FOOD FOR THOUGHT
These tips on turkey are timeless
By Wanda A. Adams
Advertiser Food Editor
The Thanksgiving feast is just eight days away — here are my best ideas on the subject:
Turkey shopping: Smaller birds cook more evenly and quickly: 10-14 pounds maximum. Plan for leftovers by roasting an extra bird while you're eating.
Defrosting: Buy the turkey Monday; store breast side down in the refrigerator. It will be defrosted by Thursday morning.
Cooking time: About 15 minutes per pound. With a 10- to 14-pound bird, start checking for doneness after 2fl hours. Instant-read or meat thermometer should register 180 degrees in the thigh, 170 degrees in the breast meat.
Stuffing: Don't. Bake it separately.
Brining: Lots of chefs swear by brining — immersing the turkey in salt water overnight before roasting — for a moist, flavorful bird (the salt causes the protein strands in the turkey to unwind and trap moisture). Heat 1 cup kosher or Hawaiian salt together with 1 gallon of water until salt is dissolved; add 1 gallon of cool water. Chill; completely immerse turkey in brine for 24 hours; refrigerated. Roast as usual.
Basic roast turkey: Preheat oven to 425. Rinse turkey and pat dry. Don't forget to take out the giblets and neck!
Cut a lemon in quarters, cut a tart apple in half, peel and cut an onion in quarters; places these inside the turkey and sew the cavity shut. (You can add thyme, parsley or other herbs.)
Loosen the skin over the breast and legs by running your fingers just under it. Blend a stick of butter liberally with salt and pepper. Rub 6 tablespoons of the butter mixture under the skin. Blend the remaining 2 tablespoons softened butter with a little flour to make a thin paste and rub this on the outside; the flour helps hold the butter on the skin and helps create a golden crust.
Place the turkey on a rack in a roasting pan. Place in heated oven and roast for about 45 minutes, until it has turned a golden brown. Then cover the turkey with tented aluminum foil; turn heat down to 325 degrees.
When the turkey is close to done (140 to 150 degrees), remove the foil and baste with pan juices. After 10 minutes, baste again.
Remove from oven at 170 to 180 degrees. Tent turkey in foil and allow to rest 15 to 25 minutes.
