Serving up food and humor on Thanksgiving

[The Patriot]

Serving up food and humor on Thanksgiving

11-15-2012 01:30 AM

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Address:
United Kingdom

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Cuisine:
American




Serving up food and humor on Thanksgiving



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Price: n/a
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United Kingdom

See map: Google Maps



Cuisine: American


By:
DeCA
Seeing pink as you’re slicing into your beautifully browned holiday turkey is enough to strike fear into the heart of any cook, no matter how experienced they are. Follow these few tips to avoid that scene this holiday season.

First, make sure your turkey is completely thawed before being prepped for the oven. Thaw in the refrigerator, on a tray, to catch any juices; and allow five hours per pound to complete the thawing process. Depending on size, this can take from two to five days. To speed things up a bit, remove the giblet packet and neck from inside the turkey and thaw them separately. Be sure to check both the body cavity and the neck cavity for these – sometimes they are stored in two packets.

If time is short, leave the turkey in its original wrapper, place breast side down in a large container and cover completely with cold water. Change the water every 30 minutes and allow an hour per pound total thawing time.

If you don’t own an instant-read thermometer, put that at the top of your commissary shopping list. An oven-safe thermometer works, too, but it is simply not possible to judge doneness without one or the other. While you’re preparing the turkey for the oven, take note of its anatomy so you’ll be able to insert the thermometer properly.

Lift the leg and feel along the thigh to help visualize how deeply into the interior the thigh meets the body. Insert the thermometer into the thickest part of the thigh just beneath, but not touching the bone, reaching all the way down to the joint. Take note that the breastbone runs through the center of the breast from the neck to the body cavity. To test the breast meat, insert the thermometer parallel to the breastbone deep into the neck end of the breast where the meat is thickest.

The temperature you will roast to is somewhat a matter of preference. The breast is perfectly cooked when the thermometer reaches between 160 and 165 degrees. But the leg is a different story. At 170 degrees, the leg meat is safe to eat but will be firm and have a ruddy glow, with the thigh meat slightly stiff and pinkish. Continuing to roast to a temperature of 175 degrees will take care of those issues, but the breast meat will suffer from the longer roasting time. If you prefer not even a trace of pink, continue to roast to a temperature of 180. Just accept that the breast meat will be overdone, and be sure to offer plenty of good-tasting gravy.

How much to buy

Plan on 1 pound per person for a regular bone-in turkey; about 1/3 pound per person for a boneless breast or turkey roast. Allow more, if you want plenty of leftovers, or to accommodate guests who favor only white or only dark meat.

As with all raw meat, turkey can spoil quickly if not handled properly, so make the commissary the last stop on your holiday shopping trip. And make the turkey the last item placed in your grocery cart. At home, place the turkey in the refrigerator or freezer immediately.

How long to cook

Oven Roasted Turkey
Cook until temperature reaches 170 degrees Fahrenheit in the breast and 180 F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. (Approximate Timetable for Roasting a Turkey at 325 degrees F)

Unstuffed turkey time to cook

• 8 to 12 pounds 2 3/4 to 3 hours
• 12 to 14 pounds 3 to 3 3/4 hours
• 14 to 18 pounds 3 3/4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 1/2 hours
• 20 to 24 pounds 4 1/2 to 5 hours
• 24 to 30 pounds 5 to 5 1/4 hours

Stuffed turkey time to cook

• 8 to 12 pounds 3 to 3 1/2 hours
• 12 to 14 pounds 3 1/2 to 4 hours
• 14 to 18 pounds 4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 3/4 hours
• 20 to 24 pounds 4 3/4 to 5 1/4 hours
• 24 to 30 pounds 5 1/4 to 6 1/4hours

How to thaw safely

In the refrigerator: Turkeys can be thawed using one of three methods, but the safest, most foolproof, and most recommended is to thaw them in the refrigerator. In addition to being the safest method, this will also result in the best finished product.

Plan ahead and allow about 24 hours for every 4 to 5 pounds of bird weight.

Place the turkey, in the original wrapper, on a shallow-rimmed baking sheet or platter in the refrigerator.

Refer to the following chart for estimated thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight Days to Allow for Thawing Turkey

• 8 to 12 pounds 2 to 2.5 days
• 12 to 16 pounds 2.5 to 4 days
• 16 to 20 pounds 4 to 5 days
• 20 to 24 pounds 5 to 6 days

The Cold Water Method: If planning fell short, and you need to thaw the turkey more quickly, use the cold water method.

