October is Canadian Turkey Month and we are so excited to get Canadians thinking about turkey all month long! Think turkey every day, whether you're planning for weeknight dinners, weekend family nights, or gatherings with special friends. Remember that Canadian turkey can be the cornerstone of every meal. Think turkey and try swapping it for the usual protein in any of your favourite recipes and get ready to be surprised at how delicious and tasty it will be. There are so many ways to get cooking with turkey and Canadian Turkey Month is a great time to treat your family to some new and exciting turkey recipes!
Consider reaching for turkey as part of your weekly grocery routine. Hectic days and packed schedules make it challenging to prepare healthy recipes, and by choosing turkey, you can feel good feeding your family meals packed with protein and nutrients. For breakfast, lunch, dinner and snacks, make the switch to turkey as part of your everyday meal planning. With our tips and recipes, we can help you choose dishes that will make it fast and easy for you to feed your family every day.
Planning for Thanksgiving? Canadians are gearing up to celebrate one of their favourite holidays of the year! Making memories over a festive meal with family and friends is the greatest way to participate in this Canadian tradition. Whether you're a novice cook new to feeding a crowd or a seasoned pro in the kitchen, let Canadian Turkey help you create a show-stopping Thanksgiving celebration and provide you with the tips and tricks you need to make a delicious and memorable meal.
One of the best things about roasting a whole turkey is having delicious leftovers that you can use to make meals for a later date. When you think turkey, you can strategically plan to make leftovers from your main meal by buying a turkey that is a few pounds heavier than you need, or just add an extra half pound per person. While sitting down to your Thanksgiving feast, your family will never guess that this meal will be doing double duty by providing you with meal starter packs so you can have a head start on busy weeknights ahead.
Leftover turkey can be shredded, cubed or sliced, and stored in the freezer to be used as a handy base for a healthy meal. These portions of pure lean protein will be a busy mom's best friend in the kitchen, where they can be used to make soups, salads, pastas, casseroles, wraps, sandwiches and more. With a little planning, there are endless ways to use these power protein packs! You can use your leftovers in any of your favourite recipes, or visit canadianturkley.ca where you can find a selection of delicious recipes for inspiration. Turkey leftovers give you so many options for making new and tasty main meals and snacks for your family every day!
There are unlimited ways to incorporate turkey into your everyday meals. With so many good reasons to enjoy it, put turkey on the top of your weekly grocery list. We'll be celebrating all things turkey during Canadian Turkey Month, and we're inviting all Canadians to think turkey on their tables for breakfast, lunch and dinner. We know your family will love sampling some delectable turkey recipes and Canadian Turkey is here with all the tips that you need!
5 REASONS TO REACH FOR TURKEY DURING CANADIAN TURKEY MONTH
1. Easy Sub
Turkey makes everyday meals delicious and tasty. It's packed with deep and satisfying flavour and you can easily substitute turkey into any of your family's favourite meals. Make Canadian Turkey Month the time to sample some new and different recipes.
Turkey makes everyday meals delicious and tasty. It's packed with deep and satisfying flavour and you can easily substitute turkey into any of your family's favourite meals. Make Canadian Turkey Month the time to sample some new and different recipes.
2. Lean But Juicy
It's hard to believe but with turkey, both white and dark cuts are lean. That means you can enjoy any cut you prefer, and feel good knowing you are choosing a healthy protein without compromising on flavour, tenderness or juiciness. To find out more about why turkey is a healthy choice for everyday living, visit https://www.canadianturkey.ca/nutrition/.
It's hard to believe but with turkey, both white and dark cuts are lean. That means you can enjoy any cut you prefer, and feel good knowing you are choosing a healthy protein without compromising on flavour, tenderness or juiciness. To find out more about why turkey is a healthy choice for everyday living, visit https://www.canadianturkey.ca/nutrition/.
3. So Much To Choose From
Turkey is such a versatile protein, with so many cuts of both dark and white meat to choose from, including ground meat, legs, drumsticks, breast steaks, breast rolls, breast roasts, thighs, drummettes, wings, sausages, and burgers. With such a wide selection, you can enjoy turkey at breakfast, lunch or dinner, with leftovers that taste delicious the next day. Look for a variety of cuts at your local grocer or butcher during Canadian Turkey Month.
