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All About the Turkey

November 9, 2016
All About the Turkey
At Yoder's, we carry All Natural, non-injected Fresh Turkeys. We get several large shipments a couple of weeks before Thanksgiving and we flash freeze them to preserve all the natural goodness. This means your turkey will be partially frozen when you pick it up.
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Ingredients
  1. **Note: We strongly recommend using a cooking bag and following the directions on the box. It is the only way we as a family cook our own turkeys.**
Instructions
  1. Allow 1 day of thawing, in the refrigerator, for each 4 pounds of turkey. Once thawed, a turkey may remain in the refrigerator for 4 days before cooking. Use the roasting chart as a guide; it doesn't necessarily determine doneness. The best test for doneness is the temperature of the meat. A turkey is done when the thigh meat reaches an internal temperature of 170 degrees. Insert an oven-safe meat thermometer into the thigh area, making sure the thermometer is not touching the bone. Roast the turkey at 350 degrees.
  2. Size & Time (unstuffed) **for stuffed turkeys increase time by 15-45 minutes
  3. 8-12 lbs. for 2-3/4 to 3 hours
  4. 12-14 lbs. for 3 to 3-3/4 hours **our Smoked Turkeys are not fully cooked so the cooking times are close to the same
  5. 14-18 lbs. for 3-3/4 to 4-1/4 hours
  6. 18-20 lbs. for 4-1/4 to 4-1/2 hours
  7. 20-24 lbs. for 4-1/2 to 5 hours
Notes
  1. We take some of these same All Natural Turkeys and smoke them in our smokehouses using hickory wood chips to give them incredible flavor. These Smoked Turkeys are a personal family favorite and once you've had one, you are unlikely to go back to the non-smoked ones!
  2. Let the turkey sit for around 10 minutes before carving. This allows the juices to soak up and settle instead of letting them seep out.
  3. So, how much turkey do you need? On average, plan for 3/4-1 pound per person. This will ensure you don't run out and maybe leave some to try out those yummy leftover turkey recipes you've seen!
Yoder's Meat & Cheese http://yodersmeatandcheese.com/