(NAPSI)—To help you save time and trouble and turn out a beautiful
bird (or two), “Mastering the Art of Southern Cooking” author and
television host Nathalie Dupree offers these clever turkey time tricks.
“I rarely cook a turkey larger than 14 pounds, and find it easier to
roast two smaller ones than one larger one. A large turkey takes longer to
cook, and is more difficult to handle and store. Two small turkeys allows one of them to be roasted and carved ahead of time,
and the other to be the ‘showpiece’ on the table,” she
explains.
“Rather than stuff the turkey,” she adds, “I flavor it
with an onion, carrot and a few herbs. Herbs enhance the flavor of the
turkey, when tucked inside the cavity. If a rack is not available, the onions
and carrots can form a resting place for the turkey. I add stock to keep the
bottom from burning and to ensure a scrumptious
gravy. This creates a bit of steam, so take care when opening and closing the
oven.”
As for thawing a frozen turkey, she says, it’s best to do so in a
refrigerator that’s at 40 degrees or cooler. Allow 24 hours of thawing
time for every four to five pounds of turkey.
Apple Cider−Brined
Turkey
Serves 8 to 10
1 (12- to 14-pound) turkey, fresh
or thawed
1 quart apple cider
Salt
½ cup brown sugar
½ cup melted butter
3 onions, quartered, divided
3 carrots, divided
3 red cooking apples, cut in
quarters
Chopped fresh herbs to taste, such
as rosemary, sage, thyme, optional
Preheat oven to 450° F. Remove
any parts that are in the interior of the turkey. Bring apple cider, one
tablespoon of salt per pound of turkey and the ½ cup of brown sugar to
boil in large pot. Add 1 quart water. Cool to room temperature. Add turkey to
the liquid in the pot, making sure it is submerged. Cover and refrigerate
overnight. The next day, remove from brine and pat dry with paper towels. If
a crisper skin is desired, leave uncovered in the refrigerator for several
hours or overnight. Oil a large roasting pan and rack, set aside. Add half
the onions, carrots and apples, with the herbs, to turkey cavity. If using a
rack, put the remaining apples and vegetables UNDERNEATH in the roasting pan.
If not, put the carrots in the center of the pan, with the onions surrounding
them. Truss bird or tie its legs together and move to the rack or on top of
the vegetables. Brush turkey with butter or oil, particularly the breast. Add
enough stock to come 1−2 inches up the sides of bird. Turn turkey
breast side down and roast for 1 hour. When removing turkey from oven, open
door carefully, watching out for steam. If stock has boiled down to less than
1 inch up the sides, add more to bring it up to 2
inches. Flip the turkey, breast side up and return it to oven and roast for
another hour. (Cover with foil if browning too much.) Check for doneness with
an instant-read thermometer—it should read 170° F inserted in the
thigh—or remove when juices run clear when a knife is inserted in the
flesh of the thigh.
For Gravy Recipe and Nathalie’s Apple, Sausage, Greens and Biscuit
Dressing, go to Chefschoice.com/recipes/.
Turkey-Carving Tips
“Be sure to sharpen your knife before carving your bird. Sharp
knives are safer, prevent shredding and save time. I use the Chef’sChoice XV because it is easy and reliable,”
says Dupree.
• Step 1
Fortunately, you don’t have to be an expert to put a razor-sharp
edge on your knife. The Chef’sChoice highly
acclaimed electric sharpener XV Edge Select applies a flawless, durable,
triple-bevel Trizor XV edge while precision guides
eliminate guesswork. Cook’s Illustrated,
published by America’s
Test Kitchen, “Highly Recommended” the Chef’sChoice
Trizor XV model. For help finding a sharpener that’s
right for you, call (800) 342-3255 or visit Chefschoice.com.
• Step 2
After the turkey is cooked (meat thermometer should read 170° F when
inserted in the thickest part of the turkey), cool the bird for 15 minutes.
Cooling makes the meat firmer and easier to slice. Remove and set aside the
turkey legs and the last joint of each wing. Make a long, deep (to the bone)
horizontal “base cut “into the breast just above the wing.
• Step 3
Slice down vertically through the breast until you meet the original base
cut. This will release perfect, even slices. Following these preparations and
carving tips can help make your Thanksgiving a meal to remember.
On the Net:North American Precis Syndicate, Inc.(NAPSI)