Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Food Safety, Preparation and Storage Tips
Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Additional Turkey Cooking MethodsMicrowave CookingWhen microwaving a turkey, check the owner’s manual for the size bird that will fit in your oven, as well as the time and power level to use. Using a microwave cooking bag ensures the most even cooking. Smaller turkeys, under 12 pounds, microwave best. Some microwave ovens do not cook food evenly and “cold spots” develop, especially when cooking dense food like a stuffed turkey. Some sections of the turkey will be thoroughly cooked before others, particularly the stuffing. Therefore, microwaving a stuffed turkey is not recommended. Barbecue GrillTurkey parts can be cooked on a barbecue grill. A whole turkey or turkey parts can be cooked in a covered kettle grill. Charcoal makes a good, hot fire. Try lining the grill with heavy-duty aluminum foil to aid even cooking and easy cleanup. Stack the coals in a pyramid and follow the directions on the lighter fluid. Once the coals are white-hot, spread them to form an even layer. Be sure racks are 6 to 8 inches from the embers for an even heat without too much intensity. Small turkey quarter roasts are excellent for this method of cooking. Young fryer-roaster turkeys, weighing 6 to 8 pounds can be cut into individual servings. The turkey pieces will take at least an hour to cook, depending on their size and thickness. Turn them occasionally while they are cooking; and if they start to char, raise the grill farther from the heat. Covered GrillArrange charcoal on both sides of the fire bowl with a drip pan in the center of the coals. Place a whole turkey on a rack over the drip pan and cover the grill. Add a few briquettes to each side of the drip pan every hour. To give it a hickory or mesquite smoked flavor, sprinkle one-half of a cup of water-soaked hickory or mesquite chips or flakes over the coals during the last half hour of cooking. If you prefer a heavier hickory-smoked flavor, add more chips or flakes. You should allow 15 to 18 minutes per pound for an unstuffed turkey cooked on a covered grill. For a stuffed turkey, allow 18 to 24 minutes per pound. Whole, unstuffed turkeys can also be cooked on a special rotisserie that turns the meat slowly on a rotary spit over direct heat. Since rotisseries vary greatly, follow the directions that come with the appliance. Before turning on the spit, be sure to balance and mount the bird so that it does not slip as the spit turns. Resources:
Material written by Mary Abgrall and Scottie Misner, June 1998. |