Where can I find a cooking time guide for Ham and Turkey?

Answer 1

Ham:
Internal Temperatures for Proper Doneness
Fully Cooked Hams 140° F
Uncooked or Partially Cooked Hams 160° F
Fresh Hams 160° F - 170° F
If the proper temperature is not reached, the meat should be returned to the heat source for further cooking.
Ham Cooking Tips

Soak country hams prior to cooking to reduce their saltiness.
To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down. Remove immediately after cooking and the rind should pull off easily.
It is best to serve country hams in very thin slices because of their very intense flavor and saltiness.
Ham is easier to slice thin when it is cool.
Do not overcook ham or it will become dry and tough. The threat of trichinosis is eliminated when the ham is heated to 137°F, but the USDA recommends that uncooked pork should reach 160°F to be safe. Fully cooked ham should be cooked to 140° F to intensify its flavor and juiciness.
Do not baste the ham with its juices as it is cooking because they are too salty and will only add more saltiness to the ham.
Glazing the ham at the end of the cooking process adds flavor and a more appealing finished look to its appearance.
Removing a canned ham is made easier by first placing the sealed can in hot water for 1 or 2 minutes. Open and slide the ham out.
Roasting/Baking Tips:

To add extra flavor, apply a glaze to the ham during the last 30 minutes of the cooking time.
Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.
Do not use sharp utensils that may pierce the ham when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for handling the ham.
If cooking more than one ham, be sure that there is uniform space around the hams so that they will cook evenly. The hams should not be touching and there should be enough space around them to allow air and heat to circulate.
When placing a thermometer in the meat to check for doneness, be sure that the stem is not touching a bone because this can result in a false reading.

Grilling Tips:

Preheat grill or broiler to the proper temperature to ensure the meat surface is seared quickly to give it a flavorful crust.
Using clean racks and coating them with vegetable oil or a nonstick vegetable oil spray will help prevent the meat from sticking.
To keep ham slices flat while grilling, clip fat around the edges at 1 to 1 ½ inch intervals.
Do not use a fork to turn the ham as it cooks. The piercing causes juices to escape. Use tongs to turn.
Keep an area in the charcoal grill empty of coals so if a flare up occurs or some of the meat is cooking to quickly, the meat can be moved to this area. On a gas grill, leave one burner on low.


Turkey
Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important that the turkey is not overcooked, because the breast meat may dry out quickly.

Shopping Tips

When shopping for a whole turkey, it is best to purchase at least one pound per person. This will allow for plenty of extra helpings plus some leftovers. If you don't want to allow for any leftovers, plan on ¾ pound per person.


Allow 1¼ to 1½ pounds per person when purchasing a prestuffed turkey.


Allow ½ pound per person when purchasing a bone-in turkey breast, which usually weighs between 4 and 8 pounds.


Don't purchase a whole turkey if you find that the packaging has been punctured or torn. Make sure the packaging is intact before purchasing a whole turkey. Packaging that is punctured or ripped may indicate that the turkey has been damaged. It also allows drips to occur as the turkey is being transported from the store to the home refrigerator or when the turkey is thawing in the refrigerator.


Food stores may run specials on whole turkeys during some holiday periods, using the low priced turkey as a "loss leader" to attract customers. You can take advantage of cost savings by purchasing two birds and storing one in the freezer for the next holiday event or any other occasion such as a summer gathering. Small turkeys cooked on an outdoor grill in the summer are becoming very popular.


A fresh turkey is more expensive than a frozen turkey because of special handling requirements. Fresh turkeys cannot remain in a food store for as long as frozen turkeys. They are convenient to use because they do not require thawing. If you are able to allow for the time required for thawing, frozen turkeys provide the same flavor and quality as fresh turkeys.


If you are planning to buy a fresh turkey, it is best to purchase it no more than 1 or 2 days before you plan to roast it so that it will retain the optimum freshness and quality. It should be stored in the coldest section of the refrigerator, usually the lowest shelf at the back, until you are ready to cook it.