Cover the turkey, still sealed in the original wrapper, with cold water.

Change the cold water every 30 minutes.

Allow about 30 minutes per pound for complete thawing, or refer to the following chart.

COLD water turkey thawing time
Turkey weight hours to allow for thawing turkey

• 8 to 12 pounds 4 to 6 hours
• 12 to 16 pounds 6 to 8 hours
• 16 to 20 pounds 8 to 10 hours
• 20 to 24 pounds 10 to 12 hours

The microwave method: Even though thawing can be safely done in the microwave, it is the least desired method for producing a good-quality finished product, and the turkey must be roasted immediately after thawing.

Follow your microwave manufacturer’s directions for thawing.

Roast the turkey immediately, once thawing is complete.

Unstuffed oven roasted turkey

Ingredients

• 1 fresh or frozen (thawed) turkey
• 1 medium onion, quartered
• 1 small celery stalk with tender leaves attached, cut into 1–inch chunks
• 1 teaspoon dried thyme, 8 sprigs fresh (optional)
• 4 to 6 tablespoons vegetable oil or melted butter

Directions

1. Preheat oven to 325 degrees, and position the oven rack to the lowest level.
2. Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
3. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water and patted dry.
4. Rub the inside cavity generously with salt.
5. Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you’ll use later for giblet gravy. Discard the onion and celery, once the turkey is roasted.
6. With the turkey breast–side–up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.
7. Place the prepared turkey, breast–side–up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil.
8. If an oven–safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone.
9. Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh reaches 175 to 180 degrees.
10.When the bird is two–thirds done, cut the band of skin or string between the legs so thighs will cook evenly.
11.Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.

Turkey tips

• If using a turkey labeled “pre-basted,” self-basting,” or “kosher,” the additional salt called for in Step 4 is not necessary. Basting is also not necessary, but can be done, if desired.
• Try to match the size of the pan to the size of your turkey. If the pan is too deep it will shield the thickest part of the turkey thighs from the heat causing them to cook unevenly.
• The turkey breast can be tented with aluminum foil (shiny side out) to prevent it from browning too fast or overcooking. Remove the foil during the last 45 minutes of roasting. The back part of the oven is usually the hottest, so placing the turkey with the legs toward the back and breast toward the oven front may also be helpful.
• Best results will be obtained if heat is able to circulate completely around the turkey, so be careful not to overcrowd the oven with other dishes baking at the same time.
• A turkey can be roasted at a higher oven temperature (see High-Heat Roasted Turkey) but, for safety sake, do not use a temperature lower than 325 degrees.

Tags: American, RAF Alconbury, RAF Croughton, RAF Fairford, RAF Lakenheath, RAF Mildenhall, RAF Molesworth, Restaurant Guide












Serving up food and humor on Thanksgiving



Tweet
0 Comments
Email
Print

Price: n/a
Review: n/a


United Kingdom

See map: Google Maps



Cuisine: American


By: Kay Blakley
DeCA
Seeing pink as you’re slicing into your beautifully browned holiday turkey is enough to strike fear into the heart of any cook, no matter how experienced they are. Follow these few tips to avoid that scene this holiday season.

First, make sure your turkey is completely thawed before being prepped for the oven. Thaw in the refrigerator, on a tray, to catch any juices; and allow five hours per pound to complete the thawing process. Depending on size, this can take from two to five days. To speed things up a bit, remove the giblet packet and neck from inside the turkey and thaw them separately. Be sure to check both the body cavity and the neck cavity for these – sometimes they are stored in two packets.

If time is short, leave the turkey in its original wrapper, place breast side down in a large container and cover completely with cold water. Change the water every 30 minutes and allow an hour per pound total thawing time.

If you don’t own an instant-read thermometer, put that at the top of your commissary shopping list. An oven-safe thermometer works, too, but it is simply not possible to judge doneness without one or the other. While you’re preparing the turkey for the oven, take note of its anatomy so you’ll be able to insert the thermometer properly.

