TURKEY TALK #2
Thawing Turkey
Refrigerator Thawing
Placing a frozen turkey in the refrigerator is the only reliable and safe method for thawing and it is the only method of thawing that is recommended. The turkey should be kept in its original wrapper during the thawing process and it should be placed on a platter to catch any juices that may leak from the package. Thawing the bird in the refrigerator may require several days, especially if the turkey is a large size, but it is absolutely the safest method for thawing. The cool temperature of the refrigerator (usually no higher than 40°F) discourages the growth of harmful organisms in the turkey as it thaws. Up to 5 hours defrosting time per pound should be allowed to properly thaw the turkey. The required time may vary because of the individual temperature settings of different refrigerators.
Recommended Refrigerator Thawing Time
8 to 12 pound frozen turkey
Allow 1 to 2 days
13 to 16 pound frozen turkey
Allow 2 to 3 days
17 to 20 pound frozen turkey
Allow 4 to 5 days
21 to 24 pound frozen turkey
Allow 5 to 6 days
Cold Water Thawing (Not Recommended)
Thawing a frozen turkey in cold water is another defrosting method that has been used for years, but with increased awareness of illness do to bacterial growth, it is generally not recommended. There is a good chance that bacteria may rapidly multiply in thawed areas near the surface of the bird while the interior may still be frozen.
If you absolutely must thaw the turkey with cold water, there are a few steps that can be taken to make it as safe as possible:
* As with thawing in the refrigerator, the bird should be kept in its original wrapper.
* If the original wrapper has any punctures or tears in it, the turkey should be placed in another plastic bag and sealed.
* The turkey should be placed breast side down and it should be completely covered with water.
* The water must be changed every 30 minutes.
* Cold water thawing is much faster than thawing in the refrigerator (usually 8 to 10 times faster), but it can be annoying having to change the water every 30 minutes, especially when thawing a large turkey. At least 30 minutes defrosting time per pound should be allowed when using the cold water method.
* Once the turkey is thawed, it should be cooked immediately.
Cold Water Thawing Time
8 to 12 pound frozen turkey
Allow 4 to 6 hours
13 to 16 pound frozen turkey
Allow 6 to 8 hours
17 to 20 pound frozen turkey
Allow 8 to 10 hours
21 to 24 pound frozen turkey
Allow 10 to 12 hours
Microwave Thawing (Unsafe)
Some people have used a microwave oven for thawing meat and while this method may be risky for thawing red meat, it is downright unsafe for thawing poultry. While waiting for the bird to fully defrost, bacteria will grow quickly in areas where the turkey is already defrosted.
Note: Additional safety recommendations:
* NEVER thaw turkey at room temperature. Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked.
* Frozen turkey that has been thawed should not be frozen again until after the meat is cooked in order to reduce the risk of harmful bacterial growth.
* A frozen prestuffed turkey should not be thawed before it is cooked because bacteria can multiply rapidly in the stuffing while the turkey is defrosting.
Cleaning Turkey
After the turkey has thawed, the packaging is removed. The neck and the giblets are usually found inside the body cavity so these can be removed and discarded, or if they are to be used, they should be washed with cold water and patted dry with paper towels. The turkey should be thoroughly washed inside and out with cold water and then patted dry. Proper food handling practices must be followed during the preparation of the turkey in order to avoid possible problems with food poisoning.
* The raw turkey, giblets, and their juices should not be allowed to come in contact with any other food item.
* After handling the raw turkey, your hands will be contaminated. Do not touch any other food items and as few surfaces as possible before your hands have been thoroughly washed.
* Cutting boards and utensils must be thoroughly washed after preparing the turkey for the oven.
* Do not place cooked food on the same plate that held the raw food.
* Besides using soap and water for cleaning surfaces, bleach or an antibacterial spray may be used to help kill any organisms that the soap and water missed.
Brining Turkey
Brining a whole turkey is a simple process that results in moist and flavorful meat, although it usually tastes saltier than turkey prepared with other methods. A large stainless steel or glass container is required to accommodate the turkey and the brining solution. It is important that the container or pot be non-corrosive, otherwise the salt that is used may cause a chemical reaction with the container. A 16-pound turkey requires about 2 pounds of table salt and 2 gallons of water. Kosher salt may also be used and may be preferable since it doesn't contain the additives that are found in table salt. Regardless of the type that is used, the salt should be dissolved in the water before placing the turkey into the container. The turkey should be completely submerged with the brining solution. Other flavorings can be added to the solution including various herbs, spices, or sugar. The container should be covered and placed in the refrigerator about 6 hours. After the required soaking time, the turkey is removed from the container, thoroughly rinsed under cold water, patted dry, and placed back in the refrigerator overnight to allow the surface to dry thoroughly. It is then removed from the refrigerator and roasted.
The brining process breaks down and extracts some of the proteins from the meat, allowing liquid to be absorbed into the turkey. When the turkey is cooked, the proteins coagulate, preventing the liquid from escaping.
Note: The brining process is much more manageable with a turkey that is no larger than 16 pounds.
Marinating Turkey
Soaking a whole turkey or turkey parts in a marinade is a good method for adding flavor as well as to help tenderize the meat. A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used instead of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.
There are several important points to remember when using a marinade:
* Quantity: It may not be possible to completely cover a whole turkey with the marinade, but several inches of liquid should be added to the container so that the turkey can be turned occasionally, allowing all portions of the turkey to benefit from the marinade. Turkey parts or slices of breast or thigh meat should be completely covered with the marinade.
* Soaking Time: Turkey parts require only a couple of hours marinating time, while a whole turkey should be soaked in the marinade for several hours or overnight.
* Refrigeration: Always marinate turkey in the refrigerator.
* Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. A large glass bowl is the best container to use, but large plastic bowls may also be used. Large plastic bags that can be sealed are ideal for marinating turkey parts.
* Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw turkey.
The oil, acidic ingredient, and seasons are added and combined in a glass bowl.
The turkey pieces are added to the marinade.
The bowl is covered and placed in the refrigerator. The turkey slices shown in the picture at the right should be allowed to soak for a couple of hours. More time is required for larger turkey parts or for a whole bird.
