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1. Why is this turkey
feel
frozen, I thought it was suppose to be fresh?
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Fresh turkeys will be hard on the
bottom of the turkeys due to the blasting of cold air done
at the plant to keep the turkeys at a low temperature for
shipping and to keep them fresh. They are not frozen. |
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| 2. Should I remove the metal clip holding the legs together? |
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Yes. You must squeeze it, pushing the wire down to release it. |
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3. How long do you
roast a turkey?
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For best results,
place a meat
thermometer in
the thickest part of the thigh,
making sure to not
touch the bone, and roast the turkey in a 325 degree oven
until the meat
thermometer reaches 165-170 degrees in the thigh.
Suggested roasting times on marysturkeys.com and in
brochure. Cooking video on marysturkeys.com shows where to
place the thermometer. |
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| 4. What size turkey
should I buy?
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We recommend 1-2 lbs. per person to provide plenty of turkey
for dinner as well as for leftovers. |
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| 5. Is it ok to use a
Pop Up Timer?
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NO. We
DO NOT recommend
using a pop up timer. They are very inaccurate. Use a meat
thermometer. |
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| 6. Can I use my
convection oven to cook the turkey?
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We do not recommend using a convection
oven. They will cook the turkey too fast and dry it out. |
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| 7. Can I use a turkey
bag to cook my turkey?
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Yes. It can cut off as much as an hour
of cooking time, so be sure to use a thermometer. Do not add
any liquid. Follow the instructions that come with the bag.
The turkey will be moist as long as you do not overcook it. |
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8.
Why do some cookbooks have longer cooking times?
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They are outdated. You will dry out
your turkey if you follow those cooking charts.
Once the turkey meat
is no longer pink, it is done. Any cooking after that
will dry out the turkey and make it tough. Unlike meat that
gets more tender the longer it cooks,
turkey gets tough
and dry the longer it cooks. |
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9.
Why does the meat
thermometer say for poultry 180-185 degrees?
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Research shows that bacteria is
destroyed at 165 degrees.
Do NOT cook your turkey to 180-185 degrees. This will
dry out your turkey and make it tough.
Take your turkey out of the oven when the meat
thermometer reaches 165-170 degrees and let it rest for
20-30 minutes.
The meat will be pink towards the breast bone at 165, but
very moist. If that bothers you, cook until 170 degrees in
the thigh. |
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10.
Do you recommend
deep frying a turkey?
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NO, we do not. It is
very dangerous. Many people have caught their homes and
themselves on fire. If you do deep fry your turkey, make
sure there is no ice on the turkey. The ice hitting the hot
oil can cause a six foot high flame. |
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11. When should you
take a fresh turkey home?
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No more than 4-5 days before you cook
it. Refrigerators at
home are a lot warmer
than those at the
store. Reserve your turkey and pick it up 2-5 days
before you cook it. Do not wait until the day before
Thanksgiving. |
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