Carving Turkey

There was a time when, a gentleman’s education was not complete until he had mastered the art of carving. Those days are long since forgotten. By 1928, Emily Post had dropped the section on carving from her book on etiquette all together.

Many a noble bird has been hacked to shreds at the hands of unskilled knife-wielding relatives and friends, as horrified cooks looked on. This year – avoid the public carnage. Learn the simple art of carving like a pro.

Whether the bird is carved in the kitchen or at the dining room table, it simply must be done before anyone can eat. And it’s not that difficult.

Tools – Meat fork with long tines, sharpened carving knife or chef's knife, small cutting board on the side and a kitchen towel or napkin.

• Allow the turkey to rest 20 minutes after cooking. This lets juices saturate the bird evenly again for better slicing. Remember that you must cut the bird apart at the joint, hacking though the bone is not an option.

• With an air of confidence, start with the dark meat. Secure the turkey at the breastbone with a carving fork or better yet, use a folded napkin.

• Cut through the skin between the leg and body. Press the leg downward until it is lying flat against the platter. Now you can see the hip joint. Cut through the joint and remove the leg and thigh to a cutting board.

• Cut the thigh and drumstick apart at the joint. Remove the skin and slice around both sides of the thighbone, removing the meat. Leave the drumstick whole. Repeat on the other side.

• For the breast: Hold the turkey with a large fork at the breastbone. Slice about 2 inches down one side of the breastbone, gently separating the meat from the bone. Now make a horizontal slice across the grain of the meat. Remove the entire section of breast meat to a cutting board. Holding with a fork, cut into slices. Place slices on platter. Repeat process on the other side.

• For the wing: Cut into the joint slightly above the wing and remove it to the cutting board. Cut the wing in two pieces at the joint. Slice from the meaty part or serve whole. Save the tip for soup.

• For the drumstick: Cut slices parallel to the bone, turn and repeat.

Practice on a chicken during the off-season. Nothing to it!

Turkey is the most popular entrée for the holiday season and its arrival at the table is the highlight of the meal. Whether you carve the turkey at the table or in the kitchen, sharpen the knife and get to it.

Stuffed Roast Turkey

For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below) Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh . Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Stuffed
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

The USDA does not recommend cooking turkey in an oven set lower than 325°F.

Traditional Roast Turkey (unstuffed)

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chard below). Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the innermost part of the thigh reaches 165°F as measured with a food thermometer. Check the wing and the thickest part of the breast. You may choose to cook the turkey to higher temperatures. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey (and turkey parts) is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.

Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey.

Unstuffed
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

TOP 10 super tips fo turkey

Our TOP 10 super tips will ensure your big bird is the best it can be. ..Whether you're tackling a Thanksgiving turkey for the first or hundredth time...

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp or electic knife.

Carving Turkey

Step by step carving turkey for beautiful serving

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

• Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
• We used a long carving knife with oval indentations along the blade to reduce friction.
• Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

Turkey Thanksgiving Soup

INGREDIENTS

• 1 leftover turkey carcass
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

DIRECTIONS

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Juicy Thanksgiving Turkey

INGREDIENTS

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle champagne

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Why do we eat turkey for thanksgiving day??

Although juicy and tender butterball turkeys are the main cuisine of today's Thanksgiving celebrations, these birds were NOT the most popular centerpieces on the first Thanksgiving tables.

In 1621 when the Plymouth colonists and Wampanoag Indians celebrated the first Thanksgiving, they were gobbling up many more foods than just turkey. Since lobster, goose, duck, seal, eel, and cod were plentiful during this time, these foods were most likely the main courses of this first feast. Deer meat and wild fowl are the only two items that historians know for sure were menu of this autumn celebration.

So how did the turkey become the main mascot of modern-day Thanksgiving if we don't know for certain that turkeys were at this first feast?

One story tells of how Queen Elizabeth of 16th century England was chowing down on roast goose during a harvest festival. When news was delivered to her that the Spanish Armada had sunk on it way to attack her beloved England, the queen was so pleased that she order a second goose to celebrate the great news. Thus, the goose became the favorite bird at harvest time in England. When the Pilgrims arrived in America from England, roasted turkey replaced roasted goose as the main cuisine because wild turkeys were more abundant and easier to find than geese.

About Turkey....

