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| '''Roast turkey''' is the preparation of a fresh or frozen turkey by placing the turkey in a hot oven. Frozen turkeys are normally defrosted before roasting. Fresh turkeys are removed from the refrigerator and then roasted.
| | {{recipe |
| == Defrosting == | | |align= center |
| [[Defrost]] the turkey in the refrigerator. All about 24 hours for every 5 pounds of turkey. Be sure to place a container underneath the turkey to prevent turkey juices dripping onto nearby [[food]]s. | | |name= Stuffed turkey-hen grand-duc |
| | |howmany= 6-12 |
| | |what= servings |
| | |notes= This elaborate recipe, which, because of the price of [[truffle]]s today, would surely cost several thousand dollars to prepare, has been completely rewritten from its presentation in the 1961 edition of the ''Larousse Gastronomique'' and many of its quantities extrapolated from the original rather vague instructions. ''Larousse'' notes that it was "M. Valmy-Joyeuse who created this dish in 1906 while he was in charge of the kitchens of the Marquise of Mazenda."<ref>''Larousse Gastronomique'', first English edition, Paul Hamlyn, London, 1961, page 978</ref> |
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| == Fresh turkey== | | |ingredients= |
| Purchase a fresh turkey two days before you plan to roast it. Store the fresh turkey in the [[refrigerator]] until you are ready to roast it.
| | *1 6-pound hen-turkey |
| | *1 pound raw [[chicken]], cut into small pieces |
| | *2 cups heavy [[cream]] or ''[[crême fraîche]]'' |
| | *⅓ pound ''foie gras'', previously poached in port wine |
| | *12 [[truffle]]s, previously peeled and cooked in a little [[cognac]] |
| | *24 chicken hearts, soaked in water, all veins removed |
| | *2 cups white [[Malaga]] wine |
| | *½ pound [[York ham]], puréed |
| | *1 cup truffle essence (truffle peelings infused in [[Madeira]] or other heavy wine) |
| | *salt and pepper to taste |
| | *Slices of raw ham or bacon, enough to cover the entire turkey |
| | *Pastry dough for encasing the turkey |
| | *''[[Demi-glace]]'' sauce flavored with truffle essence |
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| == Roasting ==
| | |preparation= |
| Heat the [[oven]] to 325 degrees F (165 °C) (Gas Mark 3). Remove the turkey from the [[refrigerator]]. Insert a rack into the [[roasting pan]]. Add the [[turkey]]. [[Roast]] the turkey until an internal temperature of 180 degrees F (80 °C) is reached. Insert a meat [[thermometer]] into the turkey to ensure this [[temperature]] is reached.<ref name="Food Safety and Inspection Service USDA">{{cite web |url=http://www.fsis.usda.gov/OA/news/1999/0457-99.htm |title=USDA Offers Advice For Preparing A Safe Thanksgiving Meal |accessdate=2010-10-10}}</ref><ref name="USDA Poultry Preparation">{{cite web |url=http://origin-www.fsis.usda.gov/fact_sheets/Turkey_Alt_Routes/index.asp |title=Turkey: Alternate Routes to the Table |accessdate=2010-10-10}}</ref>
| | #Rub the chicken through a fine sieve, or purée in a food processor. |
| | | #Poach the ''foie gras'' in 1 or 2 cups port wine for a few minutes, then rub through a sieve. |
| == Roasting chart ==
| | #Mix the chicken purée, the ''foie gras'', and the cream together and season to taste. |
| The United States Department of Agriculture (USDA) recommends turkeys should not be stuffed during roasting for food safety reasons. Stuffing should be baked in a separate casserole dish. Some people refer to stuffing as [[dressing]] when it is backed separately in a [[casserole]] dish.