Some turkeys are sold with pop-up timers that are used to indicate when the turkey is fully cooked. A stem in the center of the device pops up when the internal temperature of the turkey reaches the proper level. Pop-up timers add convenience for consumers who may not possess a meat thermometer, however a meat thermometer is still the best way to make sure that the turkey has cooked long enough.


When shopping for groceries, fresh turkey (as well as other perishable products) should be selected last in order to reduce the length of time the turkey is without refrigeration. If the turkey is without refrigeration for more than an hour because of the travel time from the market, a cooler with ice should be used to transport the fresh turkey, and any other perishable food items, for the duration of the travel time.


Stuffing Tips

The turkey should not be overstuffed. The stuffing will expand during the cooking process and some of it may not cook thoroughly because of the density of the stuffing inside the turkey.


The stuffing should be cooked to a temperature of at least 165°F.


Remove the stuffing from the turkey before the turkey is carved.


Allow as much as 3/4 cup of stuffing per pound of turkey or as much as 1 cup for each guest.


Marinating Tips

Quantity

It may not be possible to completely cover a whole turkey with the marinade, but several inches of liquid should be added to the container so that the turkey can be turned occasionally, allowing all portions of the turkey to benefit from the marinade. Turkey parts or slices of breast or thigh meat should be completely covered with the marinade.


Soaking Time

Turkey parts require only a couple of hours marinating time, while a whole turkey should be soaked in the marinade for several hours or overnight.


Refrigeration

Always marinate turkey in the refrigerator to reduce the growth of harmful bacteria that occurs when perishable food is away from refrigeration for extended periods.


Proper Containers

Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. A large glass bowl is the best container to use, but large plastic bowls may also be used. Large plastic bags that can be sealed are ideal for marinating turkey parts.


Reuse

The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw turkey.


Grilling and Broiling Tips

When grilling or broiling turkey pieces, use tongs to turn the pieces rather than piercing them with the fork. Piercing the meat allows juices to escape, which can toughen the meat.


Make sure the heat is not too high so that the turkey doesn't get charred on the outside before the interior is cooked to the appropriate doneness.


Turkey has a tendency to become dry when it is grilled or broiled so it must be watched carefully during the cooking process. The turkey can be coated with a little oil or it can be marinated to help prevent it from drying out while cooking.


It is important that the turkey is grilled or broiled at the correct temperature and that the turkey is at the proper distance from the heat source to ensure that the meat will be tender and juicy.


Always have a fire extinguisher handy when using an outdoor grill and make sure the grill is at least 10 feet from buildings or any other flammable items.


In order to preserve the natural moistness, leave the skin on the turkey while it is grilled or broiled.


In order to cook different sized turkey pieces at a similar rate, place the smaller pieces further from the main heat source so that they will cook at a slower rate.


Aromatic woods including alder, hickory, or maple, can be added to the coals during the grilling process to provide a distinctive flavor to the turkey, however not to the extent provided by barbecuing, which uses indirect heat, smoke, and a more lengthy cooking time to achieve a more pronounced flavor.


In order to speed the grilling or broiling time, turkey pieces may be microwaved first to partially cook the pieces. The partially cooked turkey must be immediately grilled or broiled after microwaving to maintain the wholesomeness of the food. Finishing the cooking at a later time may allow bacteria to grow rapidly, causing food poisoning.


Barbecuing and Smoking Tips

Never stuff a whole turkey that is going to be barbecued or smoked because the stuffing will require too much time to reach the proper safe temperature of at least 165°F. Stuffing that is barbecued or smoked will develop an unpleasant taste, which is another reason for omitting it.


Turkey may require additional time to reach the proper doneness if it is barbecued or smoked on a cold day.


A meat thermometer should be used to check the internal temperature of the turkey for proper doneness.


Never allow children or pets near the barbecue or smoker and have a fire extinguisher handy while the equipment is in use.


