![]() ![]() If you followed the steps above in our section on how to prep a turkey, at this point your bird will be dried off, trussed, seasoned, brushed with oil and resting in its roasting pan. Fill the cavity loosely with stuffing – 1/2 to 3/4 cup stuffing per pound of turkey. Adjust an oven rack to the lowest position and preheat oven to 325 degrees F. ![]() That’s because they’re raised without chemicals, antibiotics, roughage fillers, chemical fertilizers and pesticides – and they’re free range. Organic: Although these birds are more expensive than others, many regard them as having the fullest flavor.Natural: This simply means that the meat hasn’t come into contact with artificial or synthetic ingredients.These birds are often more expensive than non-kosher turkeys and don’t need to be brined. The salt pulls out moisture from the meat, making for denser meat and full flavor. Kosher: These birds have been killed according to Jewish dietary laws, salted from the inside out, soaked and washed.Free-Range/Free Roaming/Cage Free: Because these birds have access to outdoor space and can move around, they develop some muscle, leading to more robustly flavored and complex-tasting meat.Basted or Self-Basting: These birds are injected or marinated with a solution of fat, stock and spices, which increases the moisture in the meat but also can mask the natural flavor of the bird.Fresh or frozen: According to the National Turkey Federation, "There is no quality difference between a fresh and frozen turkey." It all comes down to whether or not you have time to thaw the bird.If you are feeding a big crowd, it’s better to cook two smaller birds than one large one. Size: Smaller birds – under ten pounds – tend to be more tender than larger ones, and they also cook more evenly. ![]()
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