| | #Poach the peeled truffles in 1 cup or so of cognac for 10 minutes, then drain |
| | | #Prepare the chicken hearts, which have been soaked in water and deveined, then steeped in white Malaga wine and dried in a cloth, by making a slit in each with one with a sharp knife and stuffing them with a small amount of puréed York ham. Poach them in enough truffle essence to cover for 15 minutes and drain. |
| '''Unstuffed Turkey''' | | #Slit the turkey along the backbone and fold it open. |
| *8 to 12 pounds (3.6 to 5.5 kg), 2 3/4 to 3 hours
| | #Mix all of the other prepared ingredients together, then spread them over the open turkey. |
| *12 to 14 pounds, 3 to 3 3/4 hours
| | #Fold the turkey carefully back into its original shape and wrap with slices or raw ham or bacon. |
| *14 to 18 pounds, 3 3/4 to 4 1/4 hours
| | #Encase the entire turkey with the pastry dough, being careful to retain the shape of the bird. |
| *18 to 20 pounds, 4 1/4 to 41/2 hours
| | #Drape the turkey with heavy aluminium foil so that it does not cook too quickly, then roast for 2½ hours in a 325-degree oven. |
| *20 to 24 pounds, 4 1/2 to 5 hours
| | #To serve, present the turkey still in its pastry covering, and, after being sliced, offer the flavored ''demi-glace'' sauce from a sauce-boat. |
| | | |categories= [[French cuisine]] |
| '''Stuffed Turkey'''
| | |related= |
| *8 to 12 pounds 3 to 3 1/2 hours
| | }} |
| *12 to 14 pounds, 3 1/2 to 4 hours
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| *14 to 18 pounds, 4 to 4 1/4 hours
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| *18 to 20 pounds, 4 1/4 to 4 3/4 hours
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| *20 to 24 pounds, 4 3/4 to 5 1/4 hours<ref name="Food Safety and Inspection Service USDA">{{cite web |url=http://www.fsis.usda.gov/OA/news/1999/0457-99.htm |title=USDA Offers Advice For Preparing A Safe Thanksgiving Meal |accessdate=2010-10-10}}</ref>
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| ==Storage==
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| Remove the cooked turkey meat from the [[carcass]]. Promptly refrigerate the cooked turkey meat within two hours of serving. Turkey leftovers should be eaten within 3 to 4 [[day]]s of preparation. Turkey [[gravy]] should be eaten within 2 days of serving. Heat the leftover turkey gravy to 165 degrees F (75 °C) for safe serving.
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| ==Foil Roasted Turkey==
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| Defrost the turkey, if needed, before roasting the turkey. Preheat the oven to 450 degrees F. (230 degrees C) (Gas Mark 8).Remove the giblets from the turkey. Rinse the turkey and pat dry. Brush the turkey with vegetable oil. Tear off a piece of aluminum foil that is 2 1/2 times longer than the turkey. Place the turkey onto the foil. Fold over the ends of the aluminum foil to cover the ends loosely. Do not seal. Place the turkey into a roasting pan that is at least 2-inches deep. Insert meat thermometer through the foil and into the turkey thigh. Make sure the meat thermometer does not touch the bone. Roast the turkey for the following times:
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| *8 to 12 pounds 1 1/2 to 2 1/4 hours
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| *12 to 16 pounds 2 1/4 to 2 3/4 hours
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| *16 to 20 pounds 2 3/4 to 3 1/4 hours
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| *20 to 24 pounds 3 1/4 to 3 3/4 hours
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| *24 to 28 pounds 3 3/4 to 5 hours
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| *28 to 32 pounds 5 to 5 1/2 hours<ref name="Reynold's Aluminum Foil">{{cite web |url=http://www.reynoldspkg.com/reynoldskitchens/en/recipes/recipe_search.asp?Step=ShowRecipe&RecipeID=100 |title=Foil Roasted Turkey |accessdate=2010-10-13}}</ref>
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| Store the turkey as directed.
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| ==Julia Child's Roast Turkey==
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| *Turkey
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| *Vegetable Oil
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| *Salt and Pepper
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| *Celery
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| *Onions
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| *Lemon (to season turkey cavity, if desired)
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| '''Defrosting Frozen Turkey'''
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| Do not remove the turkey from it's original wrapper. A 20-pound turkey will take around 3 to 4 days to defrost in the refrigerator. Child says you can defrost a turkey in a sinkful of water. It should take about 12 hours to defrost the turkey. Child also says not to stuff the turkey in advance.
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| Allow about 1/2 pound turkey per serving or 1 pound per person, if you want leftovers.
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| Servings: Figure 1/2 pound of turkey per serving, or 1 pound
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| per person, with leftovers. Roast at 325 F (170 degrees C) (Gas Mark 3)
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| '''Cooking Times'''
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| Unstuffed Turkeys
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| *12 to 14 pounds, about 4 hours
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| *16 to 20 pounds, about 5 hours
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| *20 to 26 pounds, about 6 hours
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| For stuffed birds add 20 to 30 minutes extra for cooking time.
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| The turkey is done when the temperature measures 175 degrees F at the thickest portion of the leg. The stuffing temperature should be 165 degrees F. Figure about 1/2 to 3/4 a cup of stuffing for each pound of turkey.
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| She recommends flavoring the cavity with salt, pepper, a thin slice of lemon, a small onion and a handful of celery leaves.
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| Child says to cut out of the wishbone and cut off the wing nubbins. She also recommends skewering the neck to the backbone, and then skewering or sewing the cavity closed, or close it with foil. Rub the turkey with salt and vegetable oil.
