No. 1 of Turkey Breast Recipes: Quick Roasted (for four)

Ingredients: Turkey breast about three pounds or less, small red potatoes (about 12 or 14), 1 stick salted butter, salt & pepper to taste and one tablespoon of olive oil.

Preparation: Using a pan about 8x 14 or something similar, wash and lay the small red potatoes in the pan. Salt and pepper the potatoes to taste and rub the olive oil on them. Mix and rub them until all of the potatoes are oiled. Put a wire rack over the potatoes and place the turkey breast on the wire rack. Rub the turkey breast with butter (generously) and salt and pepper to taste. Place a foil sheet over the pan lightly and put into a 350 degree oven. Bake for about thirty minutes with the foil on. Remove the foil and bake until the turkey is browned to your liking. The center of the turkey breast should register 160 on your meat thermometer.

Variation of this turkey breast recipe: You can add onion and/or carrots and mushrooms to the potatoes.

No. 2 of Turkey Breast Recipes: Turkey Breast Soup (for four)

Ingredients: 1 small Turkey breast cut into fourths, giblets washed and kept whole, 1 medium size onion diced, two large carrots peeled and diced, three stalks celery peeled and diced, two large potatoes peeled and diced, two bay leaves, about two tablespoons dry parsley, about one teaspoon dry rosemary and salt and pepper to taste.

Preparation: Using a large pot (about eight quart) place the turkey breast into the pot and cover with cold water. Allow the water to come to a boil and remove the scum that will come to the top while the water is boiling. (If you have not done this before, use a slotted spoon to remove this scum. The slotted spoon will hold the scummy substance while the water falls through. Shake the scum off the spoon onto a thick piece of paper towel. Do this until the water is clear). When the water is clear add the vegetables, bay leaves, parsley and rosemary. Add salt and pepper to taste Add about four more cups of water and continue cooking until the turkey breast is thoroughly cooked.

When the turkey breast is cooked you can add other vegetables i.e. green beans, corn, peas etc. You can also add diced tomatoes to give the soup a tomato soup flavor.

No.3 of Turkey Breast Recipes: Turkey Breast Salad.

Ingredients: Turkey Breast (half of the cooked turkey from the soup recipe above) cut into small cubes, 1 small onion finely diced, 1 small bell pepper, 1 very small cucumber peeled and diced, 1 small carrot thinly shaved, ¼ cup mayo or salad dressing, salt and pepper to taste.

Preparation: Place all of the ingredients into a serving bowl including the mayo/salad dressing. Mix well until everything is coated and blended and serve with dinner rolls or bread of your choice.

These turkey breast recipes are easy and quick to prepare so make them and enjoy.

Dressing is still the best dish to have with turkey, followed by mashed potatoes, potato salad and deviled eggs. With all these dishes you have many different types of ingredients making for a very flavorful dinner. And that’s fine, but the turkey is best tasting like turkey.

Some people get up early on Thanksgiving Day and put the turkey in and cook it in a few hours. Then they wonder why the turkey is a little tough. Cooking Thanksgiving turkey overnight is the best way to enjoy very tender, flavorful turkey. You can cook the turkey in a gas oven on low heat and it will be very tender when you finish it on Thanksgiving Day. But cooking overnight with gas is a little dangerous. I usually stay up all night if I cook with gas, cooking on low, about 200 degrees, and about 7:00am turn the heat up to about 350 degrees to finish in about two hours.

You can cook the turkey on Thanksgiving Day with electric, but once again, you sacrifice flavor and tenderness. Cooking turkey overnight is again the best method with electric. And electric is much safer to use for overnight cooking than gas. But with the cost of electric today, cooking overnight with an electric range will be somewhat expensive. And since you will undoubtedly be cooking all day, cooking with an electric or gas range can cause the temperature to rise substantially.

When cooking Thanksgiving turkey, the best way to cook is with an electric roaster. It’s less expensive than a range, safer than gas, and creates less heat than either of the other methods. Cooking with an electric or gas range, many people use a cooking bag to help tenderize the turkey. With an electric roaster you don’t need the bag, although you can use one. I personally don’t like having to open and close the bag every time I want to baste the turkey. And it will be just as tender with the roaster as it will be in a cooking bag.

