chuckling. Just as with reality television, the reader becomes a voyeur, listening in on the everyday cooking challenges faced by so many people. Used as a reference, the book offers quick and easy answers—but don’t be surprised if you find yourself caught up in the questions and answers as you thumb through the pages.
Most cookbooks approach the cooking task from a basic, one-size-fits-all perspective. They assume you’ll be cooking your turkey either in an oven or on a grill and simply give you the required cooking times. Well, one size does not fit all. Maybe you intend to roast your turkey in an oven bag or in Grandma’s covered roaster. Or perhaps you forgot to thaw the bird! Dovetailed with the variety of methods described in these pages are questions and stories from callers that will help to enlighten you in an entertaining way.
Beyond turkey triumphs and challenges, the book includes a collection of tried-and-true recipes for starters, side dishes, desserts, and various accompaniments. Experienced cooks as well as novices who have never so much as picked up a cookbook before will enjoy trying out these recipes. They may even discover a dish or three that will become part of their holiday celebrations for years to come.
So whether you have a convection oven and can’t find the instructions, or are trying to master a water smoker for the first time (or the twentieth), in this book you’ll quickly find your answer, your funny bone, and how to prepare your turkey perfectly, from grocery bag to table.
Part
Part 1: let’s begin to talk turkey
The first question on everyone’s mind is how much to buy. The greatest fear of every host is running out of food. There’s an easy rule of thumb for estimating what size turkey you’ll need to purchase. If you like to have leftovers, plan on 1½ pounds per person. This takes into account the weight of the bones, juices (or “drip weight”), giblets, and packaging. But if you’re having the football team over maybe you’d better plan on more per person!
“My husband bought the turkey and it’s so big it looks like it’s nesting on top of the roasting pan. I’ll get a bigger pan, but what was he thinking? There are only two of us. We’ll just have to call some college students over to help us eat it. They can eat you out of house and home, but even then we’ll have enough!”
If you want to have enough for a great day with ample portions but little or no leftovers, plan on 1 pound per person.
*Based on the recommended 1½ pounds per person, allowing for leftovers.
“Can you tell me how much my turkey weighs?”
This is not a psychic hotline and I am not Miss Cleo, but if the turkey label is missing and you don’t know how much your turkey weighs, simply put it on a bathroom scale and weigh it.
Fresh versus Frozen
A fresh turkey is just that—fresh, not frozen. As it requires no thawing time, it’s ready to cook. One of the hazards of buying a fresh turkey is the tendency to ignore any dates that may appear on the label. Consider when your dinner is going to be and plan accordingly, buying your fresh turkey no more than a few days ahead. Although many advances have been made in packaging and refrigeration, everything has a limited life span: once the wrapper has been cut or compromised, the clock is ticking toward spoilage. Always cook the turkey within 3 days of the “sell by” date.
I love the questions that start with “What would you do?”
“What would you do? The expiration date on my turkey was 4 weeks ago. It’s been held in the refrigerator the whole time . . . is it okay?”
Well, what would you do? Food begins to spoil even in your refrigerator when held beyond the recommended time.
“Are there taste differences between fresh and frozen?”
Most definitely. Though the differences may be subtle, each type has its own taste. I recommend that you try both fresh and frozen to find out which you prefer.
How fresh is fresh? The commotion was evident. Clearly, the woman was calling from a cell phone. I could hear the kids in the background and the panic in her voice.
“We live on a farm in the country. We raise our own turkeys every year and I have four of them in my truck. You know, turkeys stress out real easily—chickens don’t; they’re cool. We’re on our way to slaughter and I think one of them is having a heart attack. The kids are really upset and they’re trying to calm him down. I tried playing soothing music, but this is one really stressed turkey and I think he’ll be a goner before I’m ready. I still have a long way to drive. How long do I have before it’s too late to use him?”
Whole fresh turkeys have a limited shelf life. Frozen turkeys have the convenience of extended life. The downside is that they take time to thaw. Many a person has called in a panic, stating that they didn’t know the turkey had to be thawed before cooking.
Frustration abounded in this caller’s voice:
“My family is not gonna want to deal with this menopausal woman. My fresh turkey is partially frozen. Help me!”
Turkeys freeze at a much lower temperature than water, and it may be that your turkey has ice crystals in the cavity. Run cold water through the turkey; this should resolve the problem.
Thawing: A Complete Guide
National Thaw Your Turkey Day
The
