NEW YORK, Nov. 24, 2008
Turkey-Making Secrets From Three Top Chefs
They Shared Them On The Early Show; You Can't Go Wrong Following Their Lead!
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Play CBS Video Video Turkey Secrets From The Top Three top chefs share their secrets on how to make a delicious Thanksgiving dinner. Harry Smith learns how to make use of mom's old enamel pot, an aluminum foil tent and a deep fryer.
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(CBS/The Early Show)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
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Section America Gives Thanks Recipes, how to carve a turkey, an interactive map of events and more good stuff to gobble up.
RECIPES
Extra-Moist Roast Turkey with Pan Gravy
Serves 6
Active time:25 min Start to finish:3 hr (does not include bringing turkey to room temperature)
Gourmet, November 2008
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with lids simultaneously roast and braise the turkey, so it stays moist even as it cooks quickly. Simply uncover it at the end to crisp the skin. Ample pan juices add a fragrant richness to our easy gravy.
For turkey
1 (11- to 12-lb) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock
1/2 medium onion
1 bunch thyme
5 tablespoons unsalted butter, melted, divided
1 cup water
For gravy
2 cups hot turkey stock
1/3 cup all-purpose flour
Melted unsalted butter if necessary
Reserved chopped giblets from stock (optional)
Equipment: small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-qt measuring cup or a fat separator
Garnish: thyme sprigs
Make turkey:
Preheat oven to 400°F with rack in lower third.
Rinse turkey inside and out, then pat dry. Mix together 2 teaspoon salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoons melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
Make gravy while turkey stands:
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
Recipe by Ruth Cousineau
Roasted and Quick-Smoked Thanksgiving Turkey
One 14-16 pound turkey, innards removed
1 double layer cheesecloth, about ½ foot in length
1 stick unsalted butter
Sea salt
Freshly ground pepper to taste
2 pounds small wood chips (I like apple wood and cherry wood.)
I generally follow the rule of 12-15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved.
1. Preheat the oven to 500F.
2. Place the turkey on a flat surface, season with salt and pepper on the inside and out. Truss turkey or, alternatively, if stuffing the bird, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn't fall out as the turkey roasts.
3. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Lower the oven to 350 F and place the roasting pan in the center of the oven. Cook for about 12 minutes per pound the turkey weighs.
4. After 11/2 hours of cooking, remove the cheesecloth from the top of the breasts, thoroughly baste the breast meat with the drippings and return the turkey to the oven. Cook for an additional 30-45 minutes or until the breast meat browns. While the turkey finishes cooking, soak the wood chips in water for about 10 minutes.
5. At this point, take the temperature of the bird near the thigh area where the meat is most dense. If the meat registers between 155F and 160 F, remove the bird from the oven and allow it to "rest". Note: do not rest the turkey on top of the stove but somewhere where the heat is not so intense.
6. Prepare any pan (with a fitted cover) large enough to hold the turkey and a rack. It is important that the cover not be too snug around the turkey. There needs to be room for the smoky air to circulate around the turkey. Remove the wood chips from the water and place them in the bottom of the pan. Place a lightly oiled rack above the chips. Place the pan over two burners of the stove, cover it and begin to gently heat it. Wait a few minutes for the heat below the pan to gently heat the wood chips and they will begin to smoke.
7. Remove the cover and transfer the turkey to the rack. Cover the turkey and allow it to "smoke", covered, for 10-15 minutes. If the smoke is copious, you can shut off the heat and just allow the momentum of the smoke to flavor the turkey. If the smoke is somewhat tame, leave the bird in the pan for a few additional minutes. When finished, the turkey skin should smell smoky. Allow the bird to "rest", uncovered for a couple of minutes before carving, Note: the smoky flavor will "settle" a little overnight and make your leftovers as special as your Thanksgiving dinner!
CAJUN FRIED TURKEY
This procedure is really great, because it makes the entire turkey very crisp on the outside and renders much of the fat from the skin of the turkey.
