insider
Waterloo / Cedar Falls
1
Tuesday
November 12, 2013
www.wcfcourier.com/lifestyles
insider Editor: holly.hudson@wcfcourier.com
TURKEY RX: Brine, then roast or grill McClatchy Newspapers
Basic guidelines for cooking your turkey
H
oney brown, crisp skin with meat that’s tender and
juicy. That’s a cook’s goal for the holiday bird. At Thanksgiving, a myriad of turkey techniques and methods are suggested. There’s the roasted turkey. Grilled or fried turkey. Turkey in a bag. Turkey with the back cut out and flattened — it cooks in half the time. Our recommended method is brining (wet or dry) and roasting or grilling. Brining gets the juices flowing, and we know it works. We also like grilling (on a kettle-style grill) because it frees up much-needed oven space. Brining recipes increasingly use different liquids and seasonings other than the basic salt water solution or plain salt. Wet brines can include fruit juices, ciders, beer and wine and can be seasoned with sugars (white or brown), aromatics, herbs and spices. Dry brines can include other seasonings and herb s along with the salt. Our turkey recipe today uses orange juice in the brine.
Orange Juice Brined Turkey Serves: 10 to 12/Preparation time: 30 minutes (plus overnight brining) Total time: 3 hours Brine: 4 cups orange juice 3 quarts water 2 cups kosher salt 1 cup sugar Herb sprigs (rosemary, thyme, parsley), optional Turkey: 1 fresh or frozen turkey (12 to 15 pounds), thawed 4 to 6 cups reduced sodium chicken broth 2 tablespoons vegetable oil or melted butter Salt and pepper to taste To brine the turkey, start with a large, clean bucket. Make room for the bucket in your refrigerator — adjusting shelves if necessary. Remove the neck and giblets from the turkey, and reserve them for another use. In the large bucket, stir together the orange juice, water, salt and sugar. Continue stirring until the salt and sugar dissolve. Add herb sprigs, if using. Place the turkey in the brine, breast side down. Add more water if the turkey isn’t completely submerged in the liquid. Place the bucket in the
Tarting up your Thanksgiving butternut offering
— Thaw the turkey if frozen.Thaw it in its orginal package on a tray. Allow almost 24 hours for every 5 pounds of turkey. A 12- to 16-pound turkey will take 3 to 4 days to thaw in the refrigerator. — If you forgot to thaw your turkey in advance, place it in a sink in its orginal wrapper and fill with cold water. Change water every 30 minutes. A 12- to 16-pound turkey will take 6 to 8 hours. — USDA does not recommend rinsing or washing your turkey first, which is a step in many recipes. The splashing water can contaminate other nearby foods and utensils. — Several years ago, the U.S. Department of Agriculture lowered the safe cooking temperature for the overall turkey to 165 F. —Invest in an instant-read thermometer. Make sure the thermometer you have is working properly. To roast your turkey, preheat the oven to 325 F. Place the turkey in a shallow roasting pan. Below are the USDA’s recommended roasting times for a stuffed or unstuffed turkey. browning too quickly, cover it with foil. Remove the turkey from the oven and transfer it to a platter. Cover it with foil and let it rest at least 15 to 30 minutes before carving.
Basic Pan Gravy Makes: About 6 cups; about 1/3 cup per serving Preparation time: 30 minutes Total time: 30 minutes Pan drippings from the turkey 4 to 6 cups turkey stock or broth or chicken broth, heated MCT PHOTO ¾ cup all-purpose flour ¼ cup Madeira or dry sherry, or 1 Orange brined roast turkey with pan gravy. tablespoon balsamic vinegar, optional and pat it dry well with paper side up on the rack. Brush the add more chicken broth to the refrigerator for at least 10 to 12 Butter, optional towels. Let it sit out for 1 hour so turkey with the vegetable oil or pan if needed. Reduce the oven hours or overnight. Pour the drippings from the the skin dries further, which helps rub with softened butter. Season temperature to 350 F. Continue Two hours before you plan to roasting pan into a heatproof crisp the skin. the turkey with salt and pepper or roasting another 2 to 2½ hours, roast it, remove the turkey from glass bowl or fat separator. Preheat the oven to 400 F. favorite seasoning. basting with the pan juices every brine and discard the brine. Rinse Let stand for 5 to 10 minutes, Place a V-rack in a roasting pan. Place it in the oven and roast 30 minutes or until the internal the turkey well, inside and out, then skim off and reserve the Add about 2 cups of the chick- for 30 minutes. Baste the turtemperature reaches 165 F. under cold water for several minfat that rises to the top — you If the breast seems to be utes. Place the turkey on a tray en broth. Place the turkey breast key with the pan juices, and See Turkey, Page 8
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AP Food Editor
Much as I love butternut squash — and firmly believe it belongs on the T h a n ksg iv i n g ta b l e — I’ve grown bored with the ways it typically shows up. Too often, the squash is cut into chunks, then either seasoned and roasted or steamed and mashed. And while both approaches can be delicious, they get tedious year after year. They also don’t do the squash justice. Face it, a bowl of mashed squash will always be a runner up to mashed potatoes. And of the many roasted dishes that land on the table, squash isn’t the one most people will reach for.
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