Alton Brown's tips for cooking a great Thanksgiving turkey.
Stuffing by enlarge is evil. It adds mass which is increases the cooking time and that leads to dry meat. It’s also a heaven for bacteria like salmonella. It good body candle of actor, neither which make very good side dishes. But this is not said that we have to leave that cavity vacant, we don’t. It’s a great place to introduce flavors to the used of aromatics, herbs and things like that. I like to start with the rosemary, just the big chunk of rosemary maybe two. Right under the cavity along with sage, which is pretty traditional thanks giving flavor. I’ve used the whole stock, wipe it up right there. I’ve also got kind of a secret weapon which is I’ve got half of an onion and a red apple that I’d microwave than high for about 5 minutes and some water. Cooking it ahead will open up the flavors and making easier for the turkey to take it in. I’m going to add to that the cinnamon stick for those extra especial thanks giving something and let that steep from it. Now, I as for the gobbler itself, once you’ve wash off the brine and let it drain and patted to dry. There’s not that much you got to do. When you have to deal with these wings, we’ll just wag around inside the oven and it gets burn. And just take them and soak them up under themselves like that. It doesn’t take much force and you wouldn’t need any string there. As for the back of the bird almost every turkey in the market these days has some kind of duhiki that holds the legs together. This one is wire, but even if its plastic leave it on, it’s oven safe don’t worry, if have a turkey with unleashed leg, just strap the ends together with a little of above a butchers climb and leave it alone.
Now, turn the Thanksgiving Day this is just about the time when loving family and friends start swamping in with all there side dishes and desserts that they’ve brought. And since you got raw food out of, it would be a really easy way to have a close encounter with the bacterial kind. Now, if I had a loving family and a bunch of friends if they weren’t off watching Cojack or light it all the work, I might make sure there was an out of the ways spot that they could use this kind of a food holding area. They could just keep things out of the way of the raw food. I may even make sure there was an ice cooler here with ice in it for other chilled things, all their congealed salads and their pots. And if I have a nice loving bunch of family and friends, I might also do this. I make sure that the turkey went straight from the sink to its cooking apparatus. The fewer surfaces the turkey moves around too, the less chance there is a cross contamination. Now you noticed that I’ve just got a shallow pan here and a flat rack. I liked flat rack because I think it promotes more browning on the bird. The popular V-wraps this days kind of squeeze all the meat together and you get very pale crest lines. So, the last step is the insertion of aromatics. Don’t worry about neatness, it doesn’t count on this one just get everything in there. It will bring a lot of flavor to the party.
And now since when we’ve gotten so close to the final oven countdown, its time for some words of wisdom from the Big Chair and Uncle Morty on thermometers, this should be good. “The only thermometer you need is already in the bird. You just cooked that brown baby until the popper pops. Now I got to go Barny Millers on”. Be afraid, be very afraid. Not that they’ve got here necessarily, but of this. Sure, looks like a perfectly innocent little white too but inside there’s a coiled spring hold in place by an epoxy that’s made them melt that is specific temperature about an 180-degrees. When it reaches that point, the spring is release and upcoming this little shaft. It supposedly tells you your turkey is done. And by time all this happens, the manufacturers figure that the dark meat will be perfect and it will. The problem is the while meat will be a dessert. So, our advice, if your turkeys got it ignores it but don’t take it out prior to cooking or you will find you just got to gaping whole and all the juice will run out off. So, let them in a quandary, how do your really know when your bird is done? Well, you sure can’t trust the charts on the packaging your turkey came in, they’ve got about as much to do with cooking as Charlie’s Angels did serious detective work. The answer lies in our little probe friend, but you don’t have to be careful. You want to make sure that the probe goes into the deepest part of the white meat. I like to go in from this side and make sure that you don’t run in the either the kill bone or the ribs. Either those will give you a faults reading.
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