Chef Judi's Kitchen

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Got my turkey yesterday, and it’s in the refrigerator to defrost. I’m not cooking it until Friday, but it’s a 16 1/2 pounder, and the Butterball site says it needs 3 days and 18 hours to defrost.  I will stuff it, so it will take 3 3/4 to 4 1/4 hours to cook, also according to

http://www.butterball.com.

(My family goes in different directions for in-laws on Thanksgiving itself, so we get together Friday. And that way we have leftovers for sandwiches, salads, etc.)

If you have any questions at all about your turkey and what to do with it, do visit the Butterball site. There’s a handy little tool that tells you how much turkey you’ll need and how long you need to cook it. Great fun! Just be aware that you can lose yourself there for a couple of hours learning all there is to know about turkeys.

I think I’m going to try brining my bird this year. My brother-in-law has done this in the past, and it does keep everything moist. I’m not sure which herbs I’ll try, but the basic brine will be water, salt, and brown sugar. One recipe I found had the suggestion of adding poultry seasoning, but I won’t be doing that. The stuffing will have plenty of those flaors! Another has a basic mirepoix (celery, onion, and carrots) which could then be used to add to the pan for the final roast of the turkey, adding flavor to the drippings for the gravy. That recipe includes turnips (not happening!) and thyme sprigs (that will probably happen).

I will stuff the bird; my family won’t eat stuffing baked outside the bird and get downright snarky. My stuffing will be gluten free, because my sister and niece both have celiac disease and can’t eat gluten. There’s a gluten free store where they bake gluten free rolls with poultry season. I just need to cut up the rolls, saute my onions and celery in a lot of butter, and add some good broth.

The stuffed bird goes into a preheated 325F oven, first on one side for 1 hour, getting basted with butter every 30 minutes. The bird is then turned to the other side for another hour, again getting basted. The mirepoix of the chopped onion, carrot, and celery is added to the pan, and now the bird is set on top of that, breast side up, for the final two hours of roasting. The turkey will stand for 30 minutes before carving, and I’ll be able to get the gravy going, finish the potatoes, warm the green bean casserole (yeah, I know, but your role as host is to provide what your guests want), and all the other last minute fussing.

Things to remember about turkey: always defrost your bird in the refrigerator or under cold, running water. Leaving it on the counter to defrost is inviting salmonella. Make sure your stuffing has cooled to room temperature before you stuff it into the bird, again to avoid poisoning your guests. And even though pre-stuffed turkeys sound like a life saver, you must be absolutely certain that the people doing the stuffing have handled your food safely.

Have a great and safe holiday. Remember this is a day to forgive and forget all those things your family does to make you nuts, and to just appreciate them and the good things they bring into your life. Even if you have to go into deep meditation to find those good things, there have to be at least a few!

Happy cooking.

by Bony Bünz AKA Cheek fille AKA Vi AKA L’Effroyable

Question by Lepke: Does anyone have a recipe for roasting a whole turkey from America’s Test Kitchen/Cooks Illustrated?
I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.

Best answer:

Answer by heartbroken
cooking a turkey is easy ..just follow these directions and your Thanksgiving will be a success….

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. (don’t bother) Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.

If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Roasting Chart:

http://www.cooks.com/rec/view/0,1739,135178-247198,00.html

Add your own answer in the comments!

Question by rushkae: What recipes should I include in a recipe booklet for my college-aged friends?
As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?

Best answer:

Answer by CheddarCheese
Tuna Noodle Casserole

2 cups elbow macaroni
1 (9 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 cup shredded sharp Cheddar cheese
1 cup crushed croutons

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.

————————

Chicken Salad

1 (10 ounce) can chicken chunks, drained
1/4 cup chopped celery
1/3 cup low-fat mayonnaise
1/2 teaspoon onion powder
1/2 cup sweet pickles, chopped

Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles

——————–

Deviled Eggs

6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.

————————-

Add your own answer in the comments!

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