Perfect turkey: how to cook the classic Thanksgiving dinner.
Pumpkins and pilgrims aside, a beautifully browned roast turkey is what Thanksgiving is all about. We've tested a mind-boggling number of variations in our kitchen, but we still love a simple, butter-glazed bird. Here's how we produce it, as well as classic gravy. Follow the chart at right to determine how long to roast your turkey--and at what temperature. And keep the carving instructions on page 125 handy for a complete Thanksgiving success.Classic Roast Turkey
PREP AND COOK TIME: About 10 minutes to prep, 1 1/2 to 4 1/2 hours to roast, and at least 20 minutes to rest
MAKES: Allow 3/4 pound uncooked turkey per serving, or 1 pound if you want leftovers
NOTES: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. During roasting, if turkey overlaps the pan rim, tuck a strip of heavy-duty foil along the sides of the pan to keep fat from dripping over.
1 turkey (10 to 30 lb.; see notes) Melted butter or olive oil
1. Remove and discard leg truss from turkey (A). Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in the neck or body cavity) and save for gravy (recipe on page 125). Rinse turkey inside and out; pat dry. Rub turkey all over with butter.
2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan, or one that is at least 2 in. longer and wider than the bird (B). Insert a meat thermometer through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature later.)
3. Roast in a 325[degrees] or 350[degrees] (depending on size of bird) oven until thermometer registers 160[degrees] (C).
4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan (D). Transfer turkey to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450[degrees] oven until no longer pink, 10 to 15 minutes; or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.
Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 229 cal., 39% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 0 g carbo; 82 mg sodium; 93 mg chol.
Oven-roasted turkey:
temperatures and times TURKEY OVEN INTERNAL COOKING WEIGHT TEMP. TEMP.* TIME** WITH GIBLETS 10-13 lb. 350[degrees] 160[degrees] 1 1/2-2 1/4 hr. 14-23 lb. 325[degrees] 160[degrees] 2-3 hr. 24-27 lb. 325[degrees] 160[degrees] 3-3 3/4 hr. 28-30 lb. 325[degrees] 160[degrees] 3 1/2-4 1/2 hr. * To measure the internal temperature of the turkey, insert a thermometer through the thickest part of the breast to the bone. ** Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes longer. While turkeys take about the same time to roast in regular and convection heat, a convection oven does a better job of browning the bird all over.
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Traditional Gravy
PREP AND COOK TIME: About 1 3/4 hours
MAKES: 7 to 8 cups without giblets; 10 to 12 servings
NOTES: You can prepare through step 4 up to 1 day ahead; cover and chill.
Giblets and neck from a 10- to 30-pound turkey 2 onions (12 oz. total), peeled and quartered 2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks 3/4 cup sliced celery About 2 quarts fat-skimmed chicken broth 1/2 teaspoon pepper Classic roast turkey (recipe on page 122) 1/2 cup cornstarch Salt
1. Rinse giblets and neck; chill liver airtight to add later, save for other uses, or discard. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.
2. Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.
3. Pour broth through a fine strainer into a measure (A). If desired, reserve neck, giblets, and liver for gravy; finely chop meat from neck, along with giblets and liver (B). Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.
4. In the 5- to 6-quart pan (no need to rinse), combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.
5. When turkey is done, remove rack and bird from roasting pan. Skim off and discard fat from pan juices (C). Add remaining 2 cups chicken broth to roasting pan and stir over low heat to scrape browned bits free (D). Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.
6. In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling and thickened, 3 to 5 minutes. Add salt to taste.
Per 1/2 cup: 64 cal., 7% (4.5 cal.) from fat; 7.4 g protein; 0.5 g fat (0.1 g sat.); 6.7 g carbo (0.4 g fiber); 65 mg sodium; 21 mg chol.
RELATED ARTICLE: How to carve the bird
You'll need a short-bladed (4 to 6 in.) knife as well as a long, thin one.
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1 Pull one wing away from body to reveal joint. Poke the short knife into the joint and cut between the connecting bones.
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2 Pull leg (thigh and drumstick) away from body until you can see hip joint. Cut through surrounding meat, then between connecting bones. Cut thigh and drumstick apart. Slice meat off thigh parallel to bone.
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3 With long knife, make a deep horizontal cut along bottom of breast, starting at wing joint. Then angle blade upward, following bone, to base of breastbone.
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4 Insert a carving fork into top of breast and, starting at outer edge, cut thin slices, parallel to breastbone, down to base cut.
PHOTOGRAPHS BY THOMAS J. STORY
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| Title Annotation: | GETTING STARTED |
|---|---|
| Author: | Anusasananan, Linda Lau |
| Publication: | Sunset |
| Geographic Code: | 1USA |
| Date: | Nov 1, 2004 |
| Words: | 1158 |
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