Cooking Classics
The Technique
How To Prepare The Turkey In Advance For Baking
Having a manageable timeline to follow on Thanksgiving Day requires that many recipes should be prepped as far in advance as possible. Dedicating a little time to the turkey today will ensure a quick deposit into the oven tomorrow. Adding the seasonings & allowing them to stand overnight will also impart wonderful flavor too. Just a reminder when it’s time for baking to check the temperature between the legs & the breast portion as it many take slightly longer to reach the proper temperature. The USDA recommends cooking a whole turkey to a temperature of at least 165 degrees throughout the entire bird. Use a digital food thermometer for the most precise results & probe the thickest part of the breast & inner most portion of the thigh. If you don not have one, send someone out to pick one up for you. It will prove invaluable not only for the turkey, but side sides as well that made with eggs. Follow my pointers to be certain your lovely gathering runs smoothly.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare The Turkey In Advance For Baking
Whether you choose to use my favorite turkey formula or your families cherished heirloom recipe, the concept is similar. Combine the fat, spices & herbs in a bowl & have them ready to place all over the bird. Celery & onion makes a wonderfully flavorful rack for the turkey to sit on during baking as it imparts delicious flavor into the drippings that will be used for the gravy. If you choose not to use them, a wire rack will be just fine.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Remove the items that may be inside the cavity & the neck region of the turkey & discard. Rinse the turkey under cool water & gently pat dry with paper towels. Place the turkey on a half sheet pan. Cut a 2 to 3 foot piece of butchers string.
No. 2
Trussing a turkey draws the wings in, prevents over browning or burning at the tips & promotes overall even cooking of the bird. It also ties the legs together offering a beautiful presentation. Position the turkey breast side up. Beginning at the neck portion, center the string & pull it towards yourself drawing in the wings tightly against the breast. Cross the string forming an “X” in the center of the cavity & pull it taut. Weave the string under the legs & form an “X” under the bird. Pull the string back upwards, cross the legs & tie a taut knot to secure them tightly in place. Rub or brush the seasoning mixture over the entire surface of the bird. Place the turkey over the vegetables in the roasting pan or over a lightly greased wire rack. Loosely cover the turkey with plastic wrap & chill 8 hours or overnight.
The Tune
“It Had To Be You” Billie Holiday
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