Thanksgiving: It's All About the Turkey

What is the difference when you stew a filet mignon, saute a piece of chuck or brisket? It is true that each has a completely different taste and requires a different food preparation and cooking, but they all came from the same animal.

This is also true of birds like the chicken and the turkey. Their white and dark meats have different cooking times and characteristics. Since every thanksgiving everyone buys an entire bird and to cook it all at once for dinner time with family and friends. Most of the time the end result was a dry, overcooked white meat, despite the remainder of the bird was palatable. Now,I will not share tips on boning a turkey because at this time you are already done with it. Plus,let the butcher bone it for you. Turkey is not one of the favorite birds that chefs will cook but they are the star of the show on the dinner table during this holiday season.

Boned buttered turkey. First, lay the boned turkey open flat, skin side down. Put your hands under the turkey, then push the drumstick and the wingbone meat inward, towards the boned flesh of the turkey. Here the skin side of the turkey lies completely flat. Next, spread all the flesh of the boned turkey with plenty of sweet butter where you covered every bit of meat with butter. Sprinkle with salt, fresh pepper, tarragon and some minced garlic. Chill on a cooky sheet until all the butter is firm. Another option is to place it in the freezer for a few minutes inorder that the meat will be easier to roll up. Then roll up turkey tightly lengthwise while taking note that the drumstick meat and wing are on the inside. Tie the roll in several places so that it makes a nice compact roast. Weigh boned turkey before placing in the oven. Allow about 15 to 20 minutes per pound. Roast in a 350 degree oven, basting with melted butter to begin with, then with pan drippings. The turkey should be golden brown when it is cooked.

Roast turkey. This Thanksgiving a good method of roasting a regular turkey is to rub it inside and outside with plenty of "butter". Another way is to make a good rich stuffing for the inside and rub only butter on the outside. Now tie a piece of salt pork over the breast and be sure that the bird itself is well tussed: the legs tied together close to the breast while the wing tips turned over so that the wings themselves are firm against the carcass. Next is to place the turkey with the breast down on a roasting rack. Roast in 325 degrees until it is golden brown at the same time basting frequently with the pan juices. It should be noted that the total roasting time for a 15 pound turkey should be no more than 2 1/2 hours. It will result in a dry and tasteless bird if you roast longer than that time. When the turkey is golden brown, you turn it over so that the breast is up. Raise the oven heat up to 350 degrees. Continue to roast at the same time basting frequently unti the breast is golden brown color. Finally turn off the oven heat. It is best to allow the cooked turkey to stand for 20 minutes before carving. And if you are making a gravy, add pan drippings to it.

Happy Thanksgiving Day to all! Bon Appetit!

For more information Paula Peck's Art of Good Cooking