Turkey is such a versatile protein, with so many cuts of both dark and white meat to choose from, including ground meat, legs, drumsticks, breast steaks, breast rolls, breast roasts, thighs, drummettes, wings, sausages, and burgers. With such a wide selection, you can enjoy turkey at breakfast, lunch or dinner, with leftovers that taste delicious the next day. Look for a variety of cuts at your local grocer or butcher during Canadian Turkey Month.
4. Pack A Flavour Punch
Turkey plays well with other flavours. It's hearty taste and texture marry well with bold profiles, making it a perfect partner for spices and rubs. Make recipes your own by using your family’s favourite flavours and change up your everyday dishes using rubs, marinades and sauces. Need inspiration? Visit https://www.canadianturkey.ca/recipe-category/featured-recipes
Turkey plays well with other flavours. It's hearty taste and texture marry well with bold profiles, making it a perfect partner for spices and rubs. Make recipes your own by using your family’s favourite flavours and change up your everyday dishes using rubs, marinades and sauces. Need inspiration? Visit https://www.canadianturkey.ca/recipe-category/featured-recipes
5. Perfect For Penny Pinchers
Turkeys are generally larger than other poultry options and deliver a lot of meat for the price. Whole birds can be roasted for pennies per pound, and are a perfect choice for batch cooking meals or freezing leftover meat that can come in handy as an everyday meal starter. Cuts like drums, breasts and thighs are larger, so you need fewer pieces to feed your family and plan for leftovers to stock your fridge.
Turkeys are generally larger than other poultry options and deliver a lot of meat for the price. Whole birds can be roasted for pennies per pound, and are a perfect choice for batch cooking meals or freezing leftover meat that can come in handy as an everyday meal starter. Cuts like drums, breasts and thighs are larger, so you need fewer pieces to feed your family and plan for leftovers to stock your fridge.
Looking for additional tips, recipes, Turkey Basics videos and HOW TOs? Visit canadianturkey.ca for all your cooking inspiration. Canadian Turkey makes your Thanksgiving easy with all the recipe suggestions and turkey prep tips you need. The Year Round Whole Turkey HOW TOs section will help you prepare a whole Canadian turkey for your friends and family for any occasion. And the recipe section is filled with delicious recipes for whole turkey and turkey cuts so you can get tasty, nutritious and versatile turkey on your table every day!
Turkey Buddha Bowls
Serves: 4-6
Prep time: 20 mins
Cook time: 25 mins
Ingredients:
2 cups Canadian turkey leftovers
2 cups cubed sweet potato
2 X 398 ml cans of chickpeas, drained
1 tsp each: turmeric, ground cumin, garlic powder, onion powder
3 cups kale, roughly chopped
1 cup shredded cabbage
2 avocados, sliced
2 tbsp olive oil
1/2 cup slivered almonds
¼ cup chopped fresh cilantro
Salt and pepper to taste
Dressing:
¼ cup olive oil
1/3 cup water
1 tbsp Dijon mustard
2 tsp apple cider vinegar
½ avocado
¼ cup chopped fresh cilantro
¼ cup fresh basil
½ tbsp honey
Salt and pepper to taste
Instructions:
- Preheat oven to 400ºF (200ºC).
- Spread chickpeas and sweet potatoes on a non-stick baking sheet.
- Drizzle with ½ of the olive oil. Season with dried spices and salt and pepper to taste.
- Bake for 20 – 25 mins or until lightly browned. Let cool.
- While baking, heat the other ½ of the olive oil in a skillet.
- Sauté kale over high heat until lightly browned and wilted, 2-3 mins.
- To make dressing: combine all ingredients and blend with a mini food processor or hand blender until dressing is smooth and creamy.
- Assemble the salad. Divide kale evenly between the bowls.
- Pile the kale on each bowl and top with chickpeas, sweet potatoes, cabbage and avocado.
- Top each with a generous serving of turkey.
- Sprinkle with almonds and cilantro.
- Drizzle with dressing and serve.
TIP: You can make the dressing, kale, sweet potatoes and chickpeas up to 3 days ahead. With these ingredients on hand, this bowl will come together in less than 15 minutes on a busy weeknight for dinner or quick weekend lunch.
If you are in Canada and would like to win a $75 Hudson's Bay e-gift card (redeemable at The Bay or thebay.com) enter to win using the giveaway tool before November 9th 2019. Please leave comments and follow the social media networks to be eligible to win.
