Dacor Wall Manual page 12

Holiday Roasting Tips
THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY:
1. Under refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for
defrosting a turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other
foods. A high-rimmed pan (2"-3") is required to catch any juices. Defrost time will depend on the size of the bird. On average,
it will take a day or two for the bird to be completely defrosted. Plan on defrosting and cooking within a two-day time period.
2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink full of running water or in a
sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care
must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based
cleanser should be used to sanitize the sink and utensils used.
* Using Pure Convection™. You may use Pure Convection™ at 150˚F to defrost a partially frozen turkey for same-day
cooking. Place turkey on an oven cooking rack, allowing approximately 8-11 minutes per pound to defrost the turkey.
This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.
ROASTING STUFFED TURKEYS
1. Follow the same baking instructions as above.
2. A stuffed turkey under 20 pounds should be roasted on Pure Convection™. Any bird over 20 pounds and stuffed should be
roasted on Convection Bake, and baking times will increase to 14-15 minutes per pound.
3. Using an instant-read thermometer, always take internal temperatures of both the turkey and the stuffing to insure safe
serving. Refer to the chart below for temperature information.
PRODUCT
Turkey-Unstuffed
Turkey-Stuffed
Stuffing
INTERNAL TEMPERATURE
180 in the thigh
180 in the thigh
165
MINUTES PER POUND
10-11
14-15
10-11
8
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