Turkey-Making Secrets From Three Top Chefs
It's that time again: Thanksgiving is only three days away.
And The Early Show offered a heaping helping of help Monday to anyone getting set to make a turkey for the big day -- as three great chefs shared their secrets for making the perfect turkey.
Each of the culinary stars uses a different method to achieve delicious results.
CLASSIC ROASTED TURKEY: John "Doc" Willoughby, of Gourmet magazine
The recipe is officially called "Extra Moist Roast Turkey." The secret to this succulent bird? A cheap roasting pan! That's right. When you cover the pan and roast at a high heat, you are essentially roasting AND braising the turkey at the same time which means it stays incredibly moist. You take the cover off during the last 15 minutes of cooking to crisp up the skin.
The great thing about this recipe, besides the fact that the results are tasty, is that the turkey cooks so quickly and with so little work. You stuff the cavity with an onion and some thyme. You tie the bird up, brush with melted butter and put in the pan. About halfway through the cooking process you add some water to the pan to help the braising along. And that's it!
The turkey is served with a gravy made from the pan drippings. The recipe is straight-forward. Doc just reminds us that you need to make the turkey stock for the gravy the day before.
SMOKED TURKEY: Alex (Alexandra) Guarnaschelli, of Butter restaurant and the Food Network's "The Cooking Loft"
This recipe because is quite simple, but very unique. Alex roasts the turkey using a very traditional method. During the last 10 minutes or so of roasting, you soak some woodchips - she prefers apple wood or cherry wood. You drain the wood and put it in the bottom of a pan that's large enough to hold your turkey. (You can use the same roasting pan if you wish, just clean it first) Place an oiled rack on top of the wood and place the pan on your stovetop over medium-high heat. Soon, you'll see the woodchips begin to smoke. At this point place the roasted turkey on the rack and either put a lid on the pan or cover the bird with foil. Allow it to "smoke" for 10 to 15 minutes. This recipe not only brings a unique flavor to your bird, it makes your kitchen smell incredible, and leaves you with wonderful leftovers for sandwiches.
CAJUN FRIED TURKEY: Kent Rathbun, Abacus restaurant in Dallas
Fried turkey has certainly become more popular lately. Kent recommends frying turkey because the bird winds up quite moist, and with really crisp skin. Some people mistakenly think that fried turkey is very unhealthy; he says it's actually less fattening that roast turkey because the method renders so much of the fat out of the skin ... Kind of like very crispy bacon ultimately has less fat than limp bacon because much of the fat has been cooked out. Kent brines his turkey for a day or two before Thanksgiving in cajun spices. This infuses the whole bird with flavor. Some people avoid brining because a turkey takes up a lot of space in the fridge. Kent recommends dumping all of the brine ingredients into a cooler, then you don't even have to worry about refrigerator storage. After pulling the bird from the brine and drying it well, he then fries it for 2-point-5 to 3 minutes a pound. While frying a turkey makes for a tasty turkey, it can be dangerous. Be sure to set the fryer up in an open space, not under your eaves or a low hanging tree. Don't put too much oil in - you don't want it to overflow once you place the bird in the fryer. Finally, be sure to fry the turkey in a basket, don't just toss it in the oil because you want to be able to pull it out safely and securely and not worry about it splashing back down into the hot oil. They do make indoor electric fryers, but of course Kent prefers the real deal outside, over an open flame.
GO TO PAGE 2 FOR THE RECIPES
Copyright 2010 CBS. All rights reserved. And The Early Show offered a heaping helping of help Monday to anyone getting set to make a turkey for the big day -- as three great chefs shared their secrets for making the perfect turkey.
Each of the culinary stars uses a different method to achieve delicious results.
CLASSIC ROASTED TURKEY: John "Doc" Willoughby, of Gourmet magazine
The recipe is officially called "Extra Moist Roast Turkey." The secret to this succulent bird? A cheap roasting pan! That's right. When you cover the pan and roast at a high heat, you are essentially roasting AND braising the turkey at the same time which means it stays incredibly moist. You take the cover off during the last 15 minutes of cooking to crisp up the skin.
The great thing about this recipe, besides the fact that the results are tasty, is that the turkey cooks so quickly and with so little work. You stuff the cavity with an onion and some thyme. You tie the bird up, brush with melted butter and put in the pan. About halfway through the cooking process you add some water to the pan to help the braising along. And that's it!
The turkey is served with a gravy made from the pan drippings. The recipe is straight-forward. Doc just reminds us that you need to make the turkey stock for the gravy the day before.
SMOKED TURKEY: Alex (Alexandra) Guarnaschelli, of Butter restaurant and the Food Network's "The Cooking Loft"
This recipe because is quite simple, but very unique. Alex roasts the turkey using a very traditional method. During the last 10 minutes or so of roasting, you soak some woodchips - she prefers apple wood or cherry wood. You drain the wood and put it in the bottom of a pan that's large enough to hold your turkey. (You can use the same roasting pan if you wish, just clean it first) Place an oiled rack on top of the wood and place the pan on your stovetop over medium-high heat. Soon, you'll see the woodchips begin to smoke. At this point place the roasted turkey on the rack and either put a lid on the pan or cover the bird with foil. Allow it to "smoke" for 10 to 15 minutes. This recipe not only brings a unique flavor to your bird, it makes your kitchen smell incredible, and leaves you with wonderful leftovers for sandwiches.