Rubs
An additional option for flavoring turkey is with the use of a rub. A rub is basically a dry mix of herbs and spices that are applied to the raw meat and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator. An endless variety of rubs can be prepared for turkey depending on the flavors that are desired. A rub mixture can be patted onto the turkey, but the moisture from the meat can cause the dry ingredients to stick to your hands. The best results often occur when the ingredients are sprinkled evenly on all sides. When turkey is grilled, a rub can provide a flavorful crust on the surface and help to seal in the moisture, especially if the skin has been removed from the turkey.
Cutting Up Turkey
Turkey parts such as breasts, legs, or wings can be purchased already cut and packaged at most food stores, but it is usually more economical to purchase a whole turkey and cut it up at home. The turkey should be well chilled, which will allow it to be cut up more easily. A sharp knife is essential and a heavy-duty kitchen shears is helpful.
Remove the leg clamp and then remove the giblets and neck from the body cavity before cutting the turkey into individual parts.
A turkey wing can be removed by pulling it away from the body and cutting into the hollow area between the wing and the breast. When the wing joint (shoulder joint) has been exposed, cut through it while continuing to pull on the wing in order to release it from the body. The process can be repeated for the other wing.
The wing can be cut into three sections. The upper portion can be cut at the elbow joint. This section is known as the drummette. (It is worth noting that a turkey drummette from a bird weighing 12 pounds or more is larger than a drumstick from a chicken.)
The flat middle section of the wing beyond the elbow may be separated from the wing tip and used as one piece.
There is not much meat on the wing tip, but it may be saved and added to soup or stock to provide flavoring.
A turkey leg is removed by cutting through the skin between the thigh and the body to reveal the joint. Continue cutting while pushing on the leg to open the joint and then cut through the joint to release the leg. Repeat this procedure for the other leg.
The leg can be left as is or it may be cut at the middle joint to form two pieces known as the thigh and the drumstick. Thigh meat is often sold with the bone removed.
The breast can be removed whole or in halves with the bones remaining or the breast can be boned to make preparation and serving easier.
In order to remove the breast from the body cavity, cut along the rib cage from the the tail end to the neck on both sides of the bird.
Place the breast upside down (skin side down) and cut along the breastbone through the bone and the meat, which will split the breast into halves.
Cut the meat along the breastbone.
Cut along the edge of the wishbone and the keel bone.
Remove the ribs from the breast half and save them for use in the soup or stock pot.
The boneless breast turned skin side up.
A boneless turkey breast can be cut across the grain to yield steaks that are ½ to 1 inch thick. Two of the steaks make an ample serving for one person.
The breast can also be cut across the grain to produce cutlets, which are thinner than steaks and cook much more quickly. The cutlets can be pounded to make them even thinner and to tenderize them. The pounded cutlets can be sautéed and used for a number of recipes.
Turkey tenderloins may be cut from each breast half. They are located on the inside of each breast half next to the keel bone. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. The tendon in the middle of the tenderloin should be removed before cooking. Pull on the end of the tendon while making swiping cuts along the meat attached to the length of the tendon.
After removing the wings, legs, and breast, the remaining portion of the turkey carcass is the back. There is some meat and skin that can be removed, which can be ground or used in soups and casseroles. After the choice bits have been removed, the bones and any remaining meat can be used for stock.
Note: It is easier to cut up a whole turkey if it is not quite fully thawed. The muscle tissue will be slightly stiff, which allows for less effort in cutting.
Roasting Turkey
Roasting is a dry heat cooking process and is one of the most popular methods used for cooking turkey. The roasting process tends to evaporate and reduce the moisture content of any type of meat, shrinking the fibers and making the meat tougher, so it is important to follow the proper steps for roasting to ensure the best results. When properly roasted, turkey meat is moist and tender with excellent flavor.
In order to prepare the turkey for roasting, the neck and giblets, which are usually placed inside the body cavity when the turkey is processed, must be removed.
Rinse the turkey inside and out with cold water and pat the surface dry with paper towels.
The turkey can be seasoned with salt and pepper and with any herbs and spices that are desired, but this is optional.
If the turkey is to be stuffed, the stuffing should be inserted into the body cavity just before the bird will be placed in the oven. It is a dangerous practice to stuff the turkey in advance with the idea that time will be saved. The stuffing may promote the rapid growth of harmful bacteria if the turkey is not cooked immediately after stuffing. Do not overstuff the turkey because the stuffing will expand as it cooks.
The turkey may be coated with oil or butter to help brown the skin, but this is optional.
Place the turkey breast side up on a cooking rack in a shallow roasting pan and place the pan in the center of the lowest rack of a preheated oven.
Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature. Some cooks prefer to roast the turkey at temperatures as high as 450°F to 500°F for the first 30 minutes to brown the surface and then reduce the heat to 325°F. It is important to keep the oven door closed as much as possible while the turkey is roasting to maintain a constant temperature in the oven.
Basting a turkey provides a crispy, golden skin, but it does not add moisture or flavor to the interior of the turkey. Basting should be kept to a minimum so that the oven door is not opened too often. The more times the oven door is opened, the longer the cooking time will be due to loss of heat.
Aluminum foil can be tented over the turkey near the end of the cooking time to keep the skin from becoming too brown.
Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important to not let the turkey overcook, because the breast meat may quickly dry out.
After removing the turkey from the oven and before carving, allow the turkey to rest at least 20 minutes so that the juices settle within the meat, which will provide the meat with more flavor and tenderness and will also make carving much easier. More or less time may be allotted depending on the size of the turkey. Large lifting forks, or other types of turkey lifters should be used to remove the turkey from the roasting pan. After the turkey is placed on a large cutting board, it can be tented with aluminum foil to retain the heat while it is resting.
Note: A disposable aluminum pan is not recommended for roasting a whole turkey. The weight of the turkey may cause the pan to buckle when it is removed from the oven, creating a dangerous situation.
Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey, the proportion of meat to bone, the variations in different ovens, the altitude, and if the turkey is fresh or frozen and then thawed. Adding the confusion is that almost every source providing roasting times is different from one another. Listed below are roasting times that can be used as a general guideline, but the only true gauge for determining proper doneness is with a meat thermometer. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F.
