Turkey 101
Source of Recipe
Moi
Recipe Introduction
Prep, Carving & Gravy
**PREPARING AND BAKING THE BIRD**
Preheat oven to 350°
1) Defrost turkey completely before preparing
2) Remove the giblets & neck bone before baking. They are tucked into the cavity(s) of the bird, check both ends and inside!
3) Thoroughly rinse the bird in cold water inside and out, thoroughly pat dry the outside of the bird. Place your turkey in the roasting pan.
4) Season inside of turkey with salt and stuff the inside with your favorite dressing. **DO NOT do this the night before, must be done day of roasting.
4) Slather up the outside of the bird with margarine / softened butter. Season with salt outside.
5) Make a tent of foil and cover the bird loosely. Your bird is ready for the oven.
7) Happy baking! Bake according to the package instructions (with or w/o stuffing). It may get done ahead of time regardless of whether to stuff it. Check internal temperature in the thickest part of the breast.
8) Periodically check to be sure the dripping are not burning on the bopttom of the roasting pan. Add water or chicken broth to the bottom of your roasting pan as necessary. I never baste my turkey BTW.
9) Remove the dressing and put in covered dishes until ready to serve.
10) Allow turkey to rest before carving.
**TURKEY CARVING 101**
1) Once the turkey has reached an internal temperature of 175-180°, (the temperature will climb to the ideal 185° while resting) remove it from the oven and place the bird on your carving board or a baking sheet with sides to collect any residual juices.
Allow the turkey to rest for about 30 minutes before slicing. Slicing too early will result in all the juices flowing out and a dry turkey.
2) With a large sharp carving knife, start by removing the legs & wings. then slice through the skin at the breastbone to help vent the steam.
While the turkey is resting, start making your gravy.
**Turkey Carving Instructions**
Start by removing both sides of the breast meat away from the breastbone. Follow the breastbone by sliding the knife blade along the breast bone until the breast meat is completely loosened from the breast bone. If possible, leaving the skin in tact. This makes for a lovely presentation. Do this on both sides and set on a carving board, Cover with foil until ready to slice.
You should now have 2 large chunks of breast meat. Now you can slice the turkey breast like you would a roast. I would suggest using an electric knife for this.
Pick up the entire sliced breast and lie the breast meat, legs and wings on a platter. I usually try to assemble it with the wings and legs on the sides of the breast meat. Looks cool.
Hope this makes sense and I hope this makes your turkey carving a bit easier.
**TURKEY GRAVY**
* While turkey is baking boil the giblets and neck in salted water; Add a celery stalk and quartered onion. Simmer for about an hour and set aside. Remove the celery stalk and onion and discard. The giblets can be diced and added to the gravy or discarded. This makes for a flavorful broth to add to you gravy.
1) Skim off most of the fat, not all, as some fat adds to the flavor. Pour fat reduced drippings back into pan.
* I have a handy dandy separator for this. Oxo makes a nice one. They really make this task easy.
2) Turn the burner on med-low. Heat up the drippings with 1 C broth scraping up the drippings off the bottom and sides of the pan
To the warm drippings sprinkle the dry Wondra, enough to form a paste on the bottom of the pan.*The amount depends on the amount of drippings you are working with.
As it begins to thicken in the pan, whisk in your broth from boiling the giblets. Continue to add liquid & whisking until it no longer thickens. You will add several cups over the course of time.
When done, cover and turn down the heat to keep it warm
You can add fresh mushrooms or diced giblets at this point. Keep warm over a LOW heat, stirring occasionally until ready to serve.
Notes: If it's too salty throw in a few peeled and quartered raw potatoes to absorb the salt. Works like a charm.
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