how to cook a turkey?

Answer 1

go on yahoo and in search type in how to cook a turkey

Answer 2

Buy a Turkey Fryer and follow instructions. Only use fresh peanut oil. Coat turkey with a spicy rub like Famous Dave's Rib Rub before cooking.

Answer 3

Put in in a basting pan, cover with foil, cook for 20 mins per Lb plus 20 mins.

Test by putting a skewer into the thickest part (thigh ?) - the juice should be clear.

Answer 4

You gotta experience deep fried turkey:) providing you can afford it, purchase a natural gas turkey deep fryer, then follow the directions, and believe me, you'll never go back to baked or roast turkey again:)

Answer 5

How to Cook Turkey
THAWING A TURKEY
What is the best way to thaw a turkey? There are three ways to safely thaw a turkey, but refrigerator thawing is recommended. Defrost the turkey in its original wrapper on a tray in the refrigerator 24 hours for every 5 pounds. Never thaw a turkey at room temperature.

You may also place the wrapped turkey in the sink and cover it completely with cold water. This method requires about 30 minutes per pound. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water.

For thawing, in the microwave, check the manufacturer’s instructions for the size of turkey that will fit into your oven, the minutes per pound and the power level to use for thawing. Cook immediately after thawing. See Table 1 for a more detailed outline of proper thawing times.

TABLE 1. THAWING TIMES FOR A TURKEY
Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours)
8-12 1-2 4-6
12-16 2-3 6-8
16-20 3-4 8-10
20-24 4-5 10-12


PREPARATION
After thawing, get the turkey ready for cooking by following these steps:

Remove original plastic wrapper from thawed or fresh turkey.
Remove the neck and giblets from the body and neck cavities.
Thoroughly rinse turkey and inside cavity.
Drain juices and blot turkey dry with paper towels.
Stuff the turkey (optional) just before roasting.
Return legs to tucked position, if untucked.
If using an oven-safe meat thermometer, insert into the deepest part of the thigh. (If using an instant-read thermometer, it will be inserted when it is time to check for doneness.)
Brush with oil to prevent drying of the skin.
WASH HANDS, UTENSILS, SINK AND EVERYTHING ELSE THAT HAS BEEN IN CONTACT WITH RAW TURKEY.

STUFFING A TURKEY
To stuff or not to stuff? This is an important question to ask because cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. If the stuffing is not cooked and handled properly, foodborne illness could occur. However, with careful preparation and the use of a meat thermometer to ensure that safe temperatures are reached, consumers can safely enjoy the traditional stuffing, inside OR outside the bird. Follow these safe stuffing tips:

Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as sautéed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.

Stuff The Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 °F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 °F. Cooking overnight in a "slow" oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.

Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 180 °F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 °F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.

Prestuffed Poultry: Buying retail-stuffed whole poultry is not recommended because of the highly perishable nature of a previously stuffed item. Some USDA-inspected frozen stuffed poultry MUST be cooked from the frozen state to ensure a safely cooked product.

COOKING A TURKEY
Safety and Preparation Notes for All Methods:

Never brown or partially cook turkey to refrigerate and finish cooking later. It is safe to partially cook or microwave turkey if it is immediately transferred to a hot grill or oven to finish cooking.
It is not necessary to baste a turkey. Basting throughout the roasting process is unnecessary. Pouring juices over a turkey’s surface while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to ¼ of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door periodically to baste a turkey can cool the oven and possibly lengthen the roasting time.
Roasting Method: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 °F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 °F in the thickest part of the breast, just above the rib bones.
160 to 165 °F in the center of the stuffing, if turkey is stuffed.
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.


TABLE 2. ROASTING TIMES FOR TURKEY
Size of Turkey (lbs.) Unstuffed Timing Stuffed Timing
8-12 2¾ - 3 Hours 3 - 3½ Hours
12-14 3 - 3¾ Hours 3½ - 4 Hours
14-18 3¾ - 4¼ Hours 4 - 4¼ Hours
18-20 4¼ - 4½ Hours 4¼ - 4¾ Hours
20-24 4½ - 5 Hours 4¾ - 5¼ Hours

Answer 6

Get a trukey cooking bag (available most grocery stores, wal-mart, etc.) and follow the directions... Comes out perfect every time and is much faster than other methods.

OR....get a deep fryer made for this.. This tastes the BEST but I haven't done it myself.

Answer 7

In a turkey deep fryer is the best..mmmmmmmmmmm
Nice and Juicy!!!

Answer 8

Try to call Ronco. Here's the direct line 8004861806. And try to tell this to your friends if they want to know how to cook any food. Call now!

Answer 9

I agree with Plaz. USE A COOKING BAG. The directions are on it and you can't go wrong. i can't cook well at all, but i can do that. it keeps everything from drying out. it's great!!

Answer 10

same as a chicken but takes loyou have to base it struff it with bread stuffing and onions baste with butter put in roasting pan cover depends on weight for leanght of timenger(roast chicken)

Answer 11

Betty Crocker/Bisquick - http://www.bettycrocker.com

Better Homes & Garden - http://www.bhg.com

Pillsbury - http://www.pillsbury.com

Food Network - http://www.foodnetwork.com

Disney FamilyFun - http://familyfun.go.com

Recipe Source - http://www.recipesource.com/

Allrecipes - http://allrecipes.com/

Epicurious - http://www.epicurious.com/

Martha Stewart Living - http://www.marthastewart.com/

CooksRecipes.com - http://www.cooksrecipes.com/

Meals.com - http://www.meals.com/

Easy Recipes - http://www.tocook.com/