Update: The winner is Debbie
Disclosure: This post is sponsored by Canadian Turkey. Please note that all opinions and thoughts expressed are my own.All rights reserved on photographs and written content Createwithmom © 2010 - 2019. Please Ask First
Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food
ReplyDeleteI learned that you should defrost your turkey overnight in the fridge - never on the counter.
ReplyDeleteI learned the how to's about brining a turkey before cooking!
ReplyDeleteIt is best to defrost a turkey in the fridge.
ReplyDeleteWhen thawing a turkey in the refrigerator,allow 5 hours of thawing time per pound.
ReplyDeleteNever thaw your turkey at room temperature! Either use one of two methods, refrigerator or cold water.
ReplyDeleteI learned that Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F) To reduce food born illness chill your Turkey properly. I learned that it's best to defrost your Turkey in the fridge.
ReplyDeleteI learned that you should defrost your turkey in the fridge
ReplyDeleteI learnt - Use a food thermometer – you can’t tell if food is cooked safely by how it looks.
ReplyDeleteI f you are going to thaw the turkey with cold water, Allow 2 hours/kg of thawing time
ReplyDeleteI learned to thaw by keeping the turkey in its original wrapping.
ReplyDeleteI learned that you should never defrost your turkey on the counter - do it overnight in the fridge!
ReplyDeleteI learned about thawing a frozen turkey since this is something I need to know for this weekend! I learned that I’ll need to allow 5 hours of thawing time per pound (10 hours/kg).
ReplyDeleteRoast the turkey in a preheated 350°F (177°C), basting as desired until the internal temperature reaches 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey
ReplyDeleteDefrost in fridge not the sink
ReplyDeleteI learned that you can thaw a turkey in cold water and to allow 1 hour of thawing time per pound.
ReplyDeletePlace turkey breast-up on a rack in a shallow roasting pan.
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.
ReplyDeleteI learned that for a 8 – 10 lbs stuffed turkey, I need to roast it for 2 h 40 min – 3 h 30 min at at 350°F
ReplyDeleteI learned about "spatch-cocking". I guess the cooking time would be greatly reduced.
ReplyDeleteCARVING THE DRUMSTICK AND THIGH
ReplyDeleteRemove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.
I love the idea of Spatchcocking!
ReplyDeletejan
I learned that a turkey is done when a meat thermometer inserted into the thigh reads 180°F for a stuffed turkey or 170°F for an unstuffed turkey.
ReplyDeleteI learn how to Spatchcocking or Flattening a Whole Turkey! Perfect for when the turkey too big!
ReplyDeleteUse a food thermometer – you can’t tell if food is cooked safely by how it looks. thanks
ReplyDeleteI learned that there is no quality differences between fresh and frozen turkeys.
ReplyDeleteFlorence Cochrane
SLICING DARK MEAT
ReplyDeletePlace the drumstick and thigh on a separate plate and cut through the connecting joint. Both pieces may be individually sliced. Tilt the drumstick to a convenient angle, slicing towards the plate.
I learned that when thawing a turkey in water, the water should be changed at least every hour. I never would have known to do that!
ReplyDeleteI learned about “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY
ReplyDeletethawing a turkey in the refrigerator,allow 5 hours of thawing time per pound.
ReplyDeleteI learned that brining makes the turkey plump, tastier and retains moisture in the meat.
ReplyDeleteSantiago happens when I'm called and my cousin doesn't substantially at everything.
ReplyDeleteI've always loved living cannabis. For years she's been working
regarding interviewer and she will not change it anytime
in the near future. Fishing of your of the items
he loves most. My wife and I keep a website. You might want to you'll
find the site here: http://ingrandimento-del-pene.eu/Python-Gel.html
a frozen turkey is just as good as a fresh
ReplyDeletejan
Whole turkeys can be kept frozen for 1 year.
ReplyDeleteI learned it is best to defrost a turkey in the fridge.
ReplyDeleteI learned that Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F)
ReplyDeleteI learned that,for deep frying, it is best to buy a turkey weighing less than 15 pounds.
ReplyDeleteWhen buying your turkey calculate 1 lb (450 g) per person. If you want leftovers, count on 1.5 lbs (700 g) per person.
