Tips for preparing the perfect turkey
This be a holiday like no other. With travel restrictions in place, many of us will be unable to join family and are faced with preparing a holiday dinner for the first time. Fear not: It's easier than you think!
TURKEY TIPS
Frozen birds are more readily available, but they do come with a small cost of flavour. The freezing process invariably removes a little bit of moisture from the turkey. If you opt for a fresh bird, don’t expect to find fresh turkeys last minute.
• Plan on ordering your turkey a couple of weeks in advance.
• If buying fresh, arrange for it to be ready no more than three days before the time of cooking.
• If using a frozen turkey, allow for enough time for it to thaw. When thawing in a refrigerator, place the turkey on a pan and allow five hours per pound to thaw, and leave the turkey in its original packaging.
STUFFED OR NOT?
We all have our traditions, but here are some things to keep in mind:
• If choosing to stuff the turkey, remember to not overpack it, leaving room for the stuffing to steam.
• If stuffing, account for more cooking time. Aim for an internal temperature of 165-175F for stuffed turkeys and 155-165F for unstuffed turkeys.
• Remember the end goal is a moist turkey. Your turkey will keep cooking while resting, so be a little under the recommended 165F and 175F temperatures.
• Consider cooking the stuffing separately and filling the cavity with halved onions, mixed herbs, garlic, and chopped oranges or lemons for extra moisture.
BUTTER MAKES IT BETTER
Basting your bird with butter not only increases the flavours but helps keep the turkey moist and develops a wonderful brown, crispy skin.
• Put your personal stamp on the meal by rubbing your bird with butter and your favourite herbs and spices to make your own recipe. Combine softened butter with herbs and spices that appeal to you. I like to add a little smokiness to mine with a Spanish-inspired rub featuring smoked paprika, thyme, and orange juice.
• To maximize the moistness of the bird, stick a little butter underneath the skin and, using your hands, gently spread it under the skin, like squeezing the toothpaste from the bottom to the top, to distribute the butter over the breast. Generously massage the rest of the butter over the turkey.
• While the turkey is roasting, make a butter-based glaze to deepen the colour and flavour. For the last hour, baste every 20 minutes while the turkey is cooking and you’ll have a brown succulent bird.
TIME TO REST
One of the great mistakes for most home cooks is bringing the turkey straight to the table. Count on resting the turkey for half the time it cooked. Letting your turkey rest will allow for the juices to redistribute through the turkey, keeping it moist. Take advantage of this time to make gravy and side dishes.
TURKEY ROULADE
(Serves two, double for four)
1 tbsp butter
1/2 small onion, diced
1 clove, garlic minced
1 1/4 cups mixed mushrooms sliced Splash white wine
1/2 cup Parmesan, grated
1/2 cup breadcrumbs
4 to 5 fresh sage leaves
Ingredients (turkey):
1 1/2-lb turkey breast
1/4 butter, melted Salt
Pepper
1/4 lb mini potatoes
Place turkey breast between two pieces of plastic wrap and pound to half to one-quarter-inch thickness using a mallet.
For roulade filling, sauté onions in butter until soft and translucent. Add the garlic and sauté until fragrant. Add mushrooms and sauté until soft. Add a splash of white wine and, when evaporated, transfer to blender. Blend to form a spread. Transfer to a bowl and mix with Parmesan and breadcrumbs. Preheat oven to 350F. Place stuffing in the middle of the breast and spread, allowing a half-inch diameter around the bird. Place sage leaves in the middle. Roll to form a cylinder.
Tie the turkey using kitchen twine. Brush all over with melted butter and season with salt and pepper. Add potatoes to roasting pan and place turkey on top.
Bake for one hour or until it reaches 165F. Let rest for at least 15 minutes. Slice and serve.
Watch our how-to video at SaltWire.com. Get more tips on preparing your holiday meal at SaltWire.com/holidays, including making perfect turkey gravy, preparing haam, tips on choosing the perfect wine, making holiday cocktails, and more.