Happy Thanksgiving

Happy Thanksgiving

Thanksgiving is all about focusing on what really matters... family, friends and FOOD! Follow these Thanksgiving Turkey tips to make your celebration fuss-free and fabulous.

No More Turkey Drama

It's Thanksgiving morning and my turkey is still frozen!

No More Turkey DramaFill your kitchen sink with cold water and submerge the turkey, in its original wrapping, breast-side down. Allow a half hour per pound and change the water every 30 minutes. No matter how anxious you are about defrosting, do not thaw a turkey at room temperature.

How can I tell when my turkey is cooked?

Insert a thermometer into the thickest part of the thigh - don't touch the bone. If the temperature registers 165, you're good to serve.

How long do I need to cook my turkey?

12 lbs - 375 for 25 minutes, then 325 for 1 hour, 45 min
15 lbs - 375 for 25 minutes, then 325 for 2 hours, 25 min
18 lbs - 375 for 25 minutes, then 325 for 3 hour, 30 min
*These times are for unstuffed turkeys; if stuffed, add 20 to 45 minutes of cook time.

If the pan drippings burned, how do I make gravy?

Take a few tablespoons of browned skin and meat from the bottom of the turkey and saute them in butter with minced onion and fresh herbs, such as parsley, thyme and sage. When browned, sprinle flour into pan and cook until golden. Slowly add broth and cook, stirring, until thickened.

 


 

How to Spatchcock a Turkey

The fastest and easiest route to juicy turkey meat on the inside and ultra-crispy skin on the outside.

Spatchcocked Turkey

  1. With the turkey breast-side down, use a very sturdy pair of kitchen shears to but along both sides of backbone, starting at tail end. (Reserve backbone for stock or gravy.) Gently pull apart sides to open turkey.
  2. Use the tip of a sharp knife to score the length of the breastbone cartilage down the center - this makes it easier to flatten. Turn the turkey breast-side up and press quickly and firmly in center of breast to crack the breastbone and flatten the bird. This may take several tries.
  3. Pull thighs outward and flatten bird further. Tuck wings under to secure.

Spatchcocked Turkey Recipe

Makes 12 servings
Prep 10 minutes
Roast at 425 for 1 hour, 30 minutes

  1. If using, arrange herbs and vegetables on a rimmed baking sheet in a single layer. Fit wire rack into baking sheet and add 1/2 cup water.
  2. Pat dry 1 spatchcocked 12 to 16 lb turkey. Tuck wings under turkey.
  3. Rub with 3 tbsp olive oil and season with 1 1/4 tsp salt and 1/2 tsp black pepper.
  4. Roast at 425 for 70 to 90 minutes on middle rack, rotating twice during cooking, until golden brown and temperature reaches 165 in thickest part of thigh.
  5. Transfer to a cutting board and loosely cover with foil.
  6. Reserve juices from baking sheet, if using for gravy. Let stand 15 minutes before carving.

 


 

How to Deconstruct a Turkey

For perfectly cooked turkey meat that is both moist and flavorful try a deconstructed turkey.

Deconstructed Turkey

  1. With the turkey breast-side up, pull leg away from body and cut skin between breast and drumstick.
  2. Bend leg back until thigh bone pops out of socket. Cut through joint and skin to detach whole leg. Repeat on other side.
  3. Turn turkey on its side and pull wing away from body. Cut through joint and remove wing. Repeat.
  4. Cut down through rib bones and shoulders, separating breast from back.
  5. Turn breast skin-sde down. Split center bone (this may take a few passes), then slice meat and skin to make 2 pieces.
  6. Turn leg skin-side down and cut through joint to separate into drumstick and thigh along fat line.

Deconstructed Turkey Recipe

  1. If using, arrange herbs and vegetables on a rimmed baking sheet in a single layer.
  2. Fit wire rack into baking sheet and add 1/2 cup water.
  3. Pat dry cut-up pieces of one 12 to 16 lb turkey.
  4. Rub with 3 tbsp olive oil and season with 1 1/4 tsp salt and 1/2 tsp black pepper.
  5. Arrange on rack so that breast pieces are at outside edges, with tapered parts facing in. Place thighs and legs next to breast and wings in the middle.
  6. Roast at 450 for 55 to 75 minutes rotating pan twice during cooking, until golden brown and temperature reaches 165 in thickest part of thigh.
  7. Transfer breasts to a cutting board and loosely cover with foil.
  8. Reserve juices from baking sheet if using for gravy. Let rest 10 minutes before slicing. Transfer wings and dark meat to a platter; loosely cover with foil.

 

 

Article courtesy of Food Network Magazine.

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