Traditions can tolerate some tweaks

By LISA LOSSASO BELL

According to Jim Chakares, executive vice president of the Ohio Poultry Association, many things need to be taken into consideration when planning and preparing a turkey dinner for Thanksgiving

Most often we think of selection, storing and preparation, but Chakares suggests that we also consider the number of guests, the size of your family, economics and whether or not you want leftovers.

As a rule of thumb, when considering the size of the bird you purchase, plan for 1 to 11‚Ñ2 pounds of turkey per person and factor in how many people prefer white meat or dark meat.

Chakares said if you’re planning to feed six, you would need at least a 12-pound turkey. “That will leave you with some leftovers,” said Chakares.

“I would say to err on the side of abundance,” he said. “If you go with a big bird you can get two or three meals out of it.”

When considering whether to get a fresh or frozen turkey, Chakares said that, as long as you thaw it properly, you’re not going to see much difference between fresh or frozen.

“Just buy it enough in advance so you can thaw it for two to three in the fridge,” he said. It takes about 24 hours of thawing each 4 to 5 pounds of turkey. When thawing in the refrigerator, place the turkey on the bottom shelf so that if juices leak from the package, they will not spill onto other food.

For a quicker thaw, put a stopper in a clean kitchen sink and fill it with cold water, leave the turkey in its wrapper and place it in the water. Change the water every hour. Using this method will take about 30 minutes per pound.

The Ohio Poultry Association does not have guidelines for microwave thawing, so it is important to consult manufacturer directions for your particular microwave.

Over the years, there have been many questions about cooking stuffing in the turkey or outside the turkey. “There’s no right or wrong way to do stuffing,” Chakares said.

Chakares prefers to cook his stuffing outside of the turkey. To add flavor to the turkey, he stuffs it with quartered oranges, apples, lemons, onions, celery and herbs and bastes it with butter and a good quality Ohio white wine.

For a traditional stuffing, Chakares uses celery, onions, grated carrot, salt, pepper, sage and breads with chicken stock and egg as a binder.

For something a little different, he uses browned sausage, apples, dates, pecans and sometimes pumpernickel bread. “It’s just kind of adding to a flavor profile,” he said, suggesting that there are also many ethnic flavors that can be brought in.

“Keep a traditional meal, if you want, but be creative,” he said. “Maybe try something a week in advance with your family. … I applaud the efforts of people who try to make things a little different, even if it’s just trading scalloped potatoes for mashed.”

According to Chakeres, options during a slow economy include purchasing a small turkey for presentation and buying smaller portions of extra white or dark meat (whichever is more popular). But, Chakares said it is important to cook smaller portions separately and to be aware of the different cooking times for smaller portions.

For whole a whole bird, although it will usually come with a pop-up timer, Chakeres said it is still important to use a regular cooking thermometer because they are much more reliable and there could be a slim chance the pop-up timer won’t work properly.

“Once the thigh reaches 180 degrees, it’s ready,” said Chakeres. “If you stuff the bird, make sure the stuffing reaches 165 degrees.”

Make sure leftover turkey is back in the refrigerator or freezer within 2 hours. It can be stored in the refrigerator for 3-4 days and will last 3-4 months in the freezer.

Stuffed Midwestern Wild Turkey

14 slices bacon, divided

1 cup chopped onion

1‚Ñ4 cup chopped celery

1‚Ñ2 cup water

1 (8-ounce) package cornmeal stuffing mix

1 chicken bouillon cube

1‚Ñ2 cup hot water

1 cup dry red wine, divided

1 (10- to 12-pound) wild turkey

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Saut the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1‚Ñ2 cup water, and simmer five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1‚Ñ2 cup hot water. Add 1‚Ñ2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; the place lid on pan. Bake in a 300 degree oven for 4 and 1‚Ñ2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings.

Wild Turkey Dijon

2 pounds boneless turkey breast

Salt and pepper to taste

2 tablespoons butter

2 cloves garlic, minced

1‚Ñ4 cup green onions, finely sliced

Sliced mushrooms, morels preferred

1‚Ñ4 cup Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons dry sherry

1 cup cream

Slice the turkey breast into serving size pieces and pound gently with a meat mallet Season with salt and pepper. Melt the butter in a large skillet and saut the turkey, turning once, until done. Remove to a warm platter. Add garlic, green onion, mushrooms to the pan and saut until onion is tender (add more butter if necessary). Stir in mustard, lemon juice, sherry and cream and stir over simmer until slightly thickened. Add turkey to sauce until heated through. Serve with rice or noodles. Yield: About 4 servings.

Bacon-Cheese Topped Wild Turkey

1‚Ñ2 cup Dijon mustard

1‚Ñ2 cup honey

41‚Ñ2 teaspoons vegetable oil

1‚Ñ2 teaspoon lemon juice

4 boneless skinless wild turkey breast halves

1‚Ñ2 teaspoon salt

1‚Ñ8 teaspoon pepper

2 cups fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded cheddar cheese

8 bacon strips, partially cooked

2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, one and 1‚Ñ2 teaspoon of oil, 1‚Ñ2 cup lemon juice, and turkey into resealable plastic bag. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate the remaining marinade.

