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Chef2Chef Recipe Club - Volume 3 Issue 104 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, If you live here in the US, the countdown is on. Next week, about this time you will more than likely be eating turkey. I've laid out some simple guidelines for buying and cooking your bird just below. These came from our Holiday Recipes Page. For more tips, recipes, safety hints and ideas for leftovers click here: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- 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 provide 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! -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Perfect Giblet Gravy (8 servings) Ingredients: Giblets, wing tips, and neck bones from turkey 2 qts. Cold water 1 lg. Onion, chopped 2 Ribs, celery, chopped 1 carrot 3 tbsp. chopped parsley 1 bay leaf 1 tsp. Kitchen Bouquet 1 chicken bouillon cube Fat can be poultry fat, Oleo, or butter Flour Salt Freshly ground pepper Instructions: While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon cube and simmer for at least 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey stock into bowl, let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. Make a roux using equal parts by weight of fat and flour and cook over medium heat for at least 5 minutes, stirring regularly. Bring the stock to a boil and slowly add the roux until the sauce is just thick enough to coat the back of a spoon and simmer for about 10 minutes or so. Adjust seasoning and serve. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Roast Turkey Upside Down Ingredients: 1 18 lb. turkey 1 14 oz. can Chicken Broth Butter 1 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1 tsp. basil 1/4 tsp. rosemary 1/4 tsp. thyme 1/4 tsp. marjoram 1 stick of unsalted butter 1 cup dry white wine Procedure: Rinse turkey under cold running water and pat dry with paper towels. Pre heat your oven to 325 degrees. Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now. Rub the rack with plenty of butter to avoid the skin sticking. Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down. Cook for about 40 minutes. Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices. About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving. -------------------------------------------------- Recipe Club, hey it's the Holidays. Win some VERY cool prizes just by registering Welcome back our sponsor Chef Revival. They are giving away a set of two Chef Coats and Two Chef Pants to 8 lucky winners! Each set has an estimated value of $180 and you get to pick any style from their entire inventory! http://marketplace.chef2chef.net/sweep/ BandanaBandito.com has started a new sweeps that will run through the middle of December. You can win a Carmen Miranda Chip and Dip Plate and their famous Southern Pride Salsa Gift Set. A value of $95! http://marketplace.chef2chef.net/sweep/ Kentucky Virtual is giving away a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. http://marketplace.chef2chef.net/sweep/ Celebrity Chef Jim Coleman has donated 5 of his most recent cookbooks, Jim Coleman's Flavors. We'll be giving them away at the end of the month. http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- This recipe is from an old Bon Appétit magazine, I believe. While I haven't tried it personally, it sounds yummy! Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Ingredients: Glaze 1 cup apricot nectar 1 cup apricot preserves 2 tbsp. minced peeled fresh ginger 1 tbsp. honey Herb Butter 3/4 cup unsalted butter; room temperature (1-1/2 sticks) 3 tbsp. chopped fresh thyme or 1 tablespoon; dried 3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage 1 1/2 tsp. salt 1 tsp. ground black pepper Onion and Shallot mixture 2 tbsp. unsalted butter; (1/4 stick) 3 lg. onions; (about 2 pounds), thinly sliced 6 oz shallots; (about 6 large), thinly sliced 1 turkey (21- to 22-pound) 1 can low-salt chicken broth; (14 -1/2-ounce) or more 1 tsp. chopped fresh thyme or 1/2 teaspoon; dried 1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried 1 can low-salt chicken broth; (14 -1/2-ounce) Instructions: For the Glaze: Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes. For Herb Butter: Blend all ingredients in small bowl. Set aside. For Onion Mixture: Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes. NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing. For Turkey: Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin. If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes. Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer. Brush occasionally with glaze and add more broth to pan if liquid evaporates. About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy. For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and purée until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper. Serve turkey with gravy. Serves 16. -------------------------------------------------- Hauser Chocolates is back this year with chocolate sensations to die for! We are very fond of their decadent Truffles in flavors like Grand Marnier, Hazelnut, Champagne, Raspberry and Key Lime! There is still time to buy Thanksgiving Chocolates from Hauser Chocolates, or you can create a custom box of your selected flavors. Check out the Christmas and New Years assortments for the ultimate gift. They even have Sugar Free selections that you will love! Visit Hauser Chocolates http://html.chef2chef.net/goto.php?id=247 -------------------------------------------------- I gave you this one last year at this time. It's a fun sauce for those of you who might not be cooking a whole turkey. This is wonderful on a boneless turkey breast or tenderloin. It's also just wonderful with chicken or duck breast. Cranberry Tangerine Glaze with Bourbon Not just for the holidays! Serves 6 Preparation Total: 20 1 cup cranberries, whole fresh or frozen 1/3 cup tangerine 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. This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. Thaw the sauce overnight in the refrigerator. -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Great recipes here: http://html.chef2chef.net/goto.php?id=121 Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens and Apollo products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs. -------------------------------------------------- Shopping Lists: Giblets, wing tips, and neck bones from turkey 1 lg. Onion 2 Ribs, celery 1 carrot parsley 1 bay leaf Kitchen Bouquet 1 chicken bouillon cube Fat can be poultry fat, Oleo, or butter Flour Salt Freshly ground pepper 1 18 lb. turkey 1 14 oz. can Chicken Broth Butter 1 clove garlic Salt Pepper Basil Rosemary Thyme Marjoram Unsalted butter Dry white wine apricot nectar apricot preserves fresh ginger honey salt ground black pepper unsalted butter 3 lg. onions 6 oz shallots 1 turkey (21- to 22-pound) 2 can low-salt chicken broth; (14 -1/2-ounce) or more fresh thyme or 1/2 teaspoon; dried fresh sage or 1/4 teaspoon; dried Cranberries, whole fresh or frozen Tangerine juice Orange marmalade Bourbon whiskey -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |