Cooking the turkey for Thanksgiving is a family tradition for many. I prefer the traditional baked bird, but many other options exist. You can choose to have your turkey baked, roasted, grilled, smoked or fried.
Before you cook your turkey, it should be stored in the refrigerator with a pan underneath to catch any drips. A frozen turkey should be thawed in the refrigerator or in cold water according to U.S. Department of Agriculture guidelines.
To thaw in the refrigerator, it will take 24 hours for every five pounds of meat, so allow adequate thawing time. A 15 pound turkey will take three to four days to thaw. Once thawed, it can be refrigerated for up to two days before cooking.
For speedy thawing, place your turkey in cold water, submerge it in an airtight package for 30 minutes per pound. A 15 pound bird will thaw in about 8 hours with this labor intensive method. You must change the water every 30 minutes to keep it cold. This process takes dedication to assure food safety. Set a timer so you won’t miss changing the cold water.
Turkey meat, including parts which may remain pink, is safe to eat as long as it reaches 165 degrees F. To remove pink appearance or rubbery texture, cook to 180 degrees F. Always use a meat thermometer to test for doneness.
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If you cook your turkey outside on a charcoal covered grill, be sure the bird weighs less than 16 pounds. Leave the turkey unstuffed for food safety.
If you are using a covered gas grill with a single burner, be sure to place a pan of water under the grate to create indirect heat. Then place the turkey in a roasting pan on top of the grill.
Deep frying a turkey does save time but caution should be used to prevent fires. To check how much oil to use, put your turkey in the fryer container. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and measure the water level. Pour out the water and dry the pot completely. Then add oil to the measured level in the pot. This should give an accurate reading for the amount of oil to use to avoid oil spilling over the pan and onto the open flame below.
Take all necessary safety precautions to prevent anyone from getting burned by the hot oil. Be sure to heat the oil to 365 to 375 degrees F. Then add your turkey and allow the oil to return to 365 to 375 degrees F. Whole turkeys require about 3 minutes per pound to cook. Only completely thawed, unstuffed turkeys are safe to deep-fry.
Propane fryers should always be operated outdoors and away from buildings. They should never be left unattended. Place the fryer on a flat surface, but not on a wooden deck or inside a garage. Keep a fire extinguisher nearby just in case an emergency arises.
During the recent Jefferson County Extension Homemakers Holiday Foods Show, I used fresh herbs for the roasted turkeys. If you like new recipes, try this one for a delicious flavor.
Herb-Roasted Turkey with Citrus Glaze:
1 – 15 pound whole turkey, fresh or frozen (thawed), 3 large lemons, 1 ½ teaspoons salt, divided, ½ teaspoon black pepper (coarsely ground), 1 bunch each — fresh sage, marjoram and thyme, divided; 2 large limes, ¼ cup dry white wine, ¼ cup packed brown sugar, 2-3 tablespoons vegetable oil, Optional – Romaine lettuce, extra lemons and limes for garnish on turkey platter.
Directions: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes. (Instructions at end of recipe.) Reserve roses in refrigerator.
Squeeze 2 tablespoons each of lemon and lime juice. Cut remaining lemons and limes in half and place in the turkey cavity. Sprinkle ½ teaspoon salt in the cavity. In a small bowl, mix the wine, brown sugar, lemon and lime juice and reserve for glaze.
Gently loosen skin from turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage, marjoram and thyme under the skin. Replace skin. Fold neck skin and fasten to back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a shallow (about 2 ½ inches deep) roasting pan. Rub turkey with remaining salt, pepper and 2 to 3 tablespoons vegetable oil. Insert oven-safe food thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch bone. To save time, I used oven baking bags for the Holiday Foods Show.
Place the turkey feet first in a 325 degree F, pre-heated oven. During the last hour of roasting time, baste with pan drippings. During the last 30 minutes, baste with citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 165 degrees F in the thigh. Remove turkey from the oven and allow to rest for 15 – 20 minutes before carving. Provides 22 servings at 6 ounces per person.
Place turkey on a warm large platter and garnish with romaine lettuce, remaining fresh herbs, and lemon and lime roses.
Prepare lemon and lime roses by using a small, sharp knife or vegetable peeler to cut a continuous, thin, one-inch wide strip. Avoid cutting into white pith. Roll tightly, skin inside out, and secure with a toothpick. Reserve in a bowl filled with ice water until time for serving.
Also, extension homemakers are selling pecans. Five pounds are $50 and are available at the Jefferson County Extension Office, 500 S. Idaho St. Extra Holiday Foods Cookbooks are also available for $5 each. Details: 534-1033 or e-mail mkizer@uaex.
— Mary Ann Kizer is the Jefferson County Family and Consumer Sciences Extension agent at the Jefferson County Extension Office.