Roasting Times for a Whole Turkey Cooked in a 325°F Conventional Oven
Weight Unstuffed Stuffed
8 to 12 pounds 2¾ to 3 hours 3 to 3½ hours
12 to 14 pounds 3 to 3¾ hours 3½ to 4 hours
14 to 18 pounds 3¾ to 4¼ hours 4 to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours 4¼ to 4¾ hours
20 to 24 pounds 4½ to 5 hours 4¾ to 5¼ hours
24 to 30 pounds 5 to 5¼ hours 5¼ to 6¼ hours
Note: Using a convection oven will cut as much as 25% off the cooking times list above.
An oven-safe bag may also be used for roasting a turkey. The preparation and roasting steps are identical to the steps used for preparing and roasting a turkey without an oven bag except for the following additional steps:
* Add a small quantity of flour to the bag and shake it to coat the inside of the bag.
* Place the turkey inside the bag and close the opening with the twist tie provided.
* A few holes should be punctured in the bag to allow some steam to escape during the roasting process.
The oven-roasting bag keeps the turkey very moist and it speeds up the roasting time. The following cooking times can be used as a guideline for an unstuffed turkey roasted in an oven bag in a 350°F conventional oven. An additional 30 minutes or more may be required for a stuffed turkey. The only reliable gauge for determining proper doneness is with a meat thermometer. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F.
8 to 12 pounds 1½ to 2 ¼ hours
12 to 14 pounds 2¼ to 2¾ hours
14 to 18 pounds 2¾ to 3½ hours
18 to 20 pounds 3½ to 4 hours
20 to 24 pounds 4 to 4½ hours
24 to 30 pounds 4½ to 5 hours
Grilling Turkey
The cooking process known as grilling is a versatile method for cooking food over a high heat source, either directly, indirectly, or a combination of both. Grilling temperatures typically range from 300°F to as high as 650ºF. The required cooking temperature and the method of grilling (direct or indirect) depends on the thickness of the turkey meat (whole turkey vs. slices) and if the skin is removed or not.
Types of Grills
Turkey can be cooked on several types of grilling units. Some grills are designed for outdoor use, while others are used indoors.
* Indoor Grills: Indoor grills provide convenience for consumers who are unable to grill outdoors due to location or climate. Many of the manufacturers of kitchen stoves offer models with built-in grills, but the most popular indoor grills are portable electric countertop units. Turkey pieces can be grilled on indoor units, but whole turkeys are too large to be cooked on indoor grills.
* Outdoor Grills: There are several popular methods for grilling turkey outdoors, all of which provide a flavor to the meat that is difficult to match with indoor grilling. Traditional methods for grilling (which are still used) involve the use of a wood fire. A grate, supported by a stone or metal structure, is placed above the fire and the food is cooked directly on the grate. A more popular alternative is to cook turkey on grills that use charcoal as the fuel source, but the most popular outdoor grills for cooking turkey are fueled with gas. Like charcoal grills, gas grills are available in many styles, sizes, and price ranges. They are easy to use and most people like the convenience that gas grills provide.
Outdoor Grill Setup
Setting up an outdoor grill is an easy process, but care must be taken to ensure safety. The following safety points should always be considered when grilling outdoors:
* Outdoor grills must be kept away from the walls of buildings and should never be used in garages or under low hanging tree branches.
* Grills should be positioned in an area that is level, such as a patio or level space in a lawn, but should never be used in similar areas that may be covered with a roof.
* If a grill is used on a wood deck, a large piece of metal or a patio/deck protector should be placed under the unit.
* A grill should never be left unattended and children and pets should always be kept away from the grilling area.
* A fire extinguisher should be kept within reach at all times.
Charcoal Grill Setup
The amount of charcoal required depends on how much of the area of the grate will be used for cooking. If the entire area of the grate will be used for cooking, an even layer of coals should be spread across the entire bottom of the grill. If only a portion of the grate will be used for cooking, the coals should extend about 2 inches beyond the area where the food will be cooked.
After determining the correct quantity of charcoal to use, the briquettes can be placed in a mound in the center of the grill.
Self-lighting briquettes, containing a petroleum product for easy lighting, can be used. The coals are easily lit with a long match.
An alternative, for those who do not like using petroleum products, is to use regular briquettes, which can be lit more easily with the aid of a chimney starter. Newspaper is placed in the bottom of the chimney and the charcoal is placed on top. The newspaper is lit from the bottom and the fire is drawn up to the charcoal above.
The charcoals are ready when they are glowing and are evenly coated with a layer of gray ash. This process usually requires at least 30 minutes.
Many people like to add a small log or two of their favorite hardwood, such as apple or oak, to the coals in order to provide a more pronounced smoked flavor to the food. Softwoods should not be used because they burn too quickly, do not provide good flavor, and emit too much soot.
An easy method for estimating the grilling temperature is to place the palm of your hand 3 or 4 inches above the grate. The length of time you can leave your hand comfortably above the grate determines the heat intensity:
* 10 seconds = low fire
* 8 seconds = medium-low fire
* 6 seconds = medium fire
* 4 seconds = medium-high fire
* 2 seconds = high fire
Use a long handled brush to oil the grate before grilling any food. This will help prevent food from sticking to the grate.
A charcoal grill can be used for about an hour before the coals begin to die out and the heat is no longer sufficient to continue cooking. If a longer cooking time is required, the coals must be replenished. It is best to remove the grate, add the coals, and wait until they are properly lit before continuing with the cooking process. The fresh charcoal usually requires only half the length of time (about 15 minutes) to be ready than starting coals from scratch.
Gas Grill Setup
Most modern gas grills have mechanisms for automatic ignition, which makes starting the gas grill almost foolproof. One burner is usually designated as the starter burner and once it is lit, all of the other burners are lit from this source.
After turning on the gas valve, on the tank below the grill unit, the burners can be lit. The control knob (for the main burner) is turned to the "start" position, to begin the flow of gas. The ignition switch is then pushed to light the burner.
Note: It is very important to open the hood of the gas grill before attempting to ignite the burners. It can be dangerous to start the burners with the hood down because gas can build up under the closed hood and may cause an explosion. Always follow the manufacturers instructions.
To confirm that the burner has lit, hold your hand over the grate in order to feel the heat rising from the burner.
