Gobble, Gobble | Tips for Cooking the Perfect Turkey

tips for the perfect turkey

DON’T RUN OUT-
Figure on 1 to 1 ½ pounds of turkey per person. Don’t forget to add a few pounds for the bones. Ex. 8 people will require a 12 – 14 pound turkey. If you have a large crowd, you may consider cooking two smaller turkeys instead of 1. This will allow for faster cooking times and will allow you to prepare them differently if you wish.

Ample Servings with Leftovers Turkey Weight (in pounds)
8 12
9 14
10 16
12 18
14 20


MAKE SURE IT’S THAWED-

Don’t wait until the day before Thanksgiving to thaw out your turkey! Frozen turkey needs at least 3-4 days to completely thaw.

BRINING IS BEST-
Skip basting which causes more oven door opening and the drying out of your turkey, and keep your turkey moist with a simple brining. The typical brining solution contains water, salt, sugar and a variety of spices an aromatics. Just be sure to follow a trusted recipe so you get the right proportion of each.

SKIP THE STUFFING-
An old Thanksgiving tradition may be providing fertile ground for harmful bacteria inside of your turkey. Also, your stuffed turkey will take longer to cook which will result in drier meat. Instead, save your stuffing for a separate pan and leave the turkey to cook alone.

GIVE YOUR TURKEY A GOOD RUB-
Make sure the skin of your turkey is as dry as possible and rub it all over with oil or butter

RAISE IT OFF OF THE BASE-
Raising your turkey off of the pan will help with hot air circulation around the entire turkey. Even better, try roasting vegetables underneath!

LET IT REST-
To lock in the juices, let your turkey rest for at least 20 minutes before carving. Lightly place tin foil over the bird while it rests but not too tight to avoid it from steaming up

COOK AT A STEADY TEMPERATURE-
A low, steady temperature of 325°F from start to finish is the best option for your bird. Some people prefer to cook at a high heat for the first half hour or so but what if you forget to turn it back down?

Average cooking time (add 20 to 40 minutes for a stuffed turkey)

Pounds Hours
8 – 12 2 ½ to 3 ½
12 – 16 3 ½ to 4
16 – 20 4 to 4 ½
20 – 26 4 ½ to 5 ½

 

You will know your turkey is done when you place an internal thermometer into the turkey’s thigh, let it rest for a few seconds, and get a reading of 170°F

POSITION THE LEGS-
If your roasting pan allows it, cook with the turkey legs pointed backward. The legs usually take the longest to cook so this allows it to get easier access to the spot in the oven that is typically the hottest. If it doesn’t not fit that way, just rotate your pan half way through to ensure both sides get an even finish.

 

 

Pumpkin Flavored Desserts

Are you someone who can’t get enough pumpkin flavor in the fall? If so, you’ve come to the right place. Below are two great recipes for your next gathering, or delicious at home treat! If you test them out, be sure to let us know how you liked them in the comments below.

kitchenaid-pumpkin-pie-milkshake

Pumpkin Pie Milkshake

Ingredients

(Makes 4 servings)

  • 1 cup milk
  • 4 cups vanilla ice cream
  • 1 cup canned pumpkin pie mix
  • 1/2 teaspoon vanilla
  • 2 graham crackers, separated into 4 pieces each, divided
Instructions
  1. Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting.
  2. Add 4 graham cracker pieces; pulse until blended.
  3. Pour into four glasses. Garnish with whipped cream and remaining graham cracker pieces; serve immediately.

kitchenaid-pumpkin-pie-pops

Pumpkin Pie Pops

Ingredients

(Makes 6 pops)

  • 1 1/2 cup vanilla ice cream
  • 1/2 cup canned pumpkin pie mix
  • 1/2 cup milk
  • 1/4 teaspoon vanilla
  • 3 teaspoons packed brown sugar, divided
  • 2 containers (4 ounces each) prepared refrigerated vanilla pudding, divided
  • 6 cinnamon stickers or popsicle sticks
Instructions
  1. Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting. Pour 2 tablespoons mixture into each of six 5-ounce paper or plastic cups; cover and refrigerate remaining pumpkin mixture. Freeze pops 30 to 45 minutes or just until set.
  2. Stir 1 1/2 teaspoons brown sugar into one container of pudding; mix well. Spoon 1 tablespoon mixture over pumpkin mixture in each cup. Freeze 30 to 45 minutes or just until set.
  3. Repeat with additional pumpkin mixture and remaining brown sugar and pudding to form two more layers.
  4. Pour 1 tablespoon pumpkin mixture over pudding mixture in each cup. Cover top of each cup with small piece of foil. Freeze 30 to 45 minutes or just until set.
  5. Gently insert cinnamon sticks through center of foil. Freeze 6 hours or until firm.
  6. To serve, remove foil and peel away paper cups or gently twist frozen pops out of plastic cups.

 

*Recipes provided by KitchenAid