Ted's Tender Turkey
|Selection: What size to buy? Rule of thumb is 1 pound
of turkey per person. This will serve your needs and have
To Stuff Turkey: When, or should I at all? My advice
is "Don't stuff the turkey with stuffing, instead fill the turkey cavity with
hard-root vegetables (carrots, turnips, potatoes, etc.). Prepare, your stuffing
separately and keep it away from the turkey.
Cooking Times &
Method: Smaller "Hen" turkeys (8-17Ib. average) allow 3 to 41/2 hours
cooking time. (the smaller the bird, the less cooking time needed). Larger
"Tom" turkeys (17-35 Ib.) require 41/2 to 6 hours cooking time.
Here is a list of what you will need:
Strong string or butcher's twine
2) Liquid vegetable oil
proper size roasting pan
4) Corn starch or flour. A lid or tin
5) Carving board -wooden or plastic
6) A good meat
7) Oven mitts, cloth
8) Chicken bouillon or
9) A sharp knife
Allow yourself plenty of time and space in
your preparation area.
Clean out the inside of your Fresh Farron's
Turkey in cold salt water, removing all loose items. Preheat your oven to
350° (165°C). Season the inside of the turkey cavity with salt then
stuff with root veggies, cut in large chunks.
Now 'truss' or tie the
turkey: tie the leg tips together and then loop the string around the bird,
tying it securely (I call this 'Parachute Style'). Oil the roasting pan and the
entire turkey from top to bottom.
DO NOT PUT SPICES ON THE OUTSIDE OF
They will only end up in the bottom of the pan. Now put the
turkey in the pan and place in preheated oven UNCOVERED for one hour. After one
hour remove the pan from the oven and remove the bird from the pan. Add one
inch combination of boiling water and chicken stock (or bouillon) to the bottom
of the pan.
Replace turkey in racked pan and cook COVERED for two hours
(If no lid is available, seal top of pan with tin foil).
Remove pan from
oven and do two things. First check liquid in pan (you may need to add more to
keep 1" of liquid). And secondly, check internal cooking temperature with your
meat thermometer. This will give you an indication of when your bird will be
Cover turkey and return it to the oven to finish
Health Tip: Cook turkey breast to 180-190°F
(85-88°C). Under-cooked turkey is unsafe and will be tough.
turkey is cooked and has been removed from the oven, carefully remove turkey
from pan and let stand at room temperature for 10 - 15 minutes before carving.
This time can be used to make gravy.
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Farron's Gourmet Butcher Shop
Windsor, Ontario, Canada
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