From the TribLIVE archive, this story was first published on Nov. 23, 2003.
So many methods, so few turkeys.
Today’s home cook has an array of options when it comes to preparing the holiday bird. First, there’s dining out, then takeout, then going to a relative or friend’s house.
But if it’s your turn to serve the turkey, it need not be the same old, same old. In addition to roasting in an open pan, think grilling or deep-frying, oven bag or foil-wrapped, brined or sauced, ethnic-seasoned or all-American.
The most important aspect is to keep the meat juicy until it’s done. Overcooked turkey is as enticing as chewing on a tongue depressor. Ever wonder why Aunt Gladys served oceans of gravy?
Here are some tips from a variety of experts about making a memorable turkey.
Methods
• Preliminary prep: Remove neck and giblets from the turkey. Drain the juices and dry with paper towels. Loosely stuff the neck cavity, if desired. Turn the wings back to hold the neck skin in place. Fill the body cavity with stuffing, if desired.
• Open pan: Place the turkey, breast side up, on a flat rack in a shallow roasting pan. Coat with oil, butter or vegetable cooking spray. Sprinkle with salt and pepper or desired seasonings. Place small pieces of foil over the skin of the neck cavity and over the stuffing at the body opening during roasting to prevent overbrowning. Roast at 325 degrees, 31/4 to 4 hours for 10 to 18 pounds; 4 to 41/2 hours for 18 to 22 pounds; 41/2 to 5 hours for 22 to 24 pounds; and 5 to 53/4 hours for 24 to 30 pounds.
• Foil-wrapped: Tear off a sheet of 18-inch-wide heavy-duty aluminum foil 21/2 times the length of the turkey. Place the turkey lengthwise in the center of the sheet. Close the foil loosely by overlapping the ends. Turn up the short sides of the foil to hold in the juices. Do not seal airtight. Place the turkey in a roasting pan at least 2 inches deep. Insert the meat thermometer through the foil. Roast at 450 degrees for 11/2 to 2 hours for 8 to 12 pounds; 21/4 23/4 hours for 12 to 16 pounds; 23/4 to 31/4 hours for 16 to 20 pounds, 31/4 to 33/4 hours for 20 to 24 pounds.
• Oven bag (foil oven bag is not recommended): Prepare the turkey by following the directions on the oven bag package. Roast at 350 degrees for 11/2 to 2 hours for 8 to 12 pounds; 2 to 21/2 hours for 12 to 16 pounds; 21/2 to 3 hours for 16 to 20 pounds; and 3 to 31/2 hours for 20 to 24 pounds.
• Grilled: Heat the grill to medium (indirect heat). Do not stuff the turkey; the stuffing will have an unpleasant smoky flavor. Place a drip pan under the grill rack. Brush the grill rack with oil and place the turkey on the rack above the drip pan. Cover the grill during cooking, which will take 2 to 3 hours for 8 to 10 pounds; 3 to 4 hours for 12 to 16 pounds. Weather, wind and quality of the charcoal will affect the cooking time. Shield the ends of the drumsticks and wings with aluminum foil. This method is not recommended for a 16- to 24-pound turkey.
• Deep-frying: Unless you use a deep-fryer kit — available for purchase for less than $100 at many cookware, hardware and discount department stores — this can be dangerous. Follow the directions to the letter, and read the safety instructions well. Keep children and pets away. This is not the time to chug a few beers, either. You need to focus, because you are working with gallons of hot vegetable oil and an open flame.
Deep-fried turkeys are delicious and cook quickly — about three minutes per pound. Scenario: a turkey is submerged in hot deep fat that must be kept around 350 degrees and never above 375 degrees to avoid a fire. A lower cooking temperature will result in a greasy turkey. Don’t do this by yourself. And do not do it indoors, in a garage, on a deck, in any structure attached to a building, on an apartment balcony and within 10 feet of materials that could burn. Have a fire extinguisher handy. Make that two.
The big thaw
Home economists at the Butterball Turkey Talk-Line, sponsored by ConAgra Foods, recommend refrigerator thawing. For every 4 pounds of turkey, allow at least one day of thawing. For planning purposes, you should purchase 11/2 pounds per person for generous servings and leftovers.
According to The Reynolds Kitchens, if you are short on time, submerge the turkey in its original packaging in cold water for 30 minutes per round, changing the water as often as needed to keep it cold. Never thaw a turkey at room temperature because it can promote bacterial growth.
More do’s and don’ts
• Wash your hands often while preparing the turkey for cooking.
• Keep raw meats and ready-to-eat foods separate.
• Do not stuff the turkey the day before. Combine only the dry ingredients for the stuffing the day before and add the liquids just before stuffing. If you buy a frozen stuffed turkey, do not thaw it before cooking; follow package directions carefully.
• Never cook a turkey overnight at a low temperature. The minimum safe temperature is 325 degrees.
• Cook to the proper temperatures — 180 degrees in the thickest part of the thigh, not touching bone, and 160 degrees for stuffing — and always use a meat thermometer (standard oven or instant-read) to ensure thorough cooking. Start checking the temperature a half-hour before the estimated end time.
• Give the bird a 15-minute rest after taking it out of the oven to let the juices set. Remove stuffing immediately and carve the turkey.
• Refrigerate leftovers promptly. You have a two-hour safety zone after the turkey comes out of the oven. Chill below 40 degrees.
• Eat or freeze leftovers — stored in separate containers — within two days.