Put the turkey in the roaster about 11:00pm and smother it with margarine. Add a little salt and just a little pepper. Set the temperature at 200 degrees and go to bed without having to worry. If you happen to get up during the night, baste the turkey before going back to bed. About 7:00am turn the temperature up to 350 degrees and baste two or three times before the turkey is done. The Thanksgiving turkey will be done in about three hours and it will be so tender it will be falling off the bone. Cooking Thanksgiving turkey in a roaster allows you to use the range, saving time. Happy Thanksgiving!

Turkey Stuffing Recipe Tip #1) Should I stuff the turkey, or roast without the stuffing?

The United States Department of Agriculture (USDA) recommends cooking the turkey stuffing outside of the turkey to make sure the bird gets cooked all the way through, however many consumers prefer the traditional method of stuffing the bird.

An un-stuffed bird requires less cooking time, leaving the breast meat more moist. You can still make the bird recipe flavorful by placing onions, apples and rosemary leaves in the cavity. The stuffing can be baked in a casserole dish in a 350º F. oven. The internal temperature of the stuffing must reach 165º F., which usually takes about 45 minutes. For any turkey stuffing recipe if you want a more moist and flavorful stuffing, moisten with some pan juices or chicken broth, and bake uncovered for an additional 20-30 minutes.

Turkey Stuffing Recipe Tip #2) How do I stuff a turkey, if I choose to cook the stuffing in this manner?

Prepare the turkey stuffing recipe as directed, cool to room temperature, and loosely stuff the turkey. The turkey stuffing in this turkey stuffing recipe will need space to expand, and tightly packed stuffing may cook unevenly. For any turkey stuffing recipe you should use about 3/4 cup of stuffing for each pound of turkey. Roast the turkey immediately after stuffing. You must ensure that the center of the stuffing reaches 165º F or else harmful bacteria may be found in the stuffing. For any turkey stuffing recipe a food thermometer is recommended to check the inside of the stuffing to ensure that the temperature does reach 165ºF., even if the pop up timer on the turkey indicates that it is cooked. You may choose to let the turkey stand for about 20 minutes to let the juices set. If so, remove all of the stuffing from the turkey immediately after the standing time.

Don’t forget to promptly remove all stuffing from the turkey and either serve or refrigerate the stuffing in a separate container.

Turkey Stuffing Recipe Tip #3) Can I stuff the turkey the day before?

For any turkey stuffing recipe make sure to never stuff a turkey ahead of time, only stuff right before you are ready to roast it. Stuffing ahead may enable harmful bacteria to grow in the turkey and stuffing.

Turkey Stuffing Recipe Tip #4) Can I prepare the stuffing ahead of time, and then re-heat it?

For any turkey stuffing recipe you can prepare the stuffing the day before, and refrigerate the stuffing in a covered casserole dish or mixing bowl until you are ready to use it.

Turkey Stuffing Recipe Tip #5) Is the preparation the same whether I stuff the bird or bake in a casserole dish?

Yes, the preparation of this turkey stuffing recipe is the same for either bake method. Water and butter are heated to a boil and the dry stuffing added and lightly mixed until stuffing is moistened.

Thanksgiving dinner is one of the most celebrated meals in the United States, and also one of the most times consuming. People work hour after hour just to get the turkey dinner done just right. We have tips to get you the perfect cook turkey that you and your family will be proud to have on Thanksgiving.

Most turkeys start out frozen so to thaw the turkey out, put it in the refrigerator or cold water. When the turkey has thawed remove the wrapper and start the oven to 325 degrees so you can get the oven ready for the turkey.

Getting the turkey ready is your next step after it’s thawed. You must remove the neck from the body cavity and the giblets from the neck cavity. Make sure to drain the juices and blot the cavities with a good amount of paper towels. Before you start roasting the turkey, you will want to stuff the neck and body cavities lightly.

