Customer Login

Lost password?

Find us on Facebook

1 day ago

You know the saying, “It’s what’s on the inside that counts”? Well, that couldn’t be more true when it comes to Cara Cara oranges. From the outside, these citrus beauties look like your run-of-the-mill, bright-skinned navel oranges. Cut them open, though, and you’ll be pleasantly surprised.

First discovered in the mid-70s in Venezuela, it’s not just their beautiful color that makes them stand out — they have a remarkable taste that goes right along with it. Compared to traditional navels, Cara Caras are sweeter, slightly tangy, and less acidic, with a hint of red fruit, like ... See more

1 day ago

FLASH SALE ALERT! Organic Blueberry pints thru 1/21 (while supplies last) — best price in town! #todayatthecoop #openharvest #flashsale #organic

2 days ago

NEW PRODUCT ALERT: Lemon infused @just water is now available!

2 days ago

2020 Seed Program Nominations! Through January 31st, it's your chance to nominate your favorite local non-profit / organization for our NEW Seed Program. We will be offering customers an opportunity to "round-up" their grocery total to support a new organization each month! Learn more at: www.openharvest.coop/seed/

2 days ago

Don't miss National Seed Swap Day! (Community Seed Swap) on January 25th from 1 PM - 3 PM. Seed starting demos, free, seeds, and garden talk with Community Crops and Open Harvest. Coffee & snacks will be provided!

Blog

Turkey Roasting Tips

Roast your turkey to perfection with these turkey roasting tips.

Roasting

  • Remove the giblets from turkey cavities after thawing. Cook separately.
  • Set oven temperature no lower than 325°F.
  • Place turkey or turkey breast on lower rack in a shallow roasting pan.
  • For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
  • Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
  • Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  • Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

USDA meat and poultry hotline

1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.