There are many delicious ways to prepare and serve turkey. It might be
deep-fried, brined, poached, grilled...to mention just a few methods of
preparation. This article, however, will focus strictly on tips and
techniques for preparing perfect turkey the old-fashioned way –- oven
roasted.
Basic Technique for Roasting a Turkey...
1. The safest method for thawing a frozen turkey is by allowing the
turkey to thaw in the refrigerator. Be certain to plan ahead...it will
take approximately 3 days for a 20 pound turkey to defrost.
2. Everyone wants to prepare enough turkey for the number of guests
they serve, and generally desire to have some turkey left over. To
determine the correct turkey size that will be needed, see the section
below entitled 'How Much Turkey is Enough?'
3. Cooking time will differ depending on whether the turkey was
purchased fresh or frozen. Calculate approximate cooking time in a 350F
(175C) oven based on the following: 20 minutes per pound for a
defrosted turkey, and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. As an
alternative, flavor may be added by loosely filling the cavity with
aromatic vegetables and/or fruit -- carrots, celery, onions, apples,
oranges, kumquats or garlic. Carefully tucking fresh herbs underneath
the breast skin will also add flavor.
5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.
6. For even roasting, it is best to truss the turkey, and especially so
if roasting stuffed poultry. (See 'How to Truss a Turkey' below.)
7. Set the turkey on a rack in a large roasting pan to promote maximum
air and heat circulation and to ensure that it cooks evenly. To yield
moister, juicier white meat, place the turkey 'breast-down' on the
rack. This technique will prevent the turkey breast from overcooking
and becoming dry.
8. Set the roasting pan on the lowest rack of the oven to keep the
turkey away from the top, which is the hottest part of the oven.
9. Once the turkey is cooking in the oven, resist the temptation to
'peek' inside by opening the oven door. Opening and closing the oven
door will cause the temperature to fluctuate, which will only increase
the likelihood of a dry turkey. Avoid opening the oven door until
approximately 45 minutes before the turkey expected to be done.
10. After checking for doneness (see 'When is the Turkey Done?'
guidelines below), remove roasting pan from the oven, tent the turkey
with foil and let it 'rest' for approximately 15 minutes before carving
(see tips on 'How to Carve a Turkey' below). If additional time is
needed to prepare gravy, heat up side dishes, etc., the turkey may be
allowed to sit at room temperature (covered) for up to an hour without
losing too much heat.
11. Refrigerate any leftover turkey within 2 to 3 hours of preparation.
Store in airtight, shallow containers to allow adequate circulation of
cool air; date and label the containers. Turkey may be safely stored
refrigerated for approximately 5 days and frozen for up to 4 months.
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How Much Turkey is Enough?
On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:
10 pound turkey for 6 people
12 pound turkey for 8 people
15 pound turkey for 10 people
18 pound turkey for 12 people
21 pound turkey for 14 people
24 pound turkey for 16 people
- If you will be serving more than 16 guests (a recommended turkey size
of more than 24 pounds), buy two turkeys that equal the total suggested
weights.
- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.
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How to Truss a Turkey...
To 'truss' means to secure poultry or meat into a compact shape.
Trussing will ensure even roasting. The following technique is
recommended when roasting poultry, especially a stuffed turkey.
1. To truss with string, take a piece of butcher's string about three
times the length of the turkey. Place the turkey on its back, tail end
nearest to you. Slide the string underneath so that it is cradling the
turkey in the center of its back.
2. Gently pull the string up the sides...then around the wings. Pull
the strings toward you, close to the breast, so that the wings are held
against the body.
3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.
4. Tie the ends of the string together, cinching it tightly so that the legs cross.
5. Finally, lift the turkey so that the tail end is up and wrap the
string around the tail. Tie the string, pulling tightly so that the
cavity is covered by the tail.
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When is the Turkey Done?
<> You will want to test your instant-read or traditional meat
thermometer a few days before preparing the turkey to ensure it is
properly calibrated. Place the thermometer in a pot of boiling water.
It should register 212F (100C) -- water's boiling point at sea level.
If the reading does not reach the desired temperature, you will want to
buy a new thermometer.
<> Keep a careful eye on the thermometer during the last half
hour of cooking since the internal temperature may rise rapidly toward
the end.
<> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:
Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).
Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).
If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C).
<> If using an instant-read thermometer, insert it deep enough to
reach the heat sensor (the indentation about two-inches from the tip).
<> Also examine the juices and oils at the bottom of the pan that
are released during cooking. If they have a pinkish tinge, continue
roasting; if they are clear, the turkey is probably done. (Try to
insert the thermometer as infrequently as possible, to prevent the
juices from escaping.)
<> Another way of checking for doneness is to move the leg up and
down. The looser it becomes, the closer it is to being done.
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How to Carve a Turkey...
To carve a turkey, it is essential that you use a sharp carving knife
and a good, heavy-weight fork. The following instructions will make
carving a turkey almost effortless.
1. Begin by cutting through the skin where the leg meets the breast.
Pull the leg away from the body with the fork and continue to cut down,
close to the body, to find the joint where the thigh meets the body.
Pull the leg out further and slice right through the joint to remove
the leg and thigh.
2. Place the leg skin-side down and locate the line at the joint where
the thigh and the drumstick meet. Holding your knife along this line of
the thigh, you can slice easily through the joint. If you hit
resistance, adjust your angle and try again. Cut down through the line
and separate the thigh from the drumstick. Repeat this process with the
other leg.
3. Remove the wishbone (actually the collarbone) from the turkey.
Removing the bone will prevent it from splintering when you carve the
breast meat.
4. Next, run your knife through the skin along one side of the
breastbone. Then cut down along the ribs, pulling the meat gently away
from the bones in one large piece, leaving behind as little meat as
possible.
5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.
6. Finally, remove the wings and slice the breast meat before serving.
(For even, attractive slices, cut the meat against the grain.)
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So, there you have it...everything you need to know about successfully roasting a turkey.
As you can see, preparing a turkey by adhering to the techniques above
is not at all difficult. The small amount of effort you invest will be
well rewarded when the final product reaches the serving table and your
guests rave about how absolutely marvelous it is. Just remember one
thing: serving a juicy, flavorful roasted turkey does not have to be
reserved solely for the holiday season -- it's wonderful anytime of the
year.
Copyright ©2005 Janice Faulk Duplantis
