Tools

Conversion Table

I was in search of  a good conversion table, and this is what I came up with.  I am sure you will be able to find others online.  This chart is similar to those I can find in my recipe book collection.  I trust you will find this useful.

Kitchen Measurement Conversion Tables

Liquid or Volume Measures (approximate)

1 teaspoon 1/3 tablespoon 5 ml
1 tablespoon 1/2 fluid ounce 3 teaspoons 15 ml    15 cc
2 tablespoons 1 fluid ounce 1/8 cup, 6 teaspoons 30 ml,   30 cc
1/4 cup 2 fluid ounces 4 tablespoons 59 ml
1/3 cup 2 2/3 fluid ounces 5 tablespoons & 1 teaspoon 79 ml
1/2 cup 4 fluid ounces 8 tablespoons 118 ml
2/3 cup 5 1/3 fluid ounces 10 tablespoons & 2 teaspoons 158 ml
3/4 cup 6 fluid ounces 12 tablespoons 177 ml
7/8 cup 7 fluid ounces 14 tablespoons 207 ml
1 cup 8 fluid ounces/ 1/2 pint 16 tablespoons 237 ml
2 cups 16 fluid ounces/ 1 pint 32 tablespoons 473 ml
4 cups 32 fluid ounces 1 quart 946 ml
1 pint 16 fluid ounces/ 1 pint 32 tablespoons 473 ml
2 pints 32 fluid ounces 1 quart 946 ml     0.946 liters
8 pints 1 gallon/ 128 fluid ounces  4 quarts 3785 ml   3.78 liters
4 quarts 1 gallon/128 fluid ounces  1 gallon 3785 ml    3.78 liters
1 liter 1.057 quarts 1000 ml
1 gallon  4 quarts 128 fluid ounces 3785 ml    3.78 liters

Dry Or Weight Measurements (approximate)

1 ounce 30 grams  (28.35 g)
2 ounces 55 grams
3 ounces 85 grams
4 ounces 1/4 pound 125 grams
8 ounces 1/2 pound 240 grams
12 ounces 3/4 pound 375 grams
16 ounces 1 pound 454 grams
32 ounces 2 pounds 907 grams
1/4 pound 4 ounces 125 grams
1/2 pound 8 ounces 240 grams
3/4 pound 12 ounces 375 grams
1 pound 16 ounces 454 grams
2 pounds 32 ounces 907 grams
1 kilogram 2.2 pounds/ 35.2 ounces 1000 grams

 

Oven Temperatures

The following chart details oven temperatures.  I have recipe books from all over the world, some purchased and some gifted.  I remember the first time I saw an oven setting to read “moderate”.  I wondered what that meant.  Wonder no more!  Here is a handy chart that will take out the guesswork.  Every oven is different, so experiment with the settings.

Degrees Fahrenheit Degrees Celsius Gas Mark Description
225

110

1/4  Very slow
250 120/130 1/2  Very slow
275 140 1  Slow
300 150 2  Slow
325 160/170 3  Moderate
350 180 4  Moderate
375 190 5  Moderately hot
400 200 6  Moderately hot
425 220 7  Hot
450 230 8  Hot
475 240 9  Very hot

 

Roasting A Turkey

Any of you have concerns with cooking a bird to doneness?  I found this handy chart on www.turkeyfarmersofcanada.ca.  And I agree, any chart is a good guide, as oven types and other factors must be taken into consideration.  Some of you may prefer to brown each side first, then turning down to 325F.  I have no preference.  It really depends on the size of the bird.  And browning can be done either at the beginning of the process or at the tail end.

Whole Bird

Turkey Farmers of Canada recommends cooking a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.

When roasting, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165°F (74°C).

Let the bird stand for 15 to 20 minutes before carving.

NOTE: Cooking times are for planning purposes only – always use a meat thermometer to determine doneness.

Approximate Timetable for Roasting a Turkey at 325°F (160°C) or Barbequing at Medium Heat

Roasting Times Barbeque Times
Medium Heat
Weight Stuffed Unstuffed Unstuffed
6 – 8 lbs
(3.0 – 3.5 kg)
3 – 3 ¼ hours 2 ½ – 2 ¾ hours 1 – 1 ¾ hours
8 – 10 lbs
(3.5 – 4.5 kg)
3 ¼ – 3 ½ hours 2 ¾ – 3 hours 1 ¼ – 2 hours
10 – 12 lbs
(4.5 – 5.5 kg)
3 ½ – 3 ¾ hours 3 – 3 ¼ hours 1 ½ – 2 ¼ hours
12 – 16 lbs
(5.5 – 7.0 kg)
3 ¾ – 4 hours 3 ¼ – 3 ½ hours 2 – 2 ¾ hours
16 – 20 lbs
(7.0 – 9.0 kg)
4 ¼ – 4 ¾ hours 3 ¾ – 4 ½ hours 2 ½ – 3 ¼ hours
20 – 24 lbs
(9.0 – 10.9 kg)
4 ¾ – 5 ½ hours 4 – 5 hours 3 ¾ – 4 ½ hours

Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven.

 

Turkey Parts
Cook breasts and thighs until the meat thermometer registers 165°F (74°C).

Ground Turkey (including sausages)
Cook ground turkey to an end-point temperature of 165°F (74°C).