Lift the leg and feel along the thigh to help visualize how deeply into the interior the thigh meets the body. Insert the thermometer into the thickest part of the thigh just beneath, but not touching the bone, reaching all the way down to the joint. Take note that the breastbone runs through the center of the breast from the neck to the body cavity. To test the breast meat, insert the thermometer parallel to the breastbone deep into the neck end of the breast where the meat is thickest.

The temperature you will roast to is somewhat a matter of preference. The breast is perfectly cooked when the thermometer reaches between 160 and 165 degrees. But the leg is a different story. At 170 degrees, the leg meat is safe to eat but will be firm and have a ruddy glow, with the thigh meat slightly stiff and pinkish. Continuing to roast to a temperature of 175 degrees will take care of those issues, but the breast meat will suffer from the longer roasting time. If you prefer not even a trace of pink, continue to roast to a temperature of 180. Just accept that the breast meat will be overdone, and be sure to offer plenty of good-tasting gravy.

How much to buy

Plan on 1 pound per person for a regular bone-in turkey; about 1/3 pound per person for a boneless breast or turkey roast. Allow more, if you want plenty of leftovers, or to accommodate guests who favor only white or only dark meat.

As with all raw meat, turkey can spoil quickly if not handled properly, so make the commissary the last stop on your holiday shopping trip. And make the turkey the last item placed in your grocery cart. At home, place the turkey in the refrigerator or freezer immediately.

How long to cook

Oven Roasted Turkey
Cook until temperature reaches 170 degrees Fahrenheit in the breast and 180 F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. (Approximate Timetable for Roasting a Turkey at 325 degrees F)

Unstuffed turkey time to cook

• 8 to 12 pounds 2 3/4 to 3 hours
• 12 to 14 pounds 3 to 3 3/4 hours
• 14 to 18 pounds 3 3/4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 1/2 hours
• 20 to 24 pounds 4 1/2 to 5 hours
• 24 to 30 pounds 5 to 5 1/4 hours

Stuffed turkey time to cook

• 8 to 12 pounds 3 to 3 1/2 hours
• 12 to 14 pounds 3 1/2 to 4 hours
• 14 to 18 pounds 4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 3/4 hours
• 20 to 24 pounds 4 3/4 to 5 1/4 hours
• 24 to 30 pounds 5 1/4 to 6 1/4hours

How to thaw safely

In the refrigerator: Turkeys can be thawed using one of three methods, but the safest, most foolproof, and most recommended is to thaw them in the refrigerator. In addition to being the safest method, this will also result in the best finished product.

Plan ahead and allow about 24 hours for every 4 to 5 pounds of bird weight.

Place the turkey, in the original wrapper, on a shallow-rimmed baking sheet or platter in the refrigerator.

Refer to the following chart for estimated thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight Days to Allow for Thawing Turkey

• 8 to 12 pounds 2 to 2.5 days
• 12 to 16 pounds 2.5 to 4 days
• 16 to 20 pounds 4 to 5 days
• 20 to 24 pounds 5 to 6 days

The Cold Water Method: If planning fell short, and you need to thaw the turkey more quickly, use the cold water method.

Cover the turkey, still sealed in the original wrapper, with cold water.

Change the cold water every 30 minutes.

Allow about 30 minutes per pound for complete thawing, or refer to the following chart.

COLD water turkey thawing time
Turkey weight hours to allow for thawing turkey

• 8 to 12 pounds 4 to 6 hours
• 12 to 16 pounds 6 to 8 hours
• 16 to 20 pounds 8 to 10 hours
• 20 to 24 pounds 10 to 12 hours

The microwave method: Even though thawing can be safely done in the microwave, it is the least desired method for producing a good-quality finished product, and the turkey must be roasted immediately after thawing.

Follow your microwave manufacturer’s directions for thawing.

Roast the turkey immediately, once thawing is complete.

Unstuffed oven roasted turkey

Ingredients

• 1 fresh or frozen (thawed) turkey
• 1 medium onion, quartered
• 1 small celery stalk with tender leaves attached, cut into 1–inch chunks
• 1 teaspoon dried thyme, 8 sprigs fresh (optional)
• 4 to 6 tablespoons vegetable oil or melted butter

Directions

1. Preheat oven to 325 degrees, and position the oven rack to the lowest level.
2. Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
3. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water and patted dry.
4. Rub the inside cavity generously with salt.
5. Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you’ll use later for giblet gravy. Discard the onion and celery, once the turkey is roasted.
6. With the turkey breast–side–up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.
7. Place the prepared turkey, breast–side–up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil.
8. If an oven–safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone.
9. Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh reaches 175 to 180 degrees.
10.When the bird is two–thirds done, cut the band of skin or string between the legs so thighs will cook evenly.
11.Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.

