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מתכונים כשרים לחג ההודיה

 
 
 
  KOSHER THANKSGIVING RECIPES  
 

ROASTING THE PERFECT TURKEY:


DIRECTIONS:  
  1. Use the chart as a guide only; a meat thermometer is the only safe way to make sure your turkey is thoroughly cooked, but not overcooked.
  2. Figure one pound of uncooked turkey per person. For a turkey breast, allow 3/4 of a pound per dinner guest.
  3. Plan defrosting so that the bird is completely thawed no earlier than two days before cooking. Factory-packaged fresh birds will keep at 35°F until the sell-by date. Butcher-fresh turkeys should be used within a couple of days after purchase.
  4. Defrosting - Conventional method: Leave turkey in the original wrapper. Place on tray in refrigerator. Allow 24 hours for every 5 lbs.
    Quick method: Leave turkey in its original wrapper. Place in a large pot, cover with cold water. Change cold water every 30 minutes. This will speed up defrosting to 30 minutes per pound -- 6 hours for a 12 lb. turkey.
  5. Preheat oven to 325°F. Place turkey breast side up on rack in shallow roasting pan. Cook until juices run clear and 180° is reached in the thigh (165°F in the center of stuffing). Let the bird stand 20 minutes before carving.
  6. Optional: Add a half cup of water or broth to the bottom of the pan, which prevents the drippings from sticking. Shield the turkey breast with a loose tent: Either for the first two hours or after the turkey breast looks golden brown.
  7. Basting: Not necessary and may prolong cooking (basting will only lubricate the skin, not make the meat any juicier at all).
  8. Time Table for Fresh or Completely Defrosted Turkey at 325°F.
    Weight Unstuffed Stuffed
    8 to 12 2 hrs. 45 mins. to 3 hrs. 3 hrs. to 3 hrs. 30 mins.
    12 to 14 3 hrs. to 3 hrs. 45 mins. 3 hrs. 30 mins. to 4 hrs.
    14 to 18 3 hrs. 45 mins. to 4 hrs. 15 mins. 4 hrs. to 4 hrs. 15 mins.
    18 to 20 4 hrs. 15 mins. to 4 hrs. 30 mins. 4 hrs. 15 mins. to 4 hrs. 45 mins.
    20 to 24 4 hrs. 30 mins. to 5 hrs. 4 hrs. 45 mins. to 5 hrs. 15 mins.

 

ENJOY!

 

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