Once the main burner is lit, the other burners light automatically by simply turning on their respective control knobs to start the flow of gas. All the burners should be turned to "high" in order to properly preheat the grill.
The hood should be closed while the grill preheats. Some gas grills are equipped with thermometers built into the hoods which provide a reasonably accurate temperature reading when the hood is closed.
Use a long handled brush to oil the grate before grilling any food. This will help prevent food from sticking to the grate.
Direct Heat Grilling
Cooking with direct heat is accomplished by placing small pieces or thin slices of turkey on a grate directly over the heat source. For outdoor grilling, the grate can be positioned over an open fire or wood burning grilling unit, a charcoal grill, or a gas grill.
Direct Heat Grilling on Charcoal Grills
When turkey is cooked with direct heat on a charcoal grill, the lit coals are usually spread in an even layer on the bottom of the grill. This provides a consistently hot, even temperature under the entire cooking surface.
The cooking temperature typically reaches 450ºF to 650ºF when grilling over direct heat. Thin cuts of meat are quickly grilled over such high temperatures and should only be turned once to cook both sides. Thinly sliced turkey breast cutlets and ground turkey burgers are perfect choices for direct heat grilling.
Direct Heat Grilling on Gas Grills
When grilling turkey with direct heat on a gas grill, all of the burners are lit to provide a hot, uniform temperature under the entire cooking surface (grate). The meat is cooked quickly over burners set to medium to high heat. Thin cuts of turkey are usually turned only once during the cooking process and are cooked with the hood down. When grilling turkey pieces or cutlets, use tongs or a spatula to turn the meat. A fork should not be used because it pierces the meat allowing juices to escape. Ground turkey patties should be turned with a spatula.
Indirect Heat Grilling
The purpose of indirect heat cooking on a grill is to allow whole turkeys or thick pieces of turkey to cook thoroughly while preventing the surface of the meat from burning. Indirect heat cooking is often done in conjunction with direct heat cooking. Large turkey pieces can be seared over direct heat and then the cooking process is finished using indirect heat to slowly cook the meat to the correct doneness.
Removing the skin from the whole turkey or individual pieces before grilling increases the risk of the meat becoming too dry. The skin provides protection against excess moisture loss so it is best to leave the skin on during grilling and it can then be removed before serving. If the skin must be removed before grilling, the surface of the meat can be brushed with some olive oil to help keep it moist.
When selecting a whole turkey for indirect grilling, it is best to choose one that is not too large. A 16-pound turkey is the largest size that is safe to grill. The grilling process does not raise the internal temperature of larger turkeys quickly enough to destroy harmful bacteria within a safe time period. A smaller turkey is also easier to handle when moving and turning it on the grilling surface. Allow 15 to 20 minutes cooking time per pound when using a covered grill. A meat thermometer should be used to make sure the internal temperature of the turkey reaches the proper degree of doneness.
Indirect Heat Grilling on Charcoal Grills
When grilling with indirect heat on a charcoal grill, the coals can be pushed to one side of the grill and a pan is placed on the opposite side. The pan is used to catch fat as it melts and drips from the meat as it cooks, reducing flare-ups. Turkey meat (pieces or whole) is placed on the opposite side of the grill, away from the coals and over the drip pan. The grill is covered and the turkey is cooked to the appropriate doneness. Alternate methods for arranging the coals include pushing half the coals to one side of the grill and the other half to the opposite side with the drip pan placed in between or the coals can be placed in a ring, surrounding the drip pan.
Indirect Heat Grilling on Gas Grills
When grilling with indirect heat on a gas grill, all of the burners, except one, are turned off.
A drip pan is placed on the opposite side away from the direct heat of the front gas burner and under the location where the meat will be cooked. The turkey is placed on the area of the grate over the drip pan, away from the direct heat of the front burner. The heat from the one burner is sufficient to cook the meat, indirectly, especially when the hood is closed to hold the heat within the grill.
Barbecuing and Smoking Turkey
Barbecuing
People often use the terms barbecuing and grilling interchangeably, but they are two completely different cooking processes. While grilling refers to food that is cooked directly over high heat, barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.
The fuel and heat source are separate from the cooking chamber, but the cooking chamber contains enough heat to properly cook the food over a long period of time. The cooking chamber fills with smoke, giving the food its characteristic smoked flavor, which varies depending on the type of wood that is used for the fuel. A pan of liquid can be placed in the chamber to produce extra moisture and keep the turkey from drying out. The best temperature for barbecuing is between 200°F and 300°F, although for turkey and other poultry, the temperature should be closer to 300°F so that harmful bacteria, that may be present on the bird, is killed within a safe period of time.
It is safe to barbecue a turkey as long as it is not too large. A turkey of less than 12 pounds is best. Because of the lower temperature used in barbecuing, the internal temperature of a large turkey may not reach the proper level for a long period of time, which may result in the growth of harmful bacteria. A small turkey will cook more quickly. Turkey pieces may also be barbecued and will reach the proper doneness in a shorter period than a whole turkey. For a whole turkey of 12 pounds or less, allow 20 to 30 minutes of cooking time per pound.
Smoking
Another cooking method that is similar to barbecuing is smoking. The main difference with a smoker is that the heat source is from gas, electricity, or charcoal rather than from wood and a liquid is required to produce the moist heat and smoke that are necessary to cook the food. The liquid may be water, wine, juice, or just about anything that is desired. The smoker should be preheated to a minimum temperature of 250°F before the turkey is placed inside and the liquid must be replenished during the cooking process in order to maintain the proper temperature and moisture in the cooking chamber.
Other important points to consider when using a traditional barbecue or smoker:
* Never stuff a whole turkey that is going to be barbecued or smoked because the stuffing will require too much time to reach the proper safe temperature of at least 165°F. Stuffing that is barbecued or smoked will develop an unpleasant taste, which is another reason for omitting it.
* Turkey may require additional time to reach the proper doneness if it is barbecued or smoked on a cold day.
* A meat thermometer should be used to check the internal temperature of the turkey to ensure proper doneness.
* Never allow children or pets near the barbecue or smoker and have a fire extinguisher handy while the equipment is in use.