Turkey tips

• If using a turkey labeled “pre-basted,” self-basting,” or “kosher,” the additional salt called for in Step 4 is not necessary. Basting is also not necessary, but can be done, if desired.
• Try to match the size of the pan to the size of your turkey. If the pan is too deep it will shield the thickest part of the turkey thighs from the heat causing them to cook unevenly.
• The turkey breast can be tented with aluminum foil (shiny side out) to prevent it from browning too fast or overcooking. Remove the foil during the last 45 minutes of roasting. The back part of the oven is usually the hottest, so placing the turkey with the legs toward the back and breast toward the oven front may also be helpful.
• Best results will be obtained if heat is able to circulate completely around the turkey, so be careful not to overcrowd the oven with other dishes baking at the same time.
• A turkey can be roasted at a higher oven temperature (see High-Heat Roasted Turkey) but, for safety sake, do not use a temperature lower than 325 degrees.

Tags: American, RAF Alconbury, RAF Croughton, RAF Fairford, RAF Lakenheath, RAF Mildenhall, RAF Molesworth, Restaurant Guide









Serving up food and humor on Thanksgiving



Tweet
0 Comments
Email
Print

Price: n/a
Review: n/a


United Kingdom

See map: Google Maps



Cuisine: American


By: Kay Blakley
DeCA
Seeing pink as you’re slicing into your beautifully browned holiday turkey is enough to strike fear into the heart of any cook, no matter how experienced they are. Follow these few tips to avoid that scene this holiday season.

First, make sure your turkey is completely thawed before being prepped for the oven. Thaw in the refrigerator, on a tray, to catch any juices; and allow five hours per pound to complete the thawing process. Depending on size, this can take from two to five days. To speed things up a bit, remove the giblet packet and neck from inside the turkey and thaw them separately. Be sure to check both the body cavity and the neck cavity for these – sometimes they are stored in two packets.

If time is short, leave the turkey in its original wrapper, place breast side down in a large container and cover completely with cold water. Change the water every 30 minutes and allow an hour per pound total thawing time.

If you don’t own an instant-read thermometer, put that at the top of your commissary shopping list. An oven-safe thermometer works, too, but it is simply not possible to judge doneness without one or the other. While you’re preparing the turkey for the oven, take note of its anatomy so you’ll be able to insert the thermometer properly.

Lift the leg and feel along the thigh to help visualize how deeply into the interior the thigh meets the body. Insert the thermometer into the thickest part of the thigh just beneath, but not touching the bone, reaching all the way down to the joint. Take note that the breastbone runs through the center of the breast from the neck to the body cavity. To test the breast meat, insert the thermometer parallel to the breastbone deep into the neck end of the breast where the meat is thickest.

The temperature you will roast to is somewhat a matter of preference. The breast is perfectly cooked when the thermometer reaches between 160 and 165 degrees. But the leg is a different story. At 170 degrees, the leg meat is safe to eat but will be firm and have a ruddy glow, with the thigh meat slightly stiff and pinkish. Continuing to roast to a temperature of 175 degrees will take care of those issues, but the breast meat will suffer from the longer roasting time. If you prefer not even a trace of pink, continue to roast to a temperature of 180. Just accept that the breast meat will be overdone, and be sure to offer plenty of good-tasting gravy.

How much to buy

Plan on 1 pound per person for a regular bone-in turkey; about 1/3 pound per person for a boneless breast or turkey roast. Allow more, if you want plenty of leftovers, or to accommodate guests who favor only white or only dark meat.

As with all raw meat, turkey can spoil quickly if not handled properly, so make the commissary the last stop on your holiday shopping trip. And make the turkey the last item placed in your grocery cart. At home, place the turkey in the refrigerator or freezer immediately.

