Strictly for the birds ....for your Happy Thanksgiving

Your Right Wing Chef | Oct. 29 2001 | Carlo3b

[carlo3b]

Strictly for the birds ....for your Happy Thanksgiving
Every year I get dozens of inquires about what to do to get a moist, delicious turkey, ..well in case you were going to ask...

A Perfectly Roasted Turkey

As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to questions on the best way to roast a turkey and how to tell for sure when its done. Check these answers to serve a "perfectly roasted turkey".

What's the best way to roast a turkey?
This traditional method consistently creates a juicy, tender, golden brown turkey!
Set the oven temperature no lower than 3250F.
Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 400F or below.
Place turkey breast side up on a flat wire rack in a shallow roasting pan 2 to 2½ inches deep. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1½ hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely. It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F).
For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market; regular, ovenproof; instant read and digital; pop-up timers; and microwave-safe thermometers.
The temperature must reach a minimum of 1800F in the thigh before removing from the oven. The center of the stuffing should reach 1650F after stand time. (Cook a turkey breast at 1700F).

Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with not trace of pink.

Where does the meat thermometer go?
Place the tip in the thigh muscle just above and beyond the lower part of the thighbone, but not touching the bone. If using an oven-safe meat thermometer, insert it prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn it so it can be read while the turkey is in the oven. If using an instant-read metal stem thermometer, do not leave it in the turkey during roasting.

My turkey never reaches 1800F in the cooking time recommended on the charts…Why?
Many variables can affect the actual roasting time. Did you use a deep pan, cover the bird with foil throughout most of the cooking time or not completely thaw the turkey prior to roasting? These are a few common things done that can lengthen the total cooking time.
Roasting time charts are based on using a 2-2½" shallow pan, shielding the breast loosely with a tent of foil for first 1 ½ hours or when the turkey is about two-thirds done and using a completely thawed turkey at refrigerator temperature.

Other variables include an oven that heats unevenly, inaccurate oven thermostat, rack position and a turkey or pan too large for the oven.

As you can see, timing’s not everything so use the roasting charts as a general guide and continue to depend on a thermometer properly placed to let you know for sure when the turkey is done.

Approximate cooking times for turkey

Unstuffed

8 to 12 pounds
   2¾ to 3 hours
 
12 to 14 pounds
   3 to 3¾ hours
 
14 to 18 pounds
   3¾ to 4¼ hours
 
18 to 20 pounds
   4¼ to 4½ hours
 
20 to 24 pounds
   4½ to 5 hours

Stuffed

8 to 12 pounds
  3 to 3½ hours
 
12 to 14 pounds
   3½ to 4 hours
 
14 to 18 pounds
   4 to 4¼ hours
 
18 to 20 pounds
   4¼ to 4¾ hours
 
20 to 24 pounds
   4¾ to 5¼ hours

 Let the turkey stand 20 minutes before carving to allow juices to set and enjoy your "perfectly roasted turkey"!

 

[RoseyT]

Last year, I brined my turkey before roasting it. It turned out beautifully and was the tastiest turkey I've ever made!

[carlo3b]

BRB...LOL

[carlo3b]

Sexy Green Beans Tempura
Served with Sweet and sour mustard sauce

• 1/4 cup dry mustard
• 1/2 cup Rice wine vinegar (unseasoned)
• 1/4 cup Sugar
• 1 each Egg
• 1-1/2 Tbl. Yellow miso
• to taste Salt and pepper
• 1 cup All purpose flour
• 1-1/4 cup Cold water
• 1 Tbl. Baking powder
• 1 Tbl. Chopped fresh mint leaves
• 1/2 Lb. Fresh green beans - trimmed of the stem end
• 4 cups Peanut oil (or the amount suitable for your pot or deep frier)
• Secret ingredient

Method
1. Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill.
2. Remove from the heat and stir in the miso. Season to taste with salt and pepper.
3. In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper.
4. In a deep frier or deep pot, heat the oil to 350 F.
5. Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown.
6 Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping.

