- How do I roast a whole chicken?
Roasting a chicken takes a little longer than some other methods of cooking chicken, but it actually requires very little preparation time--it's mostly just a matter of patience in waiting for the bird to finish roasting. Another merit of roast chicken is that the leftovers just keep on giving. Roasting two chickens is just as easy as roasting one chicken, and today's roast chicken dinner is tomorrow's chicken enchiladas, chicken soup, chicken salad, chicken fettuccine Alfredo or chicken sandwich.
- How do I cut a whole chicken into smaller parts?
It takes more than one go at cutting up a chicken to become an expert. However, once you've got the hang of it, you can cut up a chicken in very little time and with hardly any effort. Buying a whole chicken is cheaper than buying pieces, and the leftover parts of a deboned chicken are ideal for forming the backbone of soup stocks. Buying a whole chicken is cheaper than buying pieces.
- What can I do to prevent the chicken in my chicken dishes from being dry?
Overcooking is the most common cause for chicken being dry and/or tough. Recipes often state cooking times, but these should only be looked upon as guidelines. Several factors can affect the accuracy of the cooking time. The thickness of the meat can significantly affect the cooking time; thin selections of meat will cook more quickly than thicker pieces. Heat settings can vary from stove to stove. Even the size and shape of the pan can affect the cooking time. So, the best way to avoid overcooking your chicken is to regularly check on the progress of the dish as it cooks.
- How long can I keep raw or cooked chicken? What are the best storage methods?
Raw chicken should be stored in the coldest part of your refrigerator and used within 2 days. Freeze any chicken that won't be used within 2 days. Frozen chicken can be stored in the freezer for up to one year without sacrificing quality. Cooked chicken should not be left at room temperature for more than 2 hours. A whole cooked chicken can be kept in the refrigerator for 3 days; cut-up cooked chicken can be stored in the refrigerator for 2 days.
First remove the giblets from the fresh or thawed, frozen bird. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone. Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. The link below has a chart for determining the roasting time. Information for other cooking methods can be found to the right.
- How big a turkey should I get?
Turkeys are available fresh or frozen, in sizes ranging from a diminutive 4 pounds to a whopping 30 pounds. Count on 1 to 1 1/2 pounds of turkey for each guest, depending whether you want plenty of leftovers or just a few. (If you have lots of guests to feed, you may choose to buy two medium-sized turkeys rather than one giant; the cooking time will be shorter.)
The best way to thaw a turkey is in the refrigerator. Allow one day for every five pounds of turkey. A quicker way is to thaw the turkey in a cold water bath. This will take about 30 minutes per pound. The water should be running, or changed frequently to prevent freezing. You may also use a combination of these methods. Never thaw a turkey at room temperature.
- Can I roast my turkey the day before Thanksgiving, and reheat it?
Never partially roast a turkey the day before to save on cooking time the next day. This creates the perfect environment for bacterial growth resulting in food poisoning. That said, you can carve the bird, and layer the meat in a baking dish for re-heating. You can reduce the moisture loss by sealing the baking dish with foil. The breast meat will have a greater likelihood of drying out, so you should place it on the bottom of the dish, and consider covering it with gravy, or perhaps a small amount of turkey stock.
- What is the best way to store cooked turkey meat?
Cooked turkey will last 3 to 4 days in the refrigerator. Turkey that is sealed in an airtight plastic wrapping or freezer bag can be frozen for up to four months. Freezing turkey with gravy, will help it retain moisture better. Thaw frozen turkey overnight in the refrigerator, or use the defrost setting on your microwave. When thawing foods in the microwave, they should be cooked immediately afterwards. When re-heating turkey meat, be sure to heat it to an internal temperature of 165 degrees F (70 degrees C).
- How do I deep fry a turkey?
Deep-frying a whole turkey is a messy proposition, and presents some hazards, especially when doing it in an enclosed space. For these reasons, the whole operation is always moved outdoors. There is some special equipment you need in order to take on this project, and we recommend that you don't attempt this without the right tools. You will need a heavy-duty portable propane burner and a very large stockpot (26 to 40 quart capacity) or a custom-made turkey-frying pot to begin with.
Smoking a turkey is very easy provided you have the right equipment. The right equipment, in this case, is a smoker. Smokers allow you to carefully regulate the temperature, which is vital when cooking a large beast over a long period of time. It's possible to smoke a turkey using a charcoal grill, but only if you're prepared to get comfortable next to the barbeque and watch it constantly for the better part of a day.
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