HOLIDAY RECIPE - Turkey with Stuffing Dinner PROLOGUE

Holiday turkey dinner has always been very important to me....from earliest memories when I wondered what made the windows steam through my first chance to help in the kitchen all the way to present day, this meal above all others holds great significance. I'm not alone in this, either.

Entire magazines, television programs and even newspaper sections are year after year dedicated to the cause of sharing the latest craze, gizmo and secret so it must be important to somebody!

The goal is to make a turkey that is moist, tasty, savory and at the same time pleasing to a wide range of palates. Luckily for us, this particular breed of poultry lends itself to any number of expressions be it Cajun, Deep Fried, Curried, Roasted, Grilled or Stewed...to name just a few.

Guinea Hen

Originally known as a Guinea Hen, the birds of our forefathers were most likely not so plump and juicy as our present day, domesticated Tom or Thomasina. But they, nonetheless, served as a good and available food source.

Present day turkey

Back in 1621, when the original Thanksgiving celebration occurred, the tables were laden with these critters to be sure, but also there was seafood, corn, nuts, berries, squash and foodstuffs that never make it to our modern celebration. Although I'd not be surprised if there were a few traditionalists that included such things as venison as part of the festivities.

As far as stuffing goes, in the middle ages it was known as "farce," from the Latin "farcire" (and French "farcir") meaning to stuff. The term "stuffing" first appears in English print in 1538. Around 1880, it seems the term fell out of favor with the Victorian upper crust, who began referring to it as "dressing."

Happily we've come to terms with who we are and what we do with our food and are more tolerant with what things are called.  And I'll argue that stuffing by any other name would still taste good, so long as it is made right!


Everybody has their own "Classic" or "Traditional" recipe.  Far be it from me to say that mine is better than any body's, because that's certainly not the case!  This method and recipe is being shared not in an attempt to change any one's ways, but to simply have it out there on the off-chance that someone might want to try it.

I also publish this in homage to my mother and the things she taught me in the kitchen, to her mother who taught mine about the secret to making turkey brown and moist, to my sister Carolyn...my culinary cohort, to Jan and Vincent and my other cooking companions and collaborators through the years, to my home economics teacher who taught me to be courageous in the kitchen, to PBS, the Food Network and other food channels who through the years have added to my culinary education and to all cooking blogs and websites.
 

Warning to all - this is a multi-day, multi-stage process....not for the fainthearted or any one rushed for time.
But if you're willing to invest the time and put forth the effort, you'll be pleased with the results.


Due to the lengthy nature of this preparation, I'm breaking it up into a few blog entries....much like how it happens in real-time, spread over a few days.     


This entry covers a few thoughts and a few basics.  The thoughts we've already handled, the basics?  Here they are in Q and A format.


How much turkey should I buy?
That depends on how many people you're planning to serve and how much leftovers you want.  The rule of thumb is 1 lb of turkey per adult, anywhere from 1/4 to 1/2 lb per adolescent or child....after that it's all leftovers.   Again, that's a general rule of thumb.  This doesn't include your dear Cousin Ralph who can eat a 25 lb bird all by himself...so if you are inviting Ralphie, make sure to buy two turkeys so that others have a chance at something to eat!


What are the proper turkey cooking times? 

TURKEY COOKING TIMES AND TEMPS
Turkey Oven Roasted at 325°F
Type     Weight     Approximate Cooking Time
                               Unstuffed              Stuffed
Turkey (whole)     8 - 12 lbs.     2 3/4 - 3 hours     3 - 3 1/2 hours
Turkey (whole)     12 - 14 lbs.     3 - 3 3/4 hours     3 1/2 - 4 hours
Turkey (whole)     14 - 18 lbs.     3 3/4 - 4 1/4 hours     4 - 4 1/4 hours
Turkey (whole)    18 - 20 lbs.     4 1/4 - 4 1/2 hours     4 1/4 - 4 3/4 hours
Turkey (whole)     20 - 24 lbs.     4 1/2 - 5 hours     4 3/4 - 5 1/2 hours
Breast (half)     2 - 3 lbs.     50 - 60 minutes   
Breast (whole)     4 - 6 lbs.     1 1/2 - 1 1/4 hours
Breast (whole)     6 - 8 lbs.     2 1/4 - 3 1/4 hours
Drumsticks     3/4 - 1 lb.     2 - 2 1/4 hours
Thighs     3/4 - 1 lb.     1 3/4 - 2 hours
Wings     6 - 8 oz.     1 3/4 - 2 1/4 hours
Note: Start with turkey at refrigerator temperature. Remove the turkey from the oven when the
meat thermometer reads 175°- 180°F; the temperature will continue to rise as the turkey stands.


