All about: Turkey
It's turkey time! Yesterday I went to the grocery store and one entire fifteen-foot section of the meat department freezer was filled to overflowing with enormous frozen turkeys.
Buying a Turkey
Don't make the mistake of thinking you can buy a turkey the night before. A frozen turkey will take several days to thaw safely. And almost every store everywhere sells only frozen turkeys, no thawed ones.
How much turkey should you buy? A good rule of thumb is 1 pound per person. That's not counting if you want leftovers, of course. You basically can't go wrong by buying a turkey that is too big. No one ever complained about having leftover turkey. Leftovers are kind of half the point of Thanksgiving dinner!
Image courtesy Flickr/SliceOfChic
Thawing a turkey
That huge frozen block of turkey-shaped ice needs to thaw safely, or else you risk the health of your guests. A frozen turkey is large enough that parts of it can be frozen solid, while other parts can thaw out to room temperature and start breeding bacteria at a fast clip.
The best way to thaw it is in the fridge on a tray. Allow 1 day per 4 pounds of turkey for it to thaw.
The next-best method is to put it in the sink, fully wrapped, in cold water. Change the water every 30 minutes. This should take approximately 30 minutes per pound.
Image courtesy Flickr/LRicharz
What to do with the giblets
Just about every turkey will come with a random selection of organs stuffed into its cavity. Set these aside and use them to add flavor to your gravy, or keep them to add to your soup stock (if you plan to make soup with the carcass).
Cooking a turkey
There are as many ways to roast a turkey as there are cooks. The most important thing is to NOT cook the stuffing inside the turkey. This is not a safe practice. Instead, cook the stuffing separately, and add a generous portion of pan drippings once the turkey has finished cooking.
I would say that "there's no wrong way to cook a turkey." I want to say that, because it seems like a reassuring thing to say. But here's the thing: I once worked with a woman who swore by microwaving her Thanksgiving turkey. It was "so moist and tender," she exclaimed. Her method was to wrap the turkey in plastic wrap and nuke that sucker.
She did admit that the skin was not so great. I should think so. This method is basically steaming a raw turkey. It sounds disgusting.
So there is ONE wrong way to cook a turkey.
Image courtesy Flickr/RosieTulips
Roasting a turkey
People get pretty lathered up about cooking Thanksgiving turkeys, but it can be as simple as roasting a chicken for dinner (but longer). Here is a set of basic turkey roasting instructions, along with a chart of recommended cooking times.
Smoking a turkey
Smoked turkeys are a delicious alternative to the standard baked fare. You need to have a smoker, of course, and plenty of time to prep and smoke it. It takes more time to smoke a turkey than to roast it, but if you have the equipment, it's well worth the trouble.
Image courtesy Flickr/supermuch
Frying a turkey
Deep fried turkey is delicious, but let's be clear: there is potential for explosion, so use caution. Deep fried turkey is a Louisiana tradition which Paula Deen brought to the masses in the early 2000s. So you know it's as delicious as it is unhealthy.
If you have the room and the nerve, fill a large stockpot with oil, heat it to 350 degrees, and fry the turkey for 3-5 minutes per pound. Here's Paula Deen's recipe. She may be super racist, but she sure knows how to fry a turkey.
If you don't want to risk your stovetop, you can also deep fry your turkey outside on a propane deep fryer. (Note: Butterball calls this method "very dangerous.")
Image courtesy Flickr/henry alva
Making turkey soup with the carcass
Every Thanksgiving, I always get dibs on the carcass. It makes delicious soup, and it's so easy! Just add the basics (carrots, onions, celery, bay leaf, a few other herbs) and water, and either simmer it on the stovetop or pop it into the slow cooker for 8-10 hours. My favorite!
Main image courtesy Flickr/Another Pint Please...