4 replies to this topic

[Suresh Hinduja]

(Some content from the gourmetindia static site)

Turkey Purchasing Pointers from the National Turkey Federation

Whether purchasing a fresh or frozen turkey, consumers can be confident they are buying a quality product. The decision of which to purchase is based on personal preference in price and convenience. Oven-ready fresh and frozen birds are tucked into snug, air and water resistant plastic wraps immediately following processing. Air is removed as bags are sealed and shrunk so they fit the turkey almost as tightly as its own skin.

Frozen turkeys are flash frozen immediately after processing to 0 degrees or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed.

Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, therefore, usually more expensive.

Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird will ensure a delicious holiday meal.

Frozen Turkey:

* Store at 0 degrees F. or below.
* Purchase during special value sales and store the bird in the freezer until the thawing time begins.
* Thaw under refrigeration, in cold water, or the microwave. Refrigeration: Allow approximately 24 hours per five pounds to thaw in the refrigerator. Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes. Microwave: Follow the microwave manufacturer’s directions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey:

* Stored at 26 degrees F. and above.
* Purchase for convenience because thawing is not required.
* Cost may be slightly more due to special handling required by the store. Order in advance to be assured of availability.
* Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label or freeze the poultry at 0 degrees F.

Hard Chilled/Previously Hard Chilled Turkey:

* Stored at temperatures between 0 and 26 degrees F. In late 1997, new regulations created a separate category for turkeys in this temperature range, which had previously been labeled fresh. Cooks should treat this bird with the same care as a fresh bird and recognize this product has a shorter shelf life than a frozen product.

OTHER TIPS FOR PURCHASING AND PREPARING TURKEY:

* Processors may add convenience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs.
* Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
* Ensure that the packaging is intact and avoid purchasing a bird with packaging which has rips or tears.
* Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
* Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh up to 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
* Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products which are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.

Turkey Roasting Procedures

Tradition and memories are key ingredients to the annual holiday dinner. The sterling silver is polished, the fine china used to set the table, and the table centerpiece made to reflect the special occasion. The aromas drifting from the kitchen bring back memories of the days of celebrations with family and friends. Our senses are awakened by these holiday dinners that feature the fragrances of roasted turkey and other holiday foods. Turkey and all the trimmings are the traditional choices for both Thanksgiving and Christmas in the majority of American homes.

The National Turkey Federation puts a new twist on the traditional roasted turkey with a classic, special-occasion recipe Herb Roasted Turkey with a Citrus Glaze. Fresh sage and marjoram are placed under the loosened turkey skin and the resulting penetration of flavors is worthy of a new holiday recipe tradition. Both sage and marjoram have long been paired with poultry and are time honored flavor combinations. Citrus flavors are quite complementary to the taste of turkey; continental cuisine typically calls for placing lemon halves in the cavity of roasted birds. Fresh lemon and lime juices are combined with dry white wine and brown sugar to create the citrus glaze brushed on the turkey. Since the citrus glaze is made with sugar, the browning process will occur quickly. Near the end of the roasting time, loosely cover the turkey with lightweight foil to ensure a golden brown turkey. The turkey platter is decorated with lemon and lime roses along with sprigs of fresh herbs. This recipe produces a flavorful turkey and if a stuffing is desired, a traditional bread stuffing would be most complementary.

Whether you try a new recipe or use a traditional turkey recipe, the questions frequently asked are, “How should I roast the turkey? ” “Should the turkey be covered with foil? ” “What is the correct temperature to roast a turkey? ” “Should I use a cooking bag? ” The National Turkey Federation recommends turkey be roasted by the Open Pan method in a preheated 325 degree F. oven until the internal temperature, as registered on a meat thermometer, reaches 180 degrees F. in the thigh or 170 degrees F. in the breast. Sherrie Rosenblatt, Director of Public Relations for NTF says, “The Open Pan dry heat method is the easiest and most reliable of all cooking methods and results in a juicy, tender, flavorful golden brown turkey. ” In addition the National Turkey Federation makes the following recommendations when cooking turkey:

1. Do not roast the turkey in a oven temperature lower than 325 degrees F. Poultry should be roasted at 325 degrees 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 to determine the correct degree of doneness.

