John Dewar & Co Home page
Needham, MA & Brockton, MA
""

Recommendations for Cooking the Perfect Thanksgiving Turkey

Complete List of Holiday Birds

PRINT VERSION

If you have any questions about cooking your turkey from John Dewar & Co, please call us.

Turkey Sizing Chart

WEIGHT SERVINGS WITH NO LEFTOVERS SERVINGS WITH LEFTOVERS
10 - 12 lb 10 to 12

6 to 8

14 - 16 lb 14 to 16

9 to 11

18 - 20 lb 18 to 20 12 to 14
22 - 24 lb 22 to 24 14 to 16

Turkey Cooking Times
Recommended oven temperature: 325°

Unstuffed: 13 - 17 minutes per pound
Stuffed: 15 - 20 minutes per pound

Internal temperate of thigh should be at 165°

Plan Ahead for Maximum Flavor and Tenderness
After removing the turkey from the oven, loosely tent with aluminum foil and let repose (set) up to a half hour before carving. Enjoy!

Basting: Before you slide the turkey into the oven, pour two cups of turkey stock (or low salt chicken broth) into the pan. This mixture will become your basting liquid. Use a bulb baster to pick up the roasting juices and bathe the turkey with the liquid every 30 to 40 minutes. Each time you baste, lift the foil, and then replace it. About an hour or so before you expect the turkey to be done, remove the foil so that the breast can brown. If, during the course of roasting, the pan liquids bubble down to a glaze, add more stock, broth, or even water.

Brining: In a large cooking pot, (big enough to submerge turkey) bring one gallon vegetable stock and 2 cups Kosher salt to a boil. Stir until salt is dissolved. Remove hot brine from heat and add cup brown sugar, stir until dissolved then add one gallon cold water and stir. Once the brine is cold add the thawed turkey breast side down (remove giblets, neck). Make sure brine goes into cavity. The turkey will float at this point, so add a heavy plate or something to hold the turkey down in the brine mixture. Let turkey sit in brine for 8 hours in the refrigerator. Remove turkey from brine and rinse and pat the turkey dry. (Turkey has already absorbed a significant amount of salt - any drippings that you use for gravy will already be salty. so no salt will need to be added to compound butters or spice rubs)

back | recipe index | Bookmark and Share

NEW ENGLAND'S PREMIER BUTCHER

Copyright © 2017