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This month’s column tackles a subject matter that rears its ugly head
each November. This topic has been known to cause rifts in families and stir
deep-seeded emotions. No, I am not talking politics. I am talking about the
proper way to cook your Thanksgiving turkey. An impr Everyone has the perfect foolproof way to prepare their Thanksgiving bird. After relentless polling among fellow chefs and home cooks, three cooking methods are the front-runners in Turkey Decision ’08. Each candidate has strong advocates as well as detractors. The candidates in Turkey Decision ’08 are Oven Roasting Plain, Brined Roasted Turkey and Deep Fried. First, is the Traditionalist Party candidate – Old-fashioned Oven Roasting. This
candidate may lack the flash of the more contemporary candidates, but has a
proven track record and broad popular support. When oven roasting, it is
necessary to provide some extra fat, but no pork, under the skin. This will
create a self-basting turkey and the trickle down effect of the extra fat will
ensure a juicy turkey. Traditional roasting takes the most time 4-5 hours for a
20-pound turkey at 325 degr Candidate number two – Brined Oven-Roasted Turkey – is prepared much like its
conservative cousin oven roasted turkey. This candidate’s appeal is enhanced by
a spread the flavor approach. Brining requires advanced planning preparation and
space to work successfully. Brining is a mix of salt, sugar and water. Balance
is important; otherwise the result can be unpalatable. Additional spices o
The third candidate – Deep Frying – is the newcomer to Thanksgiving and the most
controversial. The mere mention of its name divides people immediately.
Traditionalists say it’s greasy and even dangerous. More open-minded people like
its short cooking time, excellent flavor and moist texture. Opponents and
proponents both have valid points. First the negatives. Deep-frying requires a
special infrastructure investment. You need to invest in a turkey fryer. You
also need outdoor space. Dirt or a grassy knoll are recommended. Avoid wood
decks. Oil will stain concrete. Good weather is another essential component.
Rain and frying turkeys is a bad combination. Other resource investments
include: oil (approximately five gallons), drill baby drill, canola or peanut
work best due to high smoke point; an injector for marinades; a flavor stimulus
package; and a thermometer and turkey fryer basket for safe removal of turkey
are also necessary. This column strives for a fair and balanced approach to each candidate. To make an informed decision, peruse the candidates’ profiles below and in Persnickety Thanksgiving style, cook early, cook often. Until next month, Bon Appétit.
Chop herbs and mix half with softened butter. Place under skin of turkey and spread all over under breast. Season inside of turkey cavity with salt and pepper and place extra fresh herbs inside cavity with a couple pieces of celery carrots and ½ onion. In roasting pan place large chopped mirepoix (celery, carrots and onions.) Place turkey breast side up roast at 325° for approximately 15 minutes per pound. Note always use a thermometer when cooking turkey. Turkey should be cooked to 165°. Failure to do so can result in food borne illnesses. Cover turkey with foil for first half of cooking process. Remove foil for second half to brown skin. Baste every twenty minutes with pan drippings. Apple Cider Brined Turkey
In large saucepan combine all ingredients, except cider. Bring to boil. Simmer 2 minutes. Chill. Add chilled cider. In plastic roasting bag (Use only food safe bags, otherwise brine might leach chemicals into turkey.) place turkey pour brine over turkey. Tie tightly. Let brine 12-24 hours. Remove turkey from brine. Pat dry for crisp skin. Dry turkey for 6-8 hours in refrigerator. Roast at 350° until 165° is reached on thermometer. Deep Fried Turkey When deep-frying a turkey consult the directions of your turkey fryer to determine the amount of oil necessary. Use marinades only if you are using an injector. • Pre heat oil to 375° I am the Persnickety Chef
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operly cooked turkey can
ruin the whole day that no amount of window dressing can save. In other words,
you can’t put lipstick on a dry turkey.
ees. This veteran method should be seasoned with salt
pepper and fresh sage and thyme. All turkeys should be cooked to 165 degrees
internal temperature, and should be allowed to rest 20 minutes to let the juices
settle. In years past this candidate was stuffed with extras, but this is now
considered unsafe and may have an ill effect on the constituents.
r
seasonings can be added to create a unique personal result. This candidate
yields the most flavorable turkey but may have limited appeal to a broad-based
constituency.
All of the additional costs are long-term investments since
they are renewable resources. Sadly, the oil is an expensive investment that is
not renewable, but essential to the success of this candidate. Deep-frying is
the trickiest technique, but its proponents swear by the results. Its positive
points include a moist turkey that takes about 3 minutes per pound to cook. A 15
pound turkey can be cooked in 45-50 minutes. Another downside – no pan drippings
for gravy – turns many constituents away from this candidate.
Traditional Roast Turkey