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Chef2Chef Recipe Club - Volume 5 Issue 106 - November 24, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Here are some Turkey Tips for you 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. -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- 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, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Deep Fried Turkey Ingredients: 1 ea. 11-14 lb. whole turkey Marinade: 2/3 cups Wishbone Italian Dressing 1/3 cup 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. VERY IMPORTANT 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. -------------------------------------------------- Cook up a storm with Chef Mark Miller and Salsa Kiss This month's Salsa Kiss special recipe comes to you from exotic and passionate Spain. Mark's Green Chile Sauce and Ring of Fire Tomatillo Sauce spices up bite size pork pieces into a flavor sensation. Add a touch of sour cream and you have lingering culinary sensations that will bring you back for more. Click here for the recipe - and sign up for our newsletter so that you don't miss another mouthwatering Recipe of the Month from Salsa Kiss! Salsa Kiss brings exotic elegance to your kitchen, whether you are looking for a chicken marinade, meat marinades, or exquisite gourmet salsas and sauces. Whether your occasion is formal or casual, whether your need is for an addition to your culinary collection or a superb hostess gift, Salsa Kiss will assist with your selection. Visit Salsa Kiss today and taste the passion! http://www.salsakiss.com/c2c_newsletter_recipe_landing_nov.shtml -------------------------------------------------- Orange Chili Roasted Turkey Ingredients: 1 Honeysuckle White Whole Turkey, fresh or frozen and thawed 1/2 c. butter 1/2 c. broth 3 tsp. chili powder 3 tsp. garlic salt 2 1/2 c. orange juice, pulp free (pulp clogs the injector) Coarsely ground black pepper Instructions: Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels inside and out. Preheat oven to 325°F. In saucepan, reduce orange juice down to 1 cup. Melt butter in broth with chili powder and garlic salt. Mix in reduced orange juice. Cool slightly. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs. Sprinkle inside and out with salt and pepper. Roast turkey in a pre-heated, 325° F. oven. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer* registers 180°F. in the thigh, or 170°F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Recipe from Honeysucklewhite.com -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 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 Register to a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Portuguese Roast Turkey Recipe Yield: 10 Servings Ingredients: 1 (10-lb) fresh turkey 2 lb. Coarse (kosher) salt 1/4 lb. Unsalted butter 3 tbsp. Olive oil 2 lg. Garlic cloves - peeled and minced 1 lb. French or Italian bread 1/2 tsp. Salt 1/2 tsp. Freshly ground black pepper 3 1/2 cups Chicken stock 2 lg. Egg yolks Procedure: Remove the giblets from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours. TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy sauté pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is paste-like. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |