Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, November 22, 1995 TAG: 9511220020
SECTION: EXTRA PAGE: 10 EDITION: METRO
SOURCE: ALMENA HUGHES FOOD EDITOR
DATELINE: LENGTH: Long
Veteran staffers of the hotline say that during its 15-year history, they've heard some real gems. One caller worried that her turkey would rise like a loaf of bread during cooking and become too large to extract from the oven. Another scoured her bird with steel wool, then phoned for advice on getting the metal pieces out; and yet another wondered if three hours scrubbing with a toothbrush was sufficient to clean the turkey's "cavity."
In case you find nothing wrong with those questions, and in hopes of averting other bird blunders, the Butterball Turkey Talk-Line (800) 323-4848; Shady Brook Farms; Reynolds Wrap Turkey Tips Line (800) 745-4000; Honeysuckle White; and the American Dairy Association offer these tips:
Thawing the turkey
Refrigerator thawing is recommended. In the refrigerator, thaw turkey breast side up in its unopened wrapper on a tray. Allow at least one day of thawing for every four pounds of turkey.
If short on time, place turkey breast down in its unopened wrapper in cold water to cover. Change the water every 30 minutes to keep turkey surface cold. Estimate minimum thawing time to be 30 minutes per pound for a whole turkey.
Thawing turkey at room temperature allows bacterial growth and is not recommended.
To handle a turkey safely
Keep thawed or fresh turkey in a refrigerator at 40,F or below. Prevent juices from dripping onto other foods in the refrigerator by placing wrapped turkey on a tray. Thawed turkey may be kept in a refrigerator up to four days before cooking.
Remove original plastic wrapper from thawed or fresh turkey. Remove the neck and giblets from the body and neck cavities. Drain juices and blot turkey with paper towels. Place raw poultry on nonporous surfaces; avoid wooden cutting boards. Use paper towels, not cloth, to dry off turkey and wipe up juices. Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water.
Stuff the turkey, if desired, just before roasting. Ingredients may be prepared earlier, but keep moist and dry ingredients separate and combine just before roasting. Return legs to tucked position, if untucked. Insert oven-safe thermometer into the deepest part of the thigh.
To stuff a turkey
Use 1/2 cup stuffing per pound for turkeys weighing up to 10 pounds; for turkeys heavier than 10 pounds, use 3/4 cup stuffing per pound. Stuff both cavities lightly; stuff the neck cavity first, then turn the wings back to hold neck skin in place or skewer if skin is too short; stuff body cavity, but do not truss or skewer it closed. Place extra stuffing in foil or casserole dish; cook it along side the turkey during the last hour of roasting or until the stuffing's center is 160,F to 165,F.
To roast a turkey
Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 inches to 2 1/2 inches deep. Insert oven-safe meat thermometer into the thickest part of the thigh. The tip of the thermometer should be placed in the thigh muscle just above and beyond the lower part of the thigh bone, pointing toward the body. Turn the thermometer so it can be read while the turkey is in the oven. Brush skin with oil to prevent drying of skin.
Place in a preheated 325,F oven. When the skin is light golden brown, about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overbrowning.
Use the turkey producer's roasting schedule as a guideline; start checking for doneness 30 minutes before recommended end times. Turkey is done when the meat thermometer reaches 180,F to 185,F deep in the thigh (thigh meat should be soft when pinched and juices should be clear, not pink, when pierced); 170,F to 175,F in the thickest part of the breast, just above the rib bones; and 160,F to 165,F in the center of the stuffing, if turkey is stuffed.
A butter-herb baste is an easy and delicious way to add flavor and moisture to a roasted turkey. Rubbing a flavored butter beneath the skin enhances the flavor by allowing the mixture to moisten the turkey meat instead of just the skin.
To soften the butter, let cold butter stand at room temperature for 20 minutes or so, or heat it a few seconds in the microwave oven. Careful, the butter should not melt.
To make enough butter for a 10- to 12-pound turkey, stir together 1/2 cup (1 stick) softened butter and 11/2 Tbsp. to 2 Tbsp. chopped fresh herbs, such as sage, rosemary or thyme. Remember that with dried herbs, you'll use about one-third less because the flavor is more intense.
Whole herb leaves or sprigs may also be used, if desired. Finely minced or crushed garlic also can be added to the butter with the herbs.
Flavored butter may be prepared in advance and refrigerated. Allow to stand at room temperature about 30 minutes prior to use.
Starting with a completely thawed turkey, rinse turkey inside and out and pat dry. Season the body cavity with salt and pepper, if desired.
Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand palm side down. Gently push hand beneath the skin against the meat to loosen, being careful not to tear skin. Using your fingertips, spread the softened, flavored butter evenly over the meat. Press sprigs of fresh herbs under the skin against the butter, if desired.
Pat skin back into place to secure butter and herbs. Truss turkey and roast as usual. Any leftover flavored butter can be melted and used to baste the turkey.
To carve the turkey
The turkey will be easier to carve if it is taken out of the oven, covered with aluminum foil and allowed to rest on a heated platter for about 15 to 30 minutes to allow time for the juices to settle. Remember, a sharp knife is the key to easy slicing.
Remove drumstick and thigh by pulling leg away from body and cutting joint with a sharp knife.
Place drumstick and thigh on cutting surface and cut through connecting joint.
Tilt drumstick to convenient angle, slicing down toward cutting surface.
Hold thigh firmly on cutting surface with fork. Cut slices evenly and parallel to bone.
Hold turkey breast firmly on cutting surface with fork. Place knife parallel and as close to wing as possible. Make deep cut into breast, cutting toward ribs. This makes a base cut. Each breast slice will stop at this horizontal base cut.
Slice breast by carving downward, ending at base cut. Keep slices thin and even.
To store leftovers safely
Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then place in the refrigerator or freezer.
To store in the refrigerator, wrap sliced turkey and stuffing separately; use within three days.
To store in the freezer, wrap turkey and stuffing separately in heavy foil, freezer wrap or place in freezer container. For optimum taste, use stuffing within one month and turkey within two months.
From 9 a.m. to 5 p.m. on Friday, Martini & Rossi is staffing a Holiday Leftover Help Line to answer questions about and provide recipes for using up your specific remains. Reach it at (800) 972-2784. The accompanying recipes will give some suggestions for using those leftovers that you don't plan to store:
- THE ASSOCIATED PRESS ALSO CONTRIBUTED INFORMATION TO THIS STORY
recipes for:
EASY TURKEY SHEPHERD'S PIE
TURKEY DIVAN
PORT WINE GRAVY
DAY-AFTER THANKSGIVING CHILI
"PC" TURKEY SALAD
by CNB