Grilled Turkey
(internal temperature 180°F)
Type                                                      Weight   
                                                 Approximate Cooking Time
                                                  Unstuffed     Stuffed
Whole turkey (indirect heat)     8 - 12 lbs.     2 - 3 hours   
Whole turkey (indirect heat)     12 - 16 lbs.     3 - 4 hours

Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat.
When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature.


Turkey Cooked at 350°F in an Oven Bag
 Type                                Total Weight       Approximate Cooking Time
Regular-Size  Oven Bag 10" x 16"       
Whole turkey (unstuffed)     8 - 12 lbs.     1 1/2 - 2 hours   
 Whole turkey (unstuffed)     12 - 16 lbs.     2 - 2 1/2 hours
Whole turkey (unstuffed)     16 - 20 lbs.     2 1/2 - 3 hours
Whole turkey (unstuffed)     20 - 24 lbs.     3 - 3 1/2 hours

Large-Size Oven Bag 14" x 20"     Turkey-Size
Whole turkey (stuffed)     8 - 12 lbs.     2 - 2 1/2 hours   
 Whole turkey (stuffed)     12 - 16 lbs.     2 1/2 - 3 hours
Whole turkey (stuffed)     16 - 20 lbs.     3 - 3 1/2 hours
 Whole turkey (stuffed)     20 - 24 lbs.     3 1/2 - 4 hours

Oven Bag 19" x 23 1/2"
Turkey breast (bone-in)     4 - 8 lbs.     1 1/4 - 2 hours   
Turkey breast (bone-in)     10 - 12 lbs.     2 1/4 - 2 3/4 hours
 Turkey breast (boneless)     2 1/2 - 3 lbs.     1 1/4 - 1 3/4 hours   
Turkey breast (boneless)     5 lbs.         2 - 2 1/4 hours
Turkey breast (boneless)     8 - 12 lbs.     3 - 3 1/2 hours
Turkey drumsticks     1 1/2 - 2 lbs.     1 1/2 - 1 3/4 hours   
Turkey drumsticks     2 - 3 lbs.         1 1/2 - 1 3/4 hours

Oven Bag Instructions: Preheat the oven to 350°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the turkey. Brush the turkey with vegetable oil or butter. Remove the turkey from the oven when the meat thermometer reaches 175°- 180°F. If using a turkey-size oven bag for a turkey smaller than 12 lbs., gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.

Next installment, Bird Prep!


As always, please feel free to share your recipes here...you'll be given full credit for your contributions.
Happy holidays!
Enjoy!

Biscuits in the Modern World

There's not a lot to be said about biscuits that hasn't been said already through the years....that doesn't mean they should be overlooked.  To the contrary!  Biscuits are important, some  might even go so far as to say mandatory with certain dishes.  And they're right!

Imagine if you will a piping hot bowl of stew without a crusty morsel or two getting dunked into the broth?  Horrors!   I know.  It's cruel of me to even suggest the possibility of such a situation.

Ingredients for home made baking powder biscuits

But you get my point.  Some foods just need a little accompaniment.  Like the difference between a solo musician and an orchestra member.  They both have talent and do what they do great....it's just that one doesn't need anybody else in a supporting role, the other one does.

Biscuits are part of that long breadline stretching all the way back through history to when the first of our ancestors pounded the heck out of something and made flour then mixed it with water and threw it on a rock in the fire. Mind you, they didn't have baking powder back then, so it would have been unleavened.

Still, imagine the "ughs" of approval around the dinner boulder that night!  Nothing like woolly mammoth stew with some freshly made cave biscuits!

Although this homey scene is fantasy, biscuits really do have a lengthy history.

Romans were issued portable breads with their rations.  They called these things  "bis coctus""  "Bis coctus" means "twice baked."  If you've recognized the root base of the term "biscotti" in that Latin, you're right!

