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Do IT this week: Layering
By Sharon Thompson
McClatchy Newspapers
POSTED: 09:42 a.m. EST, Nov 20, 2009
The Thanksgiving feast is not a one-cook show.
These days, it takes contributions from almost the entire guest list to produce the fabulous meal that everyone expects. Grandma might have all the recipes and skills, but most likely she's tired of doing it year after year. Now it's time for the young folks to step up and take the reins.
Barbara Harper-Bach of Lexington, Ky., has created a recipe booklet that contains everything you need to know to prepare a great Thanksgiving meal.
"I'm at the age where I'm ready to pass the buck," Harper-Bach said.
Three years ago, she compiled Thanksgiving recipes and cooking tips for her daughter and daughter-in-law.
"We have young cooks in the family who have never tried to prepare a big turkey dinner. The best way to teach them to do it is to write it all down," she said.
Harper-Bach's booklet, The New Turkey Clinic, is a how-to for staying ahead of the game. The booklet started as a guide for young cooks, but one of Harper-Bach's retired friends has found it helpful, too.
"She had worked all her life and never attempted Thanksgiving dinner," she said.
Harper-Bach said her booklet is a "homespun thing." It's available for $10; to order a copy, call her at 859-272-4821.
———
If you're looking for techniques and recipes to show off your culinary prowess, you can find help on the Web. Here are some suggestions:
—Bon Appetit's one-stop manual has all the recipes, menus, tips and techniques you'll need for a gourmet feast. Find it at http://www.bonappetit.com/dishes/guides/thanksgiving/index/index—20090923.
It also has an interactive menu planner. Go to http://www.bonappetit.com/magazine/2009/11/thanksgiving—menu—generator.
• The Butterball turkey people offer on-site calculators to determine what size turkey to buy for the number of guests. Enter the number of adults and children you plan to serve and whether you want leftovers. For 10 adults and four children, you'll need to buy an 18-pound turkey. Go to www.butterball.com.
• To watch a video of a professional brining or carving a turkey on video, go to www.honeysucklewhite.com or www.epicurious.com/video/technique-videos/technique-videos-poultry/1896810047/ poultry-how-to-brine-a-turkey/1915433293.
• Methods for roasting a turkey include an oven bag, a foil tent and foil wrap. Oven bags lock in the moisture and juices so your turkey turns out perfectly, without the need for tending or basting. And there's no messy pan to scrub afterward. The foil tent method gives the bird crisp, golden brown skin. Wrapping a turkey in foil will speed up the cooking time. It uses a 450-degree oven to cook the turkey fast while keeping it moist with a crisp skin. Go to www.reynoldspkg.com/reynoldskitchens/en/info—page/How—To—Cook—Turkey.asp.
• You can learn how to make gravy at www.marthastewart.com/article/roast-turkey-and-gravy-101.
• When you need help on Thanksgiving morning, here are some hot line numbers to call: Butterball turkey hot line, 1-800-288-8372; Empire Kosher poultry hot line, 1-800-367-4734; Honeysuckle White turkey hot line, 1-800-810-6325; Reynolds turkey tips line, 1-800-745-4000, and USDA Meat & Poultry hot line, 1-800-535-4555.
———
ROASTED TURKEY
1 fresh or thawed frozen whole turkey (10 to 12 pounds)
1 stalk celery, cut into large pieces
The word on the bird
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning
Coarse salt and ground pepper
Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
Stuff cavity of bird with celery, bay leaves and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 21/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving. Makes 10 servings.
Source: Everyday Food
———
SPICE-BRINED TURKEY
5 quarts water
3/4 cup plus 2 tablespoons kosher salt
11/2 cups thinly sliced fresh ginger (about 6 ounces)
2 tablespoons coarsely crushed cloves
2 tablespoons coarsely crushed cardamom pods
2 tablespoons coarsely crushed whole allspice
2 tablespoons coarsely crushed black peppercorns
12-pound fresh or frozen turkey, thawed
14-ounce can fat-free, less-sodium chicken broth, divided
11/2 cups apple cider
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pot from heat; cool completely.
Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under turkey. Add turkey to pot, turning to coat. Cover and refrigerate for 24 hours, turning turkey occasionally.
Preheat oven to 450 degrees. Remove turkey from brine; discard brine. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in roasting pan. Pour 1 cup broth into pan. Bake at 450 degrees for 30 minutes.
Reduce oven temperature to 350 degrees (do not remove turkey from oven). Bake turkey at 350 degrees for 11/2 hours or until thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a measuring cup, stopping before the fat layer reaches the opening (reserve 1 tablespoon fat). Combine drippings, remaining broth, and cider in a small bowl. Place roasting pan on stovetop over medium heat, scraping to loosen browned bits. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and reserved fat to pan; cook 1 minute, stirring frequently. Slowly add broth mixture, stirring with a whisk; cook 4 minutes or until thickened, stirring occasionally. Stir in black pepper. Makes 12 servings (serving size: about 6 ounces turkey and about 1/4 cup cider gravy).
Note: You can use a double layer of turkey-brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired.
———
TURKEY TIPS
• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
• Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.
• A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables—carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.
• For even roasting, truss your turkey. To truss, pull the legs together loosely and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, and season it with salt and pepper.
• 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 increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
• A few items you will need for your holiday meal include: a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; a needle and thread or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.
• Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.
• Remember to carve your turkey with a very sharp or electric knife.