How long to cook

Oven Roasted Turkey
Cook until temperature reaches 170 degrees Fahrenheit in the breast and 180 F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. (Approximate Timetable for Roasting a Turkey at 325 degrees F)

Unstuffed turkey time to cook

• 8 to 12 pounds 2 3/4 to 3 hours
• 12 to 14 pounds 3 to 3 3/4 hours
• 14 to 18 pounds 3 3/4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 1/2 hours
• 20 to 24 pounds 4 1/2 to 5 hours
• 24 to 30 pounds 5 to 5 1/4 hours

Stuffed turkey time to cook

• 8 to 12 pounds 3 to 3 1/2 hours
• 12 to 14 pounds 3 1/2 to 4 hours
• 14 to 18 pounds 4 to 4 1/4 hours
• 18 to 20 pounds 4 1/4 to 4 3/4 hours
• 20 to 24 pounds 4 3/4 to 5 1/4 hours
• 24 to 30 pounds 5 1/4 to 6 1/4hours

How to thaw safely

In the refrigerator: Turkeys can be thawed using one of three methods, but the safest, most foolproof, and most recommended is to thaw them in the refrigerator. In addition to being the safest method, this will also result in the best finished product.

Plan ahead and allow about 24 hours for every 4 to 5 pounds of bird weight.

Place the turkey, in the original wrapper, on a shallow-rimmed baking sheet or platter in the refrigerator.

Refer to the following chart for estimated thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight Days to Allow for Thawing Turkey

• 8 to 12 pounds 2 to 2.5 days
• 12 to 16 pounds 2.5 to 4 days
• 16 to 20 pounds 4 to 5 days
• 20 to 24 pounds 5 to 6 days

The Cold Water Method: If planning fell short, and you need to thaw the turkey more quickly, use the cold water method.

Cover the turkey, still sealed in the original wrapper, with cold water.

Change the cold water every 30 minutes.

Allow about 30 minutes per pound for complete thawing, or refer to the following chart.

COLD water turkey thawing time
Turkey weight hours to allow for thawing turkey

• 8 to 12 pounds 4 to 6 hours
• 12 to 16 pounds 6 to 8 hours
• 16 to 20 pounds 8 to 10 hours
• 20 to 24 pounds 10 to 12 hours

The microwave method: Even though thawing can be safely done in the microwave, it is the least desired method for producing a good-quality finished product, and the turkey must be roasted immediately after thawing.

Follow your microwave manufacturer’s directions for thawing.

Roast the turkey immediately, once thawing is complete.

Unstuffed oven roasted turkey

Ingredients

• 1 fresh or frozen (thawed) turkey
• 1 medium onion, quartered
• 1 small celery stalk with tender leaves attached, cut into 1–inch chunks
• 1 teaspoon dried thyme, 8 sprigs fresh (optional)
• 4 to 6 tablespoons vegetable oil or melted butter

Directions

1. Preheat oven to 325 degrees, and position the oven rack to the lowest level.
2. Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
3. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water and patted dry.
4. Rub the inside cavity generously with salt.
5. Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you’ll use later for giblet gravy. Discard the onion and celery, once the turkey is roasted.
6. With the turkey breast–side–up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.
7. Place the prepared turkey, breast–side–up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil.
8. If an oven–safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone.
9. Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh reaches 175 to 180 degrees.
10.When the bird is two–thirds done, cut the band of skin or string between the legs so thighs will cook evenly.
11.Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.

Turkey tips

• If using a turkey labeled “pre-basted,” self-basting,” or “kosher,” the additional salt called for in Step 4 is not necessary. Basting is also not necessary, but can be done, if desired.
• Try to match the size of the pan to the size of your turkey. If the pan is too deep it will shield the thickest part of the turkey thighs from the heat causing them to cook unevenly.
• The turkey breast can be tented with aluminum foil (shiny side out) to prevent it from browning too fast or overcooking. Remove the foil during the last 45 minutes of roasting. The back part of the oven is usually the hottest, so placing the turkey with the legs toward the back and breast toward the oven front may also be helpful.
• Best results will be obtained if heat is able to circulate completely around the turkey, so be careful not to overcrowd the oven with other dishes baking at the same time.
• A turkey can be roasted at a higher oven temperature (see High-Heat Roasted Turkey) but, for safety sake, do not use a temperature lower than 325 degrees.

Tags: American, RAF Alconbury, RAF Croughton, RAF Fairford, RAF Lakenheath, RAF Mildenhall, RAF Molesworth, Restaurant Guide










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