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Roasting the big bird: a guide to the basics
Compiled from Times wires The star of Thanksgiving is the turkey, and it pays to start with the best. If you've never bought a turkey, here's what you need to know: Fresh is preferable to frozen, and in most cases, a free-range, organic bird beats out a factory-raised one. Let your preferences, pocketbook and schedule be your guide. Fresh and frozen both involve planning. Fresh turkeys are readily available, but don't buy one before Tuesday. Fresh turkeys should be cooked within two days of purchase. Frozen turkeys require thawing, and bear this in mind: Safely thawing your holiday's headliner will take longer than you'd ever expect. Here's the drill: Place the wrapped bird in a roasting pan and store in a 40-degree refrigerator for at least 72 hours; the rule of thumb is five hours for every pound. Do not thaw at room temperature (leaving even partially frozen poultry at room temperature for more than two hours is unsafe), do not thaw in a microwave oven and do not immerse it in a hot water bath. A frozen turkey wrapped in leakproof packaging can also be thawed by immersing it in cold, clean water, changing the water every half-hour. Allow 30 minutes per pound, and once thawed, cook immediately. It is safe to roast an unstuffed frozen turkey, although it will take about 50 percent longer to cook than a thawed one. When you're ready to roast, keep these tips in mind. The oven should be clean. A dark roasting pan will cook a bird faster than a light one. Birds should not be stuffed until just before they go in the oven, and the stuffing should be brought to room temperature. Closing the bird's cavity once it's stuffed doesn't necessarily require elaborate stitching; quickly trussing the legs with kitchen string will suffice. Thoroughly clean (using soap and hot water) any surface and utensil that has come in contact with the uncooked bird. An unstuffed turkey will roast faster than a stuffed one. And you'll know when the bird is done when an instant-read thermometer, inserted into the thickest part of the thigh (and not touching a bone) registers 180 degrees; stuffing is done at 165+ degrees. (Some experts recommend that the stuffing be cooked separately to ensure that it reaches the proper temperature and to speed up the roasting of the turkey.) You will need a roasting pan (should you opt for the disposable aluminum variety, double up for extra strength) and an instant-read poultry thermometer (available in the kitchen tools aisle of most supermarkets). Time to get started. Basic Roast Turkey
Preheat the oven to 325 degrees. Remove the giblets and neck from the body and neck cavities of the turkey. Rinse the turkey in cold water, drain it and pat it dry with paper towels. Loosen the skin over the breast by running your hands just under the skin. Reaching with your fingers, try to loosen the skin covering the legs. Transfer the turkey to a roasting pan. Season the butter with salt and pepper. Using clean, dry hands, rub 6 tablespoons of the butter mixture under the skin, pushing it with your fingers over the breast and legs. Rub the remaining 2 tablespoons of the butter mixture over the outside of the turkey skin, spreading it evenly so the turkey will brown evenly. Season the turkey with salt and pepper to taste. Place the turkey on a rack in a roasting pan. Or scatter the bottom of the pan with whole carrots and celery stalks and then place the turkey on top. Transfer the turkey to the preheated oven and roast for about 45 minutes, until it has turned a golden brown. Then cover the turkey with tented aluminum foil to keep the skin from getting too brown, if necessary. Continue roasting. About 30 minutes before the turkey is done, remove the foil and baste with the pan juices. After 10 minutes, baste again. Start checking for doneness after 23/4 hours; the total cooking time should be about 31/2 hours for a 14-pound turkey. The turkey is done when the thermometer registers 180 degrees in the thigh or 170 degrees in the breast meat. Serves eight to 10. Source: Washington Post
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From the Times Taste section From the features wire |
