Volume 11, Issue 104 - November 23, 2006

Happy Thanksgiving Member,

Turkey Roasting Times from the National Turkey Federation:

Not sure how long you should roast your bird? The National Turkey Federation (NFT) recommends roasting a turkey in a 325 degrees F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but are not always accurate. A meat thermometer is the best authority to determine doneness.

A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan.

If you stuff your bird, do so immediately before you place it in the oven. The center of the stuffing must register 160 to 165 degrees F before removing the turkey from the oven. If you do not stuff your turkey, 2 cups of coarsely chopped celery, onion and carrots in the cavity will enhance the fragrance and add to the flavor of the pan juices.

The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced today, which take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness.

Source: National Turkey Federation

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

Wine Country Roasted Turkey

Makes 24 servings

Ingredients:

1 - 12 to 15 pound whole turkey, fresh or thawed if frozen
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup rosé wine, divided
1/2 cup unsalted butter, divided
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder

Preparation:

Preheat oven to 325 degrees F. Wash turkey in cool water and pat dry with clean paper towels. Place on a V-shaped rack in a shallow (2 to 3-inches deep) roasting pan. Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity with salt and pepper.

Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of bird. Brush bird with 1/4 cup melted butter. Insert food thermometer in inner thigh. Roast uncovered, breast side up, in the preheated 325 degrees F oven for 1 hour.

Meanwhile, in a small bowl, combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time - about 2 to 3 hours.

Roasting time varies, so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 180 degrees F. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.

Allow turkey to stand for 15 to 20 minutes before carving.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Mother's Day, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source: Honeysuckle White

New England Oyster Dressing

Makes 8 servings

Ingredients:

2 cups celery, finely chopped
2 cups onion, finely chopped
1 cup margarine
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1 teaspoon poultry seasoning
1 teaspoon lemon juice
1/4 teaspoon mace
1/4 teaspoon dried tarragon
2 pints fresh oysters with liquor, undrained, cut into 1-inch pieces
16 slices dried bread, cubed

Preparation:

In a large skillet, over medium-high heat, sauté celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes, or until edges of oysters just begin to curl.

In a large bowl, combine oyster mixture and bread cubes. Mix well. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325 degrees F for 25 minutes. Serve immediately.

Ethnicity: American
Meal Type: Side Dish
Occasion: Christmas, Thanksgiving
Preparation Method: Sauté, Bake
Dish Type: Dressing

Recipe Source: Recipe reprinted with permission from the National Fisheries Institute, Arlington, VA

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Deep-Frying Turkey:

Equipment:

You'll need a 40- or 60-quart pot with a basket, a burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.

Set-up:

Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients:

Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

Cooking Preparation:

To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure the oil level before breading or marinating the turkey.

Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.

Do not stuff turkeys for deep frying.

Frying the Turkey:

Once the oil has come to temperature, place the turkey in the basket and slowly lower it into the pot. For safety, two people should lower and raise the turkey.

Whole turkeys require approximately 3 minutes per pound to cook. As you near the end of your estimated cooking time, raise the turkey and check its internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.

Additional Safety Tips:

• Never leave the hot oil unattended; do not allow children or pets near the cooking area.
• Allow the oil to cool completely before storing or disposing of it.
• Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.
• Turkey should be consumed immediately, and leftovers should be stored in the refrigerator within 2 hours of cooking.

Grilling Turkey:

Indirect heat is ideal for cooking whole turkeys, which require slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.

Source: National Turkey Federation

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Whole Turkey with Chestnut Turkey Sausage Stuffing

Makes 15 servings

Ingredients:

12 pound whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 ounces), cut into 1-inch cubes
1 can (15-1/2 ounces) chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon
1/3 cup Raspberry Glaze
as needed red and green grapes, washed and dried

Preparation:

Turkey:

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Stuffing:

In a large non-stick skillet, over medium-high heat, sauté turkey sausage and onions 5 to 7 minutes, or until sausage is no longer pink. Drain.

In a large bowl, combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten. Lightly spoon stuffing into turkey or a (9- X 12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F for 45 minutes.)

Roasting:

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time). Baste with the pan juices.

During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing.

Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish with green and red grapes. Serve with Peach Chutney and Cranberry Chutney.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Christmas
Preparation Method: Roast
Product Type: Whole, Turkey Sausage - Breakfast

Recipe Source: Recipe by The National Turkey Federation

Giblet Gravy

Makes 16 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 poultry drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
pepper to taste

Preparation:

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough cold water to cover. Bring to a boil. Reduce heat to low; cover and simmer 45 minutes.

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

Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.

To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour 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 salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains 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.

Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 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
Product Type: Turkey Giblets
Dish Type: Gravy

Recipe Source: Recipe by The National Turkey Federation