Serves 8
16-20 pound turkey, fresh, if possible
5 gallons ice water
2 pounds kosher salt
1 cup cajun seasoning
8 ounces sugar
5 gallons canola oil
Method
1. In a large cooler or tub mix water, kosher salt, cajun seasoning and sugar until dissolved.
2. Submerge turkey in brine for a minimum of 24 hours.
3. Remove turkey from brine, and let drain until dry.
4. Carefully submerge turkey in hot frying oil and deep fry for 2 1/2 -3 minutes per pound at 350 degrees.
5. Carefully remove turkey letting excess oil drain. Set turkey on a sheet pan with roasting rack to allow excess oil to drain.
6. After turkey has cooled for 10-12 minutes, remove breasts, legs and thighs and serve.
Notes:
To ensure the proper level of frying oil, fill the pot half way with water and submerge turkey in water to get the level of oil needed. Use extreme caution before submerging turkey in oil to ensure you do not overflow the pot.
GREEN CHILE RED-EYE GRAVY
8 ounces smoked bacon, diced
1 ounce canola oil
4 cloves garlic , chopped
4 each shallots, chopped
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 tablespoon cracked black pepper
1 each bay leaf
2 cups brewed coffee
2 quarts chicken stock
2 tablespoons corn starch mixture
2 tablespoons basil leaves, chopped
2 tablespoons thyme, chopped
2 ounces whole butter
1 tablespoon cracked black pepper
1 teaspoon kosher salt
6 each poblano peppers, roasted, peeled, deseeded
and diced
Method
1. In a large sauce pot on medium heat, cook bacon until crisp. Add canola oil and saute garlic, shallots, onions, celery and carrots until caramelized.
2. Add 2 of the roasted diced poblano peppers (reserve the other four), cracked black pepper and bay leaf. Deglaze with coffee and reduce by 75%.
3. Once coffee is reduced by 75%, add chicken stock.
4. Bring to a boil and reduce to a simmer for 2 hours.
5. Thicken sauce with 2 tablespoons of corn starch, if needed.
6. Strain sauce through a large-hole china cap. Return to heat and begin to simmer and remove excess fat.
7. When stock has thickened to sauce consistency add basil and thyme and steep for 10 minutes.
8. Strain through a fine chinois into a clean container.
9. Whip in whole butter and season with cracked black pepper and kosher salt.
10. Garnish with remaining diced, roasted poblanos.
Serve.
Notes
Great sauce for roasted or grilled meat and game dishes.
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See all 37 CommentsI 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.
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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.
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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.
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I only take aspirin if I''m dying.:)
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And I don''t do drugs or drink alcohol (except Chrismas Eve).
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I THINK my mom is getting Alzheimer''s. She probably is if her brother has it.
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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!:)
I never saw him angry, not one time. He was a unique person, the likes of which I''''d never met before or since.
They are both long dead, but I''''ll always have a fondness in my heart for both of them.
Posted by tuckerndfw at 11:24 PM : Nov 25, 2008
I think it''s GREAT! Although I am surprised, with being in a "redneck" dance hall/beer joint, that no one said anything. But like you said, he was a big guy and they were probably scared to say anything. So your wife didn''t say anything when he cut in?
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It''s nice when you meet someone that leaves a lasting impression on you.
I''''m not "waiting" to die, I''''m accepting the reality of my age and heredity. And, have NO intention whatsoever of attempting to take drastic measures to prolong my life (such as heart surgery).
I''''ve had a great life and I have no reason to complain. But, I sure don''''t want to ruin it all by hanging on when all hope is gone.
I watched my mommy & her daddy suffer from Alzheimer''''s for years & years before they died and I''''ll take my own life before I''''ll suffer that fate.
It''''s been a good ride and death is our final reward. . .
Posted by tuckerndfw at 11:05 PM : Nov 25, 2008
We used to have Dr.Pepper here. I don''t know if we still do, or not. I might have a soft drink once in awhile. I drink a bit of milk and juice sometimes, but mostly water.