ReplyDeleteSLICING DARK MEAT
ReplyDeletePlace the drumstick and thigh on a separate plate and cut through the connecting joint. Both pieces may be individually sliced. Tilt the drumstick to a convenient angle, slicing towards the plate.
I learned that the safest way to thaw a turkey is in the fridge.
ReplyDeleteEven for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks
ReplyDeleteAfter deep frying a turkey, you should let the turkey stand for at least 20 minutes to allow it to finish cooking and also to allow the juices to set.
ReplyDeleteBreasts up for your bird.
ReplyDeleteI like the tip on deep frying a turkey. Make sure it is completely thawed before putting in the hot fat.
ReplyDeleteFlorence Cochrane
I did learn that you can thaw a turkey in cold water.
ReplyDeleteI learned how to slice a whole turkey.
ReplyDeleteThe fridge is the best place to thaw your turkey.
ReplyDeletehawing a turkey in the refrigerator,allow 5 hours of thawing time per pound.
ReplyDeleteIf stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)
ReplyDeleteCooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.
ReplyDeleteFlorenc Cochrane
Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.
ReplyDelete“There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”.
Whole turkeys can be kept frozen for one year.
ReplyDeleteIt’s best to defrost the turkey in the fridge
ReplyDeletebest to thawing a turkey in the refrigerator,allow 5 hours of thawing time per pound.
ReplyDeleteIf you are defrosting your turkey using the cold water method allow 1 hour of thawing time per pound (2 hours/kg).
ReplyDeleteWhen thawing a turkey in the refrigerator, allow 5 hours of thawing time per pound & whole turkeys can be kept frozen for one year.
ReplyDeleteI learned about how to cook a FLATTENING A WHOLE TURKEY.
ReplyDeleteRoast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).
ReplyDeleteI learned There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey.
ReplyDeleteif thawing the turkey with cold water, Allow 2 hours/kg of thawing time
ReplyDeleteI learned that turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.
ReplyDeleteI learned that you should defrost your turkey in the fridge.
ReplyDeletePlace turkey breast-up on a rack in a shallow roasting pan.
ReplyDeleteI learned that it is best to defrost a turkey in the refrigerator.
ReplyDeleteI learned never leave the turkey out longer then 2hrs at room temperature
ReplyDeleteCross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.
ReplyDeleteThe safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water. Not on the counter!
ReplyDeleteI learned that you should defrost your turkey in the fridge
ReplyDeleteThe four easy lessons of Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick.
ReplyDeleteI learned to never thaw a turkey at room temperature!
ReplyDeleteif thawing a turkey in the refrigerator,allow 5 hours of thawing time per pound
ReplyDeleteI learned about brining a turkey before cooking!
ReplyDeleteCooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.
ReplyDeleteFor best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg) if you are deep frying it.
ReplyDeleteYou can easily use your barbeque to prepare a grilled turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting it in your oven:
ReplyDeleteAlways wash hands with warm water and soap for 20 seconds before and after handling food.
ReplyDeleteWhen stuffing a turkey do it while the oven is preheating and spoon the stuffing in lightly.
ReplyDeleteFlorence Cochrane
I learned that Whole turkeys can be kept frozen for 1 year.
ReplyDeleteBacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F)
ReplyDeleteCanada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.
ReplyDeleteBe sure to chill food properly to reduce risk of foodborne illnesses
ReplyDeleteRemove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set.
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.
ReplyDeleteWhen deep frying a turkey, be sure that the turkey is totally thawed before immersing it in the oil.
ReplyDeleteI learned about thawing a frozen turkey I learned that I’ll need to allow 5 hours of thawing time per pound (10 hours/kg).
ReplyDeleteI learned that there is no difference between the quality of the meat of grade A or a utility turkey
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey
ReplyDeleteThe safest way to thaw a turkey is in the fridge or in cold water
ReplyDeleteOnce thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooke
ReplyDeleteif the meat thermometer reads 170 your turkey is done
ReplyDeleteWhen roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).
ReplyDeleteMake sure to fully cook the turkey before refreezing
DeleteBrining adds flavour and moisture to your turkey meat.
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C)
ReplyDeleteI learned that brining makes for a moister turkey.
ReplyDeleteI learned that you should defrost your turkey in the fridge
ReplyDeleteWhole turkeys can be kept frozen for 1 year.
ReplyDeleteI learned that turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.