Now we are ready to put the turkey in our roasting pan. Always place the turkey breast side up on a flat rack in your roasting pan. Don’t make the mistake of getting a small roasting pan as I’ve done that before and it causes nothing but heartaches. Usually a handy turkey lifter comes with most turkey’s you buy from the store. Place this special string cradle on your rack then place the turkey on top and bring the loops around the turkey. You will want to do this before you put the turkey in the oven as these acts like handles and makes it a lot easier when you remove the turkey from the oven and pan.

Always use an oven safe meat thermometer with your turkey. Insert near the lower part of the body near the thigh. This will let you monitor how the cooking process of your turkey is going. To keep your turkey skin from drying basting it with vegetable oil is a good idea. Cooking times will vary on many different things including your oven, type of turkey and other things you just can’t control. Check its progress often.

Check the turkey a half hour before it’s supposed to be done. The internal temperature should be around 180 degrees on the meat thermometer we inserted. This is a good indicator how well your turkey is progressing. If the turkey is done than pull it from the oven and let it cool. A good rule of thumb is let it sit 15 to 20 minutes before carving.

Following these tips will not only get you a better cooked turkey a better tasting one should also follow. Thanksgiving is a very important holiday that we celebrate and having everything perfect is something we all thrive for. This includes a perfect turkey dinner. Nothing is better on Thanksgiving than a great tasting turkey and family and friends around you to enjoy it. If you follow these tips, you should be able to spend more time with them and less worrying about how your turkey is doing.

Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Cooking Tips at http://www.jam727.com/cookingbook/cooking_styles__techniques.htm Article Source: http://EzineArticles.com/?expert=Jeffrey_Meier

Roasting a turkey does not need to add stress to any Holiday. Remembering a few simple tips could make all the difference.

Empty the turkey’s cavity of the giblet packet and neck, set them aside. Wash your turkey well in cold water, rinsing the cavity and rubbing the outside with your hands to ensure that there is no debris left behind. Quickly pat your turkey dry with a clean paper towel. Place the turkey in your roasting pan, tie both legs together with string and tuck the wing tips to the body. (I usually use toothpicks to tack them in) This keeps the wings from hanging out and burning. Sprinkle with just a little bit of salt and pepper. Pour one 14 oz can of chicken broth into the bottom of the roasting pan, for moisture in the cooking process and added flavor during basting. Cover the turkey, (with lid or foil) and roast at 325°F for the following recommended times:

8-12 lbs 2 3/4-3 hrs
12-14 lbs 3-3 3/4 hrs
14-18 lbs 3 3/4-4 1/4 hrs

Uncover and let the turkey brown for about 1 more hour, basting every 15 minutes.

While the turkey is in the oven, take the giblets and neck that you set aside and simmer in four cups of water in a sauce pan, until cooked well, about 45 minutes.

If you choose to serve gravy, stuffing and mashed potatoes with your turkey, here are some easy ways to dress it up. Remove the turkey form the pan and set it on a carving board or tray. Do not throw away your basting broth.

Real Potatoes or instant, make them special with your own touch, guaranteed to leave no leftovers. If you use real potatoes, consider using the tasty, buttery textured Yellow Potatoes. Peel, and simmer until fork tender, drain very well; no one likes watery mashed spuds. Mash with butter, milk and salt to taste If you prefer the instant potatoes, make them according to the directions on the box.

Now, for my favorite twist, after mashing, blend in ¼ cup of shredded cheese per quart of potatoes. Cheddar is great for a sharp cheesy taste; I like Smoked Gouda and a pinch of garlic powder for a savory gourmet touch.

Stuffing, whether homemade or out of a box, mix the dressing with the basting broth from the turkey, add a stalk or two of chopped celery and a small diced onion. The turkey juices create a real homemade taste that all of your guests will love.

Gravy, just as with the dressing, use the basting broth and turkey juices as a substitute for plain water. You will be praised by all, by just making these few little changes.

Maria Graver is the author of many articles related to cooking and entertainment. While she has catered full dinners to groups as large as 400, most of her writings are focused on the family and creating memorable meals that keep everyone coming back for more. If you’d like to learn how do start cooking like a pro, please visit her website, MariasCookery.com. Article Source: http://EzineArticles.com/?expert=Maria_Graver

As Thanksgiving approaches and you begin to prepare for your Thanksgiving turkey dinner you may be having questions about how much turkey you need per person. Or how long does it take to thaw a frozen turkey? Finally is the all important how long do I need to roast my turkey. Here are three guides to follow to help you achieve your perfect Thanksgiving turkey.

