Volume 11, Issue 101 - November 20, 2006

Good Day Member,

Thanksgiving is my favorite day of the year to spend in the kitchen. I love to prepare the meal and begin the Monday before by preparing my turkey stock for the gravy, so the house smells like turkey all week. The expectation of the meal begins days ahead of time. This week, with the help of my good friends at the National Turkey Federation, we are going to get you fully prepared for all things Thanksgiving. Twice the recipes this week than normal...Why?...Because you deserve it!

Turkey Purchasing Pointers from the National Turkey Federation

Whether purchasing a fresh or frozen turkey, consumers can be confident they are buying a quality product. The decision of which to purchase is based on personal preference in price and convenience. Oven-ready fresh and frozen birds are tucked into snug, air and water resistant plastic wraps immediately following processing. Air is removed as bags are sealed and shrunk so they fit the turkey almost as tightly as its own skin.

Frozen turkeys are flash frozen immediately after processing to 0 degrees F or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed.

Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, therefore, usually more expensive.

Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird will ensure a delicious holiday meal.

Frozen Turkey:

• Store at 0 degrees F or below.
• Purchase during special value sales and store the bird in the freezer until the thawing time begins.
• Thaw under refrigeration, in cold water, or the microwave.
  Refrigeration: Allow approximately 24 hours per four to five pounds to thaw in the refrigerator.
  Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes.
  Microwave: Follow the microwave manufacturer's directions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey:

• Stored at 26 degrees F and above.
• Purchase for convenience because thawing is not required. Cost may be slightly more due to special handling required by the store.
• Order in advance to be assured of availability.
• Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label or freeze the poultry at 0 degrees F.

Hard Chilled/Previously Hard Chilled Turkey:

• Stored at temperatures between 0 and 26 degrees F. In late 1997, new regulations created a separate category for turkeys in this temperature range, which had previously been labeled fresh. Cooks should treat this bird with the same care as a fresh bird and recognize this product has a shorter shelf life than a frozen product.

Other Tips for Purchasing and Preparing Turkey:

• Processors may add convenience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs.
• Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
• Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
• Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
• Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh between 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
• Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.

Source: National Turkey Federation

EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's, Turkey Trends, Celebrity Chef Demos and Great Recipes.

Honey and Spice Glazed Turkey

Makes 15 servings

Ingredients:

2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons honey
1 teaspoon cold water
1 15-pound whole turkey, thawed if frozen
2 tablespoons vegetable oil

Preparation:

Preheat oven to 325 degrees F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended, set aside.

Remove neck and giblets from body and neck cavities of turkey, discard or refrigerate for another use. Drain juices from turkey, dry turkey with paper towels.

Turn wings back to hold neck skin against back of turkey.

Place turkey, breast up, on flat roasting rack in roasting pan 2 to 3 inches deep. Brush turkey with oil.

Roast turkey in the preheated oven for a total of 3 to 3-1/2 hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.

Uncover turkey breast and brush turkey with honey-spice mixture when about 45 minutes of roasting time remains. Return foil to top of turkey and continue roasting until food thermometer, inserted deep in thigh, reaches 180 degrees F.

Let turkey stand 15 minutes before carving.

Note:

Do not brush glaze on turkey until near the end of roasting time. If the glaze is added in the initial roasting procedure the sugar from the honey would cause the skin to darken.

Ethnicity: Southwestern
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Superbowl, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source: Recipe and photo provided by Butterball

Green Beans with French Herbs

Makes 6 1/2-cup servings

Ingredients:

1 pound green beans, ends trimmed
2 teaspoons olive oil
1 teaspoon minced fresh garlic
1/2 cup chopped green onions
1/4 teaspoon dry oregano leaves
1/4 teaspoon dry thyme leaves
1/4 teaspoon dry tarragon
1/4 teaspoon dry marjoram leaves
1/4 teaspoon freshly ground black pepper

Preparation:

In a covered saucepan, steam beans until tender, about 5 to 10 minutes. Drain and plunge into cold water. Drain well.

Meanwhile, heat oil in a large sauté pan over medium heat. Add garlic and scallions and sauté for 2 minutes. Stir in beans and seasonings. Sauté and stir until all are heated throughout.

May be served hot or at room temperature.

Note:

You may substitute 1 teaspoon Herbes de Provence for the herbs listed above.

Ethnicity: French
Meal Type: Side Dish
Occasion: Thanksgiving, Christmas, Celebrate Spring
Preparation Method: Simmer, Sauté

Recipe Source: Recipe and photo kindly provided by Giant Food, LLC

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Turkey Thawing Hints from the National Turkey Federation

Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.

Source: National Turkey Federation

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Maple and Cider Turkey Breast

Makes6 to 8 servings

Ingredients:

1 (6 to 8 pound) bone-in turkey breast, fresh or thawed if frozen
1 tablespoon canola oil
1 tablespoon grainy country-style mustard
to taste salt and freshly ground black pepper
1 medium apple, cored and thinly sliced (unpeeled)
1/4 cup maple syrup
2 tablespoons cider vinegar
dash Worcestershire sauce

Preparation:

Pat breast dry with paper towels.

In small bowl, mix oil and mustard, rub over breast and under skin from neck end. Do not detach skin at base. Season with salt and pepper. Slide apple slices between skin and meat.

Place breast on a rack in a shallow roasting pan. Roast, uncovered, in a preheated 350 degree F oven for about 1-1/2 to 1-3/4 hours or until a food thermometer inserted in thickest part of breast registers 170 degrees F.

Meanwhile, combine syrup, vinegar and Worcestershire sauce.

During last 20 minutes of roasting, baste breast with mixture. If skin is browning too quickly, tent with foil.

Remove breast to serving platter and let rest 10 to 15 minutes before carving.

Tip:

For more flavorful pan juices, add additional sliced apple, a sliced onion and 1/2 cup apple juice to roasting pan with turkey.

Serve with sweet potatoes and fruit chutney. Garnish with fresh sage.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Grandparents Day, Christmas
Preparation Method: Roast
Product Type: Bone-In Breast

Recipe Source: Recipe and photo provided by Perdue

Basic Turkey Gravy

Makes 14 servings

Ingredients:

1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
to taste pepper

Preparation:

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.

Add liver and simmer 15 minutes longer. Strain broth into a large bowl, cover and reserve broth in the refrigerator.

To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.

Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened, pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.

Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.

Gradually whisk in warm poultry drippings/broth mixture. Cook and stir until gravy simmers and is slighty thick. Season to taste.

Provides 14 servings at 1/4 cup per portion.

Prep Time: 1 hour 15 minutes
Ethnicity: American
Meal Type: Main Course, Entrée, Lunch
Occasion: Thanksgiving, Easter, Christmas
Preparation Method: Simmer, Combine
Product Type: Turkey Giblets
Dish Type: Gravy

Recipe Source: Recipe by The National Turkey Federation