What You Need:
- Meat thermometer
- Handi-Foil Eco Roasting Pan
- Sharpened carving knife and fork
- Vegetable Oil
- Cutting board
- Baster
Once you buy the turkey, you can keep the turkey in the refrigerator for 1-2 days after purchase.
Thawing a Turkey:
The USDA recommends three ways to thaw turkeys: in the refrigerator, in cold water and the microwave. Never defrost turkey on the counter.
- It’s best to plan for slow, safe thawing in the refrigerator. Allow about one day for every 4-5 pounds of turkey to thaw in the fridge.
- Turkey may be thawed in cold water in its airtight packaging or a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. Cook the turkey immediately after it thaws.
- Turkey thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.
Cooking Instructions:
Begin by pre-heating the oven to 350 degrees. Next, remove the giblet packets. They can be found inside the neck and end of the turkey. Rinse the turkey in cold water and pat dry. Place the turkey into a Handi-Foil Eco Roasting Pan. Lightly add vegetable oil to the turkey. You can also stuff the turkey with stuffing, herbs, or vegetables.
Once the oven temperature reaches 350 degrees put the turkey into the oven. Make sure to support the bottom of the Handi-Foil Pan when putting Turkey into the oven.
Once the internal heat of the turkey reaches 170 degrees, the turkey is ready. Be sure to insert the thermometer into the thickest part of the bird.
For more flavor, after an hour and a half of cooking, you can baste the turkey every 15 – 20 minutes.
Once the turkey is done remove all juices in the pan with a baster before removing it from the oven. Be sure to support the bottom of the Handi-Foil pan while taking the turkey out of the oven. Let the turkey cool off for about 20 minutes before carving.
For other tips and questions about turkeys, you can go to this link for the USDA website.