Turkey Serving Guide - How much turkey to serve per person

When planning your Thanksgiving turkey dinner it can be overwhelming wondering how much to serve per person. You will want to have enough for each person to have at least two servings and enough for turkey leftovers.

Up to 12lbs. = 1lb. per person

Over 12lbs. = 3/4lb. per person

Bone in breast = 1/2lb. per person

Boneless breast or role = 1/3lb. per person

Turkey Thawing Guide

Refrigerator thawing is the recommended method for thawing turkey. It used to be comon practice to thaw turkey in the sink with cold water. The problem with this method is that bacteria can grow on the turkey while it is thawing. This is the reason that refigerator thawing is recommended.

6 to 8lbs. = 1 to 1 ¾ days

8 to 12lbs. = 1 to 2 days

12 to 16lbs. = 2 to 3 days

16 to 20lbs. = 3 to 4 days

Bone and breast = 1 to 2 days

Boneless breast roll = 1 ½ to 2 days

Turkey Roasting Guide

Pre-heated 325° oven.

6 to 8lbs. = 2 ¼ to 3 ¼ hours

8 to 12lbs. = 3 to 4 hours

12 to 16lbs. = 3 ½ to 4 ½ hours

16 to 20lbs. = 4 to 5 hours

Bone and breast = 1 ½ to 2 ¼ hours

Boneless breast roll = 1 ¾ to 2 ½ hours

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She has put together a special Thanksgiving report that gives you 73 recipes to use with your leftover turkey as well as a special holiday ice cream cookbook that includes favorites like pumpkin pie ice cream and pecan pie ice cream. She has also put together a holiday planning guide to help you have the most enjoyable Thanksgiving ever. You can find all of these at http://www.turkey-leftovers.com Article Source: http://EzineArticles.com/?expert=Shauna_Hanus

There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.

Completely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. A 20-pound turkey takes about two or three days to thaw completely. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria, or if it is the outside meat will be dried out before the center is done.

Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.

Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.

Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the basting sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.

Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.

Estimated Cooking Times

Wt. of Turkey Unstuffed Stuffed

10-18 lbs 3- 3 1/2 hrs. 4 - 4 1/2 hrs

18-22 lbs 3 1/2 - 4 hrs 4 1/2 - 5 hrs.

22-24 lbs 4- 4 1/2 hrs 5 – 5 1/2 hrs

24-29 lbs 4 1/2- 5 hrs 5 1/2 - 6 1/2 hrs

The turkey must be roasted all at once. You cannot partially cook it ahead for later finishing. This method has been shown to increase the chances of food borne illnesses.

For safety and doneness the internal temperature must reach 180 degrees F in the thigh and 170 in the center of the breast. If the turkey is stuffed, the stuffing should reach 165 degrees F in the cavity. This temperature is essential to prevent food borne disease, and should be measured with a meat thermometer. The pop-up thermometer that comes in many turkeys serves as a good approximate of doneness, but should not be relied on as the ultimate authority. When placing the meat thermometer in the thigh or breast, it is important not to touch the bone. The bone conducts heat and will be hotter than the meat. Do not allow the cooked meat to come into contact with anything that has touched the raw turkey.

During the last 30 - 45 minutes of cooking, remove the foil tent to encourage browning. If you desire to use a glaze, spread it over the turkey now with a pastry brush.

After dinner, separate the stuffing from the turkey and refrigerate leftovers immediately. Within a few hours bacterial will begin to grow causing disease if the meat is not quickly cooled. Large chunks of meat will cool slowly, and therefore should be refrigerated immediately to begin the cooling process. Meat, stuffing, and gravy can also be cooled, then frozen for future use.

Luke warm leftovers allow bacterial growth. Food eaten cold will not have the opportunity for further growth, however when heating leftover, they should be heated to at least 165 to kill bacteria.

