So, what is the cooking time for a turkey? This is a common holiday cooking question.
General Rule For Cooking A Turkey
As a guide, cook your thawed turkey 20 minutes per pound, but the actual cooking time will differ depending on whether your turkey is stuffed and the actual oven cooking temperature.
For food safety reasons: It is strongly recommended that stuffing on the side and cook the turkey unstuffed.
Plus, you can actually cook more stuffing if you have a large enough dish and sufficient ingredients, than the inside of a turkey would have the capacity to hold.
How long to cook a turkey
The times on the chart below are based on the turkey being placed a preheated ( 350o F / 175o C) oven with the roasting pan on the center rack.
Use an oven thermometer to ensure your oven is maintaining the proper temperature, once preheated.
When roasting a turkey, always cook your turkey to a safe temperature (165o F / 74o C), use a meat thermometer, and check the thermometer often.
Turkey cooking times reference chart
Unstuffed Roasting Time
Stuffed Roasting Time
10 to 18 pounds
3 to 3-1/2 hours
3-3/4 to 4-1/2 hours
18 to 22 pounds
3-1/2 to 4 hours
4-1/2 to 5 hours
22 to 24 pounds
4 to 4-1/2 hours
5 to 5-1/2 hours
24 to 29 pounds
4-1/2 to 5 hours
5-1/2 to 6-1/4 hours
Turkey Roasting Tips
Start with a completely thawed turkey; for food safety reasons, plan ahead and use the refrigerator to thaw the turkey.
Always Preheat your oven
Basting is optional if you want a browner and more even browning of the skin.
Cook the turkey uncovered until the skin is lightly golden and then cover loosely with a foil tent.
remove the foil tent for the last 45 minutes of baking to finish browning the skin.
The only safe test for turkey doneness is the temperature of the meat, and the turkey is cooked when the thigh meat has reached an internal temperature of (165o F / 74o C). To get an accurate internal reading, be sure that your meat thermometer is not touching the bone.
If you stuffed the turkey, the stuffing must reach the temperature of (165o F / 74o C), which can result in a drier and slightly overcooked turkey
When the turkey is cooked, remove the turkey from the oven and allow the turkey to rest for 20-30 minutes before carving. Resting the turkey allows the juices to redistribute throughout the turkey and makes for easier carving.
People usually eat fruits and vegetables for their nutritional values, but they cannot enjoy them when their season is over. When fruits and vegetables are out of season, cooks either have to adapt to eating the produce of the new season or depend on frozen fruits and vegetables. Frozen fruits and vegetables are used for various reasons like ease of using them and their nutritional benefits. Some of the benefitsof eating frozen fruit and vegetables are:
Frozen Fruit And Vegetables Are Full Of Nutrients
The nutritional value of fruits and vegetables starts lessening the minute they are picked. So, their nutritional value gets affected from the moment they are plucked and the time you take to eat them after harvesting them. But the nutritional value can be much more than fresh fruits and vegetables as they are frozen as soon as possible after harvesting them. Moreover, they are full of their nutritional elements, including minerals, antioxidants, and vitamins, when they are plucked after their full maturity. Freezing fruits and vegetables at this stage help in locking most of their nutrients in them. On the other hand, the fresh fruits and vegetables you get in the market have to travel a long way to reach you, and during that period, they get enough time to reap and get maturity. So they must be harvested when they could not get the maximum amount of natural nutritional elements. They get ripened artificially during their transit period. So, frozen fruits and vegetables have more nutritional value than their fresh counterparts.
The fact that frozen fruits and vegetables are more or equally nutritious to fresh fruits and vegetables can be proved on the basis of two studies performed independently. These studies were carried out by the scientists of Chester University and Leatherhead Food Research center. They have performed over 40 tests on frozen fruits and vegetables as well as on the products kept in a fridge for 3-4 days to measure and compare their nutritional values. They found that the level of nutrients found in the samples of frozen foods is more than in the comparatively fresher items. Actually, the level of antioxidants, like anthocyanins, lutein, beta-carotene, and polyphenols, found in some of the frozen vegetables and fruits, were higher than in fresh fruits and vegetables. The results of these researches have confirmed that the nutrients are not destroyed when the foods are frozen. It has been found that frozen broccoli lost 10% of its nutrients when preserved for one year, whereas fresh broccoli lost over 50% in just one week.
