the skin crisp up (think of it as frying the skin in the oven.)

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viqueenfailNov. 21, 12 7:40 PM

I go for 165 at the coolest part of the bird. Whether that makes the thigh 170 or 180 depends on the size of the bird. 350 and 15 minutes per pound for an 18 - 20 pond bird works just fine in my oven. Never had a problem with tough skin from butter. Margarine will work fine as well, but broth is good too.

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sausageNov. 21, 12 7:57 PM

Here is a fact that should be noted. Turkey is bad for your Gout! I had to learn this the hard way. It contains substances that increase the uric acid in the body. It was nice to know that this bird is bad news to Gout sufferers.

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rnvhillNov. 21, 12 8:14 PM

And people wonder why their turkey is dry! 165 is the correct thigh /stuffing temp - a turkey breast cooked separately should be cooked to only 150. Even pork roasts are now only recommended to be cooked to 145 - only old cook books go for the serious overkill in temps to compensate for unreliable thermometers and abundant parasites of yester year. A simple Google search will corroborate this.

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rnvhillNov. 22, 12 9:52 AM

Sausage - while it is true that turkey falls into the moderate purine group. Gravy is high to very high in purines unless made soley with vegetable stock and fats. Sausage in the stuffing will likley be at least another moderately high meat. Then you have the four ounce a meal limit on meat which makes for a pretty small portion. You are not drinking beer I hope - beer is very high in purines and should be avoided completely. (I admit to having two this year). I had my first gout attack Christmas before last - thank you but never would be too soon for that again!

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myinsightNov. 22, 12 2:22 PM

I am a gout sufferer also. I know from many years of this ailment, that gravy made from the turkey drippings is the worse thing that has ever brought on an attack for me. When you have this affliction you become terrorized from certain foods and BEER.

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