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Roast turkey In case you can’t return home for Thanksgiving, plan your own. Cooking a turkey is a similar process to cooking a chicken. The cooking time will be longer because of the size of the bird. If you buy a frozen turkey, make sure to allow plenty of time to defrost the bird. This may take 24 hours or longer in the refrigerator. (The packaging will tell you the amount of time needed.) Do not defrost on the counter, it may lead to food poisoning. If the bird is still not completely thawed when you are ready to cook, place in a clean sink full of cold water, to hasten thawing. Remove giblets, neck, heart, neck and liver from internal cavity (neck will be removed and under the skin in the neck area). Do not cook the turkey with these organs inside. • Allow 1/2 lb (.23 k) per person. • Preheat oven to 450°F (233°C). • Stuff the turkey if you like stuffing. See recipe on the next page. • Ideally there should be a rack in the the pan to keep the bird from direct contact with the bottom of the pan. You can improvise with a couple of overturned metal forks in the bottom of the pan. • Inexpensive foil pans can be purchased for one time use at the grocery store. • Cook for 20 minutes per pound. (.5 k), 25 minutes per pound (.5 k) if the bird is stuffed, breast side up. • Baste every hour or so until fully cooked ... internal temperature is 170°F (77°C) ... juices will run clear, when a fork is inserted into bird, and legs will be jiggly. White meat should show no pink. • If bird is getting too dark, tent a piece of foil over the breast. stuffing (for a 10 lb (4.5 k) bird) Besides being a delicious accompaniment, the stuffing helps to keep the turkey meat moist, Note: stuff bird just prior to roasting, again to avoid food poisoning. • 5 cups (1250 ml) of stale bread (take out of wrapper the night before ... half loaf) • 1 medium onion, peeled and finely chopped • 1/2 (118 ml) cup butter ... measurements will be on the package • 2 tsp (10 ml) sage • 1/2 tsp (2.5 ml) salt • 1/4 (1 ml) tsp pepper • 1 cup (250 ml) diced apple • 1/2 cup (125 ml) pine nuts (optional) • Break up bread into small pieces 1/2" 5 1/2" (1.25 cm 5 1.25 cm). • Sauté the onions until soft and then add apples and sauté for another minute or two. • Add seasonings and pine nuts and remove from heat. Mix these together with bread. • Spoon the stuffing into cavity in bird at both ends. Do not tightly pack in as it will expand. • Some people like to hold the ends together with string or skewers. I have successfully cooked many birds without the use of skewers or string. Lay the flaps of skin over the openings. After roasting, allow to sit for 15 minutes before serving. |
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