Numerous food companies produce turkey things that make our daily eating and cooking lives easier. That is, of course, why it is famous around the world for its versatility in cooking. It has a formidable name for a variety of foods, which makes it an excellent choice. Turkey meat has various advantages, making it an excellent choice for a variety of menu items.
As a result, it’s not surprising that so many people desire a piece of turkey from the grocery or a restaurant, making it scarce at times. If you do decide to buy a turkey, you’ll want to know how to prepare it. Continue reading to learn how to make this procedure while also learning how to understand it.
Turkey Nutrition Facts
Why a Turkey?
This meal offers numerous perks, as previously stated, and can be extremely good for one’s health. Let’s take a look at some of the nutritional and health benefits that turkey provides.
It has a lot of protein- Turkey meat contains a lot of protein. Turkey meat has around 29 grams of protein per 100 grams, which is nearly half of the Recommended Daily Intake. Protein is the foundation of the human body. Protein is found in every part of the human body.
It has a lot of B vitamins- B vitamins, such as B-3 and B-6, are abundant in turkey meat. Vitamin B-3 lowers cholesterol, which is necessary for good skin and brain function. Vitamin B-6 is essential for growth and helps maintain muscle tone. It also helps to produce antibodies and red blood cells. A single dish of turkey flesh contains about 36% vitamin B-3 and 27% vitamin B-6.
Aids in Metabolism Boosting- Vitamin B-6 aids weight loss by increasing the body’s metabolic rate. Weight gain, high cholesterol and triglycerides, increased risk of heart disease, and high blood pressure are all consequences of a slower metabolic rate. Turkey meat should be consumed to boost your metabolism and help you lose weight.
Helps promote skin and hair that are healthy- Regularly eating turkey meat supports good skin and hair. Hair and skin are made up of protein molecules. When paired with vitamin C, turkey meat increases collagen formation and beautiful skin. It also helps to prevent hair loss and regenerate lost hair. Turkey meat comes with these benefits.
Tips for Cooking a 20 Pound Turkey at 350
Add aromatics to the mix- If you’re not going to stuff the bird, it’s a good idea to stuff the cavity to flavor the meat. Prepare an onion, a carrot, a rib or two of celery, and a Granny Smith apple, together with sprigs of fresh parsley, before roasting. Before serving, toss them.
Cover securely with foil- It’s critical to follow the instruction about covering the breast securely with foil — not just tenting it — to reduce the cooking in that area if you want juicy white meat and fully cooked black meat. For the last hour of cooking, remove the “brassiere” to allow the skin to brown nicely. Baste it a few times to distribute the dark pan juices evenly on the breast, as if you were painting it.
Cooking a 20 Pound Turkey at 350
The time it takes to cook a turkey depends on the temperature of the oven and whether the recipe asks for a stuffed or unstuffed bird. An unstuffed turkey should be roasted at 350 degrees F for 13 minutes per pound.
How Much Turkey Should You Purchase?
Depending on how much you enjoy leftovers, 1 to 1 1/2 pounds of turkey per person is a good rule of thumb. If you’re not making turkey soup or sandwiches, 1 pound per person will suffice. If you look forward to the leftovers almost as much as the main course, 1 1/2 pounds per person is the way to go.
How Long Does a Stuffed Turkey Take to Cook?
A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at 350 degrees F. It’s critical to monitor the temperature of the stuffing; it should be 165 degrees F (75 degrees C) when the thermometer is inserted into the center.
How to Tell If Your Turkey Is Done
The temperature of the meat, not the color of the skin, is the sole genuine indicator of doneness. The turkey is done when the internal temperature of the thigh meat reaches 165 degrees F. (75 degrees C). Make sure your thermometer isn’t contacting the bone to get an accurate reading.
Once removed from the oven, the turkey’s internal temperature will rise another 5 to 10 degrees. When the thigh meat registers 155 degrees F, remove the turkey from the oven and leave the rest to carry-over cooking. Check the temperature of the turkey after 10 minutes of resting to ensure it has reached 165 degrees F.Print
- 1 hour before roasting, remove the turkey from the refrigerator. Those meat drippings should be taken out of the body cavity or neck cavity. Using paper towels, pat dry. If your turkey is still cool after sitting at room temperature, that’s fine. In a small bowl, combine the softened butter, garlic, salt, and pepper. Rub the turkey all over. Rub with olive oil after that.
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Place the turkey on the rack, breast side up. Insert an ovenproof meat thermometer into the thigh if one is available, and leave it in during baking. Add the turkey to the heated oven and immediately reduce the heat to 350°F. Cooking time is approximately 3 hours in a conventional oven and 30 minutes in a convection/forced air oven.
- When your turkey reaches 165°F (74°C), it’s done. If the turkey isn’t done yet, return it to the oven. Remove the turkey from the oven after it has finished baking.
- This is everything you’ll need to make a delicious turkey dinner for yourself. Given the nutritional benefits, this should be a no-brainer in your home.