How To: Testing the Turkey for Doneness

How do you tell if the birdy is done???

It's hard to tell, I know...I've been there!  There are so many little "old tests of time" like if the leg falls off when pulled with no problem, it's done.  Or the leg juices run clear, it's done...But I want to be sure, you know what I mean?  No pink breasts in this house!

So here are some great tips.  The best way?  Use a meat thermometer...not that little red pop up thingy!

Testing the Turkey for Doneness

Probably the trickiest part of roasting a turkey is being sure the breast and thigh meat are done at the same time. All too often, the breast meat ends up dry and overcooked while you are waiting for the thighs to finish cooking. Any one of these techniques will help prevent the breast from overcooking:

For an unstuffed turkey, roast the turkey, breast side down, for the first one-third of the cooking time. This increases the rate at which the thighs cook, so they will be done at about the same time as the breast.

For a stuffed turkey, loosely cover the breast with a double-thick piece of aluminum foil for the first two-thirds of the cooking time. This slows the rate at which the breast cooks, so it will be done at about the same time as the thighs.

Checking the Internal Temperature
The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness about 30 minutes before the total roasting time is reached.

The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3° to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil.

If roasting a stuffed bird, be sure the stuffing reaches 165°F.

To test the breast:  Using an instant-read thermometer, insert it into the meatiest part, several inches above the wings.

To test the thigh:
Insert the instant-read thermometer away from the bone, alongside the opening of the main cavity underneath the drumstick. This is the meatiest part of the thigh.

article and pictures courtesy of Williams-Sonoma

How-To: Trussing a turkey

Ever want to know just how to tie up that bird?
Here you go! 

It's a great idea to obtain an evenly cooked turkey.  Let's take the mystery out of trussing.  Follow these easy instructions.

Trussing a turkey

Trussing, or tying, a turkey into a compact shape ensures it will cook evenly. After the turkey is roasted and the twine is removed, the turkey will still hold its shape for easier carving.

Trussing an Unstuffed Turkey

Step 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.

Step 2: Tuck the first joint of each wing under the body of the bird.

Trussing a Stuffed Turkey
Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

article and pictures courtesy of Williams-Sonoma 

How-To: Roasting the Turkey

Roasting the Turkey

This year I'll be visiting my family in Tennessee for Thanksgiving.  As I'm not testing recipes this year, I wanted to provide you with some tips and my favorite tried and true Thanksgiving recipes.

I hope you enjoy them, and find something new to try.

Up first, the main event, the turkey.  Here are some great tips about roasting turkeys, sizing, and getting them to come out juicy.  I've also included 2 of my favorite turkey recipes.  Try one of them this year!

The information that follows includes general guidelines for roasting a turkey.

What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.

What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey's weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.

Turkey Weight	Minimum Pan Size
Up to 12 lb.	14" x 10" x 2 3/4" high (small)
Up to 16 lb.	15 3/4" x 12" x 3" high (medium)
Up to 20 lb.	16" x 13" x 3" high (large)

Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.

Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.

Turkey Weight	Approximate Roasting Time
10 to 12 lb.	2 1/2 to 3 hours
12 to 14 lb.	2 3/4 to 3 1/4 hours
14 to 16 lb.	3 to 3 3/4 hours
16 to 18 lb.	3 1/4 to 4 hours
18 to 20 lb.	3 1/2 to 4 1/4 hours
20+ lb.	3 3/4 to 4 1/2 hours

          
Roasting a Stuffed Turkey

Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).

To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.

To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Additional Tips
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.

2. If roasting a stuffed bird, remove all of the stuffing at serving time.

3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

article and picture curtesy of Williams-Sonoma




My Favorite turkey recipe....the compound butter is the secret ingredient!

Oven Roasted Turkey with Sage Butter

By Tyler Florence

Prep Time: 10 min

Cook Time: 3 hr 0 min
Serves: 10 to 12 servings

1 (12 to 14) pound fresh turkey
Kosher salt and freshly ground black pepper
Sage Butter, recipe follows

Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter:
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper

Combine all ingredients.

Another great turkey recipe to help you get the turkey on in a short time.  The secret is to cut the turkey in pieces prior to roasting!

Roast Turkey with Wine and Herbs

by Cooking Light

Time: 2 to 2 1/2 hours.

· YIELD: Serves 10 to 12

Ingredients

·         1 turkey (12 to 14 lbs.), cut up by butcher*

·         1/4 cup olive oil

·         1 tablespoon minced fresh sage, divided

·         1 tablespoon minced fresh rosemary, divided

·         1 tablespoon minced fresh thyme, divided

·         About 2 tsp. kosher salt

·         1 teaspoon freshly ground black pepper

·         2 cups white wine, divided

·         1/3 cup marsala

·         3 tablespoons red currant jelly

Preparation

1. Preheat oven to 400°. In a bowl, coat turkey with oil, 2 tsp. of each herb, 2 tsp. salt, and pepper; turn to coat. Pour 1 cup wine into a roasting pan. Add legs and wings. Roast 15 minutes, skin side down.

2. Turn legs and wings over; add thighs and breast to pan, skin side up. Pour in remaining wine. Roast 45 minutes to 1 hour, or until a thermometer inserted in thickest part of breast and thighs reads 160° and juices run clear.

3. Transfer meat to a cutting board; tent with foil (any slight pinkness will fade as meat sits). Strain pan juices into a saucepan.

4. Add marsala, jelly, and remaining herbs; bring to a boil. Reduce heat and simmer 3 minutes; season with salt. Spoon off fat. Pour juices into individual pitchers for serving if you like.

5. Carve thighs and breast meat into chunks or slices and arrange on a platter with legs and wings. Garnish with olive sprigs if you like.

*Ask your butcher to cut turkey into 7 pieces (leave breast whole) and bone out thighs and breast.