This should wake Grandma up
Posted on 10/28/2001 8:40:57 PM PST by carlo3b
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
Clams Italiano
36 small clams in shell, scrubbed
5 tbls clarified butter
5 cloves garlic, minced
1/4 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1 In a large frying pan, melt butter over medium heat. Add garlic, and saute briefly. Stir in wine, oregano, and parsley. Stir in crushed red pepper.
2 Lay clams in the broth mixture, and cover. Steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes. Makes 6 servings. 286 posted on 11/18/01 9:05 AM Pacific by carlo3b [
Mrs. Tom celebrates to this day
How Mr. Tom listened, and got away!
He told the farmer's wife, yes 'tis true
And when Christmas came she served TOFU!
Bwhahahhahahahahahhahahahhah
Small loaf
2/3 cup water
3/4 tsp. sugar
1 1/2 tsp. salt
1 1/2 cups bread flour
1 tsp. yeast
Large loaf
1 1/3 cups water
1 1/2 tsp. sugar
1 Tbs. salt
3 cups bread flour
2 1/2 tsp. yeast
Put all ingredients in machine in the order suggested by your machine's manufacturer. If you have a French bread or crusty cycle, select that; if not just use the medium cycle. If you wish, as I do...LOL, you can take out the dough after the kneading cycle, and form it in a round loaf shape, or two loaves (careful, it bakes in a shorter time). Allow to rise until double in size. Bake at 375F, misting with salted water every 15 minutes, until golden brown, and oh so crusty!!
Makes 1 cup
1 cup extra-virgin olive oil
Spices of choice (see list below)
Place olive oil in small heavy saucepan with flavoring(s)
of choice until oil just begins to sizzle. Remove from heat
and cool to room temperature. Refrigerate in a tightly
covered jar for two days. Strain oil into large glass
measuring cup. Pour through funnel into dry sterilized
bottle; cork and store in refrigerator for up to one month.
For herb oil: Add several sprigs of rosemary, thyme, sage
or any other fresh herbs you like, plus two or three dried
red chiles. Use for a bread dipping sauce, sautes or salad
dressings.
For rosemary oil: Add one-fourth cup fresh rosemary
leaves or one tablespoon crushed dried rosemary. Use for
a bread dipping sauce, sautes or salad dressings.
For sundried tomato oil: Add one-fourth cup chopped
sundried tomatoes and one-half teaspoon peppercorns
(black or multicolored). If you like, add sprigs of one or
more fresh herbs. Strain through cheesecloth when ready to
bottle. Use for a bread dipping sauce or toss with hot
pasta.
For chile oil: Add two to three dried red chiles. Use as a
bread dipping sauce or brush over pizza dough.
This is a real bugaboo of mine, how to keep that 'just baked taste', and how to revive it to that fresh texture. To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.
After two days, you may wrap it in a plastic bag to maintain freshness. To refresh the loaf, sprinkle or mist lightly with water and place it in a preheated 400° oven for 6-8 minutes or until crusty. You may also choose to slice and toast the bread for delicious results.
Freezing: Breads also freeze well wrapped in plastic, then wrapped in foil. Defrost at room temperature inside the plastic, then refresh as described above before eating.
Refrigerating and microwaving bread is not recommended.
Leni
Both are powerfully flavor cheeses, and either or both are frequently used as the sole Cheese in most American homes, you will find Parmigiano (Parmigiano-Reggiano, the official imported name, as produced in Bologna Italy) the more popular by far because of the commercialization by Kraft (GAG), but in Italian households, especially those from Italy, you could start a vendetta, and put generations at risk saying that either are better!!
Romano, (Pecorino-Romano comes from just outside beautiful Rome) generally much firmer and a bit more stingy, was used exclusively in central, and southern Italian homes, as it was considered a pasta cheese, and had a romantic story connected to it, something about a rivalry between two very handsome Italian men, (as if there were any other kind, but I digress from my digression) for the hand of a beautiful and warm, Italian woman, ...(nope, I'm not going there) Elisabetta!
Guiseppe, the son of a very wealthy banker, and the son of a modest dairy farmer named Paolo.... to make a long story short, the poor kid brought the parents of Elisabetta a basket of assorted Romano cheeses, and won their approval take their daughter's hand, (not a very good deal on poor Paolo's part IMHO, what in the hell are you gonna do with only a hand anyway...?) and ended (gulp, been there done that) with their marriage, Guiseppe, got the younger sister ...(He lost? What must she have looked like...yikes) Now it could have all changed if Guiseppe would have brought Dad a Ferrari, 456M GT 2+2 GT sports car, but I think he was much better off keeping the car, and by now wishes he would have driven off to Rome with it empty!! That's my story, and I'm sticking to it!!
Yo! I will try it soon, I love Turkey, a lot more than my kids, but they have to eat it because I cook it...LOLOL Using an apple sound wonderful, and would add a great flavor...Thanks so much, I wish we had this earlier, a lot more folks would have tried it! ....any other gems your hiding??? ....LOLOL
you will find Parmigiano (Parmigiano-Reggiano, the official imported name, as produced in Bologna Italy) the more popular by far because of the commercialization by Kraft (GAG),Actually, Parmigiano-Reggiano® is a registered trademark for a specific type of Parmesan cheese made in in Northern Italy, more precisely in the areas around Parma and Reggio Emilia.
What Kraft makes is marginally "Parmesan cheese," or maybe "parmesan cheese food," but it is not Parmigiano-Reggiano®.
Your statement is equivalent to saying that a Ford makes Ferrari's of various types, including the Ford Escort. Ford and Ferrari both make automobiles, but Fords are not Ferraris. Kraft and the artisans from Parma and Reggio that make genuine Parmigiano-Reggiano® both make cheese, but Kraft cheese is not Parmigiano-Reggiano®
Well, turkey is NOT one of my specialties, but here's MY own special creation for the bird after A Merc-Style Thanksgiving:
TURKEY PIGEONS
1. Take the breast meat and leg/thigh meat of one badly-cooked turkey.
2. Slice thick; let slices sit in the freezer unwrapped for a day or two.
3. Take to my favorite shooting range - economize by using slices as substitute clay pigeons.
4. Buy a turkey sandwich from Marie Callenders, scarf it down, and fantasize that I made the turkey sandwich.
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