Cooking a turkey
COOKING A TURKEY TIPS.
• ROAST IT RIGHT: POULTRY
•
Dry breast meat a problem on that holiday turkey? The breast is
done at 170 while the thigh is done at 180, at which point the
breast is overcooked. Cover breast with foil at start of roasting.
Lift foil during basting, and remove it the last hour of roasting
to brown.
• BASTING THE BIRD
•
Pour 2 cups stock or broth into pan. This combines with juices
to make a great basting liquid for a golden exterior. Use a bulb
baster about every 30 minutes and do it quickly to keep temperature
from dropping while oven door is open.
• IS IT DONE YET?
•
A meat thermometer is the best way to tell when the bird is cooked
properly. Insert deep into the meat, and don’t let it touch
bone, which conducts heat, making for an inaccurate reading.
• SENSATIONAL STUFFING:
Drizzle with extra stock and bake in buttered or nonstick casserole,
covered for half the time, during the last 45-60 minutes the
turkey is roasting.
•
THE RIGHT TOOLS:
• High Quality Roasting Pan. A heavy-gauge metal pan supports
the turkey’s weight and gives a good surface to catch drippings.
The sides should not be more than 4” high for the best browning
of the bird. Extremely high sides make meat steam instead of brown.
• Paddle Whisk: Better than bulb-shaped whisks for reaching
corners of roasting pans when making gravy. Non-stick whisks won’t
scratch surfaces.
• Carving set: A long two-pronged fork steadies the turkey
without releasing too much juice and a long, slender knife carves
thin slices.
• WINE SELECTION:
• Wines that complement strong, hearty flavors work well.
Younger wines are ideal because of their more assertive flavor.
Apple cider is a delicious non-alcoholic beverage. It’s acceptable
to mix and match glass patterns according to the type of wine served.
BASIC COOKING A TURKEY TIPS:
• Thawing: Still rock hard? Place turkey,
in package, breast down, in cold water to cover. Change water every
30 minutes during
recommended thawing time.
• To stuff or not to stuff:
•
The debate rages on. I like to stuff the bird, and make sure the
stuffing registers 165 in the center. You can bake the stuffing
separately.
• Is it done yet?
•
Breast meat should register 165; thighs 175, according to Cook’s
Illustrated. There’s carry-over cooking after you remove
it from the oven, so the temperature can rise 5-10 degrees. Tent
lightly with foil and let rest at least 15 minutes before carving.
• Resting: The turkey, not you! Resting allows for redistribution
of juices, plus you won’t get a burn from a flood of hot
juices. I like to tent the turkey with foil and let it rest 30-40
minutes.
• Hot lines: Butterball: 800-288-8372; USDA 800-535-4555
COOKING A TURKEY IS A GREAT WAY TO CARRY ON A FAMILY TRADITION.
©2000-2008 Rita Heikenfeld and
AboutEating.com
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