Comments on: Turkey Talk: Picking the Right Bird

By: Mike

Mike — Fri, 13 Nov 2009 01:58:57 +0000

Nice post. I like to defrost the turkey in cold water if I don't have any space in the fridge – that way it won't cook like you said and it doesn't take up fridge space. Just make sure to change the water so it stays cold.

By: Mark Parker

Mark Parker — Wed, 11 Nov 2009 22:44:15 +0000

Great article!
Also, when checking the temperature of your bird, don't forget to check your stuffing. Salmonella, e-coli and other food borne illness causing bacteria can be transferred from your uncooked food into your stuffing . When cooking any kind of stuffed foods, you want to be sure that your stuffing reaches the same temperature as the food itself.

By: tamidor

tamidor — Wed, 11 Nov 2009 21:29:41 +0000

Hi Karen, You can check out these FoodNetwork tips on preparing your turkey. A stuffed turkey would have a longer cooking time as well.

By: Karen Kralovic

Karen Kralovic — Wed, 11 Nov 2009 20:17:53 +0000

Why does thawed previously frozen turkeys take longer to cook?

By: danawhite

danawhite — Wed, 11 Nov 2009 20:03:02 +0000

Hi Judy – Thanks for your comment – we made the correction.

By: Judy

Judy — Wed, 11 Nov 2009 19:44:13 +0000

60 x 3 = 180 right? so above calculations for How Big? are a little off……

By: Vitamins

Vitamins — Thu, 05 Nov 2009 07:10:27 +0000

Frequent Epicurious contributor and New York Times columnist Melissa Clark has written 18 cookbooks, including Chef Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home.