Turkey Rotisserie Grilling
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie grilling requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking. The spit refers to a device consisting of one or more metal bars onto which meat or other foods are skewered. There are two types of spits that are used most often. The first one is a long skewer that is pushed through the food. The skewer may resemble a heavy round bar depending on the size of the rotisserie unit and the total weight that must be supported. After the meat has been skewered, two prongs (or "forks") are attached to each side of the meat to hold it in place. The spit, or skewer, is placed on brackets that allow the food to be suspended above, or in front of, a heat source.
A second type of spit is a split rod assembly in which two narrow skewers are pushed through the food and are attached to gears on both ends of the rotisserie unit. Because two skewers are used, there is no need for the use of additional hardware (such as the fork attachments used with the single skewer assembly) to prevent the meat from slipping on the skewers while rotating.
With the use of a mechanical or manual device, the spit slowly rotates at a consistent speed. The constant rotation of the rotisserie allows meat to cook evenly. The juices within the meat are distributed equally resulting in tender, self basted meat. The meat develops a smoked flavor and a perfect crispy crust.
Modern rotisseries are equipped with an electric motor, which allows for even rotation of the food. The first rotisseries were crude devices that allowed for food to be rotated manually while it cooked over an open fire. Before electric motors were specifically built for rotisseries, almost any method imaginable was used to power the rotisserie, although a hand crank was most commonly used. Manually operated rotisseries are still occasionally used in fireplaces and over open outdoor fires.
Rotisseries are built in a variety of sizes ranging from models able to accommodate a small chicken to large models used for roasting very large primal cuts of meat or whole animals such as a lamb or pig. Some rotisseries are built as attachments for outdoor charcoal grills and many outdoor gas grills are equipped with rotisseries as a standard feature. There are also a variety of indoor electric countertop rotisseries, which consist of a self contained oven-like cabinet with a heating element in the back. The food roasts as it rotates on a spit in front of the heat source. The units come with temperature controls, timers, and a drip pan for collecting any melting fat. Keep in mind that some countertop units may not be large enough to cook a large turkey.
Before using a rotisserie, it is important to read the instruction manual included with the rotisserie. Make sure that the unit is used correctly and that safety instructions are always followed. If the rotisserie unit will be used with a charcoal or gas grill, it is important that the rotisserie is designed specifically for the particular grill that is being used as the heat source.
General Guidelines for Rotisserie Grilling of Turkey
In order to properly grill a turkey using a rotisserie, the unit must be positioned in such a way so that the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone.
When setting up for rotisserie grilling using a charcoal or gas grill as the heat source, the grill must be preheated before rotisserie grilling can begin. (Refer to the article, "Grilling Turkey" for details on preheating.) The best results are achieved when a rotisserie ring is used because it allows the spit to be positioned at the perfect height in relation to the heat source.
If a turkey isn't too large, it can be grilled using a standard size rotisserie unit that is often included with an outdoor gas grill or with a unit that attaches to a charcoal grill. A 12 to 14 pound bird is often the maximum weight that can be accommodated on a standard unit.
Among the most important points to remember when rotisserie grilling a turkey are: 1) the turkey is attached securely to the spit assembly (it must not slip on the spit as the rotisserie rotates); 2) to make sure that the turkey is properly trussed; and 3) the turkey is balanced on the rotisserie correctly.
It is often easiest to position the bird on the spit before trussing because it is less difficult to handle. If the turkey is not trussed, it will flop around as the spit rotates and it will not be possible to balance it correctly. A few simple steps are all that are necessary to properly truss the turkey before it is rotisserie grilled: the ends of the legs should be tied together with string (nylon leg clamps also work well); a string should be tied around the turkey at the meaty part of the legs to keep them close to the body; and another string can be tied around the wings and breast section of the bird to prevent them from flopping around as the rotisserie rotates.
Although rotisserie grilling is very similar to oven roasting, the process does not heat the interior of the turkey as quickly as oven roasting, which is why it is important that a turkey intended for rotisserie grilling should not be stuffed. The slower cooking time may not kill harmful bacteria (that may be present in the stuffing) as rapidly as with oven roasting.
Allow 25 to 35 minutes cooking time per pound, which means that a 14 pound turkey may require 8 hours of cooking time on the rotisserie, so plan accordingly. Always use a meat thermometer to check for proper doneness.
Rotisserie Grilling using a Charcoal Grill
When rotisserie grilling on a charcoal grill using indirect heat, the fire is built on the side of the kettle or in a ring around the perimeter, away from the location where the turkey is to be positioned. The meat is cooked by radiant heat rather than direct heat (as if in an oven). None of the hot coals should be directly under the meat. A drip pan is placed under the meat (a disposable aluminum pan works well) to catch the melted fat that drips from the meat as it cooks. Due to the extended cooking time, fresh charcoal must be added every 30-40 minutes to maintain the proper cooking temperature. Keep in mind that most rotisserie units that attach to charcoal grills are not able to accommodate a turkey larger than 12 to 14 pounds.
The following steps may be used for rotisserie setup on a charcoal grill:
1. Place the rotisserie ring inside the charcoal grill.
2. Place the charcoals on one side of the grill so that they are mounded parallel, but away from the spit. Make sure the coals are well lit and the grill is preheated before the meat is mounted to the rotisserie.
3. A drip pan should be placed directly under the location of the spit. Because the drip pan will help to prevent flare ups, it is important that the drip pan be at least as large as the meat.
4. Pour ½-inch to 1-inch of water into the drip pan to create steam, which will rise and help to prevent moisture loss in the meat.
5. Slide one pair of prongs (a tool that resembles a large fork) onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey. The prongs prevent the turkey from slipping on the spit as it rotates.
6. Both sets of prongs usually have a wing nut that should be tightened to keep them firmly in place on the spit.
7. Make sure the turkey is properly trussed. (It is often easier to skewer the bird on the spit before it has been trussed.)
8. The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor.
9. Some rotisseries have counterweights that can be adjusted to provide proper balancing of the turkey on the spit. The turkey should be balanced on the spit to prevent uneven cooking and possible overworking of the rotisserie motor.