[carlo3b]

I brined my turkey before roasting it.

Wow, how's about the recipe...please.....LOL

[Snow Bunny]

giggle.....I just love the names of your recipes.And they taste good too.

[firebrand]

It's GWashington's Rich Brown Seasoning and Broth, made by American Home Foods and found near the other broth packets. Checked it out last night.

[stanz]

Thanks. Will check it out. I've been craving mashed potatoes with brown gravy lately.

[RoseyT]

I didn't follow a recipe to the letter, but this one is very close. I tried linking to the site, to no avail, so my apologies for taking up so much space.If you do a search on www.google.com for brined turkey, you'll find lots of articles and recipes.
Brining produces an incomparably juicy turkey, with wonderful flavor and texture. If you don't have room to brine the turkey in the refrigerator, use an ice chest. Place the turkey and the brine in a double-layer food-grade plastic garbage bag such as Glad brand; bags made from recycled material may not be safe to store food. Smoosh out all the air pockets, close the bags and pack in the chest with ice. The bird will happily -- and safely -- brine away.
Brining works best with a 12- to 16-pound unstuffed turkey roasted at 400 degrees. If you need to serve more people, it's best to roast two smaller turkeys. A fresh turkey is best for this recipe, but you can also brine a thawed bird that has been treated with a 3 percent solution of broth, salt and other ingredients. This bird will taste a little saltier than the fresh turkey after roasting, but will still be delicious . Brining a kosher or a self-basting turkey that has been prebasted with a stronger broth-salt solution is not advisable.
Brine the turkey for 12 to 24 hours, using the accompanying recipe.
Before roasting, rinse and dry the turkey well, and roast according to the directions for a traditional turkey.

Brined Turkey
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed
Note: I substituted honey for the sugar and didn't add any juniper berries or allspice.

Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine and drain well. Pat dry. Preheat the oven to 400 degrees. Spread 2 tablespoons of softened butter over the skin and sprinkle ground pepper over the skin and in the cavity. Don't salt the turkey! Tuck the wing tips under, truss the legs and place the turkey on a v-shaped rack in a roasting pan. Tent the breast with foil and place the turkey in the oven.
After about 1 hour, remove the foil and baste the turkey with 1/2 cup chicken stock. Re-baste it with pan drippings and more stock, if desired, every 20 minutes. Roast the turkey until the internal thigh temperature reaches 165 degrees, 1 3/4-2 1/4 hours.
Pan juices from a brined bird may be saltier than from an unbrined one, so you may not want to use all of them if you make gravy.

Here's another recipe that I also tried last Thanksgiving. Most everyone liked it and it looked nice!
Sugar Snap Peas w/almonds
1/2 cup water
1/4 cup slivered almonds
2 T. butter
1 t. lemon juice
1/4 t. seasoned salt
1 bag Sugar Snap Peas (I used the frozen ones)
Cook the peas according to the package directions. While they are cooking, lightly brown the almonds in butter over low heat. Stir in the lemon juice and seasoned salt. Drain the peas well, then stir in the almond mixture. I toasted a few extra almonds and put them in a little pile on top of the peas in a serving bowl.

[BlackbirdSST]

Thanks for the inclusion. Thanks for the smoking tip. Query. I have a Spring Turkey from this season past, frozen hard as a rock. Could I still smoke him? Too late? Blackbird.

[carlo3b]

Big Bob's Better Bourbon Bon Bons
With a little help from his friends, the honor goes to Bob J.

• 1 1/2 T light Karo syrup
• 2 oz. Bourbon (you must sample this bottle at least once before and twice after mixing)
• 2 T cocoa
• 1 cup confectioner's sugar
• 17 Nabisco vanilla wafers, rolled to fine crumbs

Mix Karo syrup with bourbon (check the Bourbon for lightness) until dissolved. Add cocoa, sugar and vanilla wafer crumbs.
Shape mixture into balls and roll in powdered sugar (taste it 'the Bourbon' again for body)
Makes 2 1/2 dozen of these delicious treats. (Check the cap after tasting it 'you know what' just for the Hell of it)..Ha!

