Turkey

[Isa]

I'm getting turkey anxiety. Been so long since I cooked a whole turkey, my vivid imagination is running wild. Every time I think about it I see my turkey either over cook or undercook. The bird will weight 15 pounds. It will be stuffed. I gather it will take between 3-3/4 to 4-1/2 to cook. It leaves a lot of room for error. Can there be some certainty in roasting turkey?

One thing is always Certain when roasting turkey: bacon that is cooked on top of the turkey is one of the tastiest Holiday Treats around. I couldn't tell you how long to cook it for or what temperature. You really have to keep an eye on it.

Jimmy, Jimmy's Chiles

[Nicko]

Sisi, there is a great article for cooking turkey in that last issue of Cook's magazine. They give some great tips on cooking a turkey to perfection. I myself tend not to stuff the turkey, and prefer cooking it separately. One technique that I am going to try this year is soaking the turkey in a brining solution for about a day. Then letting it dry for a day. During the roasting time I am going to start it breast side down and rotate it during the cooking process. These are all techniques mentioned by Cook's Illustrated. I am most interested in the brining as I have heard several people talk about the improvement on the tenderness of the bird.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

[nutcakes]

Sisi, the best way to be certain about your turkey is to use a thermometer. The thickest part of the thigh should be 180F according to the USDA, but 175 according to Julia Child. The breast and stuffing 160-165F. This is tricky to do and the breast will almost always overcook. CI recommends cooking the bird on the side and turning half way, putting it upright at the end to brown. They say this shields the breast somewhat. I have not tried this, I usually put cheesecloth over the breast and baste, then take it off the last 30 min to brown.

[Isa]

Wow thank you for all the information and help.

I wonder would I be better to cook it unstuffed? What are the advantages in doing it that way?

I was planning to brine the turkey. Since I read the poultry chapter in From Simple To Spectacular and seeing the posts on that topic here I've been doing it to the chicken and figure why not try it with the turkey, if I can find a pan big enough.

I'll try to turn it on all side while it cooks. I doubt I would have thought of that. That should prevent the over cooking of the breast. I'll check the temperature all through the cooking, making sure the breat don't get cooke too fast.


So many things to remember. I think I'll print this page and put it on the fridge, so I don't forget anything.


Thanks again everyone!

[Live_to_cook]

That brining thing works. Together with leaving the bird overnight (after brining) in your fridge without covering... when you get ready to roast it's flavorful and the skin comes up crispy because it's dried out. Recommend this technique.

You've all probably heard of these three different kinds of turkey stuffings:

Cornbread
Pecan
Oyster

Well, one year I decided to make a cornbread, pecan, and oyster stuffing all in one. It was great, but awfully rich.

It's been years since I cooked a bird, so I will not be much help on that.

Ha! That's the way I feel about cooking a prime rib roast..anxiety. We've always bbq'd our turkey and baked the dressing. This year we stuffed the bird in cooked it in the oven. Stuffing was much better this way (juice from the turkey?)...so I'm all for it cooked inside the bird. I do want to try the brining method next year...everyone who has done it raves it's the best.

The bacon on top sounds good too...might have to try that next time.

I pulled out the Bon Appetit how to roast a turkey from their Nov issue and followed it and mine turned out wonderful this year (inside!)....forgot how to do it that way.

[mudbug]

Some excellent turkey sites that provide you with methods, ideas, how to brine, stuff, etc.
www.eatturkey.com (National Turkey Federation)
www.turkeyhelp.com (by Cook's Illustrated)
www.butterball.com

[Isa]

Wow thnaks again. I'll let you all know how it went.

Cchiu thanks for the links, very helpful!

[Isa]

Cchiu,


I just visit Cook's Illustrated
website on turkey. What a well of information. Where do you get all the info you always provide?

If anyone wants information on brining, stuffing, trussing etc. this is the place to go.


Thanks again!

[Live_to_cook]

Also, now that I think of it Sisi, cooking the stuffing in its own dish is better because it gives you better control over the bird.

Just make a quick turkey stock with the innards to moisten the stuffing dish. I also put trimmed turkey fat on top of the stuffing as it bakes to give it all the flavor.

Sisi: Although I am brining a turkey this weekend here is another method you may want to consider sometime. We have done this many times and it is really good.


* Exported from MasterCook *

Thanksgiving Turkey

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats And Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds turkey -- fresh or frozen
Butter

1.Thaw turkey, if frozen, and remove giblets from body cavities. Rinse the bird, inside and out and let drain well. Pat dry with paper towel.
2. Boil giblets in 2 to 3 cups water for 30 minutes and save the stock.
3. Rub butter into the skin if you want it crisp. Preheat the oven to 275° (Yes, 275°).
4. Place bird breast side down, on a wire rack, in a shallow pan. It is important to have the bird raised off the bottom of the cooking surface, and that the pan be shallow. Do not use a tall-sided roaster as this will steam the bird.
5. Roast the bird 22 minutes per pound. If bird is less than 10 pounds 220 minutes is the absolute minimum. You don't need to baste or even look at it during roasting. Take it out of the oven. You will find the rack has left an imprint in the skin and the skin has NOT browned. That's the way it's supposed to look. Carve, out of sight of guests. The breast is very easy to remove in two complete sections. Carve on the diagonal.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 574 Calories; 29g Fat (46.9% calories from fat); 73g Protein; 0g Carbohydrate; 0g Dietary Fiber; 244mg Cholesterol; 233mg Sodium. Exchanges: 10 Lean Meat.

NOTES : We have roasted turkey many times using this method. The meat is wonderfully moist, not dry as turkey usually is. Serve this with dressing on the side and all your favorite sides for Thanksgiving.
Nutr. Assoc. : 0 0

[Isa]

The turkey is in its brine, in a bucket in the fridge. Thank God for that bucket, it wouldn't fit in anything else.

I do have a problem, there is no giblets, just a piece of the neck. Can't say I was happy to discover that. Guess gravy will be done with the cooking juices.

Live_to_cook, can you please tell me how it takes per pound to roast a unstuffed turkey?
Oh and while we're at it how long should I cook the stuffing for?


Thanks!

I did the same thing, Sisi, except the air drying, and mine was superb!! My family loved it!!