Let's Talk Turkey

The big day is only a few days away. Novice home chefs are probably becoming antsy. Even the experienced cook is getting antsy. The fear? The turkey itself. Roasting any meat and expecting it to come ut perfect is always nerve wracking. Your best way of dealing with it is know the bird, inside and out.

Surprisingly turkey is one of the easiest meats to cook.Before you do any of that, you have the choice of natural, basted or self basting,Kosher or heritage, The first has no artificial ingredients or preservatives.It tastes like it is supposed to taste, wild fowl.Unfortuntely most wild birds from turkey to pheasant have a very dry texture. If you biy this, baste often and liberally with butter.If you want more flavor, then buy the basted or self basting.It;s when the turkey is injected with a brothy solution to add moisture and taste to the meat.  Also these don't need to be home brined, making prep time easier.The downside of a self basting bird is that it is shot through with additives and artificial flavors. Kosher turkey is hand salted, rinsed and double inspected under rabbinical supervision. They are well seasoned and hand prepared. Be careful with these though. They are hand plucked and there may be a few feathers left on the turkey. One of the best kind though is the heritage turkey. They have a richer deeper flavor than the average fowl along with having much more dark meat. These are rare and  the more upscale markets sell them. Choose the best kind for your wants. Remember that it's one pound of meat for one person. A table of ten then demands a ten pound bird.

Prepping the turkey takes some labor. The first thing to do is remove the giblets, basically the bird's stomach; liver and heart.These usually come in a plastic bag and can be saved for the gravy.  For a golden brown crispy skin you can either rub oil, butter or margarine on the entire bird. Next season with sea salt and fresh ground pepper on every part , including the cavity. Some chefs recommend trimming the wings tip because they can burn. Also they need to be tucked behind the turkey's neck to keep  the entire bird stable in the roasting pan.. The roasting pan should have a rack in it.This prevents the bird from getting a soggy bottom . Most chefs prefer a V rack because this circulates air around it. As for dressing , some people like their bird stuffed.Most , like myself , prefer it cooked outside the bird. Both  dishes get crisper this way.Also  you may be setting yourself and your guests up with a nasty case of salmonella if you cook the stuffing in the bird.

The key to a good Thanksgiving meal starts with a good bird.Choose one that fits your needs and roasting skills..This insures a tasty dish that everyone will love.