In America, we reserve the term "biscuit" for very specific bread-types.  In England, "biscuits" mean what we call "cookies." Now the term "cooky" and "cookies" have their own language and history. We'll go into that in our upcoming holiday cookies extravaganza - a week of recipes, info and more in November!

At this point, I do want to give a shout out to a great website.  It's one I depend on for a lot of the food history info you see in this site.  Food Timeline. org.  Here's the link - http://www.foodtimeline.org!

Anyway, back to the action.
Life goes on, the cave people get tired of camping and make houses...they master the art of raising crops and improve upon their culinary skills. Some become Romans and bring the idea of  "bis coctus " into being.  Of course knowing their propensity for "incorporating" other cultures into their own, no doubt "bis cotus" had its origins on some other shore.
No matter. It all leads up to now where we have mixes, brown and serves and even fast food biscuits as possible accompaniment to our daily fare.

So how do we justify this starchy disk in these days of health consciousness and loosing weight?  We don't. We don't have to.  As in the rest of life, what someone eats is a personal choice. Besides, who said biscuits have to be unhealthy? Remember, they can be made using whole grains, just modify the recipe to allow for the density. And if you're someone who should watch their carbohydrate intake, there are great recipes out there that will allow you the enjoyment of biscuits without the no-no factor. That's why God made the Internet!

Check out this site, among many others, for diabetes recipes and info: http://www.informationaboutdiabetes.com , it's one of a ka-zillion sites out there just waiting to help you!

But enough of this talk already!  Let's cook!

BASIC BAKING POWDER BISCUITS
Recipe makes about 24 1 1/2" round biscuits       Preheat oven to 450 degrees

1 3/4 cups sifted flour   
1/2 tsp. salt (optional) 
3/4 cup milk
3 tsp. double acting baking powder
4 to 6 Tablespoons butter, margarine or shortening (or a combination thereof) solid and slightly chilled.

Dough leaving side of bowl

Sift flour again with baking powder and salt.  Cut the butter into the flour.  Make a well int the center, pour in milk then work the flour/butter combination into the milk.  Keep working until the dough freely leaves the side of the bowl.

I use a wooden paddle type spoon for this, so the heat of my hands doesn't mess with the dough. 

Turn onto a lightly floured surface.  A sheet cake pan or sided cookie sheet works wonders here.  Much better than having that mess all over the counter. Or you could try taping a few sheets of waxed paper to the counter if you want to for easy clean up.  Either way works, just don't go too wild with the rolling pin on the waxed paper....sometimes it tries to peel up and join the dough!

Knead your dough gently and lightly, folding it only 8 to 10 times. Cut this kneaded clump in half and let one half rest in the bowl while you roll the other out to your desired thickness...about 1/4 to 1/2 inch (depending on  how puffy-tall you want your biscuits).

Cut the dough into shape using a cookie or biscuit cutter that's been slightly floured.

Cut biscuits

Cap biscuit cutter

NOTE: for all you recycling fans out there, try using the caps or lids to things.  I use the release spray caps.   Being an arthritic, this re-use is as much a form of revenge as it is recycling.  See, it's hard for me to get those bloody things to snap off like they're supposed to.  So once liberated, I don't put them back.  Rather than have a bunch of caps laying around, I've found other uses for many of them. Stash cups for paper clips, bin cups for some of my larger spice jars and of course cookie and biscuit cutters! Go green!

Once cut, place the newly formed biscuits on an ungreased sheet.  While you might be tempted to give a distance between each doughy disk, when it comes to these baking powder biscuits - closeness counts!  Rather than having flat crackers, you'll have puffy, tall goodies if you don't space these things far apart. Seriously.  It's better for them to just touch one another, like those tube biscuits we all grew up with.  The closeness inhibits spreading, allowing the little bread-lets to rise together, shoulder to shoulder like a sheet full of Roman soldiers, facing the heat with brave determination.

Out of the oven, ready to eat

Okay, then put them in the oven and bake 12 to 15 minutes.
Serve piping hot with honey and butter, or as a side dish with stews, roasts, chili...you name it.

ALTERNATIVE:
To make drop biscuits, simply use 1 cup of milk, stir dough for only one minute.  Drop by spoonfuls onto an ungreased sheet and bake 12-15 minutes.

YUM!

As always, feel free to share your ideas,  recipes and comments!