Selecting and Cooking the Perfect Thanksgiving Turkey

by | Oct 26, 2017

Remove the lid or foil for the last 30 to 45 minutes of roasting time to get that gorgeous golden-brown color. Add thick veggies such as carrots, potatoes, and Brussels sprouts to the roasting pan for additional flavor.

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According to the National Turkey Federation, 88% of American families eat turkey on Thanksgiving. That’s over 46 million turkeys! Served as the main dish, it is complemented by a variety of sweet and savory side dishes, many of which are family traditions made from recipes passed down through the generations.

Why do we eat turkey on Thanksgiving, anyway? Well, it’s kind of a funny story. While historians generally agree that turkey wasn’t eaten at the First Thanksgiving in Plymouth in 1621, it was well-documented that settlers often hunted wild turkeys as a source of protein, and subsequent celebrations often included turkey. After President Lincoln declared Thanksgiving a national holiday in 1863, turkey became a staple on many Thanksgiving tables.

When choosing a turkey, there are a few decisions to make. How many people will be eating? Will it be roasted, smoked, or deep-fried? Is frozen or fresh preferred?

When it comes to the proper size, a pound per person is a great rule of thumb. This includes the total weight of the bird, not just the meat. Also, the ratio of white meat to dark meat is about 7:3 (70% white meat, 30% dark), so if there are a lot of dark meat lovers around the table, additional thighs and drumsticks may need to be purchased.

Roasting is the most common way to cook a turkey. This method involves placing the turkey in a large roasting pan and cooking it in the oven slowly over several hours. The turkey is usually placed breast-side up in the pan and basted periodically to prevent drying. The lid or foil is also removed the last 30 to 45 minutes of roasting time to brown the skin and give the turkey that gorgeous presentation.

Vegetables such as potatoes, carrots, or Brussels sprouts may be added to the roasting pan to cook concurrently. For best results, roast the turkey at 325˚F for 15 minutes per pound. For example, a 15 pound turkey would take 3 hours and 45 minutes.

Smoked turkeys are usually fully cooked (read the label to be sure) and just need to be reheated. Keep in mind, smoking is done to impart flavor and does not increase the turkey’s shelf life. Follow the instructions on the package to properly reheat the turkey.

Deep-fried turkeys are submerged in very hot oil and cook more quickly than roasted turkeys. Turkeys can be deep fried in a very large stockpot or in a designated turkey fryer. Only use enough oil to cover the turkey. Too much oil can cause a fire or overflow when the turkey is added to the cooker.

To determine the amount of oil, place the turkey in the cooker and add enough water to cover the bird. Then remove the bird. The water line will indicate the level of oil needed to adequately fry the turkey. For best results, let the turkey warm to room temperature before frying, and fry the turkey for 3 minutes per pound plus 5 minutes per bird.

Remember, the size of the cooker will dictate the size of the turkey. The turkey should fit easily without being forced. Wedging a turkey into a cooker that is too small could cause uneven cooking, or worse, a fire.

As for frozen versus fresh, there is no difference in flavor. However, frozen turkeys can be purchased months in advance and kept frozen until needed. Fresh turkeys should be purchased no more than two days in advance for maximum safety and freshness.

The safest way to thaw a frozen turkey is in the refrigerator. This will take pre-planning. The general rule of thumb is 24 hours of refrigerator thawing per 5 pounds. For example, a 15 pound turkey should take 3 full days (72 hours) to thaw completely.

However the turkey is cooked this year, have a Happy Thanksgiving!

Experiment When Cooking with Herbs

by | May 16, 2013

Be adventurous in cooking with herbs!

Be adventurous in cooking with herbs!

Many novice cooks fret about what herbs to add to a recipe, when to add them and how much to add.  There are no rules when cooking with herbs! The fun of livening up recipes with herbs is in the experimenting. For those who want more guidance, a guide is included indicating which herbs are good with which foods. Use this only as a guide. Experiment by adding a small amount of an herb or combinations of herbs to a dish, then taste. Add more if the flavor doesn’t suit you.

Add the herbs during the last 15-20 minutes of cooking. Certainly this cannot be done for recipes that require the herbs to be mixed in with the batter or dressing, for example.  But for stews, vegetables and other recipes, adding herbs at the beginning of the cooking process diminishes the subtle flavor.  Fresh herbs pack the most flavor. Gardeners can grow their own herbs and then preserve their harvest by either freezing or drying. Fresh herbs are available at local grocery stores and farmers markets.  Dried herbs can be found at any grocery store.

If you don’t have a recipe, start with 1/4 teaspoon and add more as needed to reach your ideal flavor. You don’t want the herbs to overpower the other flavors in the dish.   If a recipe calls for dried herbs, you can substitute fresh herbs. Dried herbs are stronger than fresh herbs so you will need to use more of the fresh herbs. If the recipe calls for 1 teaspoon of dried, crushed herbs or 1/4 teaspoon of powdered herbs, use 3 teaspoons (1 tablespoon) of fresh. If a recipe calls for fresh herbs, substitute dried herbs by decreasing the amount by half.  When doubling a recipe, do not double the herbs or spices. Increase their amounts by 1 1/2.  Remember, it is better to start with less and add more if desired.

Try using fresh herbs to add flavor while cutting back on fat, sugar and salt in recipes.  Cooking with herbs also may have additional health benefits.  Research is showing herbs have antioxidants which may help prevent cancer and heart disease.  So, be adventurous and trying adding more herbs to some of your favorite recipes.  Contact your local UF/IFAS Extension office for more information on growing or cooking with herbs.

Guide for Using Herbs:

Mint:     Desserts, lamb, peas, fruit salads, sauces

Cilantro: Mexican and Asian cooking, rice, salsa, tomatoes

Sage:     Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), stuffing

Parsley:  Salads, vegetables, pastas

Dill:     Tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber, summer squash

Oregano:  Tomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms

Rosemary: Dumplings, eggs, game meats, lamb, veal, poultry, fish, barbeque sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower, turnips

Thyme:    Eggs, game meats, lamb, veal, rice, poultry, barbeque sauce, fish, oysters, chowders, soups (onion, tomato, and vegetable), mushrooms, tomatoes

Basil:    Tomato products (juice, pasta sauces, pizza sauce, etc.), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), beans, eggplant

RECIPE:  Basil Pesto

  • 2 cups fresh basil leaves, removed from stem
  • 1/2 cup fresh parsley leaves
  • 1/2 cup olive oil
  • 2 garlic cloves, peeled
  • Salt and freshly ground pepper to taste
  • 1/4 cup roasted pine nuts
  • 1/4 cup fresh Parmesan or Asiago cheese

In a blender or food processor, puree the basil, parsley, oil, garlic, salt, and pepper. Add the nuts and the cheese and process briefly until the pesto reaches the desired consistency. Makes 2 cups.