Let's Talk Turkey!It seems like just the word turkey intimidates people. Is it because it’s so big or is it because some of you have never attempted cooking one? Let’s face it, if not handled with tender love and care it can turn out over done, dry or not done enough. Whether you are a seasoned cook or a first time host, I will give you the tips, tricks and ideas that will help you prepare a Thanksgiving Holiday Dinner with confidence. STEP ONE: How many people will you be serving? Plan to purchase a bird that will provide for at least 1 pound per person. Normally if you are planning meat servings with out the bone you would plan ½ pound per person. STEP TWO: What kind of poultry will you purchase? Fresh or Frozen? If you choose to purchase one that is frozen make sure that you give yourself at least three days to thaw or you’ll be in for a long day. To be safe, place it in the refrigerator three days prior to cooking. If you happen to forget, place it in cold ice water in the sink or tub for 12 hours rotating every 30 – 45 minutes. STEP THREE: How will you prepare it for cooking? Wash it down with cold water. Pull out ALL of the packaged parts inside the cavity. At least every first time cook has left them in at least once. Check both ends and pat it dry with a paper towel. STEP FOUR: How will you season your poultry? A lot of this is based on what your method of cooking will be but you can inject it with spices, cover it in butter, stuff it with fresh herbs & lemon, based it with olive oil or simply salt and pepper it. Or, if you are really brave you can brine it. BRINING: This is a method where you place your bird in a saltwater bath for several hours. This adds flavor, reduces cooking time and actually tenderizes the meat. It makes for very juice meat if cooked properly. Here is how you do it. Take approximately one cup of Kosher salt or sea salt and combined with 4 quarts of cold water, ½ cup of sugar and stir until dissolved. Place turkey and water mixture into cooking bags and place in large roasting pan. Place in refrigerator for about 12 hours but not more than 18. Remove the turkey from the brine and discard the brine. Turkey is ready to cook but if not ready can stay in the refrigerator up to 24 hours.
STEP FIVE: How will you prepare or cook your turkey? There are all kinds of methods. Frying, baking, roasting, you name it has been done to a turkey. Here are a few ideas to help you get started with what works best for you. ROASTING: Let’s say you’ve decided you cook this bird in the oven. This is the most traditional form of cooking at Thanksgiving. Figure at least 15- 20 minutes for each pound of poultry if the oven is at 325 degrees. Baste regularly but not more than every hour. And check with a thermometer to make sure it doesn’t get dry and over done. FRYING: In my personal opinion, fried is the best tasting turkey every made. And although it can be messy, is the easiest and quickest way to cook during the holiday. You will need a large fryer, approximately 3-5 gallons of peanut oil based on the size of the bird, thermometer & broom handle. Before you fill your fryer with oil measure how much you’ll need first by filling the fryer with water marking the water level and placing the meat inside the water to make sure that it does not over flow when the turkey is added and at the same time make sure that it is completely submerged. You don’t ever want to find yourself knee deep in hot oil over an open fire. Be smart and measure first. O.K. You’ve measured and added your oil to the fryer and it will be necessary to have a thermometer to insure your oil is around 375 degrees. Note that adding large cold food to the oil will lower the oil temperature. Also, having a broom handle to submerge your meat in the hot oil is useful. Being that close to hot oil with a cold bird creates grease splatters. Once again be careful. A 12-14 lb bird will fry for only about 45 minutes. After removing it from the oil allow it to sit, rest and drain for about 30 minutes before carving.
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