Turkey and Ham Tips

This will be our first Thanksgiving doing the entire meal at our house with just us and our kiddos. I wanted to document some of the things I had to look up, and if all goes well, then I'll have this information for future reference. Hope it's helpful!

Turkey Tips from Taste of Home:

Cook Times:

Turkey Weight	Cooking Time	Doneness Temperature
4-6 lb. breast	1 hr 30 mins–2 hrs 15 mins	165°F
6-8 lb. breast	2 hrs 15 mins–3 hrs 15 mins	165°F
8-12 lbs.	2 hrs 45 mins–3 hrs	170-175°F
12-14 lbs.	3 hrs–3 hrs 45 mins	170-175°F
14-18 lbs.	3 hrs 45 mins–4 hrs 15 mins	170-175°F
18-20 lbs.	4 hrs 15 mins–4 hrs 30 mins	170-175°F
20-24 lbs.	4 hrs 30 mins–5 hrs	170-175°F

Note: All times are accurate for a 325°F oven.

The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Roasting a stuffed turkey is no longer considered food-safe.

1. Defrost. Thawing a turkey can take anywhere from three to five days. So if you’ve bought a frozen turkey, be sure it is placed in the refrigerator with plenty of time to thaw. *In 2020, we did a 5-6 lb breast and pulled it from the freeze to the fridge the Monday before Thanksgiving, giving it three days to thaw.
2. Preheat the Oven. Set aside 15 to 20 minutes to allow your oven to thoroughly preheat. Since many home ovens heat unevenly, it’s a good idea to let your oven come up to temperature, then wait 5 to 10 more minutes before placing the turkey inside. This allows the heat to evenly disperse in the oven before you open the door. It is also a good idea to rotate your turkey at least every hour to help everything cook evenly.
3. Rest. Finally, allow the turkey to rest for at least 30 minutes before you carve it. Resting lets the meat cool slightly and reabsorb juices that were bubbling to the surface in the hot oven. This reabsorption is what gives you plump, tender meat. If you carve the turkey right away, you lose all that tenderness in a puddle on your cutting board or plate!

How do I get crispy, brown skin on my turkey?

The trick to crisp, golden brown skin starts before the turkey even goes in the oven. Plus, you already have this secret ingredient in your pantry! The day before Thanksgiving, remove the bird from its packaging and take out the giblets. Then, massage kosher salt all over the turkey. Return the bird to the fridge until it’s ready to roast on the big day. This technique not only seasons the meat, it also helps to draw out excess moisture from the skin that, once baked, will be nice and crispy.

Should I baste my turkey?

No—and it all has to do with temperature. Basting requires you to open the oven door, which lets heat out and cools the surface of your bird. Every time you baste, you’re increasing the overall cooking time of your turkey. And more time in the oven leads to dry, tough meat.

View the entire article here: https://www.tasteofhome.com/article/how-long-to-cook-a-turkey/

How long to cook a spiral sliced ham?

A spiral sliced ham cooked about the same way. Bake at 250 degrees for 15 min per pound.