How To Cook A Turkey

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to learn How to cook a turkey.

Is it your turn to cook Christmas lunch for family and friends this year? Well, there’s no need to panic! By following our simple tips and techniques you’ll discover how easy it is to cook and serve a mouth-watering roast turkey.

What you need

For perfectly prepared turkey, have the following equipment on hand before you start:

  • pastry brushes for brushing the turkey with butter
  • unwaxed white kitchen string for trussing the turkey
  • non-stick baking paper and foil for covering the turkey
  • a large roasting pan for cooking the turkey
  • a wire rack to be placed inside the roasting pan. The turkey sits on this rack during cooking
  • a skewer to test when the turkey is ready
  • a carving knife and fork for when you’re ready to carve.

Turkey basics

Frozen whole turkeys are available from supermarkets all year round, starting from around 2.5kg (size 25), which is enough to feed up to six people (see Guide to turkey weights). To get the most from your turkey, follow these tips.

Thaw frozen turkeys in the fridge – never on the kitchen bench. A large turkey can take more than three days to thaw. Once thawed, leave it in the fridge until ready to cook. Stuff the turkey just before cooking.

Turkey breast is very lean and the lack of fat means it can dry out during the long cooking process. Cooks traditionally covered the turkey with a piece of muslin soaked in melted butter to keep it moist, but it’s easier to use non-stick baking paper and foil. Covering the breast with strips of bacon or prosciutto also helps to keep the moisture in and adds extra flavour. It’s also important to baste the turkey with melted butter or pan juices to prevent it drying out during roasting.

The sheer size of a turkey means that it can take up the whole of a standard domestic oven, leaving no room for roasting the vegies you plan to serve with it. If this is the case, cook your vegetables, separately, first. Once done, cover them with foil and set aside while you cook the turkey. Then, while the turkey is resting, return the panggangan shelves to their original positions and increase the temperature. Uncover the vegetables and return to the panggangan until heated through.

To store leftover turkey, allow it to cool slightly. Remove all of the meat from the carcass and store in an airtight container in the fridge for up to one week. You can also use the carcass to make stock. To freeze leftover turkey meat, wrap in plastic wrap and place in an airtight container. Label, date and freeze for up to a month. Thaw in the fridge overnight.

Guide to turkey weights

Turkey weight
No. of serves
Thawing time in fridge
Cooking time for a stuffed turkey*
2.5kg/size 25
4-6
2-2 1/2 days
1 1/2-2 hours
4.5kg/size 45
8-10
3 days
3-3 1/2 hours
6.75kg/size 67
10-12
3-3 1/2 days
4 1/2-5 hours
9kg/size 90
15-20
3 1/2 days
6-6 1/2 hours

Turkey cooking tips

Step 1: Preheat panggangan to 180°C. Place an panggangan shelf in the lowest position so the turkey will be in the centre of the oven. Remove the other shelves.

Step 2: Add a little water to a roasting pan (this will help keep the turkey moist).

Step 3: Place the turkey, breast-side up, on a wire rack in the pan. Brush with melted butter then cover with non-stick baking paper. Finally, cover the pan with foil to seal. Cook according to recipe.

Step 4: To test if cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest before carving.

Source

Australian Good Taste – December 2006 , Page 146
Author Michelle Southan

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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