turkey roasting timetable

Poultry should be only slightly chilled before roasing. All should be cooked to a thermometer reading of 180-185°F. Chicken and duck can be seared for 15 min at 425°F and total roasting time reduced 5-10 min. Check for doneness by lifting end of leg bone; drumstick should move easily in its socket. Poultry is done when juices flow clear yellow, not pink. Chick by pricking inner surface of the drumstick near the joint with a fork. Let poultry rest 10-15 min at room temperature before serving, except for turkey, which should rest 20-30 min before serving.

weight stuffed unstuffed
turkey at 325°F 6 - 8 lb 2 1/4 - 2 3/4 hr 2 - 2 1/4 hr
8 - 12 lb 2 3/4 - 3 1/2 hr 2 1/4 - 3 hr
12 - 16 lb 3 1/2 - 5 hr 3 - 4 hr
16 - 20 lb 5 - 6 hr 4 - 5 hr
20 - 24 lb 6 - 8 hr 5 - 6 hr

Turkey preparation, roasting and recipes:


turkey dressing

1/2 c butter
1/2 apple, diced
1 onion, chopped
3 stalks celery, chopped
2 loaves white bread
6 sprigs parsley, chopped
1/4 tsp mace
1/2 tsp marjoram
1/2 tsp turmeric
1/2 tsp summer savoury
2 1/2 tsp oregano
1 tsp celery seed
At least 1 tbsp poultry seasoning
1 tsp poppy seed
1 tbsp dry mustard
Pinch of cloves
1/2 lemon's rind, grated
1/2 orange's rind, grated
A few water chestnuts, chopped

Melt butter in large saucepan and fry onion, apple and celery slowly for 10 min.

Shred bread; first mix in all the seasoning, then the onion mixture. Stuff neck cavity firmly and abdominal cavity loosely. This dressing is for a 15-pound turkey.

turkey molé

3 1/2 lb boneless turkey thigh
1/4 c vegetable oil
1 celery stalk, coarsely chopped
2 onions, coarsely chopped
1 carrot, coarsely chopped
4 garlic cloves, peeled
1 tsp peppercorns
1 lb tomatoes
1 1/2 oz unsweetened chocolate
1 slice stale white bread
1 stale corn tortilla
1 c blanched almonds
1/2 c raisins
1/4 c chili powder
1/4 c sesame seeds
1 tsp each ground cloves, coriander & cumin
1/4 tsp ground anise seed
2 tsp cinnamon

NB Stew can be cooked 1-2 days ahead and refrigerated. Reheat on top of stove.

Season turkey pieces with salt and pepper. Heat half the oil in Dutch oven. Add turkey pieces skin side down and brown well, turning occasionally, 10-15 min.

Add 1 quart water, celery, 1 onion, 1 garlic clove, the peppercorns and carrot. Bring to boil, cover and simmer until the turkey is tender when pierced with a fork, 45-60 min.

Meanwhile, core the tomatoes and score an 'X' on the base of each with the tip of a small knife. Immerse in boiling water until the skins start to split. Transfer to cold water. When cool, peel off skins. Cut them crosswise in half, squeeze out seeds, then coarsely chop each half.

Coarsely chop the chocolate. Tear the bread and tortilla into pieces. Combine in a food processor the tomatoes, remaining onion and garlic, the breads, almonds, raisins, chili powder, cloves, coriander, cumin, aniseed, cinnamon and half the sesame seeds. Purée.

Remove Dutch oven from heat, strain cooking liquid into a bowl and discard vegetables. Pull turkey meat into bite sized pieces. Heat remaining oil in the Dutch oven and add the molé purée. Cook, stirring constantly, until thick and dark, about 5 min.

Add chocolate and cook for about 5 min longer until chocolate has melted. Pour in reserved cooking liquid, season with salt and simmer until sauce begins to thicken, 25-30 min. Meanwhile, toast remaining sesame seeds in a dry frying pan until lightly browned.

Return turkey to Dutch oven and continue simmering until sauce is thick enough to coat the back of a spoon, 10-15 min longer.

Serve surrounding white rice. Sprinkle with the toasted sesame seeds. Serves 8

no-bake turkey pate

1/3 c light raisins, finely chopped
2 tbsp hot water
1 1/2 lb ground raw turkey
5 green onions, chopped
1/4 c tahini
3 tbsp dry sherry or apple juice
1/4 tsp ground allspice
Assorted crackers and bread            

Soak raisins in water; set aside. In skillet cook turkey and green onions until turkey is brown; drain. Place meat mixture in blender or food processor with tahini, sherry, allspice, 1/4 tsp salt and a dash of pepper. Cover and blend till smooth. Stir in undrained raisins. Line a 3 1/2 c ring mold with clear plastic wrap. Using a spoon, pack mixture into mold. Cover and chill. To serve, unmold onto a plate lined with Boston lettuce. Discard plastic wrap. Fill centre of ring with carrot and zucchini curls and radish roses. Serve with assorted crackers and breads. Makes 3 c.

brine for a turkey

The recipes make roughly 6 cups of brine. You likely won=t use that much, so either cut the recipes in half or save the leftovers in the fridge for another day. For a 10-ound bird, inject about 30 mL in each thigh, 30 mL in each drumstick  and about 60 mL in each breast. Place the turkey in a plastic bag, seal,  then refrigerate for a couple of hours or preferably overnight.

When you're using a cooking syringe, be certain to inject lots of brine into the breast meat, the thighs and drumsticks. Some of the seasoning will escape during cooking, so don=t be conservative when using the brine.

basic brine

4 c water
1/4 tsp pickling spice
1/4 c sea salt or pickling salt
2-3 whole cloves
10 black peppercorns
3 bay leaves
1/4 c honey

Place all ingredients in a heavy saucepan and bring to boil. Remove from heat and cool to room temperature, then refrigerate overnight. Strain through sieve before using.


asian brine

Make the recipe above, except reduce salt to 2 tbsp and add:
6 whole star anise pods OR 1 tbsp 5-spice
2" piece fresh ginger, sliced
1/4 c soy sauce
4 garlic cloves, smashed
1/2 c hoisin sauce
2 tbsp hot sauce

Place all ingredients in a heavy saucepan and bring to boil. Remove from heat and cool to room temperature, then refrigerate overnight. Strain through sieve before using.


bourbon, butter and apple cider brine

Make the recipe for Basic Brine, but add:
1 c bourbon or rye
3 tbsp butter
1/2 c apple cider
2 sprigs fresh rosemary or 1 tbsp dried

Place all ingredients in a heavy saucepan and bring to boil. Remove from heat and cool to room temperature, then refrigerate overnight. Strain through sieve before using.

 

french inspired herb and juniper brine


Make the recipe for Basic Brine, but add:
12 whole juniper berries
4 garlic cloves, smashed
4 sprigs fresh rosemary
2 large shallots, quartered
2 sprigs fresh sage
1 orange, quartered
2 sprigs fresh thyme

Place all ingredients in a heavy saucepan and bring to boil. Remove from heat and cool to room temperature, then refrigerate overnight. Strain through sieve before using.