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We think alike. I too do not have any intentions of ever having "heart" surgery, or anything. As far as there not being any "hope", things have changed over the years. With all the different pills and procedures out there now, people are living longer lives.
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I agree with you on the "Alzheimer''s". My uncle has it and I think my mom is getting it. There AIN''T no way I''m going to go through that.
He''''s the only guy I''''ve ever danced with. Amazingly enough, no one said a word about us dancing together. . .
Posted by tuckerndfw at 10:52 PM : Nov 25, 2008
That''s nice that you got on well with your in-laws. A lot don''t. I really liked my father-in-law. He was a major alcoholic. But my mommy-in-law was a real B*TCH.
She pretended to be nice to me until daddy-in-law died, and then she showed her true colors. I fixed her, though:)
I''ve never seen a guy dance with a guy, except on "Murphy''s Romance", with James Garner and Sally Field. That was sooooo funny.
Years ago, I think men used to dance with men and women used to dance with women, didn''t they? If I did see that, I doubt I would say anything. If you live in a small town and there isn''t enough women or men, what the hell?:)
Nah, you''re not a redneck.
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I''m not the one to lecture you on smoking. I used to smoke years ago. I don''t drink coffee or tea. When I was little, my cousin and I had a little "tea party". We asked my aunt if we could taste her coffee. I only had one sip and I vowed never to taste it again! YUCKY.
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"My daddy died at 73 and I figure that''''s good enough for me. Only 13 years to go. . ."
"Only 13 years to go..."??????
You sound like you are WAITING to DIE!
Posted by tuckerndfw at 10:28 PM : Nov 25, 2008
I thought I would try eating tofu once. I figured if my kids could eat it, maybe I should try it. I fried it and put it in with rice. I tried one bite and I thought I was going to GAG. It wasn''t so much the taste, but the texture of it. DISGUSTING. It''s like cottage cheese. It doesn''t have much taste, but the feel of it in my mouth is awful.
Posted by tuckerndfw at 10:21 PM : Nov 25, 2008
My neighbor was from Mexico and she used to cook this rice dish with cumin in it. It was really good.
So you are saying that your mommy-in-law was crazy too?
"I typically use the word dinner so people won''''t know I''''m really just a redneck country hick."
So what exactly is a "redneck"?
I''m kind of a "country" girl.
"When I''''m busy, I typically eat one frozen pizza a day (12" Tombstone original crust pepperoni pizza). And, I eat it just before I go to bed."
That''s not good.:) How do you survive on one pizza a day?
"But, my diet is so varied I don''''t have a regular meal schedule. Sometimes, I''''ll just stuff myself for days or weeks on end and then just stop eating for a few days."
Ok, you need a SPANKIN''!
That''s REALLY not good. You are going to end up s-c-r-e-wing up your blood sugar, like I did. I didn''t eat properly either. I would go hours (not days), without eating, and now I have to make sure I eat on time or I''ll start shaking and pass out.
Posted by tuckerndfw at 09:51 PM : Nov 25, 2008
Maybe you should try tofu.:) It has lots of protein.
I also like hamburger steak, chicken fried steak and other "southern" food.
I can survive the rest of my life on veggies. Meat is of no consequence to me one way or another.
Posted by tuckerndfw at 09:51 PM : Nov 25, 2008
I like burritos.
"I also like hamburger steak, chicken fried steak and other "southern" food."
CHICKEN fried steak?
My favorite meal other than pizza is what we call "goulash." Which is noodles, hamburger meat, tomato sauce, onions, and various spices.
But, I quite often eat a baked (microwaved) potato for supper (dinner to fancy folks).
Food is not a big deal with me.
Posted by tuckerndfw at 09:47 PM : Nov 25, 2008
Yes, I have heard of "goulash", although I have never had it.
"Supper" is always what we called it. I''ll use "dinner" if that is what someone else is using.
You will just eat a potato and nothing else?
I know people that LIVE to EAT. Food is everything to them. They love the taste of everything. I eat only because I have to. I find it very irritating to stop what I am doing, to eat.
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