Roasting. Grilling. Smoking.
Frying. Slow Cooking. Microwaving...??
Turkey talk with South Mountain
Creamery!
Although South Mountain Creamery
isn’t setting up a 24 hour Turkey hotline on Thanksgiving (we’ll parading our
cows to the milking parlor, Macy’s style), we CAN give you the low down on the
best ways to prepare and serve your farm fresh Thanksgiving turkey!
WHY SMC?
Don’t you want a
free bird? Lynyrd Skynyrd says it best, “won't you fly high, free bird?” Well
our birds will be flying high until they’re delivered to your door. They’re
farm fresh; never frozen, flash frozen, or any other version of a solid rock.
The birds are all-natural, fed a vegetarian diet, and are free range. They are
available in multiple sizes. Best of all, they’re delivered. To your door. As
in, when you open your front door, a turkey will be awaiting you. This is much
better than the movie-like version of grocery store fights or the slow motion
grab for the last remaining turkey on the shelf. And no tossing the bird to
your shopping partner like it’s Monday night football. Leave that kind of
behavior to Black Friday.
WHY FRESH?
Fresh means that
they are NEVER cooled below 32 degrees Fahrenheit (IE- NEVER frozen). Fresh
means they are delivered only a few short days after they are butchered. Fresh
means that the turkey’s natural juices will remain intact. Fresh means you
don’t have to leave a turkey on your counter to de-thaw for a week before
Thanksgiving like an awkward table centerpiece. We feel a vase of flowers is
much more appropriate.
HOW BIG?
How much do you
serve each guest? We recommend one pound per person. Most every chef, blog,
website, or video also recommends this amount. This allows for some leftovers
to make turkey soup, turkey sandwiches, turkey casserole, a turkey fort, a
gingerbread house with a turkey driveway……ok, we’re getting ahead of ourselves.
If you feel like there will be heavy eaters at your dinner, account for
1.25-1.5 pounds per person.
SEASONING?
We think less is
more. Baste with a light coating of SMC butter for a gorgeous brown color, and
rub salt and pepper on the top of the turkey and a bit in the water that sits
in the pan. If you’re feeling adventurous, here is a link with different rub
options: http://bbq.about.com/od/turkeyrubrecipes/tp/Top-10-Turkey-Rub-Recipes.htm
COOKING TIMES?
After you
determine the amount of turkey you need, you can decide your cooking method.
And there are plenty. Oven times are as follows, as labeled by the USDA:
APPROXIMATE COOKING TIMES
(325 °F oven temperature)
UNSTUFFED
(time in hours)
4 to 6 lb breast........ ..1 1/2
to 2 1/4
6 to 8 lb breast....... ...2 1/4
to 3 1/4
8 to 12
lbs.......................2 3/4 to 3
12 to 14
lbs......................3 to 3 3/4
14 to 18 lbs................3 3/4
to 4 1/4
18 to 20 lbs................4 1/4
to 4 1/2
20 to 24 lbs......................4 1/2 to 5
COOKING METHODS?
If you don’t
feel like using a conventional oven as a way to prepare your bird, or your oven
breaks down the day your guests arrive, you can use any of the following
methods. For helpful tips, please click the second link at the bottom of the
article!
Deep
frying- Best with thawed turkeys that are under 12 pounds
Slow
cooking- DON’T open the lid! It can take up to 30 minutes to regain
temperature!
Smoking-
DON’T stuff the turkey when smoking. DO use water, wine, or juice as a smoking
base.
Grilling
(propane or charcoal)- Place a pan underneath the turkey to catch the fat
drippings!
Roasting-
Similar to conventional oven cooking
Pressure
Cooking- This method can cook your turkey in 1/3 of the time!
Microwaving-
(Yes, this exists but you should probably reserve this as a last resort)
TO BRINE OR NOT TO BRINE?
Salt in the brine seasons the turkey, reduces toughness, and creates caps that fill with water to keep the meat juicy and flavorful.
How to Brine
Whole turkey (12 to 17 pounds): 2 gallons cold water + 1 cup table salt; brine 6 to 12 hours
Whole turkey (18 to 24 pounds) : 3 gallons cold water + 1½ cups table salt; brine 6 to 12 hours
Bone-in turkey breast (6 to 8 pounds) : 1 gallon cold water + ½ cup table salt; brine 3 to 6 hours.
Whole turkey (18 to 24 pounds) : 3 gallons cold water + 1½ cups table salt; brine 6 to 12 hours
Bone-in turkey breast (6 to 8 pounds) : 1 gallon cold water + ½ cup table salt; brine 3 to 6 hours.
TAKING TEMPERATURES?
USDA
RECOMMENDS ALL TURKEYS BE COOKED TO 165 DEGREES FAHRENHEIT. JUICES SHOULD RUN
CLEAR.
- To Take Temperature of Thigh - Place the thermometer in the thickest part of thigh away from the bone of the turkey to check the internal temperature at intervals during the cooking time. Dark meat cooks more slowly and should be cooked to a higher temperature. The thermometer should read around 175 degrees.
- To Take Temperature of Breast- Insert thermometer at neck end, holding it parallel to the turkey. Confirm temperature by inserting thermometer in both sides of the turkey.
HELPFUL HINTS:
- Allow your bird to rise to room temperature before cooking.
- Let your cooked bird rest for 20-40 minutes before cutting. This preserves juices!
- There should be about an inch of space between your turkey and all edges of the pan
- Dark pans cook faster than bright, silver ones
- Test the temperature of your bird in the thickest part of the breast & the thigh
- Brining the turkey in salt and/or spices can help add moisture and flavor into the bird
USDA: Turkey Basics- Safe Cooking
USDA: Alternative Ways to Cook
your Turkey
http://www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-alternate-routes-to-the-table/ct_index
Cook's Illustrated: The Expert's Guide to Thanksgiving
http://www.cooksillustrated.com/the-experts-guide-to-thanksgiving/the-science-and-recipes-of-turkey#
Cook's Illustrated: The Expert's Guide to Thanksgiving
http://www.cooksillustrated.com/the-experts-guide-to-thanksgiving/the-science-and-recipes-of-turkey#
Tuesday, November 12, 2013
