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204
JUSTIN WANGLER’S
ROASTED BRINED TURKEY
tu rk ey
ro astin g
Everything
you need to
bring a
gorgeous,
golden tu b
tO the table.
by RICHARD SWEARINGER
photos ANDY LYONS
food styling JILL LUST
basic roasted turkey
1
LBS. PER PERSON Allow 1 to
1V2 pounds of turkey per person to
ensure generous leftovers. A 15 lb. turkey, for example,
makes 20-24 (4-oz.) servings.
DAYS THAW TIME IN THE FRIDGE
For safety, thaw frozen turkeys in the refrigerator,
allowing 1 day for each 4 pounds of turkey plus 1 additional
day (5 days for a 15 lb. turkey). The turkey is ready for
roasting when no ice crystals remain in the body cavity.
MINUTES HANDS-ON PREP TIME
Begin by removing giblets; set aside for gravy
or discard. Then, if stuffing the turkey, spoon stuffing loosely
into turkey (stuffing won’t reach a safe temperature if packed
tightly). Skewer turkey neck skin to back. Tuck drumstick ends
under band of skin across tail, if available. If there is no band
of skin, tie drumsticks securely to tail. Twist wing tips under
back. Place turkey, breast side up, on rack in shallow pan. To
prevent overbrowning, press foil over the drumsticks and neck.
ROASTING
TEMPERATURE With
oven rack in lowest position, heat oven to 325° F. Brush turkey
with cooking oil. Insert an oven-going meat thermometer into
the center of an inside thigh muscle, without touching bone.
I
DONENESS TEST
The meat thermometer in the
thigh must register 18o°F, and the stuffing should be at least
165°F. Drumsticks should move easily in their sockets, and
thickest part should feel soft when pressed. Juices from the
thigh should run clear when pierced with a long-tined fork.
MINUTES STANDING TIME
Remove turkey from the oven and cover
loosely with foil. Let stand 20 minutes to allow juices to be
reabsorbed into meat and to make meat easier to slice.
Remove stuffing, transfer to bowl.
2 0 2
NOVEMBER
2009
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