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Cover the turkey if the breast has reached 165° F and the stuffing hasn’t come to 165° F and the thighs have not cooked to 175° F. “Leaving the turkey uncovered at the beginning allows the ...
Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a rack in lower third of oven; preheat to 450°. Gently pat turkey with paper towels to remove any excess moisture.
The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. Cooking by temperature is the best and safest way to know when your turkey is ready .
This final rest will help both the cook and the turkey. "When it come out of the oven, cover it with foil, stick it on the counter and let it sit there for 30 minutes while you reheat the ...
“The Butterball Turkey Talk-Line was established in 1981 to help home cooks with all of their most pressing turkey-related and cooking questions as they prepare for their holiday gatherings ...
Cook, stirring, until garlic begins to sizzle, about 1 minute. Add the green onions, jalapeno, olives and capers; cook, stirring, 1 minute. Stir in the tomatoes, 1/2 teaspoon of the salt and ...
Don’t worry about the turkey getting cold — it will stay warm, uncovered, for 15 to 20 minutes, and up to an hour if you tent it with foil, according to Balitewicz.
Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. When a thermometer reads 165°F in the breast or 175°F in ...