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Let's talk turkey.
I
t is the defining food
of Thanksgiving. Even
though not everyone
appreciates turkey, it's hard to
find folks who do not serve it
for the holiday.
I like to cook a turkey on a
rack in a roasting pan when
possible. I don't always have
this luxury as there have been
occasions when I've had to
cook several birds in one day.
So, when an extra roast-
ing rack is not available, I
cook the turkey skin-side-up
in a roasting pan for about
an hour. Then I put on my thick rubber
dishwashing gloves, turn the turkey over
in the pan and cook it for 45 minutes
more. Then I turn the bird over right-
side-up to finish cooking. That way the
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OATS
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November 13 • 2014
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Men's Haircuts
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1
lam
skin is golden all around.
Just before serving, I tie the
drumsticks together with string
or ribbon. I like the look of a
whole bird carved at the table
so I often make an extra turkey
breast to carve ahead of time.
A helpful turkey-roasting
rule to remember is to cook the
turkey for about 15 minutes
per pound (figure 1 pound per
serving when purchasing your
turkey). Check on the turkey
every 30 minutes or so, and
keep it from drying out by
basting it with the juices from
the bottom of the pan.
Don't be tempted to overcook the
turkey: For up to an hour after taking
the bird out of the oven, it continues to
cook. ❑
ROAST BRINED TURKEY
Note: You can cook the turkey the same way without brining if you'd like. Just pay atten-
tion to basting the turkey often to keep it moist. I brine the turkey in a clean new bucket
from the hardware store. It's cheap, easy and I can use the bucket for other uses later.
1 turkey (14-20 lbs.), thawed if frozen (giblets and neck removed)
olive oil for brushing on the turkey
1 large onion, peeled and cut into large chunks
1 apple, unpeeled and quartered
1 celery stalk, cut into pieces
2 sprigs rosemary
1 bottle of white wine (any kind) or 4 cups of chicken or vegetable stock or broth
For the brine:
1 cup kosher salt
1 /2 cup light brown sugar
1 Tbsp. black peppercorns
ice
water
To brine the turkey: Combine the salt, sugar and peppercorns in a large bucket.
Allow to sit for 8 or more hours (does not need to be chilled). Place the turkey in the
bucket. Add about a gallon of ice (use a large plastic zippered bag to measure). Add
enough water to cover the turkey. Cover with plastic wrap, and chill overnight, up to
a day ahead. Remove the turkey from the brine, and rinse with cold water. Discard
the brine.
To roast the turkey: Preheat the oven to 450 degrees. Place the bird breast-side-up
on a roasting rack in a roasting pan (can be a disposable pan). Rub or brush the tur-
key all over with oil. Place the onion, apple, celery and rosemary in the cavity of the
turkey. Pour the wine (or stock or broth) in the roaster around the turkey.
Roast the turkey for 30 minutes. Reduce heat to 350 degrees, and cook for about 15
minutes per pound, basting the turkey with the juices every 30 to 40 minutes or so.
Cover the turkey with foil if it begins to become too dark, removing the foil for
the last 15 minutes of cooking (a thermometer inserted into the thickest part of the
breast, without hitting the bone, should read about 150 degrees). Remove from the
oven, and allow the turkey to rest for 20 minutes before carving.
Makes 14-20 servings.