3 Helpful Tips on Cooking Turkey…


With all the holidays coming, I am sure you will find these 3 Tips on Cooking Turkey very helpful:

1. Making a Perfect Stock

Turkey is a great bird to make stock with. For a perfect stock, use turkey wings and drumsticks, and reserve other parts for the second course.

• Rinse bony turkey parts in cold water

• Place them in a large stainless steel stockpot with filtered water

• Add 2 tbsp vinegar, and let stand for about 30 min.

(Vinegar is added so that to draw beneficial minerals from the bones into the stock.)

• Add to the pot coarsely chopped root vegetables, such as onions and carrots.

• Bring to boil, remove scum that rises on top (use a slotted spoon for that)

• Add a pinch of sea salt

• Reduce heat to a minimum, and let simmer for 6 to 24 hours.

Remember that turkey has a stronger flavour than chicken and will profit from the addition of thyme during cooking, preferably, a couple of fresh sprigs tied together, or at least a pinch of dried thyme.

The longer you cook the turkey stock, the richer, more flavourful, and more beneficial it will be.

• About 10 min.

before finishing, add a bunch of parsley.

• When the stock is ready, remove the turkey pieces with a slotted spoon, let cool, and separate turkey meat from the bones.

• Reserve the meat for making turkey salads, sandwiches, or curries.

• Filter the stock into a large bowl, let cool, and reserve in your fridge until the fat rises on top and congeals.

• Skim off the fat and reserve the stock for making wonderful soups, gravies, or sauces.

2. Cooking a Whole Turkey

If you intend to cook your turkey whole for some occasion, be in Thanksgiving or Christmas, the best way to prepare a wonderfully-tasting bird is to roast it in your oven.

• Rinse whole free-range turkey of about 16-20 pounds under cold running water, pat dry with paper towels, and cut of neck and giblets (reserve them for making stock).

• Season turkey generously with coarse sea salt and cracked pepper and place 3 halved lemons in the cavity.

• Brush with butter and minced garlic, sprinkle with dried oregano, and place the turkey breast side up in a large stainless still roasting pan (do not use aluminium cookware because some of toxic aluminium particles can end up in your meal) with some hot water in it.

• Bake in a preheated oven at 350 degrees for about 5 hours, basting every 20 minutes with juices from the bottom of the pan.

Your bird is fully cooked when its legs can be moved easily.

• When ready, remove the turkey to a carving board and let cool a little before cutting.

• In the meanwhile, prepare the gravy: rapidly boil the turkey drippings over a medium flame stirring constantly, thicken with some flour, and strain the ready gravy into a saucepan.

• Serve turkey slices with mashed potatoes, cranberry sauce, ginger carrots, and gravy.

Oh, your family will LOVE YOU, guaranteed!


Turkey Leftovers
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