‘Tis the season for turkey.
Cooking the Thanksgiving turkey can be a daunting task, especially for college students who may be hosting family for the first time. Thankfully, there is a cornucopia of resources to ensure the table centerpiece becomes a family tradition.
THE KEY TO CRISPY PERFECTION
"I don't think there is one perfect turkey recipe because everybody has different tastes," said Lucas Miller, manager of Menu Development at Ball State. "The key is to find a way to make the turkey meat moist and the skin crispy and dark, golden brown."
With all of the recipes available on the Internet, finding the perfect cooking method may seem overwhelming. No matter if it's stuffed or basted with however, keeping it moist and crispy is a must. Be sure to let the turkey rest for at least 20 minutes to lock in moisture.
"I like to cook the turkey breast side down so the juices from the dark meat flow into the breast on the bottom to keep it moist," said Jason Reynolds, Student Center Tally chef.
Miller's advice for cooking a turkey to a crisp is to turn the bird breast side up during the last 15 minutes and crank the heat. Before baking, allowing the turkey to sit in the refrigerator uncovered can also aid in crispiness by adding a sticky surface called a pellicle.
"It may sound strange that a sticky surface on turkey skin would assist it in getting dark and crispy but this technique has been used by chefs, butchers and sausage makers for centuries," Miller said.
PRACTICE PATIENCE
The beginner chef should plan out the cooking process days ahead of time. Turkeys should be thawed in the refrigerator for up to two or three days depending on the size. The rule of thumb is one day of defrosting per four pounds of turkey.
Both Miller and Reynolds agree that most people go wrong by overcooking the turkey. Pop-up timers can be unreliable, but digital meat thermometers can give an accurate reading if stuck in the thickest part of the turkey breast. A turkey is done when it has reached 165 degrees Fahrenheit, or roughly two hours for every five pounds of turkey at 375 degrees.
SEPARATE STUFFING
Another no-no both chefs agree on? Never stuff the turkey with the dinner's stuffing.
"I suggest not stuffing the turkey to make stuffing," Reynolds said. "You will have to make sure the stuffing reaches 165 degrees because of the raw turkey juices."
Miller also said to err on the side of caution.
"If stuffing is placed inside the large cavity of a turkey, it is possible it will not cook to a high enough temperature to be safe," he said.
BEGIN WITH BRINE
Miller's preferred method for creating the perfect turkey is to brine it first,
"Brining is a preparation method that creates a seasoned salt-water solution you soak the turkey in overnight," he said. "The salt water and spices help the meat stay moist during cooking and adds a lot of flavor."
VEGETARIAN VARIETY
Vegans and vegetarians need not fret on Turkey Day. There are several innovative ways to enjoy a meatless meal with the family.
Junior public relations major Joe Jackson is a vegan and said his family prepares him a Tofurky every year in lieu of the usual bird.
"I've tried it, and I approve," Jackson said. "It's really easy to make and tastes amazing. My parents always eat some of it too, and they think that it tastes like turkey, except a little moister."
Non-meat eaters can also switch things up for more variety. Vegetarian lasagna, meatloaf or tempeh (fermented soybeans) based dishes can replace the traditional turkey.
Whether you're a vegan or a carnivore, Thanksgiving is a day for family, food and tradition.
"Other than the food I eat, Thanksgiving is just the same for me as it is for people who aren't vegan: it's a day to celebrate family and the things I'm thankful for," Jackson said.
Turkey recipe from Chef Chris Eley of the restaurant Goose the Market in Indianapolis:
(provided by Lucas Miller)
Brine Solution:
1 tbsp mustard seed, whole
2 each star anise, whole
1 tbsp black peppercorn, whole
1 small cinnamon stick, whole
1 tbsp juniper berries, whole
3 gallons H20
3 cups kosher salt
1½ cup light brown sugar
2 each carrots, peel and rough chop
1 each onions, peel and rough chop
1 each celery rib, rough chop
1 head garlic, cut in half across bulb
1 pinch parsley, at leaf, whole
1 pinch thyme, whole
1 sprig rosemary, whole
1/2 orange, quartered
METHOD OF PREPARATION- 48 hours prior to roasting
1. In a heavy bottom stock pot, toast mustard seed, star anise, black peppercorn, cinnamon stick and juniper berries until they fill the room with a fragrant aroma.
2. Add 1.5 gallons of the water and the remaining brine ingredients.
3. Continue cooking over medium high heat until the water simmers or the salt and brown sugar dissolve completely.
4. Add remaining 1.5 gallons of water to quicken the cooling process. Chill for at least four hours.
5. Inject turkey with brine. Space injections by one inch and fill until flesh puffs and firms. Focus on the thickest part of the bird and move your way out.
6. Submerge turkey completely in brine. Store the bird below 40 degrees Fahrenheit for 24 hours. If bird is more than 20 lbs, store for 36 hours.
7. Once brined, remove bird from solution, rinse with cold water and pat dry with paper towels. Allow the bird to sit uncovered for four to six hours until the skin becomes tacky to the touch. This is called the pellicle and will aid in the color and crispiness of the bird when roasting.
8. Preheat oven to 375 degrees Fahrenheit. Stuff the turkey cavity with the citrus and herbs that are removed from the brine. Place, breast side up, in a roasting plaque equipped with a roasting screen and roast for 20 minutes.
9. Lower the temperature to 325 degrees Fahrenheit and continue to roast until an internal temperature of 155 degrees is reached. At this point, remove the bird from oven and allow to rest for 30-45 minutes.
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