Cooking a whole turkey is just not something we do very often so having a perfect, juicy turkey on Thanksgiving Day can be illusive. Here are a few tips, hints and things to look for when making your turkey.

Choosing a Turkey

As Thanksgiving Day gets closer shopping market shelves seem to burst with turkeys of all sizes and brands. How do you know what size turkey to get? First figure out how many people you will be serving. Perhaps you should jot this number down on top of your shopping list because it will be helpful as you buy other items. If you are only feeding a few people and plan on getting a turkey less than 12 pounds expect figure about ¾ of a pound per adult as servings. If you are feeding a lot of people and are getting a larger turkey add up each adult serving as a pound and that is the size turkey you will want to look for. So if you are feeding 15 people you will want to get a 15-pound turkey. If you want to have leftovers add about 3-4 pounds.

White or Dark Meat?

Look on the labeling of the turkey carefully. If your family prefers white meat, then you will want to get a hen turkey. If dark meat is more desirable then get a tom turkey.

Thawing a Frozen Turkey

Thawing is an important part of getting the turkey to cook right. If the turkey is not completely thawed it will cook unevenly. Plan on the turkey taking 24 hours for every 5 pounds to thaw. So if you get a 15-pound turkey it will take three days for it to thaw. You also can’t count that day you are planning on roasting the turkey. To thaw, place the turkey on a tray and put in the fridge. You can tell the turkey is thawed if you can remove the giblets easily and there is no ice on the inside of the bird.

Preparations for Roasting

When the turkey is thawed release the legs, and remove everything from the inside cavities. Rinse the turkey thoroughly and pat dry with paper towels. If you want to cook the stuffing inside the turkey make sure you have a meat thermometer. If you don’t have a thermometer you will want to cook the stuffing separately. Reset the legs with the leg clamp or tie with string. Put the wing tips under the back. Place a roasting rack in a shallow roasting pan and put the turkey on the rack breast side up. If you have a meat thermometer insert it into a thigh or some other place where it will not touch bone. Cover the turkey loosely with foil (make sure there is space between the turkey and the foil.

Roast in a 325 degree oven. Turkeys that are 8-12 pounds need to be roasted for 2 ½ -3 hours, 12-14 pound turkey for 3-3 ¾ hours, 14-18 pound turkeys for 3 ½- 4 ¼ hours, 18-20 pound turkeys for 4 ¼-4 ½ hours, and a 20-24 pound turkey will need to cook for 4 ½ to 5 hours. If you have opted to put stuffing in your turkey then you will need to allow for an extra 15-45 minutes on all cooking times.

When it comes to that time of year that everyone is looking forward to because of the delicious food that is served, there is always at least one person that is slightly tense about it and that would be the person who is going to be cooking a turkey.

Although it really is a simple job, a lot of people tend to get a little stressed out about cooking a turkey and it is not because it is a hard job, but because the turkey is the thanksgiving dinner and many people feel that if the turkey gets ruined, that thanksgiving is ruined. Even though that is not the case, a lot of people cannot get that thought out of their minds.

Remember, that cooking a turkey is not a hard job in itself and that is a fact but it is strictly the anticipation of whether or not it is going to come out right that is the problem. But when you think about it, your oven is actually doing more work than you are so when thinking about how hard cooking a turkey is, think about how much work your oven has to go through. All you really have to do is dress it and place it in the oven and the rest of the work from cooking a turkey is done by the oven while you prepare other things such as side dishes.

The Most Important Thing

Although messing up the turkey in that it came out a little dry or without a lot of flavor is heartbreaking to some; that is not the real danger to consider when cooking a turkey. When you are getting ready to begin cooking a turkey, you have to make sure that you have fully read over all of the instructions. By not following these instructions, you are either going to have a bird that does not taste all that great or you could end up giving your guests food poisoning.

When roasting a turkey, make sure that it has reached the proper temperature of 165 degrees by sticking a cooking thermometer into it. Any reading lower then that, you need to put it back in. All in all, when those few things are followed, cooking a turkey does not have to be anything to worry about or stress over. You can do it just as millions and millions and of people before you have done it. Cooking a turkey will soon become second nature to you and you will be a pro before you know it.