A few simple steps yield a picture-perfect bird
Don't be intimidated by the largest of the roasting birds. These tips for handling, Stuffing and roasting a turkey will ease your mind whether you're a seasoned pro or a novice cook. Just follow the rules and keep your eye on the prize -- a golden, juicy bird your guests will rave about.
THAWING 101 If you're thawing a frozen bird in the refrigerator, allow five hours per pound (500 g). For instance, a 10-pound (5-kg) turkey needs approximately two days' thawing. Or save time by immersing the frozen turkey in cold water, allowing about an hour per pound. Change the water every hour to ensure it does not become warm. Thawing in warm water or on the counter at room temperature creates a cozy habitat for unwanted bacterial growth.
FRESH VERSUS FROZEN The choice is up to you. A fresh turkey is easy to handle. Left in the original wrapper, it can be safely refrigerated for one to two days before roasting. During the holidays, it's a good idea to order one in advance just in case stores are sold out, leaving you stuck at the last minute. If you have extra refrigerator and freezer space, pick up a frozen bird at your convenience. You can also save time by purchasing a frozen stuffed turkey, which you do not thaw. Just remove the packaging, place the frozen bird in a roasting pan and follow the directions on the wrapper.
BE CREATIVE When it comes to preparation, there are many interesting twists on turkey rubs, stuffings and gravies. Check out Country Thanksgiving for our Barbecued Turkey (page 248) or go to http://www.chatelaine.com/ for some test kitchen favourites, such as our super-moist Better Brined Turkey.
STUFF IT If you choose to stuff your turkey, be careful not to overpack it. Keep the stuffing loose, leaving room for it to expand during cooking. Count on ½ to ¾ cup (125 mL to 175 mL) stuffing per pound of turkey. Make sure to stuff your bird just before cooking to ensure there is no unsafe bacterial growth. Stuffing on the side is a great option for vegetarian guests or families who enjoy eating a lot of it. Place stuffing or extra stuffing in. a baking dish, then cover with foil and bake.
GET ROASTING Make sure the turkey is completely thawed before you begin to stuff or cook. Roasting times are based on a completely thawed or fresh turkey. Most eight-to 10-pound (4- to 5-kg) stuffed turkeys need about 20 minutes per pound (500 g). Place turkey, breast side down, in a roasting pan. Then roast in the centre of a preheated 325F (160C) oven for two hours. Turn turkey breast side up for the last two to four hours of roasting. For a video on preparation, go to http://www.chatelaine.com/turkeyvideo/.
TO BASTE OR NOT TO BASTE? To prevent the skin from drying out, brush or rub it with oil or butter before you place the bird in the oven. Basting juices penetrate approximately one inch (2.5 cm) deep into the turkey meat, but opening the oven door often reduces the temperature and extends the roasting time. If you like crispy skin, don't baste for the last hour.
ARE WE THERE YET? Roast a stuffed turkey until the leg moves loosely in its joint, juices run clear and an instant-read thermometer inserted into the inner thigh--just above but not touching the thigh bone--reads 180F (80C). Also ensure your stuffing has reached a safe internal temperature of 160F (70C).
GET CARVING Let the bird sit for 15 to 20 minutes before carving -- this allows the juices to redistribute themselves throughout the meat. Despite the hungry hordes, it's worth the wait. To carve, place the turkey on a cutting board, breast side up. Slice off the leg and thigh portions and place on the board. Hold the wing down and slice along the bottom of the breast. Starting halfway down the breast, cut off slices. Then cut across the leg, making thin slices. Place all pieces on a serving platter.
DEAL WITH LEFTOVERS Remove all the stuffing from the bird within the hour. Wrap up any leftovers within two hours of roasting. Store turkey and stuffing separately in a container, foil, plastic wrap or bag. Refrigerate up to two days or freeze up to two months.
Don't forget to be gracious when you're showered with compliments, then relax and digest your fabulous dinner while somebody else does the dishes.
WITH ALL THE TRIMMINGS
SHERRIED GRAVY
Place turkey neck, heart, liver and gizzard in a saucepan with 1 chopped onion, 1 bay leaf and 3 cups (750mL) water. Bring to a boil. Reduce heat, cover and simmer until tender, about 30 rain. Strain liquid and save. Remove turkey from roasting pan and skim fat from pan juices. Place pan over 2 burners on medium heat. Bring juices to a boil. Using a small sieve and whisking constantly, gradually sprinkle in ¼ cup (50 mL) all-purpose flour. Whisk until thickened. Whisk in 2 cups (500 mL) strained liquid, chicken broth or bouillon. Stir until thickened, 5 rain. Stir in sherry and salt to taste. Makes 2 1/2 cups (625 mL)
CRANBERRY SAUCE À L'ORANGE
Preheat oven to 325F (160C) if baking with a turkey or 350F (180C) if baking sauce on its own. Place 3 cups (750 mL) fresh cranberries in an 8-in. (2-k) baking dish. Sprinkle with 1 1/2 cups (375 mL) granulated sugar. Finely grate in peel of I orange, then squeeze out ½ cup (125 mL) juice from orange and stir into cranberry mixture. Bake, uncovered, until cranberries start to break down and thicken into a sauce-like consistency, 1 hour. Stir occasionally. Makes 2 cups (500 mL)
By: Walsh, Victoria, Chatelaine, Oct2006
THAWING 101 If you're thawing a frozen bird in the refrigerator, allow five hours per pound (500 g). For instance, a 10-pound (5-kg) turkey needs approximately two days' thawing. Or save time by immersing the frozen turkey in cold water, allowing about an hour per pound. Change the water every hour to ensure it does not become warm. Thawing in warm water or on the counter at room temperature creates a cozy habitat for unwanted bacterial growth.
