| Chef2Chef Recipe Club - Volume 1 Number 046 - November 19, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Welcome to the Holiday Season! This is the week where we have to finally commit! The Holidays are here! The house never smells better than now and family and friends stop making excuses to get together and just do it. Every family has their traditions and that is good. I've put together some basic but informative "Turkey Tips" and listed a couple of different turkey recipes (from myself and friends) here today. Feel free to use them or maybe they'll give you an idea or two. Tomorrow, I'll send you some Thanksgiving side dishes and breads. Wednesday, some dessert ideas and Friday... What to do with those leftovers. Have a great week and take a moment to reflect on all the things we have to be thankful for. Gobble Gobble... David Nelson ------------------------------------------------------------------------ Turkey Stuff (Not Stuffing) Tips: What Kind of Turkey Should I Buy? There are basically two types of raw birds to choose from... a pre-basted bird (typical ingredients include vegetable oil, broth and spices) or an un-basted bird to which nothing has been added. Personal preference usually dictates this choice. USDA Grade A is the highest quality grade for poultry and the one commonly found in grocery stores. Is a Tom Better than A Hen? Age not gender, is the determining factor for tenderness. All turkeys in the market are young, usually 4 - 6 months old. A hen usually weighs less than 16 pounds and a tom is usually over 16 pounds. When Should I Buy the Turkey? While the quality and the taste of frozen and fresh turkey are similar, The keeping time is not! A frozen turkey can be bought weeks or a month prior to the holiday, while a fresh bird should be purchased a day or two prior to cooking. Whenever possible, thaw your frozen turkey in the refrigerator. Count on 5 lbs. thawing each day, so a 15 pound turkey will take three days. Remember to place the turkey in a pan so that any juices won't drip on other foods. If you don't have that kind of space or time, thaw your bird in a cold water bath. A 15 pound turkey could take at least 8 hours this way. Please do not thaw poultry by leaving it at room temperature in your sink. This could allow unwanted bacteria a nice holiday home. To prepare your turkey for roasting, always remove the giblets and the neck from the cavities. There are TWO cavities! Wash your bird in cold running water thoroughly, inside and out, then dry with a clean lint free towel. (Then wash the towel) If you are going to stuff the bird, pack the cavities loosely, as the stuffing will expand during the cooking process. How much should I Buy? 3/4 of a pound of raw turkey per person will usually do the trick, however I recommend 1+ pound per person to allow for leftovers, Is it Done? Thermometer Readings: Insert your instant read thermometer between the body and leg into the meaty part of the thigh. Look for a reading of 160 - 165 degrees. When you remove the thermometer, the juices should run clear. If you must test the turkey in the breast, which I don't recommend, look for 160 - 165 degrees on a whole bird. Remember that the breast will be done before the thighs, so watch for this critical period in the cooking time. Pound per Minute Method: All ovens cook differently, so these times are approximate. On an unstuffed turkey, figure 15 - 17 minutes per pound at 325 degrees. On a stuffed bird, figure 20 - 23 minutes per pound. 12-16 pounds about 4 hours unstuffed 16-20 pounds about 5 hours unstuffed 20-24 pounds about 6 hours unstuffed Resting Period: Allow at least one minute per pound before carving. That turkey is still cooking when it first comes out of the oven. Should I cook the turkey Up-Side-Down? Pros: Your turkey breast will be moister and more flavorful this way, as the juices from the back cook down into your bird. This is better than having all the juices from your turkey adding flavor and moisture to the back bone! Cons: If presentation is critical, this may not be your best choice as the turkey breast will not brown properly unless you have it on a rack. Turning a turkey while roasting is not recommended! Cooked turkeys explode when they hit your kitchen floor and sure enough, someone will have a camera! -------------------------------------------------------------------------- Creole Roast Turkey from Chef June Jacobs CCP (In case you missed it!) If my way of roasting turkey reminds you of Julia Child's, I can tell you in all honesty that she taught me (via "From Julia Child's Kitchen") how to cook a turkey. This method has always been successful, so "if it's not broke, why fix it?" The massage with Creole Butter comes from my love of Louisiana cooking. It won't make the turkey "hot," just gives it a warm "glow!" For the perfect dressing, you'll want to make Flora's Cornbread Dressing, which follows. For a 16- 25-pound turkey 1 fresh, free-range turkey Sea salt Handful of celery tops 2 cups coarsely chopped carrots and onions Handful of parsley sprigs Fresh herbs of choice Creole butter 6 reserved whole sage leaves 1. Preheat oven to 325 degrees F. Remove any loose fat from inside the cavity. Cut off the wing tips and add to the ingredients for stock. 