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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 ...
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 ...
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.
What size turkey you bought. How long you cooked your turkey. Recipes you used. Any fond memories (or funny fails) “Take a photo of everyone around your table and place it in the journal to look ...
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.
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
I'm a chef sharing how to cook the perfect turkey. Some of the best secrets include basting the meat and carving the final dish in sections. ... Pop them onto an oven-safe platter, cover the plate ...
You want to make sure the turkey stays covered with buttermilk brine. If needed, place a plate or skillet on top of the turkey to keep it pressed down in the stockpot.