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Turkey The Old-Fashioned Way
By Janice Faulk Duplantis
There are many delicious ways to prepare and serve turkey. It
might be deep-fried, brined, poached, grilled...to mention just
a few methods of preparation. This article, however, will focus
strictly on tips and techniques for preparing perfect turkey the
old-fashioned way – oven roasted.
Basic Technique for Roasting a Turkey...
1. The safest method for thawing a frozen turkey is by allowing
the turkey to thaw in the refrigerator. Be certain to plan
ahead...it will take approximately 3 days for a 20 pound turkey
to defrost.
2. Everyone wants to prepare enough turkey for the number of
guests they serve, and generally desire to have some turkey left
over. To determine the correct turkey size that will be needed,
see the section below entitled ‘How Much Turkey is Enough?’
3. Cooking time will differ depending on whether the turkey was
purchased fresh or frozen. Calculate approximate cooking time in
a 350F (175C) oven based on the following: 20 minutes per pound
for a defrosted turkey, and 10 to 15 minutes per pound for
fresh.
4. A turkey will cook more evenly if it is not densely stuffed.
As an alternative, flavor may be added by loosely filling the
cavity with aromatic vegetables and/or fruit -- carrots, celery,
onions, apples, oranges, kumquats or garlic. Carefully tucking
fresh herbs underneath the breast skin will also add flavor.
5. Before roasting, coat the outside of the turkey with
vegetable or olive oil and season with salt and pepper.
6. For even roasting, it is best to truss the turkey, and
especially so if roasting stuffed poultry. (See ‘How to Truss
a Turkey’ below.)
7. Set the turkey on a rack in a large roasting pan to promote
maximum air and heat circulation and to ensure that it cooks
evenly. To yield moister, juicier white meat, place the turkey
‘breast-down’ on the rack. This technique will prevent the
turkey breast from overcooking and becoming dry.
8. Set the roasting pan on the lowest rack of the oven to keep
the turkey away from the top, which is the hottest part of the
oven.
9. Once the turkey is cooking in the oven, resist the temptation
to 'peek' inside by opening the oven door. Opening and closing
the oven door will cause the temperature to fluctuate, which
will only increase the likelihood of a dry turkey. Avoid opening
the oven door until approximately 45 minutes before the turkey
expected to be done.
10. After checking for doneness (see ‘When is the Turkey Done?’
guidelines below), remove roasting pan from the oven, tent the
turkey with foil and let it ‘rest’ for approximately 15
minutes before carving (see tips on ‘How to Carve a Turkey’
below). If additional time is needed to prepare gravy, heat up
side dishes, etc., the turkey may be allowed to sit at room
temperature (covered) for up to an hour without losing too much
heat.
11. Refrigerate any leftover turkey within 2 to 3 hours of
preparation. Store in airtight, shallow containers to allow
adequate circulation of cool air; date and label the containers.
Turkey may be safely stored refrigerated for approximately 5
days and frozen for up to 4 months.
How Much Turkey is Enough?
On average, to provide 2 servings of turkey for each guest (and
allowing for leftovers), the suggested weights are as follows:
10 pound turkey for 6 people
12 pound turkey for 8 people
15 pound turkey for 10 people
18 pound turkey for 12 people
21 pound turkey for 14 people
24 pound turkey for 16 people
- If you will be serving more than 16 guests (a recommended
turkey size of more than 24 pounds), buy two turkeys that equal
the total suggested weights.
- If the recommended turkey size is less than 12 pounds, you may
wish to buy a turkey breast to roast.
How to Truss a Turkey...
To ‘truss’ means to secure poultry or meat into a compact
shape. Trussing will ensure even roasting. The following
technique is recommended when roasting poultry, especially a
stuffed turkey.
1. To truss with string, take a piece of butcher's string about
three times the length of the turkey. Place the turkey on its
back, tail end nearest to you. Slide the string underneath so
that it is cradling the turkey in the center of its back.
2. Gently pull the string up the sides...then around the wings.
Pull the strings toward you, close to the breast, so that the
wings are held against the body.
3. Cross the strings at the base of the breast, then wrap each
string around the end of a drumstick.
4. Tie the ends of the string together, cinching it tightly so
that the legs cross.
5. Finally, lift the turkey so that the tail end is up and wrap
the string around the tail. Tie the string, pulling tightly so
that the cavity is covered by the tail.
When is the Turkey Done?
You will want to test your instant-read or traditional meat
thermometer a few days before preparing the turkey to ensure it
is properly calibrated. Place the thermometer in a pot of
boiling water. It should register 212F (100C) -- water's boiling
point at sea level. If the reading does not reach the desired
temperature, you will want to buy a new thermometer.
Keep a careful eye on the thermometer during the last half hour
of cooking since the internal temperature may rise rapidly
toward the end.
Using a meat thermometer, test for doneness in the thickest,
meatiest parts of the turkey:
Test the widest section of the breast near the wing joint; the
temperature should be 165F (73C).
Test the legs at the top of the thigh, near the hip joint; the
temperature should be 180 (82C).
If cooking a stuffed turkey, determine the internal temperature
of the stuffing as well; it should be at least 165F (73C).
If using an instant-read thermometer, insert it deep enough to
reach the heat sensor (the indentation about two-inches from the
tip).
Also examine the juices and oils at the bottom of the pan that
are released during cooking. If they have a pinkish tinge,
continue roasting; if they are clear, the turkey is probably
done. (Try to insert the thermometer as infrequently as
possible, to prevent the juices from escaping.)
Another way of checking for doneness is to move the leg up and
down. The looser it becomes, the closer it is to being done.
How to Carve a Turkey...
To carve a turkey, it is essential that you use a sharp carving
knife and a good, heavy-weight fork. The following instructions
will make carving a turkey almost effortless.
1. Begin by cutting through the skin where the leg meets the
breast. Pull the leg away from the body with the fork and
continue to cut down, close to the body, to find the joint where
the thigh meets the body. Pull the leg out further and slice
right through the joint to remove the leg and thigh.
2. Place the leg skin-side down and locate the line at the joint
where the thigh and the drumstick meet. Holding your knife along
this line of the thigh, you can slice easily through the joint.
If you hit resistance, adjust your angle and try again. Cut down
through the line and separate the thigh from the drumstick.
Repeat this process with the other leg.
3. Remove the wishbone (actually the collarbone) from the
turkey. Removing the bone will prevent it from splintering when
you carve the breast meat.
4. Next, run your knife through the skin along one side of the
breastbone. Then cut down along the ribs, pulling the meat
gently away from the bones in one large piece, leaving behind as
little meat as possible.
5. When you reach the wing joint, cut through it and continue to
remove the breast from the body. Repeat with the other side.
6. Finally, remove the wings and slice the breast meat before
serving. (For even, attractive slices, cut the meat against the
grain.)
So, there you have it...everything you need to know about
successfully roasting a turkey.
As you can see, preparing a turkey by adhering to the techniques
above is not at all difficult. The small amount of effort you
invest will be well rewarded when the final product reaches the
serving table and your guests rave about how absolutely
marvelous it is. Just remember one thing – serving a juicy,
flavorful roasted turkey does not have to be reserved solely for
the holiday season – it’s wonderful anytime of the year.
Copyright ©2005 Janice Faulk Duplantis
About the Author: Janice Faulk Duplantis, author and publisher,
currently maintains a web site that focuses on both Easy Gourmet
and French/Cajun Cuisine. Visit http://www.bedrockpress.com
to see all Bedrock Press has to offer. Janice also publishes 4
free monthly ezines - visit http://www.bedrockpress/subscribe.html
to subscribe.
Source: www.isnare.com
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