Frozen Fruit And Vegetables Are Free From Additive
When fruits and vegetables are frozen, no unwanted additives are used while packing them in bags. On the other hand, canned fruits and vegetables have a number of additives in them, even if no sugar or salt is used while preserving them. You can find these additives from fresh fruits and vegetables if you check them minutely, but you cannot find any added material on the fruits and vegetables preserved in freezers.
Frozen Fruit And Vegetables Are Very Easy To Use
If you like to eat fresh fruits and vegetables then you can visit a local market of farmers to get the produce of that season, but in the long run, you will find that it would have been better if you have bought frozen foods. Along with preserving the nutritional values, the frozen foods are easy to use as you need not wash, chop, or peel them. And for that reason, you can pour them directly on your plate to eat them instantly after taking them out of the freezer. The ease of using frozen vegetables and fruits has also been proved through a study on working women. According to this study, on average, almost one hour is spent every day by working woman for preparing, serving and eating the food and cleaning up afterward when she uses frozen fruits and vegetables. But when they use fresh fruits and vegetables then they have to spend at least one hour for preparing, serving and eating each meal. Actually, they save a lot of time to reach and prepare meals with frozen ingredients than fresh ingredients.
Frozen Fruit And Vegetables Can Be Used Flexibly
You can use frozen fruits and vegetables stocked in your freezer in different ways as necessary. You can spread them on the whole-grain toast with butter or use them as a topping on your oatmeal recipe. You can also sauté them with some garlic, herbs, and extra virgin olive oil and add some brown rice pasta or a bit of quinoa or add them in your stir fry dishes as the main ingredient to make delicious recipes of your choice very quickly. Moreover, you can use frozen ingredients throughout the year even when their season is off. Fresh fruits and vegetables, you cannot use them in their offseason, unless they are imported from elsewhere.
Frozen Fruit And Vegetables Take More Care Of Your Health
Though buying fresh fruits and vegetables is the best way to get nutrition, but it is not necessary. Nutritionists usually suggest eating 4-5 servings of vegetables and fruits every day to remain healthy. According to a recent study, it has been proven that fruits and more vegetables and fruit are consumed by the people who buy frozen produce than those who buy fresh ones. It makes people eating frozen produce healthier than those using fresh produce as their intake of vitamins and minerals is higher.
There are a number of benefits of eating frozen vegetables and fruits, but that does not mean that you should avoid eating fresh fruits and vegetables.
Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.
Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.
Ingredients for Cream of Parsnip Soup
Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need
2-tsp unsalted butter
3/4-cup heavy cream
3/4-tsp salt (+/- as needed)
Pinch of pepper
1-cup diced shallots
1/4-cup diced onions
3/4-cup white wine
5 cups (1.18 l) of chicken stock
3.5 cups (0.83 l) of peeled parsnips
3/4-tsp white vinegar
You’ll combine these ingredients to prepare your cream of parsnip soup.
Directions: Preparing your Cream of Parsnip Soup
To prepare your cream of parsnip soup recipe, you’ll melt your butter over a low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the
Salt and pepper and bring this to a boil.
It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to the medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.
The total preparation time is about one-hour, after adding and whisking in your heavy cream.
Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go. In fact, if you heat the water in the microwave, you needn’t touch the stove or oven. This recipe is handy year-round, but especially so in the warm weather of summer.
2 hours, 20 minutes
1 carton (8
ounces) fat-free whipped topping
1 purchased or prepared graham cracker crust
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
(0.3 ounces) sugar-free lime gelatin
In a large bowl, combine the gelatin and boiling water to gelatin.
Stir gelatin about two minutes until gelatin is completely dissolved.
Some traditions are passed on to
you, and then there are traditions you create. A tradition I have created is
organizing a Thanksgiving dinner each year for my closest friends and
relatives. I have done this for the last 18 years, and I have enjoyed every
Thanksgiving dinner more than the one before. It is because I have become
something of an expert over the years. I understand the importance of planning
and organizing things in advance.
The holiday season is around the
corner, and most of you will be welcoming guests into your house. No holidays
are complete without a good pie. This blog is dedicated to all those house
chefs who are worried about how they will manage to make a pie while
entertaining all the guests. Read on to know how you can make your life easier
by freezing and baking pies in advance.
How to Freeze a
If you are planning to make a
homemade pie in advance and freeze it, follow these simple steps.
