Melinda Lee - Clear Channel, Los Angeles
Here is the bottom line for everything you need to know about preparing that
turkey! How much to buy, how to defrost, how much time to allow, and the basic
methods for brining, oven-roasting, and cooking on covered barbeque grills (gas
and charcoal) are all outlined below. Using these techniques, you can design
your own flavor combinations and perfect your personal technique to produce
your “one-of-a-kind” magnificent result.
HOW BIG A TURKEY? Female or “hen” turkeys weigh 8 to 16 pounds,
male turkeys, or “Toms” are bred to yield the most breast meat, and
weight 14-16 pounds. Hens and Toms are equally tender and moist, so pick whichever
you prefer, allowing at least 1 1/4 pounds per person – 1 1/2 pounds if
you want leftovers.
DEFROSTING: Never defrost a turkey at room temperature (it is not safe).
For best results, defrost turkey in the refrigerator (in the turkey’s original
wrapping, on a tray to catch juices). Allow 24 hours for each 5 pounds of turkey
– plus a little extra time (up to one day more) “just in case.”
If the turkey is not completely defrosted when you are ready to roast it, place
the bird in a sinkful of cold water, change the water every half hour –
or more often, if the kitchen is warm – to be sure the water remains cold
and fresh, for safety’s sake. Allow 30 minutes to defrost each pound of
turkey this way.
HOW LONG TO ROAST: The roasting time varies depending on the temperature
at which the bird is cooked, the structure of the bird, how tightly it is trussed
(tied compactly) and whether or not it is stuffed. An unstuffed, untrussed bird
can be roasted in as little as 7-9 minutes per pound at high heat, while a stuffed
bird, roasted at a moderate heat may take up to 20 minutes per pound. The important
test of doneness for an unstuffed bird is the temperature of the inner thigh
meat (that part takes longest to cook). Tested in several places with an instant
read thermometer, it should read 165 degrees. If the turkey is stuffed, it must
be cooked somewhat longer for safety’s sake. In that case, the temperature
is measured in the center of the stuffing and should reach 160 degrees. [See
detailed roasting instructions below.] In either case, the finished turkey must
be allowed to stand for a good 20 minutes before carving, so juices are evenly
distributed, and cooking is completed.
BASIC TECHNIQUE FOR BRINING A TURKEY:
[Recipe follows]
Wash the bird, inside and out, in cool running water. Combine 2/3 to 1cup salt
(or more, depending on recipe) with 1 gallon of water and stir until salt dissolves.
[Optionally, you may add 1/2 cup or so of sugar (white or brown) which will
balance the saltiness, help with the browning, and aid the moisture-absorption
of the brine, then bring the whole thing to a boil for 5 minutes to blend flavors
- along with (as desired) cracked black pepper, a pinch of thyme, some cloves,
allspice, bay leaves, peeled garlic cloves, crushed juniper berries - and/or
other seasonings to your taste.] Think about the stuffing to be used, if any,
and other components of the meal when choosing seasonings to be added to the
brine mixture. The flavor the seasoning will impart to the turkey will be mild.
If you make this flavored brine, heating it to combine flavors, be sure to allow
it to cool before immersing the turkey.
Pour the brine over the turkey in a bucket or pot (plastic, stainless steel
or enamel – not aluminum or other “reactive” metal) just large
enough to hold both. If the turkey is completely covered with brine, discard
any extra brine. If it is not covered, make and add more brine as needed to
immerse the bird, or top the bird with a heavy weight to keep it under the liquid.
Cover the pot and refrigerate for 6 hours - or up to 24 hours, turning 2 or
3 times, making sure each time that the brine completely covers the turkey.
Remove the turkey from the brine, rinse, pat dry with paper towels, and roast
as usual. Brining makes an exceptionally moist and juicy (but not watery) turkey.
Note: Some people just do not have enough room in the refrigerator to
put the brining turkey in its pot. In that case, we have found that using an
insulated cooler, placing the turkey and brine in a heavy plastic bag in the
cooler, and surrounding the closed bag with blue ice or regular ice can work
just fine. IMPORTANT: Use a thermometer to be sure that the temperature of the
brine never rises above 40 degrees – for safety’s sake!
Extra Step For Crispiest Skin: Remove the turkey from the brine, pat
dry with paper towels, and return the turkey to the empty pot. Allow the turkey
to stand, refrigerated, for 6 hours or overnight. This resting period has the
added advantage of evening the degree of brininess throughout the meat (it will
be less salty on the surface of the meat, more evenly brined throughout), and
resting produces a slightly more tender result.
ULTIMATE BRINE FOR TURKEY
1 1/2 cups, Kosher salt**
**Note below regarding amount of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower
heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from
body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled
brine.* Turkey should be completely submerged in liquid (place a plate on top
of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey,
rinse, pat dry, and roast as usual. [See note under “basic technique”
for extra step to get crispiest skin.]
*Be sure the container used for brining turkey is non-reactive: use enamel,
glass or crockery or stainless steel - never cast iron or aluminum. The pot
should be just large enough to contain the turkey (so the brine will be sufficient
to cover the bird).
** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be
made, which may have a less flavorful result – but if salt is a concern
(the entire turkey will absorb only 10-15% of the brine) the amount of salt
may be reduced. For the desired chemical effect to take place, however, the
proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of
water.
TURKEY ROASTING: OVEN METHOD
Wash the turkey in cool running water (remove bag of giblets from inside body
cavity) and pat bird dry with paper towels. Allow the turkey to stand at room
temperature for up to 3 hours (loosely covered with a towel) so it will not
be icy-cold in the center, and will cook evenly.
