Go Shell!
#121095 - 11/11/04 03:49 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Shell, good luck with your turkey dinner! That's something I've never had the guts to do. After this year you'll be able to give me pointers! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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An article from Cuisine magazine changed my turkey life a couple years ago. I was an experienced cook before but this recipe/info blew the former ways out of the water. I think this will be lenghty but trust me! First I have had success with regular store turkeys, make sure it is well-defrosted and washed out. Reserve giblets and salt and pepper the turkey and put the onions, garlic cloves and lemon in the cavity along with parsley, sage, rsoemary and thyme all fresh if at all possible. Put on rack in large pan and cook at 325. Do not baste- it does absolutely no good and only makes it take longer to cook. This magazine knows its stuff, trust me. A little soy sauce on the skin is okay though. I also put some broth on the bottom of the pan to keep from burning at the beginning. I use a probe thermometer but check with another and move and check it several times. I cover some of the turkey with foil if needed too. I take out the turkey when it reads 173-175 in the thigh and cover with foil and let sit 20 min. Warm the platter in the meantime.
Gravy: I am going to tell you how to make it fatty and good and skinny and pretty good too.  This recipe is the best in the world no kidding. Saute some chopped veg, (carrots, onion, celery and garlic) with the turkey neck for 15 minutes. Deglaze pan with 1/2c apple juice. Add 8c. broth and herbs and peppercorns. Simmer while turkey cooks. Strain and set aside. You can make a lot less to by adding less stock. This is a huge recipe.
When turkey is done let the drippings sit for 5 minutes then pour carefully into a heavy duty pplastic bag or gravy separator. Deglaze the pan with 1c. white wine. Add the strained gravy base and stir then wait for the fat to rise to the top of the drippings and cut a corner off the bag and release the drippings into the pan- pull up before you get to the fat. It is not as hard as it sounds. Now heat it all up and this is where it can be fatty or not. For fatty earlier cook melted butter and/or the turkey fat from the plastic bag to equal 1/2c. whisk in 1/2-2/3c. flour and stir until it cooks some. Add this with whisk a little bit at a time to gravy to thicken. OR just mix some cold broth with a lot of cornstarch -like 1/2c and stir until thickened. YUM! 
But the most important thing is carving the turkey. After it sits for 20 min and you made the gravy. Place the turkey on a cutting board that is big enough and open the legs. Get a very sharp carving knife and pull out the thigh and cut in there at the joint and remove the thigh and leg. Repeat on other side. Then carve off one whole breast as best you can and repeat on other side. Whack off the wings last. Then cut the thighs from the drumstick and slice some of the thigh meat and set in a row on center of warm platter. Put a leg on each end of the thigh meat. Then * slice the breast meat across the grain * that is the trick and place sliced breast on the sides of the platter. Throw the wings in somewhere and place herbs for garnish on the platter. It will be awesome! And still hot since the platter is hot! I promise. E-mail with questions- I don't mind. Good luck! 
Holy Buckets girl.... you sure do know your stuff!! Wow! Thanks for all this info...I'm sure many others will be able to use it as well. Thank you!!
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THis is the second year we are hosting Thanksgiving. We fry our turkeys in a deep fryer. My oldest son is going to take charge of that headache for me. We are having family and also some very close friends I am counting at 26 right now, but waiting on a few phone calls so it looks like the numbers are climbing. ITs going to be fun, after we eat we pull out the games and EVERYONE participates from young to old. We have a lot of laughs and over eating. Good Luck Shell, hope it goes great for you!! IT will !!
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Tips
#121202 - 11/12/04 06:27 AM
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Hey Shell, I have just one tip:
For the first half of your baking time bake turky upside down (Breast down)...makes for a juicy turky!!!
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Top 10 Turkey Tips From Food Network
Whether you're tackling a Thanksgiving turkey for the first – or hundredth time, our top ten tips will ensure your big bird is the best it can be.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead, though. It takes approximately 3 days for a 20 pound turkey to defrost.
2. For crisper skin, uncover the turkey the day before roasting and let it stand in the refrigerator overnight.
3. Cook times will differ depending on whether your bird was purchased fresh or frozen. Figure on 20 minutes per pound in a 350 degree oven for a defrosted turkey, and 10 to 15 minutes per pound for fresh. If you're still perplexed, estimate your bird's cooking time with our turkey calculator.
