Monday, November 14, 2011

Intro to Thanksgiving for the Newlyweds

Intro to Thanksgiving for the Newlyweds
1. How to pick the perfect turkey.
a. Seven different types of whole turkeys
i. Frozen-
1. The cheapest and most widely available.
2. Drawbacks: you’ll need considerable time to thaw in the refrigator and may be injeced with salt solution to keep moist.
ii. Fresh
iii. Natural
1. Minimally processed, with no artificial ingredients or coloring added
iv. Organic
1. Turkey has been fed organically grown feed all their lives and never treated with antibiotics.
2. Many small growers and free-range growers follow organic practices, but may or may not be certified organic.
v. Free-range
1. Means an animal is allowed to be outside at least part of the time.
vi. Heritage
1. According to the American Livestock Breed Conservancy, heritage turkeys must mate naturally; have a long outdoor lifespan, and a slow growth rate.
2. They tend to be smaller than commercially bred turkeys, with more evenly distributed meat and a stronger turkey flavor
vii. Kosher
1. Prepared under rabbinical supervision.
2. Many people like the flavorful poultry that often results from the salting that is part of koshering meat.
2. How much turkey to buy.
a. A good rule of thumb is to buy 1 pound of turkey per person to allow for seconds and leftovers. So if you're having 8 guests for Thanksgiving, you'll need an 8-pound bird. You know your crowd best, so buy the size that fits your needs.
3. Turkey Defrosting Tips
a. The best–and safest–defrosting method is to set the bird in a shallow pan in the refrigerator for 24 hours per 5 pounds of turkey. Keep in mind you'll need to save room in the refrigerator as this will take several days. The turkey is fully thawed when the thick part of the turkey registers 40 degrees.
4. Roasting turkey for beginners.
a. The key to roasting a perfect turkey is the temperature; you want moist, juicy meat on the inside and a crisp exterior. Keep your meat thermometer close by to ensure the bird reaches a safe internal temperature of between 165 and 180 degrees. An average 12-pound turkey with giblets will take around three hours to cook at 325 degrees.
5. Deconstructing turkey carving.
a. The whole turkey looks amazing but taking slices from the outsides of the breast can be very difficult.

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