[Suresh Hinduja]

Carving and Slicing Techniques

To obtain the highest yield from cooked turkey, it is essential to have proper carving and slicing techniques. These techniques are also important for eye-appealing presentation. Here are some simple techniques to use when carving and slicing:

* Allow turkey products of more than 10 pounds to stand at room temperature for 10 to 20 minutes after cooking and before slicing. This allows the juices to distribute evenly throughout the turkey. Netting and cooking bags are easier to remove after the recommended 10 minutes standing time. The maximum standing time should be 20 minutes.
* Slice or carve on a sanitized cutting surface. Knives, pans and covers should be sanitized too. Re-sanitize board and knives every 30 minutes.
* Wear disposable food-handling gloves while carving or thoroughly wash your hands frequently.
* Immediately after the 10-to 20-minute holding time, carve turkey from it's carcass into major sections (i.e., breasts, thighs, drumsticks and wings).
* To serve turkey hot, place the sections in pans. Cover with film to retain heat and moisture and to minimize the possibility of contamination. Hold at 140°F or higher in a hot holding device (e.g., cabinet, steam table, bain marie). Turkey must be at least 140°F when placed in the holding pans. The heating device will only maintain temperature. A maximum holding time of 20 to 30 minutes is recommended.
* Slice the sections into serving pieces, plate and garnish.
* If turkey is not to be served immediately, slice and shingle no more than 1-inch deep in shallow steam table pans. Cover with film, refrigerate at 35° to 40°F. We recommend cooked, sliced turkey reach 40°F in 2 hours or less.

Slicing Turkey Products
The carving and slicing techniques listed for whole turkey and parts also apply to turkey products. Here are some additional slicing tips:

* Slice fully cooked turkey rolls, slabs, ovals and other shapes crosswise to desired thickness. Slice at a slight angle to achieve a more oval-shaped piece of meat for special plate presentation or for oval-shaped sandwich bread.
* Carve the fully cooked breast or half-breast roast lengthwise with the muscle.
* Let netted roast stand 10 minutes after cooking for easy removal of netting.
* For ease of machine slicing, chill turkey first.
* Because salt performs an important binding function, "no-salt" or "low-salt" products do not slice as easily, especially roasts made from more than one muscle.

Carving Whole Body Turkey and Parts.
The whole body turkey is a favorite for carving presentation in a buffet. These step-by-step instructions show the best procedures for maximum yield and most attractive presentation.

Carving the drumstick and thigh.
1. Remove drumstick and thigh by pressing leg away from body. The joint connecting leg to backbone will often snap free or may be severed easily with a knife point. Cut dark meat completely from the body by following body contour carefully with a knife. carve5 picture
2. Place drumstick and thigh on cutting surface and cut through connecting joint.
3. Tilt drumstick to a convenient angle, slicing toward cutting surface as shown.
4. To slice thigh meat, hold firmly on cutting surface with fork. Cut slices evenly and parallel to the bone.

Carving the breast.
Turkey breasts are typically sliced into generous slices.

Presentation carving method
1. Place knife parallel and as close to wing as possible. Make deep cut into breast, cutting to the bone. This is the base cut. All breast slices will stop at this horizontal cut.
2. After making the base cut, carve downward, ending at base cut slightly higher up on breast. Keep slices thin and even.
Kitchen carving method

1. Remove half of the breast at a time by cutting along keel bone and rib cage with sharp knife.

2. Place half-breast on cutting surface and slice evenly against the grain. Repeat with second half-breast as additional slices are needed.

[Suresh Hinduja]

Boning and Carving Raw Turkey
Courtesy of Fine Cooking

Boning an uncooked turkey is easier than it sounds, and the 20 minutes of concentrated knifework it requires are worth its many benefits: shorter roasting time, unique presentation, and compact storage of leftovers. The leg and wing bones remain intact, so the turkey still looks like a turkey when it comes to the table. But without the breastbones and backbone, carving is infinitely easier. Also, the raw bones from the main carcass produce a rich turkey stock, which you can then use to make an excellent gravy.

The photos guide you through each step of the process. Just remember that your goal is to remove the central carcass with as little flesh on it as possible and without tearing up the meat. A sharp boning knife is essential for this task, but much of the work can actually be done with your thumb and forefinger. The serious knifework comes at the wing and thigh joints, where tough ligaments connect muscle to bone. If things get murky along the way, take a moment to figure out what's holding everything together and then make a critical snip or two with the knife. Finally, you'll need a long skewer for stitching up the bird after it's stuffed.

