How and how much to cook a turkey to make it juicy
Educational Program Food / / December 31, 2020
All the secrets of cooking thighs, drumsticks, fillets and even offal.
How to choose a turkey
A quality chilled turkey has a uniform natural color. Breast fillet - pale pink, lighter than other parts; thigh fillet - slightly darker; lower legs are distinguished by a more saturated, reddish tint; fat and skin are light. The heart of the bird is dark red or reddish brown; liver - red-brown; stomachs are reddish pink.
Both meat and offal should be quite elastic and only slightly moist, without sticky mucus and signs of airing. If they are too flabby and soft, they may have already been frozen and thawed one or more times. After light pressure on a high-quality turkey, the trace is quickly smoothed out, and if this does not happen, it is better to refuse the purchase.
Good smell meat natural, not harsh, without notes of mustiness and any foreign aromas.
When choosing frozen turkey, keep as little ice as possible in the package.
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How to prepare a turkey
If the food has been stored in the freezer, transfer it to the refrigerator compartment a few hours before cooking so that it has time to soften.
Rinse the bird under running water. If you see feather residue on your skin, be sure to remove it. For less fatty meat and broth, try to remove your skin. If you are cooking fillets, pour boiling water over them before cooking to make the poultry juicier.
Have hearts remove fat and blood vessels, from the liver - fat and bile ducts, remove the film from the stomachs. Also make sure there is no blood left on the offal. To remove it from hearts, press on them with your fingers while rinsing or cut to open them like a book.
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How much to cook turkey
Much depends on which part of the bird you are cooking. Liver, fillets and wings will cook most quickly.
It is also worth considering which method you choose. Your bird will need less time in a pressure cooker than in a saucepan, slow cooker, or double boiler.
The size of the turkey slices also plays a role. So, fillets cut into small pieces will cook about 10 minutes faster than whole fillets. And, for example, large wings or the drumsticks will cook 10-15 minutes longer than medium.
To make sure it's done, pierce the food with a knife or fork. The tip should enter easily, and the released juice should be transparent.
If you want a richer broth, pour cold water over the turkey and extend the cooking time by 15-20 minutes.
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How to cook turkey on the stove
Boil water, add salt, pepper and others spice taste. You can also throw in a whole peeled onion with carrots. Place the turkey in a saucepan and cook over low heat. Remove the foam that forms on the surface.
The turkey will be ready in about the following time:
- thigh - 50-60 minutes;
- shin - 50-60 minutes;
- stomach - 60–80 minutes;
- wings - 40 minutes;
- liver - 25-30 minutes;
- heart - 90 minutes;
- fillet of thigh, drumstick or breast - 30-40 minutes.
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How to cook a turkey in a slow cooker
Place the bird parts into the bowl of the apparatus. Pour in water, add salt and spices to taste, and onions and carrots if desired. Close the lid and select the "Extinguishing" mode.
Cook the turkey in a slow cooker for about as much:
- thigh - 50-60 minutes;
- shin - 50-60 minutes;
- stomach - 60–80 minutes;
- wings - 40–45 minutes;
- liver - 25-30 minutes;
- heart - 80–90 minutes;
- fillet of thigh, drumstick or breast - 45-50 minutes.
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How to steamer turkey
Dry the washed parts of the bird with paper towels. Season with salt and spices to taste. Then you can leave the bird pickle in the refrigerator for 1-2 hours - it will be even tastier. Or put it directly into a steamer bowl.
Turn on the machine and cook the turkey just enough to cook it:
- thigh - 60–80 minutes;
- shin - 60–80 minutes;
- stomach - 90 minutes or longer;
- wings - 40 minutes;
- liver - 35-40 minutes;
- heart - 90 minutes;
- fillet of thigh, drumstick or breast - 40-50 minutes.
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How to boil turkey in a pressure cooker
Place the carcass parts in a pressure cooker and cover with water. Season with salt and spices to taste.
Turn on the machine and leave the turkey for the following time:
- thigh - 30–35 minutes;
- shin - 30–35 minutes;
- stomach - 45 minutes;
- wings - 20 minutes;
- liver - 15 minutes;
- heart - 40 minutes;
- fillet of thigh, drumstick or breast - 30 minutes.
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