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Question - A friend is making 2 turkeys for passover. She is not stuffing them and wants to know how
- Thread starter elaine
- Start date
Srue. The charts are reliable. Not sure why she wants the foil as the bird will
cook much more quickly and if she wants browning, she may want to eliminate the foil. I use foil over the breast and tops of the thighs for part of the time but that's only if the bird is stuffed. I suppose she could start out without the foil to get browning and add it later if the birds don't finish quickly enough.
cook much more quickly and if she wants browning, she may want to eliminate the foil. I use foil over the breast and tops of the thighs for part of the time but that's only if the bird is stuffed. I suppose she could start out without the foil to get browning and add it later if the birds don't finish quickly enough.
elaine, it will also depend if it's a heritage turkey or a mass-market turkey.
Mass Market example = Butterball or Jenny-O
I found the heritage ones cook a lot faster.
Her best best is a probe timer that will signal her when the dark meat reaches temp.
Best thing I did was let the turkey airdry for 2 days in the frig with a sprinkling of salt. Man, that improved the taste.
Mass Market example = Butterball or Jenny-O
I found the heritage ones cook a lot faster.
Her best best is a probe timer that will signal her when the dark meat reaches temp.
Best thing I did was let the turkey airdry for 2 days in the frig with a sprinkling of salt. Man, that improved the taste.
M-I never cooked a heritage bird. Why do you think it cooked in less time. It
may because there is less meat?
Most mass market turkey are pumped up.
Did you think the heritage had a better/ more pronounced/juicier tasting bird?
I've often wondered if they were worth the cost.
may because there is less meat?
Most mass market turkey are pumped up.
Did you think the heritage had a better/ more pronounced/juicier tasting bird?
I've often wondered if they were worth the cost.
Charlie, I'm not sure "why" it cooked in less time, but I was basing time on weight
and it reached internal temperature almost an hour early. This meant the sliced meat was cold an hour later when everything else was done.
Unfortunately I changed THREE things, so I'm not sure what made the difference:
1. I went from fresh Butterball to fresh heritage
2. I didn't wet brine it
3. I air-dried it for two days.
Last year I didn't get a heritage (cost was over $70), but did get a "fresh, no-antibiotics, no-crappy stuff in them" from Whole Foods. An 11 lb cost ~$50. With WF who knows if that price is high or not. It was just as tasty, but I changed the method again and spatchcocked this one. It was done in two hours.
and it reached internal temperature almost an hour early. This meant the sliced meat was cold an hour later when everything else was done.
Unfortunately I changed THREE things, so I'm not sure what made the difference:
1. I went from fresh Butterball to fresh heritage
2. I didn't wet brine it
3. I air-dried it for two days.
Last year I didn't get a heritage (cost was over $70), but did get a "fresh, no-antibiotics, no-crappy stuff in them" from Whole Foods. An 11 lb cost ~$50. With WF who knows if that price is high or not. It was just as tasty, but I changed the method again and spatchcocked this one. It was done in two hours.
REC: Julia Child's Stuffed Turkey...
Julia Child’s Stuffed Turkey,
Recipe By: America's Test Kitchen
Serving Size: 10
Ingredients:
1 (12- to 15-pound) turkey, neck and giblets removed and reserved for gravy
1 teaspoon plus 2 tablespoons minced fresh sage
Salt and pepper
Wooden skewers
1 1/2 lbs. hearty white sandwich bread, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3 tablespoons unsalted butter
3 onions, chopped fine
6 celery ribs, minced
1 cup dried cranberries
4 large eggs, beaten
Directions:
1. With turkey breast side up, using boning or paring knife, cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat to remove second leg quarter. Working with 1 leg quarter at a time and with skin side down, use tip of knife to cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
2. Rub interior of each thigh with ½ teaspoon sage, ½ teaspoon salt, and ¼ teaspoon pepper. Truss each thigh closed using wooden skewers and kitchen twine. Place leg quarters on large plate, cover, and refrigerate for 6 to 12 hours.
3. Using kitchen shears, cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breast. Reserve back for gravy. Trim excess fat from breast. Dissolve ¾ cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrigerate for 6 to 12 hours.
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets and bake until mostly dry and very lightly browned, 25 to 30 minutes, stirring occasionally during baking. Transfer dried bread to large bowl. Increase oven temperature to 425 degrees.
5. While bread dries, remove breast from brine and pat dry with paper towels (leave leg quarters in refrigerator). Tuck wings behind back. Brush surface with 2 teaspoons oil. Melt butter in 12-inch nonstick ovensafe skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 10 to 12 minutes. Add celery, remaining 2 tablespoons sage, and 1½ teaspoons pepper; continue to cook until celery is slightly softened, 3 to 5 minutes longer. Transfer vegetables to bowl with bread and wipe out skillet with paper towels. Place turkey breast skin side down in skillet and roast in oven for 30 minutes.
6. While breast roasts, add cranberries and eggs to bread mixture and toss to combine (mixture will be dry). Transfer stuffing to 16 by 13-inch roasting pan and, using rubber spatula, pat stuffing into level 12 by 10-inch rectangle.
