Turkey Roasting Tips

By: Co+op, stronger together

It always pays to brush up on the basics! Whether it’s old hat to you or you’re roasting your first turkey, you’re sure to benefit from this handy 101-style guide. Right now, you can get a turkey at the Co-op Meat department. Just like always, our turkeys are raised with no antibiotics or GMO feed. They’ll only be available while supplies last, so pick one up today and cross it off your list early!

Roasting

• Remove the giblets from turkey cavities after thawing. Cook separately.

• Set oven temperature no lower than 325°F.

• Place turkey or turkey breast on lower rack in a shallow roasting pan.

• For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.

• If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.

• Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.

• Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.

• Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.

USDA meat and poultry hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Pumpkin Cheesecake

By: Robin Asbell

Total Time: 2 hours 30 minutes; 30 minutes active
Servings: 12

Pumpkin pie? Delicious. Cheesecake? Decadent. Both at once? Dare we say, the perfect autumn dessert? This elegant, flavorful pie is the perfect thing for guests looking for something new that still celebrates the flavors of the season. Plus, right now you can get pure pumpkin purée at a great discount, just $1.67 per can at the Co-op.

Ingredients

Crust

• butter for pan

• 2 cups gingersnap cookie crumbs

• 2 tablespoons golden brown sugar (packed)

• 1/4 cup unsalted butter (1/2 stick) melted

Filling

• 3 8-ounce packages neufchatel cheese, room temperature

• 1 cup plain greek yogurt, fat free

• 1 cup sugar

• 3/4 cup light brown sugar

• 1 15-ounce canned pumpkin

• 5 large eggs

• 2 tablespoons all-purpose flour

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground allspice

• 1/4 teaspoon freshly grated nutmeg

• 1/2 teaspoon salt

• 2 teaspoons vanilla extract

Topping

• 1/2 cup whipping cream

• 1/4 teaspoon vanilla extract

• 1/2 cup sliced almonds, lightly toasted

• cinnamon, to sprinkle

Preparation

1. Preheat the oven to 350 degrees F.

2. Make the crust: Butter a 10-inch springform pan, and get a deep roasting pan that the springform fits in. Boil a pot of water.

3. In a food processor, grind the gingersnaps to fine crumbs, then add the butter and brown sugar and process to mix. Press in the bottom of buttered pan. Bake for 10 minutes, just to lightly toast the crust. Take out and let cool.

4. Make the filling: Wash the food processor and dry it. Add the neufchatel cheese and process until creamy, scraping down as needed. Then add the yogurt and sugar and process again, scraping down until well mixed and smooth. Add the pumpkin, eggs, flour, cinnamon, allspice, nutmeg, salt and vanilla. Process until smooth and well mixed, scraping down as needed. Pour the batter into the prepared crust and place in the roasting pan. Carefully pour the boiling water in the pan to come up an inch and a half up the sides of the pan. Transfer the pan to the oven and bake for 1 hour and 30-40 minutes. When done cooking, the cake will be puffed around the edges and will not jiggle in the center when lightly shaken.

5. Remove the roasting pan and place it on a cooling rack with the cake still in it, for about 10 minutes, then remove the cake and discard the water. Cool the cheesecake on the rack until room temperature, then chill for at least two hours before cutting.

6. For topping, use a stand mixer fitted with the whisk attachment, or an electric beater to blend the cream and vanilla, then beat to soft peaks. On each slice, dollop a couple tablespoons of whipped cream, sprinkle a few almond slices, and sprinkle cinnamon.