Holiday Cooking Tips

Four Easy Steps to a Perfect Roast

  • 1. Heat oven to 325 degrees. Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.
  • 2. Season beef before roasting as desired. Do not add water or cover roast. Roasting will take approximately 20 minutes per pound. Always remember to use a meat thermometer.
  • 3. Remove roast when thermometer registers 135-140 degrees F (medium rare) or 150-155 degrees F (medium). This is 5 to 10 degrees F below final desired doneness. Ten roast loosely with aluminum foil. Let stand 15 minutes.
  • 4. Roast temperature will continue to rise about 5 to 10 degrees F to final desired doneness and will be easier to carve. Carve across the grain when possible. Garnish and Enjoy!

Note: From the SD Beef Council: www.sdbeef.org


Turkey Tips

Thawing your Frozen Turkey
Frozen turkey should ideally be thawed whilst still in its original plastic wrapper. Defrosting turkey at room temperature is an absolute no-no. Bacteria breed and multiply very rapidly at room temperature turning your turkey into a potential bacteria-magnet. Instead, place your still-wrapped turkey in the rear of the refrigerator, which is the coldest part. Always place a large enough tray under the turkey to catch the melted ice and juices that are likely to leak. Defrosting a turkey takes approximately 24 hours for every five pounds. So if you are planning on roasting a 15-pound bird, you will have to start thawing it out at least three days earlier.

If you do need to thaw the turkey in a hurry, you could place it in cold tap water while still in its original wrapping. Change the cold water every half-hour. Allow approximately thirty minutes per pound and cook immediately after thawing.

Never refreeze a turkey that has already been defrosted.

Stuffing the Turkey
The turkey is ready to be stuffed when it is completely thawed and it ’s time to put it in the oven. While it is okay to prepare the stuffing ahead of time, it should be kept in the refrigerator till the time you are ready to use it. Never stuff the turkey while it is thawing or if there is still time for you to stick it into the oven. This obstructs the cool air from getting to the stuffing, which stays at a temperature range of about 40-140 degrees F. This can be dangerous as bacteria multiply rapidly at these temperatures.

When the turkey is completely thawed, remove the plastic paper and blot the turkey using paper towels. Stuff the turkey loosely so that the internal stuffing can reach the optimum temperature of 165F. Use a meat thermometer to check the temperature.

Roasting the Stuffed Turkey
The stuffed turkey should be placed breast-up in an oven that is preheated to no lower than 325 degrees F. Slow roasting at lower temperatures should be avoided there is an increased likelihood of food-borne bacteria forming at low temperatures.

Placing the meat thermometer properly in the thickest part of the thigh is the best way to check that the turkey is done. Make sure the temperature reads a minimum of 165 degrees F before you remove it from the oven. Also check that the juices of the turkey run clear after removing from the oven. If there is any trace of blood, chances are it is not fully cooked on the inside and you may have to roast it for a while more.

Tent the turkey with aluminum foil after removing from the oven and let it stand 15-20 minutes. This firms the meat up and seals in the juices, making it easier for you to carve it. Place the roast turkey on a large platter and carve it with a carving knife when everyone ’s at the table and ready to eat.