Thanksgiving is Around the Corner!

I understand how this one meal can strike fear into the hearts of a novice cook. It is perhaps the one day of the year that everyone is focused on the MEAL! Relax, remember you don't have to feed half the city! Prepare, take in step by step, focus on having fun! Even an overcooked meal can be OK if everyone can laugh about it.

Frozen whole turkeys are traditionally consumed as part of Thanksgiving and Christmas dinners. Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and the southern tier of the United States since antiquity. 

 

 

Thanksgiving Turkey? Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season.

For the frozen variety, the large size of the turkeys typically used makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost. 

Be careful and keep the bird cool! Try using the bottom of the refrigerator! That way no raw turkey juice or blood can contaminate cooked foods on lower shelves. 

Brining?

Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. 

This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin) so that fully cooking the dark meat tends to dry out the breast. 

Brining makes it possible to fully cook the dark meat without drying the breast meat. However today most turkeys have already been prepared with this method before you even buy them.

 

Basting? Don't bother! 

The myth of constant basting was put to the test. Basting not only makes a negligible difference in moisture loss but also prolongs the cooking time and requires more hands-on work. And while basting did improve appearance, simply draping strips of bacon will achieve the same results plus a wonderful taste.

Boneless Roasts

When you are not cooking for 10 to 12 (or even more people), try a boneless roast. It’s so much easier. Yes they cost more per pound but you eat the whole thing, why pay for bones? Plus clean up afterward is a breeze.

Thawing – usually only 3 – 4 lbs so this is much easier than a whole bird. 

Preheat oven to 325° F. 

Remove outer plastic netting and packaging. Leave inner string netting on the roast. 

Drain off any juices and pat dry with clean paper towels. Refrigerate gravy packet. 

Carefully lift string netting and shift its position on the roast for easier removal after cooking. 

Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to the pan. Drape a couple of bacon strips over the top of the roast.

Roast uncovered according to the cooking schedule listed on the package or until the meat thermometer in the center of the roast reaches between 170° F and 175° F. 

~~Roasting time will vary if the turkey is covered or placed in an oven cooking bag. 

Now wrap the roast in foil, use hot pads so you don't burn yourself.

Let roast stand between 10 and 30 minutes. Net removal will be easier and the juices will be redistributed. Now Gordon Ramsey tells us to let a whole bird rest for as long as it was cooking in the oven, even 4 hours. 

Yeah—right! I prefer my meat hot. But still, the concept of letting the meat rest is a solid one we should use more. It makes a wonderful difference! Compromise on the time OK?

These boneless turkeys can be roasted from a frozen start. If you have completely screwed up and forgotten to thaw. Since you can’t adjust the string netting when frozen, be sure and remove the gravy packet!

 

Be sure to wrap the roast in foil after it comes out of the oven. Again check the cooking times listed on the bird and ALWAYS check with a thermometer! 

  

 An instant-read thermometer inserted into the roast registers 170°F

Wrap and Transfer turkey to a platter and let stand 30 minutes (temperature of thigh meat will rise to 180°F).

 Unwrap, cut off and discard string from turkey. Slice into nice thick pieces just waiting for a hot gravy bath! Serve with a side of stuffing, a green vegetable, (sweet potatoes only if they are demanded). Hot rolls and a simple dessert of poached pears. This is a satisfying and filling meal without ripping the jeans wide open at the seams and falling into a turkey coma!

Remember if serving guests make sure they bring containers to split up the left-overs and take home with them! Refrigerator turkey only lasts for a week. By the time next Thursday comes around, pitch what is left.