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Whether this is the first or the twentieth turkey you have prepared, the following steps will yield a moist and tender turkey every time.
Ten Steps To A Perfect Turkey
1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 degrees F.
2. Remove the neck and the giblets from the neck and body cavities. Drain juices, rinse under cool tap water, and blot dry with paper towels. Remember to blot inside both cavities as well.
3. Just before roasting stuff the neck and body cavities lightly. Fold neck skin under the back of the turkey. Turn wings back to hold the neck skin in place. If untucked, return legs to tucked position.
4. Place turkey, breast side up, on three large sheets of heavy duty aluminum foil. One piece running the length of turkey; two pieces slightly overlapping and running the width of turkey. Foil lengths should be long enough to wrap around turkey.
5. Brush or rub skin with vegetable oil to prevent skin from drying. This will also enhance the golden color. Cut one stick of butter or margarine in four equal pieces. Place one piece of butter or margarine between the body and each wing and leg joint. Sprinkle turkey with salt, freshly ground pepper, and paprika. Wrap foil around turkey and place wrapped turkey, breast side up, in open roasting pan about 2 to 2 1/2 inches deep.
Hint: Use an aluminum foil roasting pan for easy clean up. No messy turkey pan to scrub!
6. Insert an oven-safe meat thermometer deep into the lower part of thigh next to the body, not touching the bone. The point of the thermometer should be pointing in the direction of the body of the turkey.
7. Roast at 325 degrees F. For approximate cooking times, see roasting time schedule below.
8. As soon as possible, wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and its juices. This will help stop the possible transfer of bacteria to other foods you may be preparing.
9. About 1/2 hour before turkey is expected to be done, carefully open foil to expose turkey surface for browning. During the last 1/2 hour of roasting, baste occasionally with juices in pan to encourage browning. The turkey is fully cooked when the thigh's internal temperature is 180 degrees F.
10. When done, let the turkey stand for 15 to 20 minutes before carving. This sitting time allows the turkey juices time to settle in the meat.
Presentation is everything! Place your turkey on an attractive platter and set it at the head of the table for all to enjoy. For many, carving the turkey can be the most intimidating part of preparing the holiday meal. Well, here are four steps that will have any holiday chef carving like a pro.
Carving Tips
1. Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
2. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.
4. Continue to slice breast meat, starting the cut at a higher point each time.
Roasting Time Schedules at 325 degrees
This schedule should be used as a guideline. Start checking for doneness approximately 1/2 hour before recommended end times.
Net Weight - Unstuffed - Stuffed
10 to 18 lbs. - 3-1/2 to 4 hrs. - 5 to 5-1/2 hrs.
18 to 22 lbs. - 4-1/2 to 5 hrs. - 6 to 6-1/2 hrs.
22 to 24 lbs. - 5-1/2 to 6 hrs. - 7 to 7-1/2 hrs.
24 to 29 lbs. - 6-1/2 to 7 hrs. - 8 to 8-1/2 hrs.
Gravy and Stuffing Recipes
Turkey Gravy With Pan Drippings
Homemade turkey gravy with pan drippings brings out the natural, succulent juices of the turkey.
Turkey pan drippings
Milk or broth
1/2 cup flour
Pre-cooked turkey giblets, 1 cup celery, 1 cup onion (optional)*
1. Pour turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back into roasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups.
2. Blend 1/2 cup flour into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, celery and onion.
Yield: 4 cups gravy
*NOTE: If using giblets, substitute milk or chicken broth with the broth turkey giblets were cooked in.
Italian Sausage and Mozzarella Stuffing
Browned and crumbled sausage is always a tasty addition to stuffing recipes.
10 cups 1/2-inch cubes day-old French or Italian bread
1/3 cup plus 2 tablespoons olive oil (divided use)
1 pound sweet Italian sausage, removed from the casings
2 large onions, minced
3 cloves garlic, minced
5 stalks celery, trimmed and cut into 1/2-inch dice
1/2 pound mushrooms, cleaned and sliced thinly
1/3 cup water
3/4 pound fresh mozzarella, cut into 1/4-inch cubes
2 to 2-1/2 cups chicken broth
1-1/2 tablespoons dried Italian seasoning blend
1-1/2 cups minced fresh parsley
Salt and freshly ground pepper to taste
1. Preheat the oven to 325 degrees. Spread the bread cubes in a roasting pan large enough to hold them in a single layer. Drizzle with 1/3 cup olive oil, tossing to coat the bread evenly. Toast cubes in the oven, stirring occasionally until lightly browned, about 15 minutes.
2. Meanwhile, cook sausage in a large skillet over medium-high heat, crumbling into small pieces with the back of a wooden spoon until it is lightly browned. Transfer sausage to a large mixing bowl and combine with toasted bread cubes.
3. Add the remaining 2 tablespoons olive oil to the sausage drippings in the skillet and return to medium-high heat. Add onions, garlic and celery and saute until tender, about 10 minutes. Stir in sliced mushrooms and water and continue to saute until most of the liquid has evaporated, about 7 minutes more. Add vegetables to the bread and sausage mixture, stirring thoroughly to combine.
4. Add mozzarella to the stuffing. Pour in enough chicken stock to make the stuffing begin to bind together. Season the mixture with the Italian seasoning, parsley and salt and pepper.
5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in a buttered casserole and bake at 325 degrees F until browned and crispy, about 45 minutes.
Makes enough stuffing for a 20 to 24 pound turkey.
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