Friday, November 06, 2009
How To Choose The Perfect Turkey
Frank a. Terranova M.C.F.E.
How To Choose The Perfect Turkey
HOW TO CHOOSE THE PERFECT TURKEY
It’s that time for the glorious turkey to adorn our dining room table for Thanksgiving. So how does one pick out the perfect bird and have it head up the show? First, plan ahead. If you can, seek out a farm-fresh, natural, outdoor-raised bird that has been fed a rich grain diet. A turkey that is free of antibiotics, hormones and animal proteins is that much tastier. The typical pre-injected or basted butterballs would not be my choice. Some producers say that Bell & Evans, Ashley Farms and D’Artagnan are some of the best on the market. For those who demand the best there are the heritage breeds you can preorder on the Internet. As you might expect, these come with higher prices so expect to pay more.
But if your only choice is the supermarket, and the turkey is rock hard, you’d better get it out of the freezer at least four days before Thanksgiving. After it is thawed (and it should be thawed only in the refrigerator), it must be rinsed very well then patted dry. Better yet, allow it to sit in the refrigerator uncovered to air-dry the skin. Always rub salt and pepper into the cavity, and toss in a handful of aromatic herbs like sage, rosemary, thyme, oregano and parsley. This will allow time to let the turkey absorb the natural herbs into its flesh. Another important tip is to let the turkey come up to room temperature before roasting. Let it sit out for at least one hour. Rub the turkey all over with softened butter and toss whatever is left over into the cavity along with the herbs. You might also add a few cloves of garlic, a quartered onion, a couple of carrots and parsnips. This will provide an aroma and flavor which will fill the whole house.
Remember, one of the best parts about cooking a big bird is leftovers; the most famous sandwich is the leftover turkey sandwich, with dressing and cranberry sauce on top. In my opinion the best size bird is 22-24 pounds. It has more meat-to-bone ratio than any other bird. Small birds (those under 10-12 pounds) won’t have much meat so you won’t have many leftovers. So enjoy your tips on the perfect bird and remember this: “now that’s Cooking with Class “