• The long fleshy skin that hangs over a turkey's beak is called a snood.
• The color of a wild turkey's naked head and neck area can change blue when mating.
• Male turkeys are nicknamed "toms" while females are called "hens."
• When turkeys reach maturity they can have as many as 3,500 feathers!
• Faster than a speeding bullet--Wild turkeys can run up to 55 miles an hour!

Turkey Mushroom Soup

TURKEY-MUSHROOM SOUP
This might just be my favorite comfort soup.  Excellent for
those chilly days up north.

Ingrediens
4 cups sliced mushrooms
1/2 cup chopped onion
1/2 cups each sliced carrots & celery
2 cloves garlic, minced
2 Tbsp margarine
2 Tbsp all-purpose flour
1/4 tsp salt
1/8 tsp dried whole thyme
1/8 tsp dried whole marjoram
1/2 cup skim milk
1 Tbsp dry sherry
1 egg yoke, lightly beaten
1 (10 oz) can chicken broth
1 cup cubed cooked turkey
1/3 cup cooked regular rice
1 Tbsp diced pimento

Combine mushrooms, onion, celery, carrots, garlic and
margarine in a 2-quart casserole; microwave, uncovered at
high for 6 to 7 minutes, stirring after 3 minutes.
Add flour, salt, thyme, and marjoram; stir well.  Add
milk and remaining ingredients, stirring well.  Microwave,
uncovered at high 6 to 9 minutes or until slightly
thickened, stirring every 2 minutes.  Yields about 5 cups.

Turkey BBQ

1 (approximately 7-pound) turkey breast with bone
3/4 teaspoon salt, divided use
3/4 teaspoon ground black pepper, divided use
1 cup barbecue sauce
1 tablespoon white distilled vinegar
2 teaspoons firmly packed brown sugar
1 teaspoon brown mustard
1/4 teaspoon Worcestershire sauce

1. Prepare grill to medium-high heat.
2. Sprinkle turkey breast evenly with ½ teaspoon of the salt and ½ teaspoon of the pepper. Place turkey, breast-side down, on prepared grill. Cook to a golden brown, turning to sear all sides, about 15 minutes.
3. Meanwhile, in a small bowl, combine barbecue sauce, vinegar, brown sugar, mustard, Worcestershire sauce, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper; mix well.
4. Baste entire surface of turkey with sauce. Continue grilling, allowing surface to caramelize and turn deep golden brown, but without burning, about 15 minutes.
5. Remove breast from the grill and wrap in aluminum foil, sealing all sides. Return to grill until turkey has reached an internal temperature of 170°-175°F, about 45 minutes. Remove from grill and let sit for 10 minutes before carving.

Makes 12 servings.

Turkey breast cooking time

Chile Citrus Turkey Breast
Ingredients:

• 3 pounds turkey breast or one bone in turkey breast (4-6pounds)
• 1 package of 5 dried poblano chiles.(u can buy in mexican section in ur local store)
• 3 tbsp lime juice
• 3 tbsp orange juice
• 5 cloves garlic
• 1 small white onion, diced
• 1 tsp coarse salt

Directions

• Place the poblano chiles in a small bowl and cover them with boiling water. Let sit for 10 minutes.
• Place chiles in a colander to drain.
• When cool enough to handle, cut the stems off and remove any seeds.
• Put in blender.
• Add orange and lime juices, garlic, onion and salt.
• Blend until smooth.
• Save 3/4 to 1 cup of this sauce and put it in the refrigerator.
• Rub turkey with remaining sauce, place on a plate and cover with plastic wrap. Allow this to marinate for at least 2 hours.
• If grilling, preheat the grill to medium heat.
• Grill, covered, until a thermometer reaches 165° (1-1 1/2 hours) or roast in an oven covered at 400° for 1 hour and 20 minutes. These times are approximate depending on size of turkey.
• Transfer to a cutting board, let sit for 15 minutes before slicing.
• Serve with sauce on the side.

turkey stuffing recipes

turkey stuffing recipes


This is my friend's recipe. I've never tasted any turkey stuffing that has come close to as good as my friend's . Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.

Delicious Turkey Stuffing Recipe

Ingredients:

• loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
• turkey giblets (1 cup to 2 cups) (can substitute with chicken)
• 2 cups each, chopped onion and celery
• 6 Tbsp butter
• 1 green apple, peeled, cored, chopped
• 3/4 cup of currants or raisins
• Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
• a cup walnuts
• 1/4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning or ground sage (to taste)
• Salt and freshly ground pepper (to taste)

Method

1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10 person.