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| Place the turkey breast side up on an oiled rack and then baste every 20 minutes. Start checking the turkey temperature about 20 minutes before the charted roasting time. The turkey will start to release juices into the pan as an indicator that the turkey is thoroughly cooked.
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| '''High-Temperature Roasting'''
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| Preheat the oven to 500 degrees F (260 degrees C) (Gas Mark 10) Roast the turkey 15 to 20 minutes or until the juices begin to burn. Reduce the oven temperature to 450 degrees F (232 degrees C) (Gas Mark 8). Add 1/2 cup each chopped carrots and onions along with 2 cups water to the roasting pan. Add water as needed to prevent the mixture from burning and smoking.
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| Start the roasting at 500 F (260 degrees C) (Gas Mark 10), and in 15 to 20 minutes, when the juices begin to burn, reduce the heat to 450 F (232 C) (Gas Mark 8). Using this method a 14 pound turkey should roast in about 2 hours rather than the usual 4 hours. The turkey may not turn out as tender using this method though.<ref name="ABC News">{{cite web |url=http://abcnews.go.com/GMA/recipe?id=7039738 |title=Julia Child's Roast Turkey |accessdate=2010-10-13}}</ref>
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| To prepare Julia Child's turkey stock and giblet gravy you can find the recipe at the ABC News Good Morning America web site. The recipe provided above is copyright ABC.
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| Store the turkey as directed.
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| ==Canadian Roast Turkey==
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| The Canadian roast turkey recipe is similar to what is cooked in the United States. This recipe is from Canadian Living.
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| *15 (6.8 kg) turkey
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| *2 tablespoons (25 mL) melted butter
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| *1-1/2 teaspoons (7 mL) paprika
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| * Herb Stuffing
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| *1 1cup (250 mL) butter
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| *4-1/2 4-1/2cups (1.125 L) chopped celery
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| *4 cups(1 L) chopped oniononions
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| *1/2 cup (125 mL) poultry seasoning
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| *1-1/2 teaspoons (7 mL) salt
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| *1-1/2 teaspoon (7 mL) pepper
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| *2 2loaves whole wheat bread, cubed
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| * 2 eggs, beaten
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| For the stuffing melt the butter over medium heat in a Dutch oven; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Add the eggs and toss with the mixture.
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| Remove giblets and neck from turkey and reserve for stock or gravy. Rinse turkey under cold water and pat dry. Add about 3 cups (750 mL) of the stuffing; skewer opening closed. Loosely fill the cavity with stuffing. Loosely fill neck opening with about 3 cups (750 mL) of the stuffing; fold neck skin over stuffing and skewer to back. Spoon the remaining stuffing into a casserole dish and refrigerate.
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| Insert turkey legs under band of skin or tie together with string. Insert wings under back. Place the turkey breast side up in a roasting pan. Pour the butter over the turkey and rub into the skin. Season the turkey with paprika.
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| Roast in 325°F (160°C)(Gas Mark 3) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock into stuffing in casserole. Add casserole to oven alongside turkey and roast, basting turkey twice, for 60 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer turkey to cutting board; tent with foil and let stand for 30 minutes before carving. Serve with stuffing and gravy. Cover the turkey with a foil tent during the last hour of cooking, if the turkey seems to be browning too fast. To make the gravy follow the directions found at Canadian Living.<ref name="Canadian Living">{{cite web |url=http://www.canadianliving.com/food/roast_turkey_with_herb_stuffing_and_gravy.php |title=Roast Turkey with Herb Stuffing and Gravy |accessdate=2010-10-13}}</ref>
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| Store the turkey as directed.
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| ==Historic Fannie Merritt Farmer 1918 Roast Turkey Recipe==
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| <blockquote>Dress, clean, stuff, and truss a ten-pound turkey . Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every fifteen minutes until turkey is cooked, which will require about three hours. For basting use one-half cup butter melted in one-half cup boiling water and after this is used baste with fat in pan. Pour water in pan during the cooking as needed to prevent flour from burning. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley, or celery tips, or curled celery and rings and discs of carrots strung on fine wire.
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| For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is to be served cold, add one beaten egg. Turkey is often roasted with Chestnut Stuffing, Oyster Stuffing, or Turkey Stuffing (Swedish Style).</blockquote><ref name="Bartleby.com">{{cite web |url=http://www.bartleby.com/87/r0637.html |title=Roast Turkey |accessdate=2010-10-13}}</ref>
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| | '''ALL ADDITIONAL TURKEY RECIPES SHOULD BE REWRITTEN AND REFORMATTED INTO THE EXACT FORM OF THE ABOVE RECIPE''' |
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| ==References== | | ==References== |
| <references> | | <references> |
