With the holidays coming up, I thought I would post up some holiday recipes of the traditional variety. For some of the older people here this may not be useful, but for some of the college students or younger people just starting out, maybe the first or second christmas away from home without the traditional foods of Mom and Dad's house it might be good. As always, I'm open to suggestions and requests, so let me have them.
A traditional roasted turkey with fresh herbs
Ingredients:
- 1 fresh or frozen (thawed) whole turkey
6-8 whole fresh sage leaves
2 tsp. fresh thyme leaves
1-2 tsp. poultry seasoning
1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 1/2 C poultry stock
Directions:
Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Gently loosen skin from the turkey breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. Stuff turkey of desired.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.
Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, check out my Turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use the giblets for a nice gravy(recipe above)
Turkey Cooking Advice:
1. Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems.
2. Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
3. Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F.
That said, here is an approximate turkey roasting timetable.
Unstuffed Turkey
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
Stuffed Turkey
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