| There are many delicious ways to prepare and serve | | | | string underneath so that it is cradling the turkey in the |
| turkey. It might be deep-fried, brined, poached, grilled...to | | | | center of its back. |
| mention just a few methods of preparation. This article, | | | | 2. Gently pull the string up the sides...then around the |
| however, will focus strictly on tips and techniques for | | | | wings. Pull the strings toward you, close to the breast, |
| preparing perfect turkey the old-fashioned way - oven | | | | so that the wings are held against the body. |
| roasted. | | | | 3. Cross the strings at the base of the breast, then |
| Basic Technique for Roasting a Turkey... | | | | wrap each string around the end of a drumstick. |
| 1. The safest method for thawing a frozen turkey is by | | | | 4. Tie the ends of the string together, cinching it tightly |
| allowing the turkey to thaw in the refrigerator. Be | | | | so that the legs cross. |
| certain to plan ahead...it will take approximately 3 days | | | | 5. Finally, lift the turkey so that the tail end is up and |
| for a 20 pound turkey to defrost. | | | | wrap the string around the tail. Tie the string, pulling |
| 2. Everyone wants to prepare enough turkey for the | | | | tightly so that the cavity is covered by the tail. |
| number of guests they serve, and generally desire to | | | | ================================ |
| have some turkey left over. To determine the correct | | | | When is the Turkey Done? |
| turkey size that will be needed, see the section below | | | | You will want to test your instant-read or traditional |
| entitled 'How Much Turkey is Enough?' | | | | meat thermometer a few days before preparing the |
| 3. Cooking time will differ depending on whether the | | | | turkey to ensure it is properly calibrated. Place the |
| turkey was purchased fresh or frozen. Calculate | | | | thermometer in a pot of boiling water. It should register |
| approximate cooking time in a 350F (175C) oven | | | | 212F (100C) -- water's boiling point at sea level. If the |
| based on the following: 20 minutes per pound for a | | | | reading does not reach the desired temperature, you |
| defrosted turkey, and 10 to 15 minutes per pound for | | | | will want to buy a new thermometer. |
| fresh. | | | | Keep a careful eye on the thermometer during the last |
| 4. A turkey will cook more evenly if it is not densely | | | | half hour of cooking since the internal temperature |
| stuffed. As an alternative, flavor may be added by | | | | may rise rapidly toward the end. |
| loosely filling the cavity with aromatic vegetables and | | | | Using a meat thermometer, test for doneness in the |
| or fruit -- carrots, celery, onions, apples, oranges, | | | | thickest, meatiest parts of the turkey: |
| kumquats or garlic. Carefully tucking fresh herbs | | | | Test the widest section of the breast near the wing |
| underneath the breast skin will also add flavor. | | | | joint; the temperature should be 165F (73C). |
| 5. Before roasting, coat the outside of the turkey with | | | | Test the legs at the top of the thigh, near the hip joint; |
| vegetable or olive oil and season with salt and pepper. | | | | the temperature should be 180 (82C). |
| 6. For even roasting, it is best to truss the turkey, and | | | | If cooking a stuffed turkey, determine the internal |
| especially so if roasting stuffed poultry. (See 'How to | | | | temperature of the stuffing as well; it should be at least |
| Truss a Turkey' below.) | | | | 165F (73C). |
| 7. Set the turkey on a rack in a large roasting pan to | | | | If using an instant-read thermometer, insert it deep |
| promote maximum air and heat circulation and to | | | | enough to reach the heat sensor (the indentation about |
| ensure that it cooks evenly. To yield moister, juicier | | | | two-inches from the tip). |
| white meat, place the turkey 'breast-down' on the rack. | | | | Also examine the juices and oils at the bottom of the |
| This technique will prevent the turkey breast from | | | | pan that are released during cooking. If they have a |
| overcooking and becoming dry. | | | | pinkish tinge, continue roasting; if they are clear, the |
| 8. Set the roasting pan on the lowest rack of the oven | | | | turkey is probably done. (Try to insert the thermometer |
| to keep the turkey away from the top, which is the | | | | as infrequently as possible, to prevent the juices from |
| hottest part of the oven. | | | | escaping.) |
| 9. Once the turkey is cooking in the oven, resist the | | | | Another way of checking for doneness is to move the |