2. Rinse and thoroughly dry the turkey with paper towels. Sprinkle 2 teaspoons salt in the cavity. Put celery, parsley, sage and cooked vegetables from the stock preparation inside. Carefully run your fingers under the breast skin to loosen it. Rub under the skin with Creole butter, then insert 6 whole perfect sage leaves in a pattern under the skin. Rub skin all over with Creole butter. Skewer the neck skin and vent. Tie with kitchen twine to hold legs and wings in place. Place turkey, breast side up, on rack in roaster. Tent with heavy-duty foil, shiny side in. 3. Roast in the preheated oven, lifting the tent to baste, first with cooking oil, then with the accumulated pan drippings. About 1 1/2 hours before it is done, add the 2 cups of carrots and onions to the pan to flavor the pan juices. Teacher's Tips: 1. The most reliable way to tell if your turkey is nearly done is to insert an instant read thermometer. It should register 165 degrees F. The turkey will continue to cook as it rests. 2. After you remove the turkey from the oven, put an upside-down salad plate on a large sheet pan. Rest the turkey (breast side down) against the plate with its tail in the air. Cover the whole thing with a foil tent and place in the still-warm oven (with the heat turned off) while you finish the gravy. Pounds Hours at 325 Rest Period Safe Total Time 8-12 3-1/4 - 4 20 20 4-1/2 - 4-3/4 12-16 3-1/2 - 4-1/2 20 20 5-1/2 16-20 4 - 6 30 30 5-1/2 - 7 20-25 5-1/2 - 7-1/2 30 30 7 - 8-1/2 Turkey Stock and Gravy Giblets (except the liver) and wing tips 4 tablespoons vegetable oil 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2/3 cups dry white wine or vermouth 2 cups chicken stock or water Sea salt 1 bay leaf 1 teaspoon fresh thyme 1/4 teaspoon crushed red pepper flakes 3 tablespoons potato starch mixed with 1/4 cup cold chicken stock 2 tablespoons Armagnac 1. Chop neck into 2-inch pieces, quarter the gizzard, halve the heart. Rinse and dry with paper towels. 2. Heat oil in a heavy 2 1/2 - 3-quart saucepan. Stir in giblets and brown rapidly on all sides. Don't let the oil burn. Remove giblets and stir the vegetables into the pan; cover and cook 5 to 8 minutes, until tender. Then uncover, raise heat and brown lightly, for several minutes. Remove half the vegetables and put into the turkey cavity. Return the giblets to the pan. Add vermouth, stock and water to cover ingredients by 1 inch. Add salt and herbs, and simmer partially covered for 2 1/2 to 3 hours. Strain, degrease, return to pan. Beat in starch mixture, simmer 2 to 3 minutes. Chill. 3. Finishing: Spoon excess fat out of roasting pan. Pour in turkey stock and stir over moderately high heat for several minutes, scraping bottom of the pan to get all the coagulated juices incorporated into the sauce. Strain into a saucepan, pressing all the juices out of the vegetables. Degrease the gravy again, and correct seasonings. To reheat just before serving, add 2 tablespoons Armagnac and ignite. When the flames have all gone out, pour into a warm bowl or gravy boat. Wine Tip: Normally, there are a wide variety of wine choices to accompany the holiday bird. However, the Creole "glow" on this one leads me to prefer the great American Zinfandel above the rest. I especially like a big one from Shenandoah. Creole Butter This is almost as essential to my Thanksgiving turkey as the bird itself. Try it! You'll also find MANY other uses for this incendiary butter. The secret is that when you use it with meats, fish or vegetables, it doesn't make them spicy. Rather, it imparts a warm glow to everything it meets. As with all butter, it freezes well. Makes about 2/3 cup 1/2 cup unsalted butter at room temperature 3 medium garlic cloves, mashed 1 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 2 teaspoons fresh thyme 1/2 teaspoon rubbed sage 1/4 teaspoon ground allspice 1/2 teaspoon each white, black, red peppers Blend all in the food processor until smooth. Transfer to bowl. Teacher's Tip: To freeze, wrap securely in plastic wrap and then in a zip lock freezer bag. Be sure to label it with the date! Turkey Shopping List: 1 fresh, free-range turkey Bunch flat-leaf parsley Fresh herbs of choice Vegetable oil 5 or 6 onions 2 bunches carrots Bunch celery (make sure to get one with leaves!) Dry white wine or vermouth Chicken stock Sea salt Bay leaf Crushed red pepper flakes Potato starch Armagnac Unsalted butter 1 head garlic Hot pepper sauce Worcestershire sauce Fresh thyme Rubbed sage Ground allspice White, black, red peppers Flora's Cornbread Dressing I consider this an "heirloom recipe." It's from my "other mother," Flora Hayden. All Flora's kids LOVE this dressing and make it for every occasion. In addition to serving this with turkey, I use it to recreate Flora's Baked Chicken and Dressing (browned pieces of chicken are "buried" in the dressing in a deep roaster and baked for about 1 1/2 hours) and to stuff double-thick pork chops. Once you've mastered the recipe, you'll think of many ways to enjoy it. Makes enough dressing to accompany 2 chickens or 1 medium-sized turkey. 