ReplyDeleteCARVING THE DRUMSTICK AND THIGH
ReplyDeleteRemove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.
I learned that it is best to spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking.
ReplyDeleteWhole turkeys can be kept frozen for 1 year.
ReplyDeleteWashing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.
ReplyDeleteCooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.
ReplyDeleteAlways wash hands with warm water and soap for 20 seconds before and after handling food. Wash all surfaces after preparing your turkey to prevent cross contamination from it.
ReplyDeletePREPARING THE BREAST
ReplyDeletePlace the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.
Defrost turkey in the fridge is the safest way
ReplyDeleteLightly brush with oil or melted margarine and sprinkle outside and cavity with seasonings.
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey. :) important to know!!
ReplyDeleteI learned to defrost a turkey in its wrapper in cold water.
ReplyDeleteUse a food thermometer – you can’t tell if food is cooked safely by how it looks.
ReplyDeletedefrost the turkey in the fridge
ReplyDeleteI learned that you should defrost your turkey in the fridge
ReplyDeleteI learned that Whole turkeys can be kept frozen for 1 year!
ReplyDeleteI learned that you should thaw a frozen turkey in the refrigerator or in cold water
ReplyDeleteSome turkey products are meant to be cooked from frozen so you must always read your product label carefully.
ReplyDeleteOnce the turkey is thawed, keep your turkey refrigerated and cook within 48 hours.
ReplyDeleteI learned when deep frying a Whole Turkey choose a turkey weighing less than 15 pounds (less than 6.8 kg).
ReplyDeleteI learned that after roasting you should let stand 20 minutes to allow the juices to set.
ReplyDeleteDeep Frying a Whole Turkey - use one 15lbs or less.
ReplyDeleteWashing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods.
ReplyDeletePreheat oven to 350°F (177°C).
ReplyDeletePut leftovers in fridge, never leave out more then 2 hours
ReplyDeleteI learned that you should never thaw your turkey at room temperature; rather in the fridge or cold water!
ReplyDeleteI learned that if you are deep frying a turkey, to ensure it is completely thawed, dried thoroughly inside and out, & to never stuff it.
ReplyDeleteThe optimal temperature for deep-frying is 375°F (190.5°C); if the temperature is not hot enough, the turkey will absorb more oil and may taste greasy.
ReplyDeleteI learned to defrost my turkey in original wrapper.
ReplyDeletealways remove the stuffing out of a cooked turkey
ReplyDeleteI learned to baste the Turkey every 15 – 20 minutes when barbecuing.
ReplyDeleteThe brining process requires a 6-24 hour soaking period,
ReplyDeleteIf barbequing, you want to make sure that you have something separating your bird from the flame, such as a pizza stone.
ReplyDeleteI learned all about the brining process and that it can add a lot of flavour to turkey.
ReplyDeleteI learned it takes a bit of effort to cook a turkey on the grill but I think the added flavour would make that effort worth it. "Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 – 20 minutes. For barbeques with temperature settings, keep barbeque adjusted to 350°F – 375°F (177° C – 190°C)."
ReplyDeleteIf you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).
ReplyDeleteCross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.
ReplyDeleteThe refrigerator method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.
ReplyDeleteits safer to defrost a turkey in the fridge.
ReplyDeleteI learned about Spatchcocking and that it allows the turkey to cook faster.
ReplyDeletethe addition of the salt in the brining procedure will yield a salty flavour to the turkey so it is wise to omit salt as an ingredient in the turkey stock
ReplyDeleteCalculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.
ReplyDeleteIt is best to defrost a turkey in the fridge.
ReplyDeleteWhen you thaw your turkey with the cold water method you should change the water at least every hour.
ReplyDeleteNever thaw your turkey at room temperature!
ReplyDeleteCalculate 1 lb of turkey (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.
ReplyDeleteI learned that you should use a food thermometer to ensure the Turkey is fully cooked.
ReplyDeleteDeep Frying a Whole Turkey - use one 15lbs or less.
ReplyDeleteI learned that you should allow 5 hours of thawing time per pound!
ReplyDelete-Stephanie
Health Canada recommends using a fresh whole turkey stored in the refrigerator within 2-3 days of purchase.
ReplyDeleteAllow 5 hours of thawing time per pound (10 hours/kg)when thawing a turkey in the refrigerator.