| temptation to 'peek' inside by opening the oven door. | | | | leg up and down. The looser it becomes, the closer it is |
| Opening and closing the oven door will cause the | | | | to being done. |
| temperature to fluctuate, which will only increase the | | | | ================================ |
| likelihood of a dry turkey. Avoid opening the oven door | | | | How to Carve a Turkey... |
| until approximately 45 minutes before the turkey | | | | To carve a turkey, it is essential that you use a sharp |
| expected to be done. | | | | carving knife and a good, heavy-weight fork. The |
| 10. After checking for doneness (see 'When is the | | | | following instructions will make carving a turkey almost |
| Turkey Done?' guidelines below), remove roasting pan | | | | effortless. |
| from the oven, tent the turkey with foil and let it 'rest' | | | | 1. Begin by cutting through the skin where the leg |
| for approximately 15 minutes before carving (see tips | | | | meets the breast. Pull the leg away from the body |
| on 'How to Carve a Turkey' below). If additional time is | | | | with the fork and continue to cut down, close to the |
| needed to prepare gravy, heat up side dishes, etc., the | | | | body, to find the joint where the thigh meets the body. |
| turkey may be allowed to sit at room temperature | | | | Pull the leg out further and slice right through the joint |
| (covered) for up to an hour without losing too much | | | | to remove the leg and thigh. |
| heat. | | | | 2. Place the leg skin-side down and locate the line at |
| 11. Refrigerate any leftover turkey within 2 to 3 hours | | | | the joint where the thigh and the drumstick meet. |
| of preparation. Store in airtight, shallow containers to | | | | Holding your knife along this line of the thigh, you can |
| allow adequate circulation of cool air; date and label the | | | | slice easily through the joint. If you hit resistance, adjust |
| containers. Turkey may be safely stored refrigerated | | | | your angle and try again. Cut down through the line |
| for approximately 5 days and frozen for up to 4 | | | | and separate the thigh from the drumstick. Repeat this |
| months. | | | | process with the other leg. |
| ================================ | | | | 3. Remove the wishbone (actually the collarbone) from |
| How Much Turkey is Enough? | | | | the turkey. Removing the bone will prevent it from |
| On average, to provide 2 servings of turkey for each | | | | splintering when you carve the breast meat. |
| guest (and allowing for leftovers), the suggested | | | | 4. Next, run your knife through the skin along one side |
| weights are as follows: | | | | of the breastbone. Then cut down along the ribs, pulling |
| > 10 pound turkey for 6 people | | | | the meat gently away from the bones in one large |
| > 12 pound turkey for 8 people | | | | piece, leaving behind as little meat as possible. |
| > 15 pound turkey for 10 people | | | | 5. When you reach the wing joint, cut through it and |
| > 18 pound turkey for 12 people | | | | continue to remove the breast from the body. Repeat |
| > 21 pound turkey for 14 people | | | | with the other side. |
| > 24 pound turkey for 16 people | | | | 6. Finally, remove the wings and slice the breast meat |
| - If you will be serving more than 16 guests (a | | | | before serving. (For even, attractive slices, cut the |
| recommended turkey size of more than 24 pounds), | | | | meat against the grain.) |
| buy two turkeys that equal the total suggested | | | | ================================ |
| weights. | | | | So, there you have it...everything you need to know |
| - If the recommended turkey size is less than 12 | | | | about successfully roasting a turkey. |
| pounds, you may wish to buy a turkey breast to roast. | | | | As you can see, preparing a turkey by adhering to the |
| ================================ | | | | techniques above is not at all difficult. The small |
| How to Truss a Turkey... | | | | amount of effort you invest will be well rewarded |
| To 'truss' means to secure poultry or meat into a | | | | when the final product reaches the serving table and |
| compact shape. Trussing will ensure even roasting. | | | | your guests rave about how absolutely marvelous it is. |
| The following technique is recommended when | | | | Just remember one thing - serving a juicy, flavorful |
| roasting poultry, especially a stuffed turkey. | | | | roasted turkey does not have to be reserved solely |
| 1. To truss with string, take a piece of butcher's string | | | | for the holiday season - it's wonderful anytime of the |
| about three times the length of the turkey. Place the | | | | year. |
| turkey on its back, tail end nearest to you. Slide the | | | | |