Newsletters: November - December 2006

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Everything Turkey

By Cristin Burns

Inevitably, every year someone asks me how to cook a turkey or what size turkey they should buy for a party of 10, and every year I have no idea how to respond. I decided to consult the experts: the USDA, the folks at Shelton's and my mother and grandmother.

Food safety is always important but becomes especially significant when people try to tackle unfamiliar recipes and dishes-like roasted turkey. The following safety recommendations are from the USDA. For more information, contact the USDA Meat and Poultry Hotline at 1-888-674-6854 or www.fsis.usda.gov.

• Plan on one pound per person when buying a whole turkey. This will cover the meal and leave a little bit extra for that leftover turkey sandwich. If you are a leftover lover like me, plan for 1.3 pounds per person.
• If you are buying just a turkey breast, figure 3/4 pound per person. Allow 1/2 pound per person for boneless turkey breast.
• Thaw the turkey in the refrigerator (best), or in cold water or the microwave. Allow 24 hours for every five pounds thawed in the refrigerator. For cold water thawing allow 30 minutes per pound, changing the water every 30 minutes. In the microwave, follow your unit's guide to thawing meat. Don't thaw on the counter.
• Remove the giblet package before cooking.
• Cook the stuffing in a separate dish for maximum food safety.
• Roast the turkey at 325 degrees to a minimum internal temperature of 165 degrees in the thickest part of the breast.

In my family we have the "while you're up" rule. It goes like this: the first person standing has to get drinks, re-fill plates, and do other requested tasks for everyone else. For this reason I have made it a point to make myself scarce every year when it's time to carve the turkey. Should I be the unfortunate person to stand first, I might be expected to actually carve the bird. Although I still plan on avoiding the task, after reading the following carving directions from our good friends at Shelton's, I'm confident that when the time comes, I will be able to carve away!

How to Carve a Turkey

Less meat is wasted if the bird is cut properly, and well-cut slices can be neatly arranged on a serving platter. Take the time to learn this skill and you'll be richly rewarded for your efforts.

Before You Begin

Sharp knives are much safer than dull ones! They cut much more easily as well.

Set up your carving board and serving platter on a solid and spacious surface. You're going to need some elbow room and you don't want to be sliding around either. Let the bird "rest" for at least 30 minutes after being removed from the oven before starting to slice it. If you have a large serving platter handy, you can easily transfer the meat over as you slice it. Last, but certainly not least, wash and dry your hands well before starting. And put on your apron. This can be a little messy.

Step 1: Legs and Wings

Place the turkey securely on the large carving board. To begin, you'll be carving only one side of the bird.

Use a large fork for balance. Depending on how steady you feel, either penetrate, pierce lightly, or rest the fork on the breast. Slice down the crevice where the leg connects with the body, until you hit bone.

Pull the leg away from the body with one hand. With the other hand, force the edge of the knife into the joint between the leg and body. If you cut firmly, the joint will sometimes separate cleanly. If it doesn't separate, cut directly through the joint.

Holding the leg up by the small end, rest the large end on the smaller carving board. First carve slices off of the thigh, and then cut the drumstick parts of the leg. Cut downwards and try to get medium-thin slices, as large as is practical. Work your way around the leg. Then, use the fork to pull a wing aside. Insert the point of the knife into the joint and separate the wing from the body. Cut through the joint if necessary and put the wing aside.

Step 2: Carve the Breast

Seat the bird firmly on the large carving board. Relax. Take your time with this-don't try to cut too much at once. Work from the first slice, carving down to the bone in a methodical fashion. If the serving platter is handy, transfer over the meat with the knife blade as you slice it.

Using the large fork for balance, first cut a sliver dollar-sized slice from the most rounded area of the breast (about halfway down).

Continue to slice downwards in order to get medium-thin slices that gradually become larger. Picture the ribcage, and angle your slicing so that the blade of the knife is parallel to it-don't just dig in.

Work your way closer to the bone. As you expose the bones, the slices will take on some odd shapes, but keep the thickness as uniform as possible. At some point you'll start to use your fingers to get the odd bits and pieces onto the plate, but leave a little on the bone if you like turkey soup.

Step 3: Carve the Other Side

The second half of the bird will be a little unbalanced, since all that weight is now on the platter. On the other hand, you've got the hang of it so it will probably go more easily. Repeat the steps above, and you'll wind up with a turkey frame that has just enough on it for soup!

Now that we've covered buying, cooking and carving the turkey there is one last topic-stuffing. As far as I'm concerned, turkey exists as a vehicle for the stuffing. My absolute favorite dressing is a recipe that my mother has been making for years with apples, sausage and corn bread. The great thing about this dressing is that it can easily be adapted to vegetarian. Simply replace the sausage with Lightlife Gimme Lean Sausage Style or leave out the sausage and increase the vegetables. I hope that these tips are helpful and that you have a wonderful holiday season.

Harvest Dressing (makes 2-1/2 quarts)

1 pan or box mix corn bread, cooled and crumbled
6 cups soft whole wheat bread cubes
1 lb pork sausage, cooked and drained
2 cups apple, chopped
1 tsp salt
1 tsp sage
1/8 tsp pepper
2 cups onion, chopped
1/2 cup butter or margarine
1 cup chicken or vegetable broth
2 eggs, beaten

Heat oven to 350 degrees. In a large bowl, combine corn bread, bread cubes, sausage, apple, salt, sage and pepper. Mix well. Sauté onion in butter; add to corn bread mixture. Add broth and eggs. Toss lightly until bread is thoroughly moistened. (Add additional broth if more moist dressing is desired.) Place in 3-quart casserole. Cover and bake 45 to 50 minutes.