7. Remove breast from oven and, using 2 wads of paper towels, flip breast and place over two-thirds of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 teaspoon oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
8. Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast registers 160 to 165 degrees and thickest part of thigh registers 175 to 180 degrees, 40 minutes to 1 hour 20 minutes longer. Transfer breast and leg quarters to cutting board and let rest for 30 minutes. While turkey rests, using metal spatula, stir stuffing well, scraping up any browned bits. Redistribute stuffing over bottom of roasting pan, return to oven, and turn off oven.
9. Before serving, season stuffing with salt and pepper to taste. Mound stuffing in center of platter. Place breast on top of stuffing with point of breast resting on highest part of mound. Remove skewers and twine from leg quarters and place on each side of breast. Carve and serve.
Notes:
This recipe calls for a natural, unenhanced turkey and requires brining the turkey breast in the refrigerator for 6 to 12 hours before cooking. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not brine in step 3 and omit the salt in step 2. Remove any large pockets of fat from the neck cavity of the bird to ensure that the stuffing doesn’t become greasy. The bottom of your roasting pan should be 7 to 8 inches from the top of the oven. In this recipe, we leave the stuffing in a warm oven while the turkey rests. If you need your oven during this time, you may opt to leave the stirred stuffing in the uncovered roasting pan at room temperature while the turkey rests and then reheat it in a 400-degree oven for 10 minutes before reassembling your turkey.
Julia Child’s Stuffed Turkey,
Recipe By: America's Test Kitchen
Serving Size: 10
Ingredients:
1 (12- to 15-pound) turkey, neck and giblets removed and reserved for gravy
1 teaspoon plus 2 tablespoons minced fresh sage
Salt and pepper
Wooden skewers
1 1/2 lbs. hearty white sandwich bread, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3 tablespoons unsalted butter
3 onions, chopped fine
6 celery ribs, minced
1 cup dried cranberries
4 large eggs, beaten
Directions:
1. With turkey breast side up, using boning or paring knife, cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat to remove second leg quarter. Working with 1 leg quarter at a time and with skin side down, use tip of knife to cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
2. Rub interior of each thigh with ½ teaspoon sage, ½ teaspoon salt, and ¼ teaspoon pepper. Truss each thigh closed using wooden skewers and kitchen twine. Place leg quarters on large plate, cover, and refrigerate for 6 to 12 hours.
3. Using kitchen shears, cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breast. Reserve back for gravy. Trim excess fat from breast. Dissolve ¾ cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrigerate for 6 to 12 hours.
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets and bake until mostly dry and very lightly browned, 25 to 30 minutes, stirring occasionally during baking. Transfer dried bread to large bowl. Increase oven temperature to 425 degrees.
5. While bread dries, remove breast from brine and pat dry with paper towels (leave leg quarters in refrigerator). Tuck wings behind back. Brush surface with 2 teaspoons oil. Melt butter in 12-inch nonstick ovensafe skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 10 to 12 minutes. Add celery, remaining 2 tablespoons sage, and 1½ teaspoons pepper; continue to cook until celery is slightly softened, 3 to 5 minutes longer. Transfer vegetables to bowl with bread and wipe out skillet with paper towels. Place turkey breast skin side down in skillet and roast in oven for 30 minutes.
6. While breast roasts, add cranberries and eggs to bread mixture and toss to combine (mixture will be dry). Transfer stuffing to 16 by 13-inch roasting pan and, using rubber spatula, pat stuffing into level 12 by 10-inch rectangle.
7. Remove breast from oven and, using 2 wads of paper towels, flip breast and place over two-thirds of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 teaspoon oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
8. Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast registers 160 to 165 degrees and thickest part of thigh registers 175 to 180 degrees, 40 minutes to 1 hour 20 minutes longer. Transfer breast and leg quarters to cutting board and let rest for 30 minutes. While turkey rests, using metal spatula, stir stuffing well, scraping up any browned bits. Redistribute stuffing over bottom of roasting pan, return to oven, and turn off oven.
9. Before serving, season stuffing with salt and pepper to taste. Mound stuffing in center of platter. Place breast on top of stuffing with point of breast resting on highest part of mound. Remove skewers and twine from leg quarters and place on each side of breast. Carve and serve.
Notes:
This recipe calls for a natural, unenhanced turkey and requires brining the turkey breast in the refrigerator for 6 to 12 hours before cooking. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not brine in step 3 and omit the salt in step 2. Remove any large pockets of fat from the neck cavity of the bird to ensure that the stuffing doesn’t become greasy. The bottom of your roasting pan should be 7 to 8 inches from the top of the oven. In this recipe, we leave the stuffing in a warm oven while the turkey rests. If you need your oven during this time, you may opt to leave the stirred stuffing in the uncovered roasting pan at room temperature while the turkey rests and then reheat it in a 400-degree oven for 10 minutes before reassembling your turkey.
G
Guest
Guest
It's really important to brine or dry-brine heritage turkeys.
I think it's also important to start them breast down, rotate each side up for a while, then finish them breast up. The breasts are relatively small compared to commercial turkeys and the meat will be dry before the dark meat is done if you don't take precautions.
I think it's also important to start them breast down, rotate each side up for a while, then finish them breast up. The breasts are relatively small compared to commercial turkeys and the meat will be dry before the dark meat is done if you don't take precautions.