In a large skillet over medium heat, brown the turkey in remaining oil on all sides. Sprinkle with salt and pepper and transfer to a greased baking dish.

In same skillet, saut the mushrooms in butter until tender. Spoon the remaining marinade over turkey, top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over turkey. Bake at 375 degrees for 20-25 minutes. Sprinkle with parsley.

Southern Deep Fried Turkey

10 to 12 pound whole turkey, non self-basting

2‚Ñ3 cup vinaigrette

1‚Ñ3 cup dry sherry

2 teaspoons lemon pepper seasoning salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

Peanut oil, as needed

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.

In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large plastic bag. Refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.

Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.

Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, or in a garage or any structure attached to a building. Do not fry on wood decks or concrete. Keep a fire extinguisher nearby.

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees. (Depending on the amount of oil, outside temperature and wind conditions, this should take about 40 minutes).

When the oil temperature registers 375 degrees on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. To prevent burns from the splattering oil, wear oven mitts, gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees. If the temperature drops to 340 degrees or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees in the breast or 180 degrees in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. Allow the oil to cool completely before storing or disposing.

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Brined Whole Turkey

Brining procedure:

1 (15 pound) whole turkey, (not self-basting or kosher) thawed, giblets and neck removed

2 cups table salt (do not substitute equal amounts of kosher salt)

2 gallons icy cold water

4 cups brown sugar, see note

1‚Ñ2 cup dried rosemary leaves

1‚Ñ2 cup dried thyme leaves

Rinse turkey in cool water. In very large clean container (non-corrosive pan or stockpot such as stainless steel or glass, or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.

Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40 degrees.

Remove turkey from brine. Discard brine. Thoroughly rinse the interior and exterior of the turkey by placing it on a wire rack and setting both rack and turkey in a clean, empty sink. Use cool water from the spray hose and rub gently to release the salt and sugar from the turkey.

Pat skin and both interior cavities dry.

*Note: The ratio of water to salt is appropriate for a 15 pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.

*Note: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chili peppers.

Roasting procedure:

1 small onion, peeled and quartered

1 carrot, peeled and cut into 1 inch chunks

1 small stalk celery, cut into 1 inch chunks

4 to 6 tablespoons unsalted butter, melted

Fresh fruit for garnish, as needed

Place onion, carrot and celery in cavity of the turkey. Brush turkey with melted butter. Roast turkey, breast side down, in a preheated 325 degree oven for 2 hours. During this time, baste legs and back with melted butter.

Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.

Return turkey to oven and continue to roast, basting twice with pan drippings. Continue to roast until internal temperature is 165 degrees; brined turkeys cook slightly faster than an un-brined, so check the temperature frequently.

Remove turkey from the oven and allow to stand for 20 minutes before carving. Transfer to a platter and garnish with fresh fruit.

Orange and Maple Roasted Turkey

Brine:

1‚Ñ2 cup sugar

1‚Ñ4 cup salt

10 black peppercorns, whole

1 medium orange, peeled and juiced

1 gallon cold water

1 (12 pound) whole turkey, fresh or thawed

Combine all ingredients, except turkey, in large pot and simmer over low heat for 11‚Ñ2 hours. Chill brine in ice bath until cold. Place whole turkey into foodservice-safe grade bag. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hour in the refrigerator. Remove turkey from brine, drain excess liquid.

Turkey prep:

2 bay leaves

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 medium carrots, peeled, cut into 2 inch pieces

2 celery ribs, peeled, cut into 2-inch pieces

Place herbs and vegetables in body cavity and secure.

Cooking procedure:

1 pound unsalted butter, softened

2 medium oranges, juiced

11‚Ñ2 teaspoon pepper

1‚Ñ2 cup maple syrup

1 tablespoon fresh rosemary, chopped

1‚Ñ2 tablespoon fresh thyme, chopped

2 cloves garlic, finely chopped

Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree oven or on a rotisserie.

If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees in the breast and 180 degrees in the thigh.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.

If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170 degrees in the breast and 180 degrees in the thigh (about 3 hours).

Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.

Turkey Breast with Honey-Mustard Glaze

1 (4- to 6-pound) turkey breast, fresh or thawed

1‚Ñ2 teaspoon kosher salt

1‚Ñ4 teaspoon freshly ground black pepper

1‚Ñ4 cup honey

2 tablespoons Dijon-style mustard

Season interior and exterior of turkey breast with salt and pepper. In (13x9x2 inch) roasting pan, place turkey breast on a v-shaped rack. Roast, uncovered, in a 325 degree preheated oven for 11‚Ñ2 to 21‚Ñ4 hours, or until meat thermometer registers 170 degrees in the deepest part of the breast.

Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking. Remove from oven and allow turkey breast to stand for 10 minutes before carving.

XSources: Ohio Department of Natural Resources: Wild Ohio Cookbook; www.eatturkey.com; National Turkey Federation; Marc Van Steyn, Executive Chef, Rigsby’s Cusine Volatile, Columbus, Ohio.