How to cook the appreciation of Turkey

This video and article is part of the Cooking 101our group at Fundamentals Kitchen. Each episode covers a different technique, along with tips and advice and discussion from a guest host who specializes in success.

There are clever ways to cook thanks to Turkey, and I’ve probably tried them all. I caught, grilled and called. I have pounded and melted the butter and chile. But with each new recipe I try, I am more convinced that the simpler the better, the better the bird and the happier the cook.

---

---

To deal with the fuss-free procedure for Crisp, golden skin and meat, well, I tried almost a dozen ideas and removed the process from the essentials. The result is a procedure that is simple to remember, and then come back to again and again. The hardest part is carving out the time to serve the bird, but landing on the most delicious and untamed bird – the perfect Thanksgiving Turkey.

Step 1: Buy the bird

When buying

A week before Thanksgiving, or before, start thinking about buying your turkey – if for no other reason than the turkey, and you need a few days to get it out of the fridge. If you buy a fresh turkey, buy it three to five days before Thanksgiving to give yourself enough time to cook.

How much to buy

Plan for 1 to 1 ½ pounds per person. It’s easier to roast a smaller bird (10- to 12-pound) than a 20-pounder, so if you’re feeding a large crowd, it may be wiser to starve a small turkey with a smaller portion, whether it’s the thigh or the giblets or a combination.

Understanding the labels

There are many options for buying a turkey. Here’s a breakdown of what’s on offer.

Organic: These birds feed on peanuts, pest plants. They entered the outer space and were never given antibiotics.

Heritage: Compared to the usual supermarket extract, the Leviathan birds resemble their ancestors in Turkey and often reach maturity. They tend to have dark flesh and rich, light flesh.

Free-Range/Pasture raised: These turkeys have gained access to space. Depending on the farm, they may also have been able to hang some of their food.

All-natural: The birds are designated natural and will not be treated with preservatives or artificial or synthetic substances.

Kosher: The birds were raised and slaughtered under rabbinic supervision according to the child food laws, although the birds were also salted (all kosher meat is salted). If you use a kosher Turkey, you can skip the salt in the spine completely and just rub the bird with pepper and mouth before leaving them to dry in the refrigerator. Or, while the bird has been deeply accustomed, sprinkle the salt, but be careful not to notice it.

Bending over: These birds are influenced by a saline solution (sometimes with fat, preservatives and flavors) to make them juicier. But don’t buy one of these, standard standard birds with dry runs in the same way and give you control over what you add.

Hormone-Free: Chicken birds are no longer given hormones, so if you see this on the label, it’s a marketing ploy.

Step 2: Gather the materials

What you need

• Oil with a basket, for cooking

• Meat thermometer, test

• Cloth pan, for drying in the refrigerator

• Microplane, for gleting onions and blocks

• Dish plate, because of the spraying of the inevitable rotation

Which you don’t do

Step 3: Prepare the turkey

If the turkey is cold, you need to put it in the refrigerator in the package before cooking. Allow 24 hours for each four to five kiloswhich means a bird of 12 kilos should do about three days to exclude. And even if you can apply the dry wood to the bird while it is still cold, it is not suitable. The skin will not dry out or just fall off.

As soon as he woke up, he crushed the bird, then threw around to look for the neck and the bag of giblets that are usually in Follow the gizzard and the heart to make stock, and mix it with a little olive oil with rose or Thodrig, if there is at hand. A good snack served with a cloth made of garlic. I like to sear the neck next to the bird, but you can also add it to the stock pot.

Step 4: Add the dry brine

Don’t throw away your turkey, Just pat it on a paper towel before putting it in the freezer. . That said, if you want to kill the bird, there is a way.

If you don’t mind getting close to your turkey, use your hands to separate the skin from the breast and the thigh, and apply the cold directly to the meat. This optional step makes a small difference, but not a big deal in terms of results. If you wrap the neck and salt too.

Place the salted turkey on the side of the milk, send it to a pot, preferably in a basket so that the air can circulate under it, and the refrigerator is not counted for 12 hours and three days. About half way through the binding, place the turkey so that its portion rises. This helps to distribute the brine.

Remove the bird from the refrigerator one hour before proceeding to allow it to come to room temperature.

Step 5: Stuff the turkey

To poach, place the turkey neck (if using) in the bottom of your pocket, then add the wine, broth and aromatics. Place a package in the pan, and place the turkey on top. Season the turkey with herbs, onions and garlic, if you like, and fry the bird in oil or melted butter.

Start on high heat to color the skin, then reduce the heat and continue cooking for 1 ½ to 3 ½ to 3 hours depending on the size of the bird. You don’t need to fly, which reduces the humidity and can make the skin sodgy.

The temperature in Turkey starts to rise about 15 minutes before you think it can. If you want to check the temperature, insert the test into a thick part, do not take care of bones. I like to check both thighs just to be sure. Don’t worry if the meat is a little pinkish; Some turkeys have more meat than others and will retain that color even after cooking. If you see Mena, though, keep encouraging him.

It’s done when it immediately reaches 155 degrees on a thermometer. (It will reach 165 degrees if left standing.)

Step 6: rest and carving

Let the turkey rest, covered in foil, for 20 to 30 minutes before carving. Save the PAN weed to add to gravies or to any stock you make with your carcass. Or if you don’t serve gravy, you can add the flavor directly to the meat for extra moisture and flavor.

Then, do all your pictures in the kitchen, not at the table, which is really annoying. You will need a sharp knife, a cutting board and a kitchen towel with plenty of orange juice.

First, cut off the legs and wings from the carcass. Then, cut the meat, following the bone to the bone with a knife. Once you have cut the bird, it will be easier to remove the thighs and push the breast. Leave the drumsticks and wings on the bone for serving.

But when it comes to carving techniques in Turkey, showing is easier said than done. Watch the video below for best practices.

Follow it New York Times cooking on Instagram, Facebook, YOUTUBE, Tiktok SY Pinterest. Get regular updates from New York Times Cooking, including recipe suggestions, cooking tips and shopping tips.