Turkey season is here! Yes, between Thanksgiving and December, I’m sure you’ll be eating and cooking lots of turkey. Some of us will probably continue till we’re all turkey’d-out beyond January. The eating part is fairly easy and with the high levels of tryptophan found in turkey meat it’s also bound to guarantee you hours of good sleep. But for the cooking part, major planning time is required…
Choose Size and Type of Turkey Wisely:
You’re supposed to calculate 1-1.5 pounds of turkey per person, so 12-14 pound turkey (5 to 6 Kgs) is good for 8 guests. I, however, find that the larger the turkey, the juicier it remains while cooking, so even if I’m expecting a smaller group of people, I always opt for 8 to 9 kgs minimum. If you’re purchasing a frozen turkey, the safest method of defrosting is in the fridge and it requires approximately 4-5 days for a 9 kg turkey. For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the fridge.
How to Cook:
Start by rubbing the skin with butter or olive oil. Season with salt and pepper and tuck sage leaves under the skin brings out more flavour. Adding herbs such as thyme, rosemary and parsley in the cavity is always a good idea. I love stuffing but I prefer to cook it separately in a casserole dish, as cooked stuffing in a raw turkey can run you the risk of cross contamination and prevent the bird from cooking evenly. Another tip for a perfectly cooked turkey is trussing it with butcher’s twine, giving it also a more elegant look on your holiday table. Cooking times depends on the weight of your turkey so plan on 20 minutes per pound or 0.5 kgs in a 350-degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
Create a Rack:
Instead of buying a rack, I create a natural one by layering carrots, onions and celery or mire poix in French on the bottom of your roasting pan. By lifting the turkey off the base of the pan, it increases the hot air circulation around the whole turkey, making it really crispy as well. And the vegetables add another dimension of flavour to your gravy.
To Baste or Not to Baste:
It is recommended not to baste because opening the oven door in the midst of cooking creates fluctuations in temperature that can dry out the turkey, but I’ve been basting for years with great results. I choose to baste in the last hour or so of cooking and that’s when I uncover the turkey as well for more browning. I think it’s about what works best with your type oven for your turkey.
Thermometers are important:
You can’t wing the doneness of your turkey! Staying accurate is key and the best way is inserting an instant-read thermometer in the thickest part of the turkey, usually around the thigh (avoiding the bone). It should read 165 degree F for it to be done. The turkey will continue to cook as it rests so the temperature will continue to rise another 10 degrees out of the oven. Invest in a good thermometer before you start cooking!
Resting time:
Carry-over cooking is when your turkey continues to cook for another 10-15 minutes after you’ve taken it out of the oven, so you should never carve your turkey during that period. Instead just tent your turkey in foil, not too tight so it doesn’t steam, and let it rest so that the juices are distributed and get locked in. And one last tip, make sure you use a good sharp knife or electric knife for carving. Happy turkey time!!