2 or 3 celery stalks, finely chopped 1 large green bell pepper, finely chopped 1 large onion, finely chopped 2 tablespoons unsalted butter, melted 1 8-inch pan cornbread 8 slices crisp toast 2 cloves garlic, chopped 1 teaspoon celery seed 2 cups chicken stock (home made is best, or use More than Gourmet or Perfect Addition) 2 teaspoons rubbed sage 1 teaspoon powdered sage 2 extra large eggs Sea salt and pepper to taste 1. Sauté celery, bell pepper and onion in 2 tablespoons melted butter. 2. Mash all the ingredients together in a bowl. Add more stock if necessary to thoroughly moisten the mixture. (Be careful not to make it too mushy.). 3. Place in an oiled baking dish, cover with foil, shiny side in, and bake for 1 hour in the 325 degree oven with the turkey. Teacher's Tip: "I never stuff anything with dressing/stuffing. I LOVE dressing and if you stuff something, there just wouldn't be enough!" - quote from Sheila Thomas. Dressing Shopping List: Bunch of celery 1 large green bell pepper 1 large onion Unsalted butter 1 8-inch pan cornbread 8 slices crisp toast 1 head garlic Celery seed Chicken stock (home made is best, or use More than Gourmet or Perfect Addition) Rubbed sage Powdered sage 2 extra large eggs Sea salt Whole black peppercorns --------------------------------------------------------------------------- A recipe from author Martin Kimeldorf "The King of the Grill" Home On The Range, And Turkey On The Grill Nothing is better than grilling a turkey in the winter. And nothing is better than the turkey sandwiches, which follow. You may want to add stuffing to this traditional turkey recipe. Method and Preparations Indirect, two outside burners Your favorite wood chips soaked in water at least 2 hours (optional) Ingreeds Fresh turkey 21/2 Tbsp. melted butter Salt and pepper (to taste) 1 whole onion (peeled and quartered) Fresh Herbs (parsley, thyme, rosemary) Steps Place 2 handfuls of your favorite wood chips on lava rocks near outside burners before starting to pre-heat. Remove neck and giblets from cavities of turkey; discard fat. Rinse turkey thoroughly inside under cold running water; pat dry. Brush turkey inside and out with butter and seasonings. Place onion and herbs inside cavity. Place bird, breast side up, in roasting pan. Roast turkey (allowing 15-20 min. per pound) until juices run clear when pierced at thigh. The bird will typically reach an internal temperature of 165 degrees at this stage. Check with thermometer to be certain. Remove turkey and allow to stand 15 min. before carving. Garnish platter with fresh herbs. Fresh turkey Butter Salt and pepper (to taste) 1 whole onion Fresh Herbs (parsley, thyme, rosemary) ---------------------------------------------------------------------------------- Deep Fried Turkey Ingredients 1 ea. 11-14 lb. whole turkey Marinade: 2/3 c Wishbone Italian Dressing 1/3 c sherry the real stuff not cooking sherry 2 teas garlic powder 3 teas lemon pepper 1 teas onion powder 2 teas cayenne pepper 5 gal peanut oil Instructions Mix all the marinade ingredients well, strain through a fine strainer and place in an injection syringe. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow to disperse throughout the bird for at least 2 hrs. Turn the bag and massage the bird from time to time. Optionally you can make a rub of the dry ingredients and rub over the surface of the bird after the first hour of marinating. Preheat the cooking oil in a kettle large enough to hold the entire bird and peanut oil, to 350-375. Tie the legs of the bird together with wire. It helps hold the bird together and provides a way to lift it in and out of the oil. Pat the bird dry inside and out. Carefully place the bird into the oil and fry 3 1/2- 4 min per lb. You should carefully time your cooking as each cooker has it's own peculiarities. The resulting bird is tender, tasty, very juicy and crispy skin. 11-14 lb. whole turkey Wishbone Italian Dressing Sherry Wine Garlic powder Lemon pepper Onion powder Cayenne pepper 5 gal peanut oil Source Unknown ------------------------------------------------------------------------- Here's a sauce that you can use to baste any poultry dish whether on the grill or in a saute pan. It is fantastic on grilled turkey tenderloins and it is simple! Simple can be good! CRANBERRY TANGERINE BOURBON GLAZE Serves 6 Preparation :05 Cook :15 Stand :00 Total :20 Not just for the holidays! 1 cup cranberries, whole fresh or frozen 1/3 cup tangerine juice, or orange juice 1/2 cup orange marmalade 2 ounces bourbon whiskey Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast or turkey tenderloin This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. If frozen, thaw the sauce overnight in the refrigerator. Source: David Nelson Date Published: (C) 1994 1 cup cranberries Tangerine juice, or orange juice Orange marmalade Bourbon whiskey ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! 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