10. When spit has been balanced, start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
11. Check for doneness with a meat thermometer before removing the meat from the heat source.
12. Remove the spit from the grill with heavy oven mitts and remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.
Rotisserie Grilling using a Gas Grill
The best gas grills for use in rotisserie grilling are models with front and back burners or models that have three burners arranged in a line front to back. The burners should be ignited to allow the grill to preheat before the turkey is placed on the rotisserie. When the grill has preheated, all of the burners except for the rear burner are shut off. The spit is positioned over the front or center burner so that the turkey is not directly over the heat source (the rear burner). If the grill has only two side-by-side burners, set both of the burners on low. When a drip pan is placed on the grate, the turkey will be shielded by much of the direct heat of the burners. Keep in mind that most rotisserie units that are included with gas grills are not able to accommodate a turkey larger than 12 to 14 pounds.
The following steps may be used for rotisserie setup on a gas grill:
1. Preheat the grill by setting all of the burners on high for a few minutes.
2. A drip pan should be placed directly under the location of the spit. Because the drip pan will help to prevent flare ups, it is important that the drip pan be at least as large as the meat.
3. Pour ½-inch to 1-inch of water into the drip pan to create steam, which will rise and help to prevent moisture loss in the meat.
4. Slide one pair of prongs (a tool that resembles a large fork) onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey. The prongs prevent the turkey from slipping on the spit as it rotates.
5. Both sets of prongs usually have a wing nut that should be tightened to keep them firmly in place on the spit.
6. Make sure the turkey is properly trussed. (It is often easier to skewer the bird on the spit before it has been trussed.)
7. The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor.
8. Some rotisseries have counterweights that can be adjusted to provide proper balancing of the meat on the spit. The turkey should be balanced on the spit to prevent uneven cooking and possible overworking of the rotisserie motor.
9. When spit has been balanced, start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
10. The lid of the grill should be lowered and remain closed to ensure even roasting.
11. Check for doneness with a meat thermometer before removing the turkey from the heat source.
12. Remove the spit from the grill with heavy oven mitts and remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.
Doneness
Rather than relying on a cooking time chart for proper doneness or a pop-up gauge inserted into the turkey by the processor, it is always best to use a reliable meat thermometer. A time chart does not allow for the many variables that often influence doneness. A chart should be used as a guide only and cannot substitute for accuracy of a good meat thermometer. To accurately check temperature, the thermometer must be pushed through the thickest part of the meat and away from any bones (bones conduct heat).
The minimum temperature recommended for cooking turkey is 170ºF for the breast meat and 180ºF for the thigh meat. (During the resting period, the temperature of the meat will rise an additional 5ºF to 10ºF). Any stuffing that was cooked in the turkey must be cooked to a minimum temperature of 165ºF, however it is not recommended that a stuffed bird be cooked on a rotisserie. Remember, using a reliable meat thermometer is the only sure method to verify the correct doneness of the food.
Broiling Turkey
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that food is broiled in the oven and the heat source is above the food whereas grilled food is cooked on equipment that is generally used outdoors and the heat source is below the food. (As described in "Grilling", there are also indoor portable electric models for the countertop and stoves with built-in grills). Turkey pieces may be broiled, but more often, the pieces are cut into smaller, flatter pieces so that they will cook more quickly and evenly. For example, turkey breasts may be sliced into pieces, or cutlets, and broiled, but an entire breast is not a good candidate for broiling because the outer portions may become overdone before the interior has been cooked to the proper internal temperature of 170°F.
Another difference between broiling and grilling is that when food is grilled, it is generally placed directly on the grilling rack, and when food is broiled, it is placed on a broiling pan. The broiling pan catches melting fat and juices that drip from the turkey as it cooks. This is not as critical when using an outdoor grill.
The distance the turkey is placed from the heat source is important for proper broiling, just as it is when turkey is grilled. Turkey pieces or cutlets should be placed 3 to 6 inches from the heat source, depending on the thickness of the cut. Thin cuts of turkey should be closer to the heat source than thicker cuts. Thicker cuts require more time to cook to the correct doneness than thin cuts, so placing them farther from the heat source allows the meat to cook thoroughly without burning the surface. The skin may be left on or removed, but leaving the skin on helps to keep the meat moist and tender during the broiling process. The skin can then be removed before serving the turkey.
Oven racks should be adjusted to allow for the height of the broiler pan and the thickness of the turkey. After preheating the broiler pan, the turkey can be placed on it and then placed under the broiler. Unlike some cooking processes such as roasting or braising, the meat should be watched throughout the broiling process to make sure that it does not burn. When one side of the meat is cooked, it should be turned to the other side using a tongs.
The following are additional tips to consider when grilling or broiling turkey:
* When grilling or broiling turkey pieces, use tongs to turn the pieces rather than piercing them with the fork. Piercing the meat allows juices to escape, which can toughen the meat.
* Make sure the heat is not too high so that the turkey doesn't get charred on the outside before the interior is cooked to the appropriate doneness.
* Turkey has a tendency to become dry when it is grilled or broiled so it must be watched carefully during the cooking process. The turkey can be coated with a little oil or it can be marinated to help prevent it from drying out while cooking.
* It is important that the turkey is grilled or broiled at the correct temperature and that the turkey is at the proper distance from the heat source to ensure that the meat will be tender and juicy.
* Always have a fire extinguisher handy when using an outdoor grill and make sure the grill is at least 10 feet from buildings or any other flammable items.
* In order to preserve the natural moistness, leave the skin on the turkey while it is being grilled or broiled.
* In order to cook different sized turkey pieces at a similar rate, place the smaller pieces further from the main heat source so that they will cook at a slower rate.
* Aromatic woods including alder, hickory, or maple, can be added to the coals during the grilling process to provide a distinctive flavor to the turkey, however not to the extent provided by barbecuing, which uses indirect heat, smoke, and a more lengthy cooking time to achieve a more pronounced flavor.
* In order to speed the grilling or broiling time, turkey pieces may be microwaved first to partially cook the pieces. The partially cooked turkey must be immediately grilled or broiled after microwaving to maintain the wholesomeness of the food. Finishing the cooking at a later time may allow bacteria to grow rapidly, causing food poisoning.
