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As you set about the work of preparing your Thanksgiving feast, here are some turkey tips to keep in mind from Capon’s kitchen.
Chef Ken’s Tips For Cooking Your Turkey:
Type of turkey
Heritage? Organic? Fresh? Frozen? There are lots of choices out there. You need to pick out the turkey that is right for you. If it is frozen, make sure you allow enough time for it to thaw completely before cooking it. The turkey needs 24 hours for every 5 lbs of turkey to thaw in the fridge. Do not leave it out on the counter overnight.
Injecting or brining
Injection will help flavor the meat deep inside and help some with keeping it moist. Brining will help a little with flavor and more with keeping the meat moist. Of course one does not have to do either– you can just fill the cavity with aromatics such as onions and herbs or maybe even an apple cut in quarters.
Stuffing
If you are going to stuff the bird do it right before it goes into the oven. Remember that a stuffed bird takes longer to cook than an unstuffed. Do not stuff the bird the night before especially if it has eggs or dairy in it. You will be creating an opportunity for the growth of harmful bacteria.
Seasoning
Make sure the turkey is dry, season it well with your favorite seasoning and rub it with oil or butter. One can also put some seasoned butter under the skin to add moisture and favoring.
Cooking
Cook your turkey to 165 degrees and let it rest for at least 15 minutes before cutting to let the juices soak in. Now, enjoy with family and friends!
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