Cooking a Turkey
COOKING A TURKEY TIPS.
ROAST IT RIGHT: POULTRY
Dry meat is one common problem people have when trying to cook a turkey. The reason is that the breast is done at 170 while the thigh is done at 180. By the time the thighs are done, the breast is overcooked.
To keep the breast moist, cover breast with foil at start of roasting. Keep the breast covered until last hour of roasting so that it can brown. You'll need to lift the foil during roasting to baste the bird.
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.
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.
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.
©2006-2010 Rita Heikenfeld and AboutEating.com
