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Show n DAVIS Community Service Project COUNTY on m mm a Y Horizons C2 Weddings C2 Religion C5 TV C6 Listings C9fo(D() You can make stuffing on the stovetop, buy frozen vegetable side dishes ' grab last minute supermarket salads and relishes to fashion a holiday But bottom line, its the turkey and gravy that are the centerpiece ... of the holiday meal. ... This year, the professionals at The Reynolds Kitchens are as close as your personal computer or your telephone. Theyll give you tips on defrosting your turkey, directions for getting it ready for roasting and your choice of four kitchen-teste- d roasting methods. Log onto their web site, http:www.reynoIdskitchens.eom. directions for roasting a tender and Youll find juicy holiday bird. Browse through the web site to find answers to the most frequently asked holiday cooking questions. Find the icon for Free Recipe Brochures and order, online, the Turkey Made Easy or any of the other free recipe brochures listed. Or call, toll-frethe Reynolds Turkey Tips Line: Its available 24 hours a day, 7 days a week, from November through December. Listen to complete directions for any of the top four roasting methods or get complete defrosting directions. Leave your name and address to receive a collection of recipe brochures including Turkey Made Easy. step-by-st- ep e, Quick Roasted Traditional -Holiday Turkey Reynolds Wrap Heavy Duty Aluminum Foil 8 to 24 pound turkey, thawed Vegetable oil PREHEAT oven to 325F. Line a roasting pan, at least 2 inches deep, with foil; set aside. REMOVE neck and giblets from turkey; rinse turkey and pat dry. Place d turkey in roasting pan. If desired, loosely stuff turkey. Brush with oil. Insert meat thermometer into thickest part of thigh, not touching bone. MAKE a foil tent by placing a sheet of foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan. ROAST turkey until meat thermometer reads 180F. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after 1 hour of roasting. The approximate roasting times are: 2 12 to 3 hours for 8 to 12 pound turkey; 3 to 3 12 hours for 12 to 16 pound turkey; 3 12 to 4 hours for 16 to 20 pound turkey; 4 to 5 hours for 20 to 24 pound turkey. For easy slicing, cover turkey with foil and let stand 15 minutes. Makes 8 to 32 servings. foil-line- Hcrbed Turkey Breait Holiday Turkey Reynolds Wrap Heavy Duty Aluminum Foil 8 to 24 pound turkey, thawed Vegetable oil PREHEAT oven to 450F. Remove neck and giblets from turkey; rinse turkey and pat dry. If desired, loosely stuff turkey. Brush with oil. TEAR off a sheet of foil 2 12 times longer than turkey. Place turkey lengthwise in center of foil sheet. CLOSE foil loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight Place turkey in roasting pan at least 2 inches deep. Insert meat thermometer through foil into thickest part of inner thigh, not touching bone. ROAST turkey until meat thermometer reads 180F. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, open and turn back foil 30 minutes before roasting is finished. The approximate roasting times are: 1 12 to 2 14 hours for 8 to 12 pound turkey; 2 14 to 2 34 hours for 12 to 16 pound turkey; 2 34 to 3 14 hours for 16 to 20 pound turkey; 3 14 to 3 34 hours for 20 to 24 pound turkey. For easy slicing, cover turkey with foil and let stand 15 minutes. Makes 8 to 32 servings. ed 1 . 1 1 1 Reynolds Hot Bags Foil Bag, large size 14 cup water 1 tablespoon flour 12 teaspoons dried rosemary 12 teaspoons dried thyme 12 teaspoons dried tarragon 5 to 7 pound bone-i- n turkey breast Seasoned salt and pepper . PREHEAT grill to medium-hig- h or oven to 450F. OPEN foil bag. Lightly spray inside of foil bag with nonstick cooking spray. Combine water and flour; pour inside foil bag. Combine rosemary, thyme and tarragon. Rub over turkey breast. Sprinkle with seasoned salt and pepper. Place turkey breast in foil bag. TO SEAL, double fold open end of foil bag. Place foil bag in a deep pan. TO COOK, slide foil bag onto gnll or leave foil bag in supporting pan and place in oven. GRILL 1 to 1 12 hours in covered gnll OR BAKE 1 12 to 1 34 hours in supporting pan in oven. Meat thermometer reads 170F when done. USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Let stand 15 minutes before slicing. Makes 10 to 12 servings. 7 JUST CLICK FOR HELP! What can I do if the turkey is still frozen the day before Thanksgiving? Use the cold water method to speed defrosting. Leave turkey in its original packaging and place in cold water. Allow 30 minutes defrosting time per pound. Change the water as often as needed to keep it cold. Do not leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for bacteria to multiply to dangerous levels. Do I need to start cooking in the middle of the night to get a large turkey done? Using the method for Quick Roasted or Simply Delicious Holiday Turkey, you can roast a 24 pound turkey in about 3 12 hours. Do not cook turkey all night at a low oven temperature. Cooking at a low temperature increases the risk of food poisoning. COPY Do you recommend roasting the turkey the day before and reheating it whole? Reheating a whole turkey risks loss of moisture and fresh taste. If you must prepare the turkey ahead of time, slice the roasted turkey and d pan. Pour at least place it in a ' 1 cup turkey drippings over the turkey to prevent drying. Cover with foil and refrigerate. foil-line- Reheat in the pan in a 350F oven until hot, 45 minutes to foil-cover- ed 1 hour. How can I avoid spending hours in the kitchen cleaning up? Use heavy duty aluminum foil or an oven bag to roast the turkey and keep the roasting pan clean. Line pans w ith foil before you cook side dishes, holiday casseroles or extra stuffing, and avoid scrubbing pans afterwards. . .. Simply Ddldoui Tvvo-AtQn- Roasted Turkey Breast Holiday Turkey 1 Reynolds Oven Bag, turkev size (19'x23 12') 1 tablespoon flour 2 stalks celery, sliced 1 medium onion, sliced 12 to 24 pound turkey, thawed 1 Vegetable oil PREHEAT oven to 350F. SHAKE flour in oven bag; place in roasting pan at least 2 inches deep. ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in oven bag on top of vegetables. CLOSE oven bag with nylon tie; cut six 1 slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh, not touching bone. BAKE 2 to 2 12 hours for a 1 2 to 16 pound turkey; 2 12 to 3 hours for a 1 6 to 20 pound turkey; 3 to 3 12 hours for a 20 to 24 pound turkey or until meat thermometer reads 180F. Add 12 hour for stuffed turkey. Let stand in bag 15 minutes. If turkey sticks to oven bag, gently loosen bag from turkey before opening oven bag. Makes 12 to 32 servings. te Reynolds thru Bag, turkey size (!9x2J 12') 1 tablespoon now 2 medium onions, ent ht eighths 4 stalks celery, shred 2 bone-i- n turkey breasts, thawed (4 to 8 pounds each) Vegetable oil Seasoned salt, pepper PREHEAT oven to 350F. SHAKE flow in oven bag: place m roasting pan at least 2 inches deep. ADD vegetables to oven bag. Brush turkey breasts with oil; sprinkle with seasoned salt and pepper. Place turkey breasts tn oven bag on top of vegetables. CLOSE oven bag with nykm tie; cut six h slits in top. BAKE until meat thermometer reads 17CTF, 1 12 to 2 hours. For easy slicing, let stand in oven bag 10 minutes. Makes 8 to 20 servings. 12-inc- |