When is Turkey Thanksgiving over? And more grateful questions are answered

This is your year to become a Turkish expert: Here’s how to know when to tip, how to find carving and serving, and more.

It’s easier than you think to appreciate Turkey. Really! But if you made the bird for the first time, or your 50th birthday, the question must be raised. New York Times Cooking expected some of your most educational questions, many of which will be our annual year. Below, you will find the answer, and hope for some peace of mind. Just remember: whatever happens, it’s going to be big. A promise. (Still planning a party? Cooking New York Timing has plenty of recipes to fill your table.)

What is the temperature of Turkey?

The turkey is done when the internal temperature of the thick part of the thigh reads 165 degrees.

That said, it’s okay to pull your bird as long as it’s just a little below 165 degrees, the US agriculture standard. In fact, Melissa Clark recommends pulling it to 155 degrees on a thermometer right away. It will reach 165 degrees if it stops, and it is better to pull the turkey out – it will not be less than tough meat. (Here’s more turkey guidance from Melissa.)

Finally, if you kill your bird, you’ll want to measure its temperature as well. About 165 degrees on the thermometer recently. And if you’re wondering how long, the chart below can help:

Recipe: Classic Thanksgiving turkey | Plain turkey | Fastest turkey | Salt-and-depper turkey breast | Breasts are breasts | Buttermilk-breast folded

Where should I check the temperature of the turkey?

Insert the thermometer into the thick part you will be carrying.as Melissa Clark advises. The USDA also recommends inserting your thermometer into “the bare part of the breast, the inside of the thigh and the inside of the wing.” But do not stay away from the bone, which can change the reading of the temperature.

For Thanksgiving, it’s definitely worth splurging on a recent thermometer. (The cable option comes in at $21 and will see many uses beyond the holidays.) If you don’t have a thermometer, you can use an ork to poke the thick part of the thigh. If the liquid is clear, it should be done. A little pink on the small meat is not a bad sign, but if something is emotional and pink, with fluid or red (especially in the chest), not ready.

Remember, if you pluck the bird too soon, the thanksgiving is not spoiled. In the worst case, you can serve the parts that have been made, while the rest is put back in the hot oven to avoid cooking.

Should you wrap turkey in foil?

The appearance of a turkey is never a credit, especially if you don’t cook the bird (see samin NosrT’s Butter Butter Butter and Kenji López-Alt Aluminum foil can help you have a crispy and tender bird. If you see the breasts starting to get too much, cover them with foam to prevent them from burning before cooking the birds. (See Samin’s example above.)

You can also cover the turkey if it is not in the oven and rest, but the dirty tent is important: the tight cover can create smoke, which can be soft and hard chocolate.

Recipe: Buttermilk-burred turkey | Turkey thanks to Mayo-two

How long should the turkey rest before carving?

“The amount of rest depends on the size of the bird, but A minimum of 20 minutes is required“Julia Moskin said in 2011.”A large bird can wait up to 40 minutes or moredepending on room temperature. ”

How do I find Turkey?

The main rule of thumb in carving is to find the joints and cut through them. Start, stick between the natural line between the legs and the chest, the pull of the legs and thighs are not legs of the body as you grow, and look for the “hip”. Then, remove the wings in the same way, discard the wings of the breast, and turn it to see the shoulder “shoulder”. Once the legs and wings are removed, cut the meat. Find the breast bone that runs the length of the turkey, and pull each breast from the bone. For a demonstration and good tips on how to stuff a bird, watch the video on how to make a turkey.

How often should I stuff a turkey?

You don’t have to download if you don’t want to, but if you do, every 45 minutes is a good guide. It helps to get more color on the outside of the bird, as Kenji López-Alt points out.

To do this, you can take the liquid from the pan and spread it on top of the bird with a basker or brush. If the bird has not produced the weight, you can also use melted butter.

Let’s talk about these sensitives, if you’re wondering How to make Turkey Gravy on the head, This thread can help. So you can make a gravy recipe.

What is spatchcocking? And how do I do it?

You may have read many articles or recipes saying that the best way to cook Turkey is to roast it – and there is some truth to that. Spatchcocking Bird makes him cook more and, hard, bigger.

For the SpatchCock, you’ll want to use kitchen scissors or a sharp knife to carefully remove the backing by cutting it on both sides. (Keep it in stock. The bird should blow your mind.

How do I cook a turkey?

The smoked turkey is unforgettable, deeply rich and tender on the tongue. To do this in your dollhouse, put it for the grill without exception and add the panip (or set your smoker to 275 degrees. Make sure that your bird is dry, and put it on the fly trap. Throw the coals with a berry ear wood spark, and cover the grill, adjusting the hole to make sure that the temperature stays at 325 to 350 degrees. After an hour, turn the charcoal over and add the 10- to 12-pound turkey. (See recipe by Steven Raiklen.)

How do I write Turkey?

Brining a turkey helps keep the skin and meat tender, and you can do it one of two ways. The first method – dry brine – It calls for the mill with salt and the refrigerator for up to three days, even if the bird calls the song of the birds. Each has its own benefits and dimensions. If you are just starting out, you may look at dry brine, which requires less equipment (no pot or more needed). But if your heart longs for it, we also have a way to do it.

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