If stuffing, stuff the turkey lightly - don’t “pack in” the
stuffing (all, or extra, stuffing can be baked in a casserole and moistened
before serving with turkey drippings). If not stuffing the turkey, place a quartered
onion or orange (or both) in the cavity of the bird, or put chopped celery,
onion and carrot in there (see more suggestions under “covered grill method,”
below) - any of these will gently perfume the bird, without risking overcooking
for the sake of the stuffing. SAFETY ALERT: DO NOT STUFF THE TURKEY UNTIL JUST
BEFORE ROASTING IT - AND REMOVE THE STUFFING FROM THE CAVITY OF THE BIRD BEFORE
REFRIGERATING LEFTOVER TURKEY.
Use a shallow roasting pan (about 2 inches deep) so that the sides of the turkey
will brown properly, and not be pale and flabby from steam. Roast the turkey
breast-side down, so juices will keep the breast meat moist. Use a non-stick,
or well-greased, V-shaped roasting rack to hold the turkey over the roasting
pan. If desired, tie the ends of the legs together (not too tight, for even
roasting) with kitchen twine, but bird will cook fine without additional trussing.
Brush the entire breast side of the turkey with melted butter before placing
the bird (breast side down) in the V-rack. Then brush melted butter over the
rest of the turkey.
Place the oven rack in a low position (the larger the turkey, the lower the
rack should be) so the breast meat will be less likely to overcook. Place the
turkey in the oven legs-first (the dark meat takes longest to cook, and the
back of the oven is hotter than the front).
For a 10-pound turkey: Roast in the breast-side-down position, at 400
degrees, for about 1 hour, then turn breast-side-up for the remaining 1/2 hour
or so of cooking time, basting twice or more.
For a 12-14-pound turkey: Roast breast-side-down at 350 degrees, for
about 1 1/4 hours, then turn breast-side-up for remaining 30 to 45 minutes,
basting frequently. Roasting times are approximate (and are estimated for unstuffed
turkeys), test for doneness as described below. If the top skin seems to be
getting too dark, cover it with a doubled piece of aluminum foil. Remove the
foil 10 minutes before removing the finished turkey from the oven.
Unstuffed turkey is done when a meat thermometer, inserted in the thickest
part of the thigh meat (without touching the bone) reads 160-165 degrees. In
case thermometer is imprecise, 165 degrees is a good reading, offering a margin
for safety. Test the thigh meat in several places, to be sure. Stuffed turkey
is done when the thermometer reads 160 degrees in the center of the stuffing
(note: cooking a stuffed turkey to 160 degrees, measured in the stuffing, will
take longer than roasting an unstuffed bird, so the turkey will be slightly
overdone if stuffed with stuffing). Allow the turkey to stand for 20 minutes
after removing it from the oven to complete cooking and re-distribute internal
juices - that way, the meat will be juicy. (You may tent bird with foil to keep
it warm.)
TURKEY ROASTING: COVERED BARBEQUE METHOD
Using a charcoal grill: place 27 charcoal briquettes (or other pieces of charcoal)
on each side of a drip pan (disposable aluminum pan, or any metal pan of your
choice) in the bottom of a covered grill – such as a “kettle”
grill. Prepare the coals by lighting them in the manner of your choice, and
allowing them to burn until they are mostly covered with a thin layer of gray
ash. Wood chips may be used, if desired – add about one cup of soaked and
squeezed-out chips to the fire just before beginning cooking, and again each
time the coals are replenished.
Place the grill over the hot coals and drip pan, allow the grill to become
hot, and place the unstuffed* turkey on the grill over the drip pan. [Note:
you may use a V-shaped roasting rack, or simply tie the legs of the bird loosely
together, and place the turkey directly on the grill. If placing the turkey
directly on the grill, it’s a good idea to lightly oil the part of the
grill on which the turkey will be placed, just before positioning the bird.]
Do not allow any part of the turkey to rest directly above the fire (it will
burn). If any parts, such as wingtips, look like they’re browning too much
during cooking, simply wrap them with aluminum foil.
Cover the grill, leave the vents mostly open for higher heat, and cook the
bird in this indirect method for about 10-15 minutes per pound. No basting is
necessary, but an additional 10 briquettes must be added to each side of the
burning coals, at the end of each hour. The turkey is done when a thermometer,
inserted in the deepest part of the thigh meat, not touching bone, reads 160-165
degrees – or when the thigh juices (pierce the thigh deeply with a skewer,
a long-tined fork or the tip of a sharp knife) run clear yellow. Allow the turkey
to rest for 20 minutes or so before carving.
*Cook stuffing separately for best results – for added flavor, place a
cut onion, orange, apple or combination of these, and/or a few garlic cloves,
stems of fresh herbs, or roughly chopped carrot, celery and onion with a few
herbs added, in the cavity of the turkey before roasting (perfumes the bird
– you do not serve these aromatics).
Using a gas grill: For a two-zone grill, preheat the grill to “high,”
then reduce the heat on one side of the grill to medium high, and turn OFF the
other side of the grill. Place the turkey on the OFF side of the grill, cover
and cook as above.
For a three-zone grill, set the front and rear (or left and right) burners
to medium-high, leaving the middle burner OFF. When grill is thoroughly preheated,
place the turkey in the center (OFF) section, and proceed as above.
Wood chips may be used, if desired – add about one cup of soaked and squeezed-out
chips (in a smoker-box, or as per grill manufacturer’s instructions) just
before beginning cooking, and again each time the coals are replenished.
