|
Home / Food and Drink / Cooking
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
Digg
del.icio.us
Blink
Stumble
Spurl
Reddit
Netscape
Furl
Article keywords: turkey, roasted turkey, roast turkey, roast turkey recipe, turkey recipe, oven roasted turkey, oven baked turkey, how to truss turkey, how to truss poultry, how to carve turkey, carve turkey, turkey cooking time
Article Source: http://www.articles2k.com
Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit www.bedrockpress.com/subscribe.html to subscribe.
|
|
| Top Cooking Articles |
- 1). Choosing A Culinary School By : Noel Matthew
You have made the decision to go to a culinary school. Now what? Culinary school options are many, around the world, even. To choose one, you need to consider several aspects. Think that it doesn’t matter? Around the world there are hundreds of thousands of people looking to be the next big chef. One of the first deciding factors on who you are as a chef is the culinary school that you attend.
|
- 2). Which Grill Should You Buy, Charcoal Or Gas? By : Roy Green
If you are considering purchasing a new grill, or barbecue, you will be faced with a multitude of options to choose between. However, there is one choice which you will need to make fairly quickly in your quest for the perfect grill for you. That decision is whether to buy a charcoal or gas grill.
Both charcoal and gas grills have advantages over each other depending on what you are looking for and how you intend to use it.
|
- 3). Keep That Cooking Area Clean By : JM Jackson
One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.
The most common cause are the salmonella e-coli and listeria bacteria. And, they can be common problems in the chef's kitchen.
Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer and refrigerator handles.
|
- 4). Cooking As A Culinary Art By : Trevor Marshall
Culinary arts is the art of cooking. Cooking is a way to prepare food that will be eaten or served to other people.
The culinary arts is comprised of many categories - some of which are tools, methods, combination of spices and ingredients that adds flavour to the food. It normally needs the right measurements, proper selection and accurate combination of ingredients involved to reach desired result.
|
- 5). Rediscovering Grilled Pizza By : Scott Schirkofsky
America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza.
|
- 6). Basic Cookware Explained By : Larry A. Johnson
What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans.
|
- 7). A Brief History of Pizza: The Dish that Conquered the World By : annamaria
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s.
|
- 8). Breadmakers For Easy Baking By : Robert Thatcher
A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient.
As with ordinary baking, ingredients must first be measured according to the recipe.
|
- 9). What Exactly Is a Crockpot? By : Tony Buel
Copyright 2006 Tony Buel
The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.
'Rival' is the original holder of the trademarked term 'Crock-Pot'.
The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971.
|
- 10). Amazing Thai Recipe By : Barney Garcia
Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.
|
| New Cooking Articles |
- 1). Cake Decorating Book - Make your cake look more delicious By : Isabel Rodrigues
Everyone loves to eat cake, which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up to the maximum level. Now with the help of cake decorating book one can easily decorate the cake and make it look more rich and delicious. These books are specially designed for preparing cakes. They also provide you with additional mouth watering recipes and tips to make your cake more delicious for consumption.
|
- 2). Cookware - What’s New In Cookware? By : John Francis
As in most other industries, the cookware industry are constantly coming out with new lines and innovations. Some of the new lines are only available in gourmet or specialty shops and are sure to be expensive.
Regalware has a new cast iron cookware with a twice-fired ceramic exterior. It’s available in Royale Blue or Brick Red. As opposed to older cast iron cookware, this new ceramic exterior will work on any cooking surface, including glass top stoves.
|
- 3). Tips For A Perfect Low Carb Cheesecake By : Sheila Easton
Who doesn’t love low carb cheesecake? The Low carb cheesecake is now one of the recommended products for low carb dieting which will greatly contribute a big part for the quick and successful results with the diet.
There is no doubt that due to the increased number of people who love low carb cheesecakes for their low carb diet, many food companies are now offering so many flavors and varieties of low carb cheesecake.
|
|
|
- 5). What’s So Great About A George Foreman Grill? By : Doug Mahopac
When he entered the cooking appliance market, George Foreman ended up delivering a knockout punch in terms of sales. A number of people—whether they’re seasoned chefs or novice cooks—rave about the George Foreman grill. Still, you may be wondering what’s so special about this popular product.
Some consumers say the Foreman grill is the best “as seen on TV” product ever produced.
|
- 6). What To Look For When Purchasing A Grill By : Donna Somerkin
For many of us, summer will forever be associated with grills. Grills mean Father’s Day cookouts, graduation parties, and relaxing family get-togethers. You may think that the scent of bratwurst on the grill is one of the best aromas around. Therefore, if you’ve just moved into a home with a deck—or an apartment with a patio—you may want to invest in a grill in order to make your time outdoors a bit more memorable.
|
- 7). Choose Vegetarian Recipes By : Triston Huntsmin
Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.
Exploring vegetarian recipes is great simply to spice up the kitchen with something new.
|
- 8). Cast Iron Cookware By : John Francis
How to Season and Care for Your Cast Iron Cookware
You have a skillet that came from your mom, and before that your grandma, and has now fallen into your hands. So how do you take care of it, use it, clean it, and get the best taste possible from it? I hope to answer some of those questions in this article.
I love my cast iron skillets, passed down from my Mom; I remember her using them to make delicious fried chicken dinners, cornbread to go with our Great Northern beans and the best popcorn.
|
- 9). Are You Professional Chef Material? By : Tom Ehrhardt
© 2006, All Rights Reserved
We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. In no time, they've whipped up three or four dishes that look so appetizing you can almost smell them through the TV. As thoughts like "I can do that" ramble around in your mind, you begin dreaming about the glory of becoming a professional chef.
|
- 10). Cooking Recipes, Anytime And Anywhere. By : Sparky Hrelek
Have you ever known exactly what you want to cook but searched and searched through all of your cook books and had no luck finding that tender morsel that has been making your mouth water all day? Having to settle for something else is so disappointing isn't it? Or have you been to a restaurant and fell in love with a dish or a dessert but don't have.
|
|
|