Deep-Frying Tips

Because of the size of the cooking equipment and the large quantity of oil required, deep-frying a whole turkey should never be attempted indoors. Pieces of turkey meat can be safely deep-fried indoors using using traditional equipment such as a small pot on a stove top.


When purchasing a deep-fryer designed for cooking whole turkeys, make sure the model has a solid base that will hold the cooking pot firmly. Models with tripod legs should be avoided because they can easily tip.


The pot must be large enough to accommodate the turkey, but not so large that it becomes wobbly on the heating surface.


Do not overfill the pot with oil. When the turkey is placed into the pot, the oil may spill over the sides and ignite on the heating unit.


The temperature of the oil should be watched closely. If the oil overheats, it may ignite.


If the turkey is not thawed completely when it is inserted into the hot oil, it may cause the oil to spillover because of the reaction of the hot oil to the frozen bird.


Any utensils and equipment that come into contact with the hot oil must be dried thoroughly first. Moisture on the utensils will cause splattering when brought into contact with the hot oil, which can be dangerous.


Make sure the turkey is as dry as possible before it enters the hot oil.


The deep-frying equipment should be used a safe distance from all combustible substances. Never place the cooker on a deck, near any building, or on top of a table.


The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.


A fire extinguisher and heavy potholders should always be within reach.


After the cooking is completed, the oil should not be transferred to another container or disposed of until it has cooled completely. It is extremely dangerous to pour the oil from the cooking vessel until it has cooled. Several hours may be required for the large quantity of oil to cool properly.


Doneness Tips

A whole turkey should be cooked until the internal temperature of the breast meat reaches 170°F and the deepest portion of the thigh reaches 180°F. White meat cooks faster than dark meat and it will dry out quickly if it is overcooked. It is always a good idea to check the temperature in both the breast and the thigh.


A visual test to determine the proper doneness can be performed by piercing the turkey with a fork. If the turkey is cooked thoroughly, the juices should run clear. Doneness can also be determined by cutting into the thickest part of the turkey to check that the meat is completely opaque. The drumsticks should move up and down easily.


If you cook a turkey that comes with a pop-up timer, the cooking process can be almost foolproof. However, if you stuff the turkey, you still need to use a meat thermometer to check the temperature of the stuffing to make sure it has reached a minimum temperature of 165°F.


Leftover stuffing that was originally cooked inside the turkey and has been removed, should be reheated to a minimum temperature of 165°F.


Stuffing that is placed inside the turkey is often undercooked because many cooks do not allow for the extra cooking time required for a stuffed bird. This increases the chances of food poisoning.


When cooking turkey pieces such as breasts or thighs, a meat thermometer may not be necessary to determine the proper doneness. Turkey pieces are fully cooked when the meat is no longer pink and the juices run clear.


The meat near the bones of a turkey (or any poultry) may still look a bit pink even if a meat thermometer indicates that the turkey is fully cooked. This is because younger turkeys have bones that are more porous than older turkeys, which allows red pigment to leach out from the bones to the nearby meat during the cooking process. The turkey is safe to eat as long as the proper internal temperature has been reached and the juices run clear.


Hope that Helps
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Answer 2

Plug your own words "cooking time guide for Ham and Turkey" into Google, and I bet you'd find something. Even look at the packeging on your ham and turkey. I know turkeys always have the cooking time guide on the package. Depending on the type of ham, it's on that package too.

Answer 3

Before you can find your cooking guide, you need to know how many pounds of Ham or Turkey you are planning on cooking.?
If in is still in it's original package, the instructions are usually on the wrapper. If not, just type in under search which meat you will be cooking, and it will tell you the time and temp. per pound.

Answer 4

Here you go. Hope it helps. The first site is for ham, the second for turkey.

Answer 5

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Answer 6

Time guides aren't accurate because all ovens vary in temperature. The only accurate way to cook meat, pork, or poultry in the oven is with a meat thermometer.