How long do I cook Turkey?

During October to December I'm always asked, " How long do I cook my Turkey for ?"  

In short - Cook your Turkey by this calculation:  20 minutes per pound with the understanding you're NOT cooking a Turkey with stuffing. 

The LONG VERSION AND IMPORTANT RULES TO FOLLOW: 

Never ever cook a Turkey from the frozen state.

Reason :  Your turkey will cook on the outside but will be in the DANGER ZONE, as the frozen part inside reaches the state of food poisoning.  This is the most common cause of food poisoning. 

2. It's NOT good practice to stuff your large Turkey, as it will also be prone to food poisoning, as the inner temperature will take too long to cook and will be in the DANGER ZONE : 

The danger zone is the temperatures between  40°F and 140°F.  It's the danger zone because "it's below the temperature at which heat destroys bacteria (above 160°F), yet above the cooling range (below 40°F) where the growth of bacteria is slowed."

Use my Turkey Stuffing Recipe and Procedure instead of stuffing your turkey.

3. Always make sure your TURKEY is completely thawed out AND you wash the inside cavity with cold water.  Excess washing will help get rid of TURKEY blood. 

4.  Make sure the cavities of the TURKEY is free of any bags, such as giblets or turkey necks. 

5. Pat down the TURKEY with paper towel and season inside cavity and outside with a light sprinkling of salt and pepper.  If you like you can also sprinkle lightly of sage ( be careful because Sage is a very strong spice).  If you prefer, use a few sprigs of fresh sage in the cavity of the TURKEY. 

6. If you like to use the TURKEY BAG METHOD - this is the time to place TURKEY into cooking bag as per instructions. 

7.  PRE-HEAT OVEN AT 350 degree F.  

8. Place your TURKEY into a roasting pan large enough for the size of your TURKEY.
( TIP :  Let sit for 15 minutes at room temperature before you place it in the oven.  This will get rid of the "chill" effect and give the true time to cook your TURKEY.) 

9. Place in the 350 degree F oven (uncovered IF you are using the cooking bag method) and let cook from 2 1/2 hours to as much as 3 1/2 hours.  Again, calculate by the pounds.   

20 MINUTES PER POUND 

EXAMPLE :  A  10 lb TURKEY x 20 = 200 minutes OR 3 hrs up to 3 1/2 hrs.  Keep in mind, that if you're using a cooking bag  2 1/2  hours it's most probably cooked. 

Here's a chart using NOT STUFFED METHOD: 

10 to 18 pounds 3 to 3-1/2 hours

18 to 22 pounds 3-1/2 to 4 hours

22 to 24 pounds 4 to 4-1/2 hours

24 to 29 pounds 4-1/2 to 5 hours

Please do yourself a favour and don't stuff your bird. It's a lot safer and it's how most Chefs cook TURKEY in your favourite resort or restaurant.  

Here's my Banquet Stuffing Method ( Recipe) which is always safe.

Prevention is the best Safety Method in anything you do.

If you're using a cooking temperature gauge, the turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. 

Another method without using the temperature gauge, is to see if there are clear juices and NO signs of blood. 

When your TURKEY is done, leave out for 15 - 20 minutes to allow the bird to rest.  This way the juices will remain in the meat and you will be pleased with a moist delicious meal.  

And, so, there you have it :  " How long do I cook my TURKEY ?" OR How do I cook a Turkey for Thanksgiving or Christmas?" 

I hope you enjoy my efforts and please support Chef Bari by buying his published cookbook, CANADIAN RECIPES OF THE GREAT WHITE  NORTH. 

Have a wonderful Thanksgiving and Christmas Holiday and join Chef Bari  periodic updates on cooking methods along with recipes. 

Cheers !  Chef Bari 

BBQ NEW YORK STEAK by Chef Bari

What's for Dinner Tonight ?  How about starting up your BBQ and cook a steak.  It's quick and easy to do. 

Last night, invited my daughter Trisha  for a Labour Day Celebration.  It's also an excuse to fire-up the BBQ. 

Trying to use the BBQ as much as possible before the snow flies in the Great White North

We had New York Steaks with the usual trimmings, such as loaded baked potato, honey cinnamon honey glazed batonnets carrots  and garlic toast. 

One of steaks were prepared medium (M) while I enjoy MR ( medium-rare). 

A steak dinner like this going out to your favourite high end restaurant will cost you between $30-$40 each.  

At home, all- in, it cost me $21 for the three of us, for 2- 12 oz steak including trimmings. 

My wife and daughter shared one of the steaks. Of course I had the 12 oz Steak for myself.

That's $7.00 per person.  

A far cry from $40 per person.  Any high-end restaurant final bill with drinks would run you $90 - $120 for two.

At home for two people, the cost is $10.50 per person. 

In Vegas I paid $56 for one steak. But, of course, the service and atmosphere is always nice.

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Honey Cinnamon Glazed Carrots by Chef Bari

Honey Cinnamon Glazed Carrots

Ingredients: 

4 large carrots or 8 small 

2 tablespoons of Butter

2 tablespoons of honey

1/2 teaspoon of ground cinnamon 

METHOD: 

Mise en Place : ( Prep) 

You cut carrots as shown. You then cook the carrots in hot water until blanched ( still firm but pre cooked) Cool off in cold water. 

Drain water. 