ReplyDeleteBefore deep frying a turkey you have to make sure the turkey is dried with a paper towel so water does not get in the oil and make it boil over.
ReplyDeleteNever thaw your turkey at room temperature!
ReplyDeleteEven for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks.
ReplyDeleteIf thawing a turkey in the refrigerator Health Canada recommends that your refrigerator is set at 4 °C (40 °F)
ReplyDeleteturkey is cooked when the meat thermometer reads 170°F (77°C)
ReplyDeleteIf no best-before date is present, Health Canada recommends using a fresh whole turkey stored in the refrigerator within 2-3 days of purchase or ask at the place of purchase.
ReplyDeleteInsert meat thermometer in the thickest part of the inner thigh, but not touching the bone.
ReplyDeleteI learned that a A 10 lb turkey takes approximately 35 minutes to cook when deep frying.
ReplyDeleteNever thaw your turkey at room temperature!
ReplyDeleteTurkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.
ReplyDeleteWhen thawing a turkey in cold water keep the turkey in its original wrapping.
ReplyDeleteI learned I should roast my turkey in a preheated 350°F oven.
ReplyDeletethaw a frozen turkey in the refrigerator or in cold water
ReplyDeleteI learnt that Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.
ReplyDeleteAll turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp.
ReplyDeleteA good tip I saw is "Food handling safety risks at home are more common than most people think. The four easy lessons of Clean, Separate, Cook and Chill can help prevent harmful bacteria from making your family sick."
ReplyDeleteAfter cooking, keep turkey hot (above 140°F (60°C)) or refrigerate (below 40°F (4°C)). DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS
ReplyDeleteWhen thawing a turkey in cold water change the water at least every hour.
ReplyDeleteI learned that a great tip when buying a turkey is to calculate 1 lb (450 g) per person Or if you want leftovers, count on 1.5 lbs (700 g) per person.
ReplyDeletei learned that you can keep a frozen whole turkey for up to 1 year.
ReplyDeleteCL Chin
always best to defrost a turkey in the fridge.
ReplyDeleteDO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!
ReplyDeleteI learned to never thaw your turkey at room temperature.
ReplyDeleteWhen carving a turkey breast carve downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.
ReplyDeleteI learned how to store cooked turkey. I did not know it can last for up to 3 months if stored correctly.
ReplyDeleteAllow 5 hours of thawing time per pound (10 hours/kg).
ReplyDeleteI learned to never leave out leftovers more than 2 hours.
ReplyDeleteinternal temp 170 to ensure bird is safe when cooked
ReplyDeleteFor deep-frying a turkey choose a turkey weighing less than 15 pounds (less than 6.8 kg).
ReplyDeleteDEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE.
ReplyDeleteI learned that you should defrost turkey in fridge to be safe.
ReplyDeleteWhen thawing a turkey in cold water allow 1 hour of thawing time per pound (2 hours/kg).
ReplyDeleteallow at least 5 hours of thawing time per pound
ReplyDeleteI learned that All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.
ReplyDeleteThere is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey. So you can save money with a utility turkey without sacrificing taste.
ReplyDeleteI also learned new ways to defrost/thaw turkey.
ReplyDeleteThere is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey
ReplyDeleteIf stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)
ReplyDeletethaw turkey 5 hours per pound
ReplyDeleteI learned to thaw a turkey in the fridge.
ReplyDeleteSpoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking.
ReplyDeleteWhen thawing a whole turkey in water, change the water every hour.
ReplyDeletebest to Allow 5 hours of thawing time per pound (10 hours/kg).
ReplyDeleteOnce thawed, keep your turkey refrigerated and cook within 48 hours.
ReplyDeleteWhen barbecuing your turkey you need to use a thermometer since cooking times vary depending on the BBQ. Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey
ReplyDeleteI learned how to carve a turkey.
ReplyDeleteCarve the turkey breast downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.
ReplyDeleteAlways use a food thermometer you can't tell if the turkey is cooked by look alone, it needs to be 180 degrees for stuffed and 170 for unstuffed
ReplyDeletebest-before dates on product packaging should be consulted to determine how long a fresh whole turkey can be safely stored in the refrigerator.
ReplyDeleteI learned to never leave leftovers out for more than 2 hours.
ReplyDeleteThe brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.
ReplyDelete