11/21/2018
It's that time of year again....so here are my tips for the perfect holiday turkey. If you have any questions, post them here and I'll be glad to answer.
HAPPY THANKSGIVING!
Chef Jim's 6 Steps to a Perfect Holiday Turkey
1) Fresh, organic, non-"self-basting" turkeys result in the best flavor and texture.
2) Wet- or dry-brine your turkey for the moistness: brine whole turkeys for 24hours, turkey breasts for 8-12 hours. In my experience, wet and dry brining are equally effective. Rinse the brine off THOUROUGHLY before roasting, and let the bird stand at room temperature for one hour before placing it into the oven. A bird roasted directly from the fridge cooks unevenly.
3) Roast breast-side down at 425 F for 30 minutes, turn over, REDUCE OVEN TEMP TO 325 F, and finish roasting. This gives the dark meat, which takes longer to cook, a "leg up" on roasting.
4) Baste every 30 minutes with a basting solution of 2 C turkey stock, 1 stick melted butter, and 2 C dry white wine until enough pan juices develop to baste with. This helps ensure moistness, and results in a nicely-browned exterior.
5) TAKE THE TEMPERATURE! Regardless of time left in the recipe, remove the bird from the oven when the thigh registers 170F on an instant-read thermometer, and the breast registers 160F. If the bird is stuffed, the stuffing must register 160F as well. Carryover cooking during resting will cause the temperature to go up another 5 degrees in all areas for food safety. If the bird comes with a plastic pop-up "thermometer", its TOTALLY USELESS! Carefully remove it so as not to tear the skin, and rely on your instant-read thermometer instead.
6) Remove the roaster from the oven, and remove the turkey to your carving board. Tent loosely with foil and let the bird rest 20 minutes before carving. This allows the juices to redistribute downward into the flesh instead of flowing out all over the carving board.