4. A turkey will cook more evenly if it is left unstuffed. As an alternative, add flavor by stuffing some aromatic vegetables in the cavity—carrots, celery, onion, or garlic work nicely—or by carefully tucking fresh herbs underneath the breast skin.
5. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper, and tightly cover the breast with aluminum foil.
6. For even roasting, learn how to truss poultry.
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. Wait until about 45 minutes before you think the turkey is done. Then remove the foil from the breast to allow it to brown.
8. Take the turkey out of the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant read meat thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. After removing from the oven, tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, brown and heat up side dishes, etc., you can let it sit for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp knife.
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Edited by Shell Marr (11/12/04 09:57 AM)
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Countdown Tips From Food Network
Thanksgiving preparations can always be stressful. That's why it's important to plan as far ahead in advance as possible. With our helpful countdown tips, you're sure to have a stress-free celebration.
Three weeks ahead:
Prepare your guest list: Firm up how many people will be there.
Find out if there are any special dietary needs for your guests.
Two weeks ahead:
Decide on your final menu.
Assign cooking projects to family members who offer to help.
Order your fresh turkey, or buy your frozen turkey and put it in the freezer.
Order or pick up alcohol and other beverages.
Shop for non-perishable goods now, before the rush. You can buy items such as flour, sugar, brown sugar, corn syrup, canned pumpkin, and fresh or frozen cranberries.
One week ahead:
Shop for non-perishable vegetables, such as butternut squash, carrots, potatoes, parsnips and turnips.
Buy heavy cream now. In the days before Thanksgiving, it can be hard to find.
If necessary, wash and iron linen or polish silver. Dig out your turkey roaster and platter and any serving dishes hidden away in closets or high shelves.
Three days ahead:
Defrost. If you have a frozen turkey, clear a space in your fridge and put the bird in now.
Clean the house--enlist household members who aren't cooking.
If you're having a lot of guests, you may want to set up the table and ensure you have enough chairs.
Two days ahead:
Make pumpkin pies or pumpkin cheesecake, rolls, breads, and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving. Don't make apple pie, however. The crust won't stay flaky and crisp.
Make things that can sit for two days in the fridge such as soups and cranberry sauce.
Prepare items such as sweet potato or green bean casserole, which can be stored uncooked in the refrigerator, to bake on the day.
One day ahead:
Set the table. It's easiest to do it now.
Do any remaining baking, including that apple pie.
Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
If you ordered a fresh turkey, pick it up from the butcher.
Calculate your cooking time for tomorrow and your cooking sequence. Figure out what time that turkey needs to go in with our famous Turkey Calculator, the Turkeylator.
Figure out what can't be cooked along with the turkey in the oven, either in terms of temperature or space. Plan to prepare those things before or after the turkey is done, or on the stovetop while it's cooking--or, better, make them today.
November 27, Thanksgiving Day:
First off:
Prepare stuffing for the turkey, plus extra to cook on the side.
Prepare your vegetables for cooking--clean, peel, and chop. Cover the ready-to-go vegetables and put them in the refrigerator. Boil potatoes for mashing later.
Cooking time:
Stuff the turkey and get it in the oven according to the schedule you calculated yesterday with our Turkey Calculator.
Just before the turkey's done, begin cooking vegetables.
While the cooked turkey is resting:
Put a foil tent over the turkey. You now have about an hour to do the remaining cooking.
If you have a pan of stuffing on the side to bake, put it in now.
Warm whatever needs to be warmed, including rolls, soups, and casseroles.
Mash the potatoes.
Make the gravy.
Put all the food on the table or buffet. Don't hesitate to press guests into service to put food in bowls, open wine bottles, top up glasses, and dish up the cranberry sauce.
Get a plate and eat! Don't spend the meal running back and forth to the kitchen and end up missing out on the Thanksgiving feast you created.
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Oh, the countdown is on baby!! The frozen stuff is out of the freezer, I pick up the fresh bird after work Wed. I have all the food items organized for FAST fixing. Found a great table cloth and kitchen towel that are so cute!
And some good news.... Grandma IS going to be home for Thanksgiving.... she flying back home tonight and Mom is getting her are the airport.
I'm so excited...I love being the hostess!!
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Edited by Shell Marr (11/23/04 01:34 PM)
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-Sheri
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thats wonderful Shell.. I mde fudge last night, apple spice muffins night before (they are in the fridge) and today will get as much other prep done as I can.. of course I am not doing the bird- DH is outside on the smoker, so that makes things a bit easier.
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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