What to do with that Big Bird!

[JodiL]

Hello everyone,

We've talked lots about different side dishes and desserts for Thanksgiving, but neglected the main event! So, I was wondering about your favorite Thanksgiving turkey recipes-- Looking through prior years issues, I'm intrigued by the Arizona Turkey with Chipotle Sauce...has anyone made that? I'm torn this year between the Fresh Herb Turkey, or the Arizona one... anyone else???

Jodi

[Vanessa]

Hi. Well the main bird at our house is always pretty much the same as my mom taught me. Its marinated no later than Tuesday & I use a V rack to cook it. I do put Kitchen Bouquet on the bird so it gets a pretty golden color. I stuff the turkey with a meat stuffing (kind of like the picadillo recipe appeared in CL). We let the bird rest a bit before slicing it. I was looking at turkey recipe someplace with cider? This yr due to work conflict stuff it looks like its just the 2 of us I am between making a small turkey (10 pounder or so) and a large turkey breast.....unless by this weekend we hear of other plans.

[L.Rose]

Vanessa,

How do you marinate your turkey? Would you marinate a turkey breast the same way? We will also be just two for Thanksgiving, so I'm planning on roasting a 5 lb. turkey breast (my first).

Incidentally, I bought a meat thermometer at the grocery store for under $5 (the kind you see everywhere), and it came with no instructions. Do I stick it in the breast before putting the turkey in the oven, or do I only stick it in when I want to know if the turkey is done? I keep reading that an "instant read thermometer" is the best way to go-- that's not what I have, is it?

Thanks,
Rosa

[Gail]

Although I'm not doing Thanksgiving this year, this is the recipe I made last year. It was excellent and the gravy wonderful!

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY

10 to 12 servings

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil

1 14 to 15-pound turkey; neck, heart and gizzard cut into 1 inch pieces and reserved
2 tablespoons (1/4 stick) butter, room temperature
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped

1 cup (or more) canned low-salt chicken broth

6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg

Position rack in bottom third of oven and preheat to 425º F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour. (GAIL NOTE: I don't see why this couldn't be done atop stove. It would certainly save time.)

Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.

Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with aluminum foil. Reduce oven temperature to 325º F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180ºF, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes.

Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion misture if necessary to measure 5 cups.

Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.

Serve turkey with gravy.

(From: Bon Appétit)

[This message has been edited by Gail (edited 11-16-2000).]

[Peggy]

Jodi,

Last year I made the Orange-Bourbon Turkey from the same issue as the other two you are looking at(CL Nov 1998) and it was very good. The marinade gave the turkey a really nice flavor. Haven't tried the other two recipes...

Peggy

[Gail]

Originally posted by L.Rose:
... I bought a meat thermometer at the grocery store for under $5 (the kind you see everywhere), and it came with no instructions. Do I stick it in the breast before putting the turkey in the oven, or do I only stick it in when I want to know if the turkey is done? I keep reading that an "instant read thermometer" is the best way to go-- that's not what I have, is it?

Thanks,
Rosa

Hi Rosa,

No, your thermometer is a conventional, rather than instant read one-- which is perfectly okay. Since you're making a turkey breast, just insert it in the meatiest part of the breast before popping the bird into the oven. Be sure the thermometer isn't touching any bone. And that's pretty much it!

Good luck!

[Vanessa]

LRose
Hi!
The way I marinade a turkey (same way turkey breast) I wash it well with a mix of water and lemon juice, dry it with paper towels and proceed to marinade
You will need to crush in a mortar and pestle (or use a small Cuisinart)the following which MULTIPLY by the amount of pounds your turkey weighs. If making a turkey remove insides etc and weight it.
1 clove of garlic (you might want to use a bit less if you are not accostom to the seasoning)
1 blk pepper corn
1/4 tsp dried oregano
1 tsp salt (I always use less because when you are using garlic it will enhance salt flavor)
1 tsp olive oil
1/2 tsp vinegar
** multiply by the amount of pounds your bird weights
You will then process this and yes with your hands you will "massage" this all over inside and out. If you are making a turkey sometime then marinade the contents of the little bag inside the turkey (neck etc) as you will use this for a broth.
Once you marinade your turkey or breast put it in the refrigerator, covered well. If you do this days in advance rotate your bird.
The day of your roasting preheat your oven to 325. You will put your turkey with breast down if using a V shape rack. You can either cover with aluminum foil loosely, so you can baste your turkey every so often.
I usually cover then uncover to let it get golden.
I don't have my cooking book here but I believe I remove the turkey at 165. I use an instant thermometer to check in the thigh.
If making a turkey breast I pretty much follow the roasting timetable in the wrapping.
Hope this helps. If you have any questions just email me

[This message has been edited by Vanessa (edited 11-16-2000).]

[L.Rose]

Gail and Vanessa,

I've been looking through various cooking sites and cookbooks for answers to my questions, but nothing has been quite so helpful as your feedback. Thanks so much!

[HARRYET]

Well I have never had to cook a turkey for Thanksgiving, but my mom and MIL both cook their birds the same, stuffed and roasted, pretty boring but yummy!!