Recipe especially provided, Per BOB J......hehehehhehehehe

[carlo3b]

Whats for dinner on your menu tonight..Hmmmmmmm????.....Yummmmmmmmmmmmmm!!!Trout Almondine

• 2 Rainbow trout
• 1/4 c All-purpose flour
• 1/2 ts Salt
• 1/4 ts Pepper
• 3 tb Clarified butter*; divided
• 1 tb Lemon juice
• 2 tb Slivered almonds
• Lemon slices
• Chopped fresh parsley

Rinse fish thoroughly in cold water; pat dry, and set aside. Combine flour, salt, and pepper in a small bowl; dredge fish in flour. Fry fish in 2 tbs clarified butter in a large skillet 5 minutes on each side or until golden brown. Transfer to a warm serving dish; sprinkle with lemon juice. Add remaining clarified butter to skillet. Add almonds, and saute until golden brown. Spoon almonds over fish. Garnish with lemon and parsley.
Yield: 2 servings

*Clarified Butter
Removing the milk solids from butter increases its smoking point and is called clarification. Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as omelets, fish, and sautéed potatoes. Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed.
Ingredients:

• 1 pound unsalted butter

Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan.
Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.


 

[Angelique]

Trout Almondine happens to be one of my favorites, but trout is far better grilled or broiled. I would baste the trout with the butter, lemon, salt, and pepper (cayenne for a kick). After toasting the almonds, remove from pan. Add some lemon juice, and a touch of a white wine to the butter. Plate trout, drizzle with the butter sauce, add almonds, and sprinkle with parsley. I would also do lemon wedges, dipped in fine parsley.

Hahahaha! I disobeyed the chef!

[Angelique]

The bourbon balls have been added!

[carlo3b]

Sorry Rosey, I didn't see your great Brined Turkey, and  Sugar Snap Peas w/Almonds until now!!! WOW!!
I've not ever tried to prepare a  brine for Turkey, but you are absolutely correct, I believe it would produce a uniquely juicy bird! This is the year for a change, I'll pass this on to one of my daughters, and chow down...LOLOL
Thanks dear girl, and a Happy Holiday.
 

[carlo3b]

...In order to make a "degrees" symbol press and hold how your ALT key and enter "0176" and then release the ALT key.

Is this true???? Or am I going to continue to pay for my sin in perpetuity??? ...LOLOL

[carlo3b]

I have a Spring Turkey from this season past, frozen hard as a rock. Could I still smoke him? Too late?

Sorry I am so late in responding! It's never too late, just defrost thoroughly before beginning, as you would have anyway, but a suggestion, lard and kosher salt the bird completely before starting.

[let freedom sing]

How about Halibut, this year?

[carlo3b]

Thats a hell of a fish, I'd have to get a bigger pan!!! LOLOL

[carlo3b]

Fried Rice, Thai Style

• 2 cups Rice
• 1 medium size Onion
• 1 medium size tomato
• 8 cloves Garlic, finely chopped
• 1 tbs. Soy sauce
• 2 teaspoon Rice Vinegar
• 1 teaspoon Sugar
• 1 teaspoon Red chilly powder
• 2 tablespoon peanut Oil
• Salt to taste
• 2 cups mixed fresh vegetables like carrot, beans, cauliflower & cabbage. (cut in large pieces)
• 1 small cucumber cut into 2 inch pieces
• 1/2  lemon

Thai cuisine is to cook on a very high flame so that the nutrients of the ingredients are captured.
Wash thoroughly & cook rice slowly protecting grains from sticking  to each other.
Place a karahi with oil on a high flame
Add finely chopped garlic ,stir fry.
Add onions ,fry for a minute.
Add tomato.
Add the mixed vegetables & salt. Keep on stirring till the vegetables are done.
Add rice, soy sauce ,vinegar, sugar & chilli powder.
Apart from cooking rice, this recipe takes just 10 minutes to be ready. While serving garnish it with cucumber slices & lemon wedges.