| TURKEY FACTS OF LIFE 1. Benjamin Franklin wanted the turkey to be our national symbol instead of the bald eagle. 2. The Turkey Trot, a ballroom dance, was named for the jerky moves a turkey makes. 3. Wild turkeys can fly but domestic varieties can't. 4. Turkeys have very good hearing but don't have external ears. 5. Presidential pardoning of turkeys dates back to 1947. |
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| 1 (14 to 16 pound) frozen young turkey Be sure to thaw in the fridge. Ok let's get cooking....... A few minutes before roasting, heat oven to 500 degrees. STEP 1--Place bird on roasting rack inside wide, low pan and pat dry with paper towels.Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. STEP 2--Roast on lowest level of the oven at 500 degrees F. for 30 minutes. STEP 3--Remove from oven and cover breast with double layer of aluminum foil that has been coated with canola oil or Pam cooking spray. STEP 4-- reducing temperature to 350 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Check the temp. with a probe...I like the dark meat to be 180 degrees and the breast to be 160 to 170degrees. STEP 5--Let turkey rest loosely covered for 15-20 minutes before carving. Yield: 10 to 12 servings |
| Meat Thermometer Guidelines A meat thermometer provides the most accurate way to measure the temperature of the turkey and insure for a perfectly cooked bird. Using a meat thermometer is not only good for quality, but safety as well. Placement of Thermometer Before roasting the turkey, insert the thermometer into the deepest part of the inner thigh, near the breast, or into the deepest part (approx. 2 1/2 inches) of the turkey breast. Be careful not to touch the thermometer to the bone. Internal Temperature for Cooked Turkey Breast (2 1/2" into deepest part) 160 to 170� Thigh (in the inner thigh near breast) 180� Stuffing (center of stuffing) 160� - 165� |
| Robert's five step turkey of love cooking method |
| HAPPY Holidays FROM CHEF ROBERT"May the Holiday bring the best for you and your family. |
| The Happy Diabtic Holidays Menu |
| TURKEY WINE PAIRING:PINOT NOIR What if you're looking for something a bit more flavorful? The classic pairing with turkey is Pinot Noir. Typical pinot noir flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum. This goes great with turkey and goose. |
| The Wine |
| Let's Start With The Classic Brine |
| Ingredients Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary |
| Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. |
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. |