Sources: Food Network, Bon Appetit and Everyday Food
The Thanksgiving feast is not a one-cook show.
These days, it takes contributions from almost the entire guest list to produce the fabulous meal that everyone expects. Grandma might have all the recipes and skills, but most likely she's tired of doing it year after year. Now it's time for the young folks to step up and take the reins.
Barbara Harper-Bach of Lexington, Ky., has created a recipe booklet that contains everything you need to know to prepare a great Thanksgiving meal.
"I'm at the age where I'm ready to pass the buck," Harper-Bach said.
Three years ago, she compiled Thanksgiving recipes and cooking tips for her daughter and daughter-in-law.
"We have young cooks in the family who have never tried to prepare a big turkey dinner. The best way to teach them to do it is to write it all down," she said.
Harper-Bach's booklet, The New Turkey Clinic, is a how-to for staying ahead of the game. The booklet started as a guide for young cooks, but one of Harper-Bach's retired friends has found it helpful, too.
"She had worked all her life and never attempted Thanksgiving dinner," she said.
Harper-Bach said her booklet is a "homespun thing." It's available for $10; to order a copy, call her at 859-272-4821.
———
If you're looking for techniques and recipes to show off your culinary prowess, you can find help on the Web. Here are some suggestions:
—Bon Appetit's one-stop manual has all the recipes, menus, tips and techniques you'll need for a gourmet feast. Find it at http://www.bonappetit.com/dishes/guides/thanksgiving/index/index—20090923.
It also has an interactive menu planner. Go to http://www.bonappetit.com/magazine/2009/11/thanksgiving—menu—generator.
• The Butterball turkey people offer on-site calculators to determine what size turkey to buy for the number of guests. Enter the number of adults and children you plan to serve and whether you want leftovers. For 10 adults and four children, you'll need to buy an 18-pound turkey. Go to www.butterball.com.
• To watch a video of a professional brining or carving a turkey on video, go to www.honeysucklewhite.com or www.epicurious.com/video/technique-videos/technique-videos-poultry/1896810047/ poultry-how-to-brine-a-turkey/1915433293.
• Methods for roasting a turkey include an oven bag, a foil tent and foil wrap. Oven bags lock in the moisture and juices so your turkey turns out perfectly, without the need for tending or basting. And there's no messy pan to scrub afterward. The foil tent method gives the bird crisp, golden brown skin. Wrapping a turkey in foil will speed up the cooking time. It uses a 450-degree oven to cook the turkey fast while keeping it moist with a crisp skin. Go to www.reynoldspkg.com/reynoldskitchens/en/info—page/How—To—Cook—Turkey.asp.
• You can learn how to make gravy at www.marthastewart.com/article/roast-turkey-and-gravy-101.
• When you need help on Thanksgiving morning, here are some hot line numbers to call: Butterball turkey hot line, 1-800-288-8372; Empire Kosher poultry hot line, 1-800-367-4734; Honeysuckle White turkey hot line, 1-800-810-6325; Reynolds turkey tips line, 1-800-745-4000, and USDA Meat & Poultry hot line, 1-800-535-4555.
———
ROASTED TURKEY
1 fresh or thawed frozen whole turkey (10 to 12 pounds)
1 stalk celery, cut into large pieces
The word on the bird
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning
Coarse salt and ground pepper
Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
Stuff cavity of bird with celery, bay leaves and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 21/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving. Makes 10 servings.
Source: Everyday Food
———
SPICE-BRINED TURKEY
5 quarts water
3/4 cup plus 2 tablespoons kosher salt
11/2 cups thinly sliced fresh ginger (about 6 ounces)
2 tablespoons coarsely crushed cloves
2 tablespoons coarsely crushed cardamom pods
2 tablespoons coarsely crushed whole allspice
2 tablespoons coarsely crushed black peppercorns
12-pound fresh or frozen turkey, thawed
14-ounce can fat-free, less-sodium chicken broth, divided
11/2 cups apple cider
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pot from heat; cool completely.
Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under turkey. Add turkey to pot, turning to coat. Cover and refrigerate for 24 hours, turning turkey occasionally.
Preheat oven to 450 degrees. Remove turkey from brine; discard brine. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in roasting pan. Pour 1 cup broth into pan. Bake at 450 degrees for 30 minutes.
Reduce oven temperature to 350 degrees (do not remove turkey from oven). Bake turkey at 350 degrees for 11/2 hours or until thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a measuring cup, stopping before the fat layer reaches the opening (reserve 1 tablespoon fat). Combine drippings, remaining broth, and cider in a small bowl. Place roasting pan on stovetop over medium heat, scraping to loosen browned bits. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and reserved fat to pan; cook 1 minute, stirring frequently. Slowly add broth mixture, stirring with a whisk; cook 4 minutes or until thickened, stirring occasionally. Stir in black pepper. Makes 12 servings (serving size: about 6 ounces turkey and about 1/4 cup cider gravy).
Note: You can use a double layer of turkey-brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired.
———
TURKEY TIPS
• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
• Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.
• A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables—carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.
• For even roasting, truss your turkey. To truss, pull the legs together loosely and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, and season it with salt and pepper.
• 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 increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
• A few items you will need for your holiday meal include: a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; a needle and thread or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.
• Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.
• Remember to carve your turkey with a very sharp or electric knife.
Sources: Food Network, Bon Appetit and Everyday Food
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