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Turkey is a delicacy that can be enjoyed all year long and should not be relegated to being a treat only consumed on Thanksgiving. Most people tend to be intimidated by the thought of buying, storing and cooking an entire turkey and thus tend to pass up on this delectable meal altogether. Today Kaavo Meat brings to you some tips to buy, cook and if need be, store your turkey the right way so that you can enjoy this mouth-watering fowl whenever the craving strikes.
Quality Produce
We have already written an entire blog on how to recognise quality meat and why it matters. Quality ingredients are essential to crafting a quality dish for yourself and your guests. Being one of the most trusted online meat delivery services in Mumbai, sellers such as Kaavo Meat have strict quality checks in place at every stage of the supply chain. This ensures that the meat you consume is of the highest quality and has been treated with the utmost care. To ensure that you have good quality meat be sure to source it from a trusted butcher.
Storage
Storing raw meat can be a tricky affair, but when done right, it can keep meat products fresh and safe to consume for a long period of time. If handled properly, and wrapped with the utmost care, poultry such as turkey can be kept safely for up to one whole year, when frozen below -18 degrees celsius. Be sure to freeze uncooked turkeys whole, in their packaging, to minimize the likelihood of the meat going bad. To thaw the bird, place the frozen turkey in a shallow pan at the bottom of your refrigerator, and allow the bird to thaw. This section of your refrigerator should be warmer than the temperature at which the turkey was previously kept. A fully thawed bird can be stored in such a manner for up to four days.
Roasting A Turkey
After making sure the bird is thawed, you may pack stuffing into the open cavity, but be sure not to pack it too tightly, allowing room for expansion as the bird cooks. Fit the turkey, breast side up on a rack in a large roasting pan, and place into an oven preheated to 163 degrees celsius. Cover the bird with foil, a process known as tenting, to add moistness to the meat, but be sure to remove this foil during the final hour of cooking for a nice layer of crispy brown skin. Roast the bird for three to four hours, and baste regularly with pan juices once the foil is removed. Check your bird with a meat thermometer, and remove it when the thickest part of the thigh is at 80 degrees celsius, and the breast is at approximately 74 degrees celsius. If your bird is cooked sooner than expected, keep it hot and moist for up to an hour by wrapping the bird with foil, and covering it with a large bath towel. Never leave your turkey at room temperature for longer than two hours.
An entire roasted turkey is a great meal to enjoy with friends and family. With this easy guide, you now have the secret to serving your guests a satisfying turkey meal every time.
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