Sauteing Turkey
Sautéing is a cooking process using high heat that quickly browns and sears food in a small quantity of oil in a skillet. It is actually the same process as searing except that sautéing completely cooks the meat and searing is simply a means to brown the meat so that the cooking process can be completed with another method. Sautéing is best suited for thinly sliced turkey cutlets obtained from the breast.
Sautéing requires high heat, so it is best to use cooking oil that will not burn or smoke at high temperatures such as olive oil, corn oil, or canola oil. Butter can be used, but it burns easily with high heat, so it is best to use it in combination with a bit of oil.
The turkey slices used for sautéing should not be more than ½ inch thick. The slices can also be pounded to flatten and tenderize them in order to shorten the cooking time. The turkey should be patted with paper towels in order to remove excess moisture, which helps the meat brown more quickly. The slices can be seasoned in any way that is desired before they are placed in the pan.
In order to sauté turkey cutlets properly, the skillet must be preheated on the stove before adding any oil. Medium-high heat is sufficient to warm the pan to the proper temperature. The oil is then added and allowed to heat before the turkey is placed in the pan. (Do not place the meat into the pan if the pan and oil are not heated. This causes the meat to absorb the oil and stick to the pan. Always preheat the skillet first.) A nonstick pan or a well-seasoned iron skillet may not require as much oil.
The oil should be allowed to get hot, but not so hot that it begins to smoke. The oil should sizzle when the turkey slice hits the pan: if it doesn't sizzle, it is an indication that the pan and oil are not hot enough.
A tongs or spatula should be used to turn the meat. Never use a fork because piercing the turkey with a fork may allow juices to escape, which will decrease the tenderness and flavor of the turkey.
It is best to turn the cutlets in the pan only once to achieve the best results.
Sautéed turkey may be served with a sauce made from the pan drippings. The turkey is removed from the pan and is covered to keep it warm. A small amount of liquid is added to the pan in order to loosen the flavorful caramelized bits that have stuck to the pan during cooking. This is known as deglazing. After the liquid has reduced to about half the original volume, other herbs and spices are added, depending on the type of sauce desired. Some sauces require that cream or butter be added in order to create a smoother flavor and texture. Most sauces require only 2 or 3 minutes to complete and are served with the sautéed turkey immediately so that the optimum flavor of the turkey and sauce can be enjoyed.
Pan-Frying Turkey
Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger, and the cooking process usually requires more time. Like sautéing, high heat is used to sear the turkey pieces in order to brown the surface.
The skillet should have a heavy bottom so that heat will be conducted more easily. A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used. Make sure the pan is of adequate size so that there is plenty of room to brown the turkey. If the pan is crowded, the turkey will steam more than it will brown. Because of the size of a turkey, individual sections such as the breast or leg are usually cut down into smaller pieces to make them easier to handle and to allow the pieces to cook more quickly, but they may still be larger than the thin cutlets used when sautéing. Smaller pieces such as the wing parts may be fried whole. The turkey pieces are patted with paper towels to remove excess moisture and seasoning is added.
The turkey pieces are placed into a hot skillet containing heated oil. The oil should sizzle when the meat hits the pan: if it doesn't sizzle, it is an indication that the pan and oil are not hot enough.
Do not use a fork to turn the pieces because piercing the turkey allows juices to escape. A tongs is the best utensil to use for turning the pieces in the pan. Unlike sautéing, the turkey pieces can be turned more than once because the pieces are larger and require a longer cooking time.
Turkey pieces should be cooked until the internal temperature reaches a minimum of 170°F to ensure that harmful bacteria have been destroyed. A meat thermometer should be used to check the internal temperature. A thick turkey steak may be removed from the pan, covered, and allowed to rest for a few minutes. The temperature will continue to rise an additional 5°F and the remaining juices will settle, resulting in tender, flavorful turkey.
Deep-Frying Turkey
Deep-frying, also known as deep-fat frying, is a process of immersing food in deep pot containing heated oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior. It is becoming a popular method for cooking whole turkeys. It is best if the turkey is smaller than 10 pounds for ease of handling and better results. Large turkeys are difficult to handle, which increases safety concerns when cooking with hot oil. Large turkeys also take too long to cook, resulting in an exterior that may be burned while the interior is still undercooked. A whole turkey can be cooked as is or it may be covered with a seasoned crumb coating, a dry rub, or injected with a marinade.
A cooking basket is a helpful accessory, allowing the turkey to be safely lowered and raised in the cooking pot containing the hot oil. A special hook designed for lowering and lifting the turkey may be included with some deep-fryer models, eliminating the need for a cooking basket.
Any cooking oil can be used for deep-frying as long as it does not smoke or burn at temperatures that may reach as high as 425°F. Oil low in saturated fat is best to use because the turkey will absorb a small quantity of oil while it cooks.
A temperature between 350°F and 375°F is an ideal range for deep-frying a turkey. Many deep-fryers have built in temperature gauges, but if no gauge is included, a candy thermometer can be used to determine the temperature of the oil.
Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the proper temperature.
It is extremely important to use the proper quantity of oil when deep-frying a turkey. If too little oil is used, the turkey may not be totally covered with the oil when it is placed into the pot. If too much oil is used, the oil may overflow the sides of the pot when the turkey is inserted creating an extremely dangerous situation. Many deep-fryer models have gauges to determine the correct volume of oil to use for various weights of turkey. If no gauge is included with the equipment, the following steps may be used for determining the correct volume of oil to use for any quantity of turkey:
1. Place the turkey in the pot using the special hook that may be included with the deep-fryer or if a cooking basket will be used, make sure the turkey is placed in the basket and then place the basket into the pot.
2. Add water until the turkey is totally immersed and there is at least 2 inches of water above the turkey.
3. Remove the turkey from the pot and measure the distance from the top of the pot to the surface of the water.
4. Remove the water from the pot and dry it thoroughly.
5. Add the oil to the pot up to the same level where the water had been.
The oil may take as long as an hour to heat depending on the quantity of oil and the type of heating equipment used. The turkey should be as dry as possible before it enters the hot oil. After the turkey is inserted into the pot, the temperature of the oil will begin to drop, so it may be necessary to increase the heat for a short time to return the oil to the proper temperature.
A whole turkey of 10 pounds or less requires a cooking time of 3 minutes per pound. To check for the proper doneness, carefully remove the turkey from the oil and check the internal temperature with a meat thermometer. The temperature should reach at least 170°F in the breast and 180°F in the thigh.
