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| Turkey 101 | | By: Claudia McQuillan |
| Chef Claudia McQuillan provides tips for preparing and cooking a turkey to make it the hit of the holiday meal.
Preparing the Turkey
Buy a turkey that will serve approximately one pound per person in raw weight. If 20 people are coming to dinner, buy a 20-pound turkey. There should still be leftovers remaining.
Clean all of the gizzards from the turkey, then wash the bird inside and out.
Season the turkey with salt and pepper. For additional flavoring, add unsalted butter under the skin.
Instead of traditional stuffing, use fresh thyme and oranges.
Trussing the Turkey
Trussing a turkey will reduce shrinkage by 15 percent and enable it to brown more easily.
With the breast side up, slide the center of a long kitchen string under the bird's tail.
Cross the ends above the tail and loop them over and around the drumsticks. Pull them tight to draw together the tail and ends of the drumsticks.
Turn the turkey over, bring each string along the sides up to the top and wrap around across each wing. Tie tightly at the back to secure the wings close to the body. Cut off the excess string.
Cooking the Turkey
Start at 425 degrees for the first half-hour and tent the turkey with foil so it doesn't brown before it is done inside.
Reduce heat to 325 degrees and baste the turkey with the pan juices every 15 to 20 minutes.
Insert a meat thermometer into the wing of the turkey to tell when it is done.
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RESOURCES:
Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan (ISBN: 0811812715)
Chronicle Books, 1997
Order this title.
Chronicle Books
85 Second St.
Sixth Floor
San Francisco, CA 94105
US
Phone: 415-537-3730
Toll Free Phone: 800-722-6657
Email: [email protected]
URL: www.chroniclebooks.com
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