THANKSGIVING COUNTDOWN - 2 of 3 - Turkey Tips

Thanksgiving Countdown: Turkey Tips

Once again the time has come to gather `round laden tables to celebrate the goodness that surrounds us and show our appreciation for the bounties bestowed upon us.

Regardless of our ethnic background we all seem to adopt this very traditional American holiday and turkey seems to be the entree of choice. Following is information to make cooking the turkey easier.

I like to carefully loosen the skin off the breast and insert slices of starfruit.  When basted and baked the star shapes look beautiful through  the almost translucent golden skin.  Sage leaves forming pretty patterns is another option.

To thaw your turkey:
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator.

*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight.

Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40oF. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments and restaurant supply stores, and the new kitchen shop in
downtown Hilo is sure to have them.

*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight.

*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacture's directions booklet for information. The turkey needs to be roasted immediately after thawing.

Five easy steps for a perfect roast turkey
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities.

Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme.   Add water, salt and pepper, and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy.

*Preheat the oven to 325oF for conventional or 300oF for convection ovens.

*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now.

I don't stuff my turkeys except with bundles of fresh herbs and sliced onions.  I prefer dressing on the side.  My family's dressing of choice is my own recipe of herbed bread chicken livers.  Sometimes I bake it in a large pyrex and sometimes in individual muffin molds.

*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings.

*Roast the turkey, uncovered, until the meat thermometer registers 180oF. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160oF to 165oF before removing the turkey from the oven.

Roasting chart at 325oF:

Weight - Hours (stuffed) - Hours (unstuffed)

8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours

Easiest way to make gravy:
This is the simplest method I have found for making gravy. The flavor will increase by using the stock made with the giblets that came with the turkey. The method I use will guarantee gravy without lumps.

3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste
Strain pan juices into a large measuring cup. Spoon fat from juices.
Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.

Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux you eliminate the taste of raw flour in the finished gravy.

Whisk the roux while slowly pouring in the broth. Stir in sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste. Discard the bay leaf at this point.

I like to cut up the giblets, except for the gizzard, and add it to the gravy after the gravy is finished.

Check my food and garden blog

(c) By Sonia Martinez
(November 16, 2004 - The Hawaii Tribune-Herald of Hilo)