Pick a Fruit-Based Pie Recipe
If you are going to make and freeze
pie weeks or months in advance, I recommend you to pick a fruit-based pie
recipe. While fruit-based pie recipes freeze well and retain the texture and
flavor of the ingredients used, custard pies become soggy and lose their flavor
if frozen and stored for long. Apart from fresh fruit pies, chocolate and mince
pies also freeze well. Another thing that you must remember is: always use
quality ingredients if you plan to freeze the cake you are making as excellent
quality ingredients do not lose their flavor over time.
Assemble and Wrap The
Once you have decided on the recipe
and have all the ingredients, it’s time to assemble the pie and make it ready
for freezing. Take a pie pan (aluminum or disposable are recommend) and cover
it with the pie crust dough. Once done, add the filling and the thickener to
the bottom crust of the pie. Next, place another layer of the dough and top it
with another layer of the filling. Fold the edges of the pie into whatever
shape you want to give it. Once your pie is assembled, you must wrap it
properly. This is the area where many people make mistakes. Before freezing,
the pie must be wrapped in at least two layers of plastic wrap, and any air
present between the pie and wrapping must be diffused out. Add another layer of
aluminum foil wrap on top. Creating a double-layered wrapping is vital to
protect your pie from any moisture present. Freeze the pie. Your frozen pie
will stay good for up to three months.
Tips on How to
Freeze Homemade Pie and Mistakes to Avoid
If you are planning to host a large
gathering, it is a good idea to make a pie in advance and freeze it. Here are a
few tips to make your pie taste good and the mistakes to avoid while freezing
It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, pies that are first baked and frozen often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
Remove the pie from the freezer, take off all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish golden color, and the sugar will add to its rich flavor.
Depending on the kind of pie you are making, add 20 to 25 minutes to the baking time given in the recipe. Since the pie is frozen, you will have to provide it with some extra time to bake.
Sometimes people freeze their pie with the icing on top. If you are planning to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.
Freezing pie and storing it is any
day a good idea. Many chefs do it. If you are going to freeze your pie, be
careful about the ingredients you are using. Also, make sure you have wrapped
your pie well, and it is guarded well against any moisture in the surrounding
When you freeze cookies
and dough for your holiday baking, you can enjoy stress-free schedules. These
come in handy during holiday periods when you need a lot of time for activities
such as buy, travel, and celebrate. Our easy-to-follow steps on how to freeze
cookies and cookie dough and bake later help you freeze and bake when you are
in a time crunch.
1. What type of
cookies to freeze?
You can freeze almost
every type of cookies cutouts, slice-bake, biscotti, and drop cookies. Avoid
freezing cookies such as meringues that are decorated, filled, or have a
delicate structure. You should also avoid freezing cookies that are coated with
chocolate. A chocolate-coated cookie tends to form a boom, which is a white-colored
layer on the surface when you freeze it.
2. How to freeze
After you bake your
cookies, allow them to cool completely in the room temperature. Place these
cooled cookies in a single line on a baking sheet lined with parchment or wax
paper. You can stack multiple layers of cookies provided they are separated by
parchment or wax paper. Store the lined up cookies in a freezer friendly zip
lock storage bag. Before you close the bag, squeeze out any extra air in the
bag and place it in the freezer. You can also label these bags with a name and
date when you have many different types of cookies to freeze.
Whenever you like to
taste the cookie, grab the cookies from the freezer and place it outside the
freezer for a while to get rid of the coldness in the cookies. Allow it to
attain the room temperature before you eat. You can also heat the frozen cookies
in a microwave in a 10-second interval. You need to avoid heating decorated
3. How to freeze a
It is preferable to
freeze a cookie dough instead of freezing the baked cookies. Frozen cookie
dough allows you to make fresh homemade soft cookies with a nice smell, any
time you need it. You can place the baked cookies or roll or cut the cookie
dough in paper sheets lined with wax and place them in the freezer. You need to
freeze them for an hour or so until it becomes firm hard. You can then transfer
the frozen unbaked cookies or cookie dough in an airtight container or storage
bag and freeze it. You can label this cookie dough or cookies when you have
many doughs that look similar. You can store cookies or cookie dough in the freezer
for up to 6 months, provided they are wrapped and stored properly.
However, if you need to
complete the entire task of baking cookies in one shot, you need to bake the
cookies and freeze them.
6 mistakes to avoid
when freezing cookie dough.