CAJUN FRIED TURKEY: Kent Rathbun, Abacus restaurant in Dallas
Fried turkey has certainly become more popular lately. Kent recommends frying turkey because the bird winds up quite moist, and with really crisp skin. Some people mistakenly think that fried turkey is very unhealthy; he says it's actually less fattening that roast turkey because the method renders so much of the fat out of the skin ... Kind of like very crispy bacon ultimately has less fat than limp bacon because much of the fat has been cooked out. Kent brines his turkey for a day or two before Thanksgiving in cajun spices. This infuses the whole bird with flavor. Some people avoid brining because a turkey takes up a lot of space in the fridge. Kent recommends dumping all of the brine ingredients into a cooler, then you don't even have to worry about refrigerator storage. After pulling the bird from the brine and drying it well, he then fries it for 2-point-5 to 3 minutes a pound. While frying a turkey makes for a tasty turkey, it can be dangerous. Be sure to set the fryer up in an open space, not under your eaves or a low hanging tree. Don't put too much oil in - you don't want it to overflow once you place the bird in the fryer. Finally, be sure to fry the turkey in a basket, don't just toss it in the oil because you want to be able to pull it out safely and securely and not worry about it splashing back down into the hot oil. They do make indoor electric fryers, but of course Kent prefers the real deal outside, over an open flame.
GO TO PAGE 2 FOR THE RECIPES
- no previous page
- next
1/2
- How to stop junk mail - forever
- Candy Bombers Remembered Play Video
- Legit Work-from-Home Websites - and the Scams
- Best Low-Tech Cell Phones Suitable for Seniors
- Dad Punishes Daughter with Free Babysitter Ad Play Video
- Lorena Bobbitt, 15 Years Later
- Terms to Never Use in Your Resume
- Best Wheeled-Luggage for Your Budget
I take a 50 cc syringe filled with melted butter that has been left overnight with finely cut pieces of garlic. I have some large-bore needles about 1.5'' long and I inject the butter deep into the bird at about 1'' between injection sites. Take the bird out to the smoker and with rre-soaked hickory chunks (mesquite, apple, pecan work very nicelky also) on the charcaol fire I begin to smoke the bird. I can cook/smoke a 22 pound bird in about 12 hours. I have even done this in the rain and once on a night where the temperature was below 20F. Birds come out very moist, don''t need to cut the thigh off the bird to serve since putting just a little force on the leg susally rips the bone out of the leg and thigh.
Gotta get back to checking on my lunch.
Have a greatful and Happy Thanksgiving all.
-Should read as follow:
Making Three Top Secret Chefs From Turkey.
Oh, and one more thing, do not,,,DO NOT suff your bird if you are going deep fry your turkey.
If you use a bread stuffing, it will soak up the oil, and you won''''t like it. And it could have adverse effects if you use anything else.
In other words, it''''s unsafe to do so....
The day you''''re going to cook, put your bird into your pot, then fill with water so that the bird is sufficiently covered, but way below the brim of the pot. Then, pull(take) your bird out, and observe where the water line is. That''''s the amount of oil you will need. Of course you will want to do this before you season your turkey, and too, let it drain the excess water off too. Water will cause an explosion, of sorts, and cause hot grease to splatter over you and others. You''''ll have plenty of time, while the oil is getting hot. 325-350 degrees.
Remember, if you just fill the pot up with oil, then drop the bird in,, it might overflow, and catch fire.
We don''''t need that on Thanksgiving, so be safe.
Every year I read about such stories, or hear about them on the news.
Hahahahahaha!
Posted by tuckerndfw at 12:34 AM : Nov 26, 2008
They can have it for quite a few years before that happens.
That would have to be one of the most devestating things, to have a loved one ask who you are.
Posted by tuckerndfw at 12:07 AM : Nov 26, 2008
He sounds like he was lots of fun.
"Belly rubbing" song? Does that mean you were dancing close and rubbing bellies? Did he rub bellies with you?:)
I have to go now, Tucker, but I will see you on your birthday, right?:)
Milk & coffee are my two primary drinks. An occasional glass of Pepsi or Root Beer.
--
The only drugs I take are aspirins on a very rare occasion when I develop muscle cramps, usually from walking to the store 3 miles down the road & back.
I don''''t do drugs other than caffeiene, nicotine & whatever junk they put in processed foods.
--
My sympathies to you and anyone else who has a loved one with Alzheimer''''s. It is not something I will ever allow myself to develop.
Posted by tuckerndfw at 11:42 PM : Nov 25, 2008
Yeah, I know we had Dr. Pepper years ago, and I keep thinking that I may have seen it awhile ago. I will have to check and see. If I do drink a soft drink now, it is usually Root Beer.
...
I only take aspirin if I''m dying.:)
...
And I don''t do drugs or drink alcohol (except Chrismas Eve).
...
I THINK my mom is getting Alzheimer''s. She probably is if her brother has it.
...
And with all the cr*p that''s in our food, it''s a wonder we all aren''t DEAD.
I almost choked to death trying to get that slimy piece of junk down my throat.
Wretched!!!
Caviar also sucks!!!
Posted by tuckerndfw at 11:34 PM : Nov 25, 2008
I would NEVER eat raw oysters or caviar!:)