Tips for Cooking the Perfect Turkey & Cranberry Sauce Recipe

Share this!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

How many people are you cooking for? About 1 to 1/2 pounds of turkey per person is the rule of thumb. Cook for 15 minutes per pound. Cook your stuffing separately to prevent bacteria.

Frozen turkeys can take 4-5 days to thaw out in the refrigerator. Make sure you figure out how long it will take or you will be left with a frozen bowling ball! In general, it is 24 hours for every 5 pounds or you can speed it up by placing it in cold water, but you must replace the water every 30 minutes to prevent bacterial growth.

Pat turkey dry and then rub with oil or butter before it goes in the oven.

Keep the turkey moist by tenting with tin foil. Throw in a sprig of Rosemary to enhance flavor.

Did you know that a frozen turkey is fresher than a so-called, fresh turkey? This is because they are frozen right away. Fresh turkeys endure shipping and sitting around a store.

Before you pop it in the oven, use a mixture of olive oil and your favorite seasoning to brush over the turkey.

If you like the skin crispy, uncover the turkey that is in your fridge the day before cooking.

When your turkey is cooked, use an instant-read thermometer. It should read 165f and if the turkey is stuffed the internal temperature of the stuffing should also read 165f.

Place 1lb of fresh New England Cranberries into a sauce pan over medium heat.

Let the cranberries cook for 4 minutes or until they start to soften. Add 1 cup of sugar, 2oz of water and 2 strips of orange zest. Lower the heat and cover for around 10 minutes, remember to stir occasionally.

At this point the sugar should be dissolved and the cranberries are starting to pop. Continue to cook on low until all cranberries have burst. Finally add a pinch of salt, remove from heat, cool and serve!

Chef Taylor Dukes,
The Great Outdoors Restaurant

Share this!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn