Turkey meat is very delicious dish, so quest is this how to cook a turkey. Learn to cook a turkey is not difficult. The key is to handle a turkey safely before cooking, and then cook to desired temperature.

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But cooking a delicious turkey should not be too difficult. Here's how to do this simply: 

How to Cook a Turkey stress-free Way

* Buy the right amount of turkey. One pound per person is usual amount. Otherwise you can make according to your family. Butterball has a turkey calculator useful on its Web site that can show you how to buy Turkey, how much filler is needed and how to estimate the cooking time.

* To thaw in the refrigerator, wrapped to Turkey on a tray or in a roasting pan to catch any juices wet, which can escape during thawing. Ensure that the refrigerator at 40 degrees Fahrenheit or below. Wait 24 hours every 4-5 pounds of Turkey. Then you will need three days to thaw a turkey of 12 pounds.

* Never thaw the turkey on the table at room temperature (unless of course you want your guests to spend an evening in the bathtub counting ceiling tiles).

* When ready to cook a turkey, remove giblets and neck from cavity of turkey. This is a beginner mistake - one that I bet 50% of people who are already cooked turkey. Just reach back and pull those packages. You do not want the smell of burning plastic from the oven on Thanksgiving Day.

* Wash hands, utensils, tables and all that comes into contact with raw turkey or packaging.

* Place the grill and small pen broiler inside before putting the turkey in it. Lifting 15 pounds turkey is not easy when it is believed. Try to pick it up when it's hot and you have 15 hungry people looking at you.

* Do not stuff the turkey. Well, I know. Do you like the smell of turkey stuffing? You want to get the juice. Get over it. It is a pain and makes the process of cooking the turkey until the desired temperature more difficult. 


* Well, if you must fill out the turkey, cook the stuffing just before Turkey is ready to go in the oven. His stuff is very tight. Put the stuffing in the pan. And make sure you cook the stuffing to 165 degrees F (check with a digital thermometer). If someone is 165, while the other does not, you have to hold the turkey until the two to reach 165 degrees. See? That's why I cook the stuffing separately, it virtually guarantees the turkey will be overcooked.

* There are many ways to flavor the turkey from the rental of celery, greens, oranges and onions in the cavity of the friction of the oil in or above the skin. I like to make connections butter (butter mixed with herbs such as rosemary, thyme and sage), then rubbed on the skin of the turkey. This allows two things. First, the taste of turkey Second, it keeps the breast meat moist, so even if you cooking turkey as a Thanksgiving meal, it will not be as dry.

* Place the turkey on the lowest oven rack, uncovered, and bake at 400 degrees Fahrenheit for 30 minutes. This should give you a nice brown color. Turn oven to 325 degrees Fahrenheit, cover turkey with foil and bake until the thickest part of the breast and the thigh reads 165 colon degrees F on a digital instant-read thermometer (compare prices).