Turkey Talk

Canadian Thanksgiving is a mere week away, consequently I think it's time we started thinking about how we're going to cook this year's bird. I'm one of the lucky ones because I can celebrate my favorite holiday twice a year. I'm Canadian married to an American and living in the far south. For some of you just bear with me OK? I'm just planting seeds of turkey cookin' ideas, but for my fellow Canadians, it's time to get the lead out and start planning the menu. 

When choosing your bird, it's important to know that size matters. The term "go big or go home" doesn't necessarily apply when purchasing a turkey. Just remember the bigger the bird, the older it is and possibly tougher too. Personally, I prefer to pick one between 11 and 15 pounds because they're best for roasting, and the meat to bone ratio's darn near perfect. If you're expecting a large crowd of people, it's best to cook 2 smaller birds instead of one big 30 pounder. Your chances are much better for tender, moist perfectly cooked flesh and crisp, mahogany colored skin - at least that's my opinion and I'm stickin' to it. 

As for whether to choose a fresh or frozen bird, it's entire up to you and your budget; however, I'd rather go for the fresh organic free range bird any day of the week and I'll gladly pay the price.

Next question - De-bone or not to debone? Check out Big Guy's de-boning lesson if you're interested in rolling and stuffing a whole bird. Personally, it's one of my favorite methods and the bonus is you've the bones to use for making the most unbelievable stock aka gravy you'll ever drink...er see. You can also end up chowing down on a plate full of glory including a forcemeat stuffed rolled turkey roast. 

When you're roasting a whole bird, to stuff or not to stuff may be your next question and I think it's a toss up as to what method wins. Personally I prefer to stuff my bird before roasting; however, I'm aware there's some danger involved in doing it so I'm extremely careful during the process to make sure the stuffing is handled properly and the bird cooks to the appropriate temperature (165 F).

Removing the stuffing from the bird immediately after it's cooked is also key to making sure you're not visited by Sam and Ella (salmonella). 

With the right equipment, there's other ways of cooking that turkey lurk too. You can always end up with a moist tender bird by using the rotisserie on your barbecue,  or deep fry that puppy too but be sure to pick a good quality bird in the first place and whatever you do, be sure it's fully cooked to the appropriate internal temperature. 

Of course there's other ways to enjoy turkey other than the traditional method(s), although I'm as guilty as most in playing it safe and going with what I know.

I mean, don't forget you can always braise a bird or its parts ...head to the warm waters of the Caribbean and braise the bird in Island spices including lots of fresh ginger, allspice and beer.

Or cook up a huge pot of Mexican style Turkey Mole, loaded with chiles, nuts and spices...whip up some margaritas, bring out the tortillas and have a party!  Sounds like a plan, doesn't it?

 

 

 

 

Whatever you do, however you do it, just remember to relax, have fun and for heaven's sake make sure there's some leftovers so you don't have to cook for at least a day after the big holiday.  Just sayin'. 

 

Comments

[Lea]

I must say that that forcemeat stuffed rolled turkey roast looks really tasty and delish - and I am NOT a turkey fan - but I would GO THERE! (if someone made it for me. hehehehehe) You are very thorough in your presentation of the safe handling of the turkey and its proper cooking methods here - I love it - interesting! I wanted to keep reading! It is nice to be reminded that there are so many wonderful and interesting ways to cook a turkey!

[June]

Lea - I think a lot of people aren't turkey fans because of memories of tough, dry, flavorless birds, but the rolled method really does yield a consistently moist bird. I know I was repetitive when reminding people to treat their bird with respect, but having had poultry caused salmonella in the past, I'm really anal about the handling. I should have reminded people to WASH their hands, kitchen counters and equipment well with soap too. LOL

[Lorraine]

Great info and some lovely looking birds!

[June]

Thanks Lorraine. Hard to believe the holiday season's upon us.

[Cooking a Turkey]

Thanks for the such helpful tips, you know if you want to cook your turkey very well you must know the right length of time in roasting the turkey in the oven, its length will base upon the how big the turkey is.

[June]

Absolutely. The amount of time will also be dependent upon whether the turkey is stuffed or not, in pieces or whole and what cooking method is used. For example, a deep fried turkey will take much less time to cook than an oven roasted bird.