Extreme care is necessary to ensure safety when deep-frying a whole turkey. Because the required equipment can be cumbersome and the large quantity of hot oil necessary for cooking a whole bird can be dangerous, deep-frying a whole turkey is much less safe than deep-frying food on a smaller scale. It is important to note that Underwriters Laboratories has refused to certify any turkey deep-frying equipment because of the dangers involved. Listed below are some important points to consider when deep-frying turkey:
* Because of the size of the cooking equipment and the large quantity of oil required, deep-frying a whole turkey should never be attempted indoors. Pieces of turkey meat can be safely deep-fried indoors using using traditional equipment such as a small pot on a stove top.
* When purchasing a deep-fryer designed for cooking whole turkeys, make sure the model has a solid base that will hold the cooking pot firmly. Models with tripod legs should be avoided because they can easily tip.
* The pot must be large enough to accommodate the turkey, but not so large that it becomes wobbly on the heating surface.
* Do not overfill the pot with oil. When the turkey is placed into the pot, the oil may spill over the sides and ignite on the heating unit.
* The temperature of the oil should be closely watched. If the oil overheats, it may ignite.
* If the turkey is not completely thawed when it is inserted into the hot oil, it may cause the oil to spill over because of the reaction of the hot oil to the frozen bird.
* Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering when brought into contact with the hot oil, which can be dangerous.
* Make sure the turkey is as dry as possible before it enters the hot oil.
* The deep-frying equipment should be used a safe distance from all combustible substances. Never place the cooker on a deck, near any building, or on a table.
* The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
* A fire extinguisher and heavy potholders should always be within reach.
* After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the oil from the cooking vessel until it has cooled. Several hours may be required for the large quantity of oil to cool properly.
Stir-Frying Turkey
The stir-frying process requires high heat and the tossing and stirring of ingredients in a large pan to ensure quick and even cooking. A wok is the traditional type of pan used for stir-frying because it has deep tapered sides, which allows food to be stirred and tossed easily. If a wok is not available, a deep heavy skillet works very well for stir-frying and nonstick pans are also easy to use. Wood or metal utensils should be used to stir the food. Plastic utensils should be avoided because they can melt.
All of the ingredients must be prepared and within reach before the stir-fry process can begin. All vegetables should be chopped and ready to go. Precut vegetables can be purchased in most food stores, but they are more expensive. Herbs and spices and any liquid ingredients should be measured before beginning. It is helpful to place the ingredients in small bowls so that everything is organized.
The turkey for stir-fry recipes should be cut into small strips and the skin should be removed. It will be easier to cut the strips if the turkey is placed in the freezer for a short time to firm it up or if the turkey was already frozen, the strips can be cut before the turkey is fully thawed. The small strips will ensure that the turkey will cook thoroughly, even when it is only cooked for a short time. The turkey pieces can be marinated or coated with herbs and spices before they are cooked.
Only 1 or 2 tablespoons of oil per pound of ingredients is required as a cooking medium. Oil with a high smoke point should be used so that it will not burn. It is important to add different ingredients to the pan at the appropriate times to ensure that all the ingredients are cooked thoroughly, but not overcooked. Some ingredients require a longer cooking time than others so those ingredients need to be added to the pan first. If everything is placed in the pan at the same time, the results will be unsatisfactory.
The turkey should be stir-fried until it is thoroughly cooked and the other ingredients should be cooked until tender. None of the ingredients should be overcooked or the turkey strips will toughen and the remaining ingredients will become limp and soggy.
Poaching Turkey
The poaching process cooks turkey with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the turkey is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered. When the turkey is thoroughly cooked, the poaching liquid can be skimmed to eliminate any fat and impurities. Thinly sliced turkey may require only a few minutes to cook or it may require as long as half an hour depending on the size of the cut.
Poaching differs from boiling in which food is vigorously cooked for the duration of the cooking time. Boiling can toughen turkey meat and poaching allows the turkey meat to retain its tenderness, moisture, and flavor.
When poaching turkey, it is important to use small cuts such as slices of breast or thigh meat so that the gentle heat of the poaching process will cook the meat thoroughly. It is important that the meat be totally covered with the poaching liquid in order to achieve the proper results. Water is often used as the poaching liquid, but other ingredients can be added to the water to provide additional flavor to the turkey. Chopped aromatic vegetables such as carrots, onions, and celery can be added as well as herbs and spices. When the poaching process is completed, the liquid and vegetables can be used as a broth or it can be reduced and strained and used as a base for a sauce that can be served with the poached turkey.
Poaching is a healthy cooking method because no additional fat is required for cooking the turkey. The poached turkey can be eaten as part of a main meal or it can be cooled and used as an ingredient for various salads, sandwiches, or entrees.
Braising Turkey
Braising is basically a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. It is a much better method for breaking down the tough fibers in the meat. Braising is not often used for cooking turkey, but it can provide excellent results.
In order to properly braise turkey, it is placed in a pot and liquid is added to a level of about half way up the meat. If the liquid completely covers the meat, it is considered stewing rather than braising. Turkey pieces are seared in the pot for a short time, which will brown the surface and add extra flavor. After the turkey is seared, liquid is added to the pot. Herbs, spices, and aromatic vegetables, such as onions, carrots, and celery, are also added to provide additional flavoring. The pot is covered and the turkey is allowed to cook until it is fork tender. The turkey can be braised on the stovetop or in the oven.
The moisture in the covered pot is a much more effective means for breaking down the meat fibers than any dry heat cooking method. The moisture in the pot prevents the outer portions of the turkey from drying out. When the cooking process is completed, the liquid in the pot can be strained, returned to the pot, and then reduced into a sauce as an accompaniment for the turkey.
Stewing Turkey
Stewing is a moist heat cooking process much like braising except that the turkey is totally submerged in liquid rather than being only partially immersed as it is with braising. Another difference is that the turkey used for stewing is usually cut into smaller pieces rather than being left whole or in large pieces. Like braising, the turkey is seared or sautéed in the pot before the liquid is added.
Often the turkey is stewed with other ingredients to produce an entire meal. Besides the pieces of turkey, seve
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