Separate the wing and thigh bones from the main skeleton
1. Remove the giblets and set them aside. Set the turkey, breast side down, on a stable work surface with the tail facing toward you. With a sharp boning knife, cut a straight line through the skin along the length of the backbone.
2. Wedge the tip of the knife between the backbone and the skin at the top left hand side of the bird and, staying as close to the bone as possible, cut away the flesh between the backbone and the shoulder blade. Continue cutting away around this bone until you reach the wing joint. Use your thumb to free as much of the meat from the bone around the joint as you can and identify the connective tissues that will need to be snipped.
3. With the blade pointing directly at the joint, cut the connective tissues. With a twisting motion, separate the wing from its socket.
4. Working on the same side of the bird, use your knife and fingers to separate the flesh from the bone until you get to the joint where the hip meets the thigh. With the heel of your hand, press downward on the thigh until you feel it come free. Locate the tendons that connect the thigh bone to the hip socket and then snip those tendons. Cut any remaining connective tissue around the thigh joint, and free the thigh meat from the central skeletal structure. Using your thumb and knife as necessary, free the breast and thigh meat from the central skeletal structure all the way down to the sternum, which is the piece of cartilage that runs the length of the breast. The flesh is now freed from one half of the bird. Repeat steps 2 through 4 on the other side of the turkey. The bird should now be butterflied, with the carcass attached only at the sternum.
Cut through the sternum to remove the skeleton
5. With one long cut, remove the central skeletal structure: Wrap one hand firmly around the bony carcass and use the other to cut through the cartilage of the sternum. Cut through 1/16 inch of the cartilage, lifting the carcass away and being careful not to cut through the flesh or skin beneath the sternum. Continue cutting from front to back until the carcass is freed.
Stuff the bird, stitch it up, and roast
6. Season the flesh of the turkey with salt, pepper, nutmeg and sage. Pack the dressing into a large egg shape on top of the breast meat, and then bring the sides up and around to enclose the dressing. Use a long bamboo or metal skewer to stitch the skin together vertically up the length of the bird. Pack in any loose bits of stuffing and fold the wing tips back. Turn the turkey over and set it in the roasting pan. Without its central skeleton, the turkey may look slightly disfigured. Press the turkey into shape and then season it with more salt, pepper, nutmeg and sage. The bones you removed will reduce the overall weight of your turkey by about 25 percent, so cut down the roasting time by that same amount. A 12-to 14-pound bird will need about 3 hours.To carve the boned bird, first pull out the skewer. Use a sharp knife to detach the wings at the wing joint. Starting at the back cavity, cut across the breast so each slice has a round of stuffing sandwiched by breast meat. Support the stuffing with a carving fork as you lay it on the platter. When you get to the legs, remove them where the thigh connects to the body. Then continue slicing across the bird as before.

[Suresh Hinduja]

More here:

• Purchasing Tips
• Cooking Times for Whole Turkey
• Boning, Carving and Slicing
• Winter Fruit Glazed Turkey
• Herb-Roasted Turkey
• Turkey Satay with Peanut Sauce
• Roast Turkey with Honey Mustard Glaze

[Gautam]

Bumping this up.

In the US, a Louisiana thingie called TURDUCKEN gradually is becoming popular in the north. It has distant French antecedents in the galantine, but the Cajun & Creole food craze has given the turducken new traction: it is a turkey stuffed with a chicken and a duck.Here is a video showing its construction:

http://www.youtube.c.../85/GSiHKBzPMks

http://www.uppercrus...hefs&postid=107

Here, Gev Desai, Area Chef in Mumbai, 2005, for ITC HOTELS, teaches how to stuff a turkey with forcemeat.

http://www.whats4eat...vadoreno-recipe

Here is a Salvadoran roast turkey that is especially enjoyed in sandwiches. It might be liked by Indians, too.

A turkey is given an overnight rub/marinade: crushed garlic+ mayo + prepared mustard+ Lea & Perrins Worcestershire sauce + Goya adobo salt [ oregano, pepper]; rub under skin also.

Prepare roasting vegetables: garlic, onion, red/green bell peppers, tomatoes, a small carrot, prunes, olives, capers, bay leaves [Laurus nobilis,not tejpatta,but you can use these if you like]. Use as many items as you have, leave out those you do not. For example,US has flavorless canned black olives--- NO USE employing them. Use salted Kalamata or brine-cured olives,or some green olives or leave them out if they are too strong for your taste.

For thyme, if none available, substitute a little ajwain.

Roasting Liquid =wine or water

Roasting Masala : white sesame seeds & unsalted peanuts, lightly roasted, pumpkin seeds roasted until they begin to pop [ substitute another nut + poppyseed or melon seed if you cannot find pumpkin seed]

Edited by Gautam, 05 June 2010 - 01:51 PM.