1. Freezing a wrong
You can freeze all types
of cookie dough except thin and delicate cookies such as lace, Florentines,
pizzelle. The doughs for these cookies have watery batters and do not freeze
well, whether they are baked or unbaked. It is preferable to make fresh batters
for these types of cookies.
2. Not freezing
cookie dough in the right method.
Depending upon the kind
of cookie dough, you need to follow a different method to freeze it.
Drop cookie doughs
should be rolled into balls on a baking sheet and frozen until it is firm and
transfer it to an airtight container or a freezer bag.
Slice and bake doughs
should be rolled into logs, tightly wrapped in waxed sheets, and placed in the
Cut out doughs can be
shaped into discs, layered one upon the other, and separated by wax sheets. You
can place these stacked discs in a plastic wrap and transfer to an airtight
3. Freezing cookies
rolled in granulated or powdered sugar.
Freezing cookies that
are rolled in sugar or granules make the sugar to clump. It forms an unpleasant
coating on the cookies and an eyesore. To prevent this, you can roll your
cookies on powdered sugar right before you pick them to eat.
4. Not baking for
Though you can bake
frozen balls of drop cookies, slice and bake and cutout cookie doughs need to
be placed outside the room temperature for a short while before you bake.
Colder doughs need more time to bake, and you need to allow it to bake for few
more minutes than the suggested baking time. Warming the dough helps you to get
better-baked cookies when you use cold doughs.
5. Not freezing
You need to freeze your
baked cookies or cookie dough until it is firm using a baking sheet wax before
you transfer them to a freezer bag or an airtight container. Otherwise, it
might end up in a block of stuck cookies or cookie dough when you grab them
6. Thawing baked
cookies in the same frozen containers.
When you thaw the baked
cookies in the same container, you froze them, the lingering condensation from
the frozen containers deposits on cookies, and make them soggy. You need to
take out frozen baked cookies containers to separate plates lined with paper towels
and place them at room temperature.
These simple tips enable
you to create great homemade cookies and give you a lot of time for other
holiday activities. You can grab out your cookies any time you need a variety
of cookies within minutes.
Though you can cook asparagus in different ways but roasting them is considered as the most admired way to cook them. If you do not know how to oven-roasted asparagus, then you should read this write-up till the end as it will also introduce you to the mistakes commonly committed by people while cooking this vegetable.
Some Basic Things
Before proceeding towards the recipe for roasting asparagus you should know about some basic things like the ends of asparagus spears are normally impossible to cook as they are too hard to cook. So you should trim them before starting to cook them. Before oven roasting asparagus, you should season them generously with pepper and salt. Asparagus should be cooked in an oven in a single layer as they will not char if they have crowded your pan.
Recipe of Oven
Ingredients required to oven-roasted asparagus may include:
Trimmed stalks of asparagus (2 pounds)
Extra virgin olive oil (3 tbsp)
Directions for Oven
Before starting to roast
asparagus in the oven, you should preheat the oven up to 400 degrees. Now put a
large baking sheet on a large baking sheet in the oven and place generously
seasoned asparagus with olive oil on that sheet. Roast the asparagus sticks up
to 25 minutes or until they tender.
Some of the Common
Mistakes to Be Avoided
While roasting asparagus,
people usually make some common mistakes, which can be avoided while roasting
them a bit carefully. Some of these mistakes may include:
Use Of Too Big Or Too Small Asparagus Stalks
While roasting asparagus
stalks, you should take them of the right size as too thin stalks can be
overcooked easily, whereas thick stalks will be more fibrous and woodier. So,
they should be medium in size when you are oven roasting them.
According to cooking
experts, peeling asparagus before cooking is not necessary. Moreover, it will
take much time to peel them. Instead of peeling the asparagus stalks, you
should cut off their bottom part as the rest of them is edible.
Cut off Too Much
Some people bend the
asparagus stalks to remove their woody portion, which is not the right method
to remove their inedible part. According to experts, it is a time-consuming
method. You should check them by pressing them with your fingers. The stalk will
break up automatically, or you can slice it from that point to remove its woody
Most cooking experts
blanch asparagus, regardless of the method they use for cooking them. It makes
easier to start their cooking process. When you are roasting asparagus without
blanching it them its outer surface will be charred, whereas from inside, it
will remain raw. You should blanch asparagus in boiling highly salted water for
1-3 minutes, according to the size of its pieces. But you should not blanch it
for a longer time as it will boil them, which may not be suitable for roasting
By avoiding these
mistakes, you can easily oven roast perfect asparagus.