FRESH VERSUS FROZEN The choice is up to you. A fresh turkey is easy to handle. Left in the original wrapper, it can be safely refrigerated for one to two days before roasting. During the holidays, it's a good idea to order one in advance just in case stores are sold out, leaving you stuck at the last minute. If you have extra refrigerator and freezer space, pick up a frozen bird at your convenience. You can also save time by purchasing a frozen stuffed turkey, which you do not thaw. Just remove the packaging, place the frozen bird in a roasting pan and follow the directions on the wrapper.
BE CREATIVE When it comes to preparation, there are many interesting twists on turkey rubs, stuffings and gravies. Check out Country Thanksgiving for our Barbecued Turkey (page 248) or go to http://www.chatelaine.com/ for some test kitchen favourites, such as our super-moist Better Brined Turkey.
STUFF IT If you choose to stuff your turkey, be careful not to overpack it. Keep the stuffing loose, leaving room for it to expand during cooking. Count on ½ to ¾ cup (125 mL to 175 mL) stuffing per pound of turkey. Make sure to stuff your bird just before cooking to ensure there is no unsafe bacterial growth. Stuffing on the side is a great option for vegetarian guests or families who enjoy eating a lot of it. Place stuffing or extra stuffing in. a baking dish, then cover with foil and bake.
GET ROASTING Make sure the turkey is completely thawed before you begin to stuff or cook. Roasting times are based on a completely thawed or fresh turkey. Most eight-to 10-pound (4- to 5-kg) stuffed turkeys need about 20 minutes per pound (500 g). Place turkey, breast side down, in a roasting pan. Then roast in the centre of a preheated 325F (160C) oven for two hours. Turn turkey breast side up for the last two to four hours of roasting. For a video on preparation, go to http://www.chatelaine.com/turkeyvideo/.
TO BASTE OR NOT TO BASTE? To prevent the skin from drying out, brush or rub it with oil or butter before you place the bird in the oven. Basting juices penetrate approximately one inch (2.5 cm) deep into the turkey meat, but opening the oven door often reduces the temperature and extends the roasting time. If you like crispy skin, don't baste for the last hour.
ARE WE THERE YET? Roast a stuffed turkey until the leg moves loosely in its joint, juices run clear and an instant-read thermometer inserted into the inner thigh--just above but not touching the thigh bone--reads 180F (80C). Also ensure your stuffing has reached a safe internal temperature of 160F (70C).
GET CARVING Let the bird sit for 15 to 20 minutes before carving -- this allows the juices to redistribute themselves throughout the meat. Despite the hungry hordes, it's worth the wait. To carve, place the turkey on a cutting board, breast side up. Slice off the leg and thigh portions and place on the board. Hold the wing down and slice along the bottom of the breast. Starting halfway down the breast, cut off slices. Then cut across the leg, making thin slices. Place all pieces on a serving platter.
DEAL WITH LEFTOVERS Remove all the stuffing from the bird within the hour. Wrap up any leftovers within two hours of roasting. Store turkey and stuffing separately in a container, foil, plastic wrap or bag. Refrigerate up to two days or freeze up to two months.
Don't forget to be gracious when you're showered with compliments, then relax and digest your fabulous dinner while somebody else does the dishes.
WITH ALL THE TRIMMINGS
SHERRIED GRAVY
Place turkey neck, heart, liver and gizzard in a saucepan with 1 chopped onion, 1 bay leaf and 3 cups (750mL) water. Bring to a boil. Reduce heat, cover and simmer until tender, about 30 rain. Strain liquid and save. Remove turkey from roasting pan and skim fat from pan juices. Place pan over 2 burners on medium heat. Bring juices to a boil. Using a small sieve and whisking constantly, gradually sprinkle in ¼ cup (50 mL) all-purpose flour. Whisk until thickened. Whisk in 2 cups (500 mL) strained liquid, chicken broth or bouillon. Stir until thickened, 5 rain. Stir in sherry and salt to taste. Makes 2 1/2 cups (625 mL)
CRANBERRY SAUCE À L'ORANGE
Preheat oven to 325F (160C) if baking with a turkey or 350F (180C) if baking sauce on its own. Place 3 cups (750 mL) fresh cranberries in an 8-in. (2-k) baking dish. Sprinkle with 1 1/2 cups (375 mL) granulated sugar. Finely grate in peel of I orange, then squeeze out ½ cup (125 mL) juice from orange and stir into cranberry mixture. Bake, uncovered, until cranberries start to break down and thicken into a sauce-like consistency, 1 hour. Stir occasionally. Makes 2 cups (500 mL)
By: Walsh, Victoria, Chatelaine, Oct2006
posted by James at 8:20 PM
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