First the Chicken: Fill a bowl full of HOT water and put the package of chicken in the water...you can also try the defrost on the microwave, but sometimes it kinda cooks the edges.
Second-the Turkey: Depending on the size of your Turkey and if you are going to stuff it or not, you need to determine when you want to eat. Here is the simple cooking instructions---- I usually cook a 15-18 lbs.Turkey and I get up around 5:00am and put it in the oven. Most of your Turkey's have cleaning and cooking instructions on the packaging. Follow the instructions....Then after you clean your Turkey, melt a stick of butter and coat your Turkey well and salt and pepper the outside. Cover tightly with tin foil and put into a 325 degree oven and let the oven do the rest. Check around 3 hours later and start basting it with the juices that are in the pan. Then you can baste every hour and a half till done. On the last half hour of cooking, remove the foil from Turkey except leave foil on the tips of the wings (they tend to cook/brown too fast) and let your Turkey get golden brown. Remove, baste last time and let Turkey cool at least 15-20 minutes before you remove stuffing and start to carve. Enjoy!!
HAPPY THANKSGIVING :-)Will someone help me with two this about cooking advice. All advice. Thanks?
Putting it in HOT water is a big No No. Get a food safety guide. That puts it in the danger zone temp. wise
Report Abuse
Place your chicken zip lock bag and let it thaw in a large bowl of room temp water. Change the water frequently and it will quicken the thawing time.
In regards to the turkey, go to Butterball's web site. There is a ton of info. They also have an 800 number for support.
You posted this question twice and I answered the first one initally but since it seems there are most responses here I'll copy n paste here in case the other post was an error:
Well from what I've learnt the best (healthiest) way to defrost meats are to place them in the fridge overnight, but since you said quickly I'm assuming you are in a pinch and need the frozen meat to cook ASAP. There are two methods I usually use..choose the one you prefer:
1) Cold Water Thawing
The meat has to be a leak-proof package or container else the meat tissue will absorb the water as it thaws. Fill a bowl with cold tap water (don't use warm water as it can encourage bacteria growth) and submerge the package of meat, changing the water every 30 minutes so it continues to thaw. Generally speaking, small packages of meat like say 1 pound will partially thawed in about 15 minutes, or completely defrosted in 45 mins to 1 hr. give or take.
2) Microwave Thawing
Of course this is kinda touch and go in terms of thawing time cause of the differences in microwave but the meat should be put on a plate and loosely wrapped with plastic wrap (not the store packaging that the meat came in). Use the defrost setting if your microwave has one, or if not, just monitor the meat as it thaws to prevent cooking meat before it is thoroughly thawed. What I normally do is put it on for a few mins like 3 and then take it out and test it with freshly washed hands to see how defrosted it is and then adjust the remaining time from there.
What do you want to know in particular about cooking the turkey? Do you want to know how to cook it from beginning like right out the package to end on your table with stuffing etc?
Hope this helps!
Put it in a pan and put it in the sink with a slow stream of running water on it, cold water. I would tell you to use the micro but that tends to make them rubbery and starts to cook them a little. A chicken breast should not take that long to thaw.
Abt turkey after u follow the instructions of cleaning the turkey acc to instructions .buy back bacon abt a kg. gently seperate the skin from the fleshof the turkey layer strips of the bacon until all of the turkey i is well lined with the bacon. Now in the inner and outer side smear and marinade the entire bird with ginger garlic paste and sourlime juice and just a dribble of hot chilli sauce. let it marinade for 5 to 6 hours. If u feel like filling the guzzle and tummy. then you can try this filling. take a kg of onions and mince finely to this add atsp of ginger garlic paste. fry all well take half kg of liver dice into very small cubes. add to the fry mixture . take half a kg of potatoes peel and dice into small cubes add to the filling take half kg of green peas add to the filling take half kg of tomatoes and add to the filling let all this fry in 2 tablespoon of butter till well cooked. in a seperate frying pan take 300gms of brown raisins and fry well remove from fire add to filling, take 500 gms of almonds blanched them and sliver them into halves. fry them light brown. add all to filling. Now stuff the turkey. and sew up the opening well. Brush the entire bird with butter. and bake till tender.
Yeah, I just took a serv safe class recently. This is how you thaw foods correctly. You can put it in a fridge-41 degrees Celsius or lower.You can run potable water at the temp of 70 degrees Farenheit or lower over it. You can put it in a microwave oven,if the food will be cooked immendiately after thawing.If you put in the microwave, sometimes you have to be careful because it will start to cook the meat.
Take it out now or defrost in microwave (you will have to watch it carefully so it doesnt cook in the microwave.)
No comments:
Post a Comment