Do you realize Thanksgiving is just a week away? WOW – it is coming up fast. Here are some hints and recipes that my family has acquired for ‘Mr. Tom.’
For many years, stuffing a turkey was traditional – everyone stuffed the turkey before baking. Even though some people still do, stuffing a turkey has been found to be a potential hazard for food poisoning. According to Alton Brown’s book, “Good Eats: The Early Years,” when it comes to turkey, ‘stuffing is evil.’ Stuffing inside the turkey is extremely porous. What that means is, while the turkey around the stuffing is cooking, the juices that might contain salmonella bacteria are being soaked into the stuffing. To cook the stuffing at a temperature to be safe from salmonella would mean overcooking the turkey; thus ruining the taste and the tenderness of the turkey. It is safer, and tastes just as good, to bake the stuffing separately.
Actually, whatever you put inside a turkey before placing into the oven should be thrown away after the turkey is done. There are many things that can be placed into the cavity of the turkey to enhance the flavor of the turkey, as well as help to keep the meat moist. One thing that is good is APPLES; probably the best would be Red Delicious apples. Make sure the apples are washed off thoroughly. After totally cleaning and rinsing out the cavity of the turkey, lightly salt the cavity and place the clean apples (whole) tightly into the opening; it is okay if an apple is protruding partly out of the turkey. As the turkey bakes, the apples will breakdown. Once the turkey is done, be sure to SCOOP ALL OF THE APPLE out of the bird and throw away! Some people like to use peeled oranges and others have used pears.
Another item that can be placed in the hollow to add richness to the flavor and moisture to the meat is wine. After cleaning and rinsing out the cavity, place it upright (bracing it securely) and pour a white wine into the turkey, allowing the wine to absorb as much as possible. In addition, mixing a small amount of white wine to your butter-baste to use with each basting adds additional flavor.
Depending on the additional flavor you may want, there are many different kinds of bastings/rubs you can use. Some people use just a plain melted butter – but there are other things you can add to the butter to give it that extra touch: Karo or maple syrup for a sweeter taste –or– honey AND apple cider; orange marmalade; cranberry and orange juice; different herbs (based on the flavor you seeking); ¼ tsp of garlic oil. Just try your imagination; regardless which type of basting or rub you use, I know your turkey is going to turn out absolutely delicious!
Place the turkey on the rack in a roasting pan (this will need to be done before stuffing with any kind of fruit), baste it well and season the outside with salt and pepper, and whatever additional seasonings you wish. Tie the legs together and to keep the tips of the wings from burning, tuck them UNDER the turkey.
To cover or not cover a turkey while it is roasting – There are many opinions on this; it is not necessary to cover a turkey while it is cooking; however, you have to keep in mind that since it is going to be baking for a good period of time, it chances drying out and becoming too browned. So, you need to check it frequently to make sure it is staying moist; basting when necessary. If your turkey appears to be browned but not yet done, you’ll need to cover it. If you are using a roasting pan, place the cover on the pan; if you are using an open roasting pan, make an aluminum tent to cover the breast … and smaller portions of aluminum to cover the wings and legs. Continue checking to make sure it stays moist during the final minutes of baking.
Place the turkey in a 325° oven and bake for 15 minutes per pound. If a meat thermometer is used, the thigh meat should read 180°F or the breast meat should read 170°F.
Keep checking out my blog. I will be posting other hints and recipes between now and Thanksgiving.
Bon Appétit!
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