Place the turkey in a pan with about 3 cups water and bring it to a boil. Boil the turkey until it is cooked all the way through, usually about 20 minutes. Use a spoon to break up the ground turkey and stir it well. Cook the ground turkey for 14 to 16 minutes. Stir the ground turkey occasionally and let it cook for 14 to 16 minutes. The turkey should turn a white gray color and then begin to brown a little as it caramelizes. For dogs, it generally involves a boiled lean meat such as chicken, hamburger or turkey; and a starch such as cooked white rice or sweet potato. To prepare a bland diet, use ground meat or whole meat chopped into small bites. Boil the meat until cooked, then drain. Allow the turkey to cook in the pot. Cook times range from 45-55 minutes for a 12-13 pound bird to one hour-one hour and 15 minutes. for a 15-18 pound turkey. I boiled this bird for one hour and 10 minutes and it was perfect. Once the water has reached a boil, cover the pot with a lid and let it simmer. It should only need about 15 minutes to fully cook through. The meat will turn brown when it's done, so keep an eye on it.
The deepest part of the thigh muscle is the very last part of the turkey to be done. The internal temperature should reach 180°F. To check for doneness without a thermometer, pierce the thigh and pay attention to the juices: if the juices run clear, it's cooked, and if the juices are reddish pink, it needs more time.
Heat a medium-sized skillet, setting the stove temperature to medium-high heat. Once the pan is hot, add olive oil to the skillet, evenly coating the skillet surface. Add the raw turkey, mushroom mixture to the hot oiled skillet, using a spatula to occasionally stir and break up mixture into smaller pieces.
Eating food or drinking any liquid contaminated with certain species of Salmonella bacteria causes salmonella food poisoning. People are usually infected by eating raw foods or prepared foods that have been handled by others. Salmonella food poisoning is commonly caused by: undercooked chicken, turkey, or other poultry.
This means that even after a good amount of mixing, ground turkey remains wet and hard to work with. Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.
Turkey and other poultry should always be cooked well done. To check the doneness of your burgers, stick a meat thermometer in the center of the patty. Once the temperature reads 165° F, your burgers are done!
When cooking turkey in any form, it is important to cook it to the proper internal temperature of 165 degrees Fahrenheit. Cooking ground turkey to the proper internal temperature is especially important due to the bacteria that are introduced into the meat mixture.
Follow this tip: Seasoning is especially important when the turkey is the star of the plate, like with burgers, meatballs, and meatloaf. Before you start cooking, be sure to season the ground turkey well with salt and pepper. Also consider including dried herbs and spices for additional flavor.
The best way is to smell and look at the ground turkey: signs of bad ground turkey are a sour smell, dull color and slimy texture; discard any ground turkey with an off smell or appearance.
No. We do not recommend adding water to the pan because it creates a steam and may steam-burn the turkey. The turkey will produce its own flavorful juices. After cooking, you can extend the turkey's juices with broth or wine, then add it to your gravy for extra flavor.
Pour 2 cups of water or 2 cups of chicken broth into the pan. Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey. Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.
How long to cook a turkey Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed) 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
When cooking a frozen turkey, no part of the turkey is within the temperature danger zone for longer than is safe, even though the total cooking time is longer. Oven-roasting is the only truly safe way to cook a frozen turkey. Do NOT deep-fry or grill a frozen turkey. Also, it's best to cook the stuffing separately.
Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.
about 60 minutes