Get your fave sauté pan, add 2 tablespoons of butter, 2 tablespoons of honey and 1/2 teaspoon of cinnamon.  Heat up pan melting butter and honey.  Add cooled down carrots.

Cook on medium heat until nicely glazed, as you see in my photo. If I had fresh dill, I would have added it.

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Chef Bari Website

Please support my efforts by buying my published cookbook, Canadian Recipes of the Great White North  

KEG SIZE SUPER APPLE CRISP by Chef Bari

KEG SIZE APPLE CRISP by Chef Bari

The best and quickest way to use up apples that have been sitting in your fridge for over a month, is to make a Apple Crisp - a nice sweet treat for your whole family.

So, without further ado - Here's my recipe, Keg Size Super Apple Crisp by Chef Bari

KEG SIZE SUPER APPLE CRISP 

Ingredients: 

TOPPING: 

1/2 cup of flour

1 cup of Oats

1 cup of Brown Sugar

1 teaspoon of ground cinnamon 

1/3 lb. of butter ( Yes. Not cup but one third a pound of butter - Keg Size) 

APPLE FILLING: 

14  small sliced apples (see photo) 

3/4 cup sugar

1/8 cup of apple juice or water

3 tablespoons of Lemon juice

Getting Apples ready for Apple Crisp

METHOD OR DIRECTIONS : 

Preheat oven to 375 degrees F

Spray a baking dish, or you could use a Dutch Oven or ceramic baking dish.  Which ever you have.  Preferably a 12X8 or 12X9 pan. 

Photo Credit : Chef Bari

For the topping, add all ingredients except butter together in mixing bowl of your choice. Mix together.

Wash your hands, if you haven't by now. 

Take a paring knife, begin cutting butter into small cubes into oat/flour mixture.  

Now mix together well to form a beady crumbling mixture. Don't worry if it's not perfect. I find the best way, is to use your hands, to achieve this crumbling mixture. You can rub your hands together to help breakdown and get that beady crumbling mixture.  Set to the side for now.

NEXT - 

Peel, slice and core Apples. Place in mixing bowl. 

Add 3/4 cups of sugar, lemon juice and apple juice ( or water) and cinnamon. Mix together.

Place Apple mixture into your pan. Press down with your hand to get it tightly fitted in.  Remember, this is Keg Size. ( See Photo) 

Apples sliced and ready for oven by Chef Bari

NOW - 

Add your crumbling topping on top of apples. Lightly press down to fit and even out, if necessary.

Crumb placed on top of Apples - its now ready for the oven at 375 degrees F 

Set in the middle of your oven under a baking sheet to collect spill-over juices. ( It's a safer method to have a tray and it doesn't make a mess of your oven) 

OK.  So my Apple Crisp took 1 hour ( 60 minutes) to cook at 375 degrees F.  

Side View of KEG SIZE SUPER APPLE CRISP by Chef Bari

I highly suggest you set the timers for 40 minutes and keep checking it 10 minute intervals after that, until you achieve this nice golden brown topping.   

See my finished photo of the nicely baked Keg-Size Apple Crisp by Chef Bari. 

My trademark is "Cook'n up a storm by Chef Bari"

Please take a minute to support my efforts by purchasing my cookbook, Canadian Recipes of the Great White North - the true Great Canadian Cookbook by Chef Bari and join me 

Thank you, 

Chef Bari

Lazy Daisy Cake by Chef Bari

Lazy Daisy Cake by Chef Bari 

With the Lazy Daisy Cake, you will see in my photos that I divided the recipe, so I could give my daughter a pan also. 

Instructions: 

Preheat oven at 350 degrees F 

Get your pan ready - Oil spray a 9x9 pan and set to the side.

Cake Ingredients: 

Dry ingredients 

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Mix all dry ingredients together in a separate bowl. It also good to sift your flour. 

Wet ingredients 

4 eggs 

2 cups sugar

2 teaspoon vanilla 

1 cup milk

2 tablespoons of butter

Method: 

In your favourite mixer, add 4 eggs and mix. 

Add 2 cups of sugar and 2 teaspoons of vanilla. Mix until a nice creamy mixture. 

In a 4 cup measure add 2 tablespoons of butter and 1 cup of milk. Place in microwave for 1 minute or until butter is melted.

Now alter with the flour mixture and then the milk mixture, with the flour mixture at the end.

Let your mixture rest for five minutes and then pour into your pan or pans. 

Bake at 350 degrees F for 30 minutes.

While your waiting, prepare the topping - 

COCONUT BROWN SUGAR TOPPING

Ingredients: 

1/2 cup brown sugar

1/2 cup melted butter

1/2 can of sweet condensed milk ( eagle brand ) 

2 cups shredded coconut 

Method: 

In a bowl, add melted butter and brown sugar. Mix throughout with wooden spoon. 

Add condensed milk and shredded coconut and mix well. 

When the cake is done, let rest for 5 minutes until you begin to spread on the coconut brown sugar topping. Spread evenly on top of the cake.  Now place back in the oven with just the broiler on.  Let cook for 4 minutes. Be careful, because the last minutes brown fast. Watch to make sure it doesn't burn.  

In other words, keep your eye on it. 

Voilà!  You have just made the easy Lazy Daisy White Cake by Chef Bari.

TIP : The white cake recipe above can be used for birthday cakes as well.  

Please support my efforts by buying my cookbook, " Canadian Recipes of the Great White North by Chef Bari" - the one and only Great Canadian Cookbook. 

By Chef Bari