There is no arguing with the fact that the turkey is the star of the Thanksgiving table. Over eighty five per cent of Americans have turkey on their table at Thanksgiving and its popularity shows no signs of dimming. If you are looking forward to making your Thanksgiving turkey spectacular this holiday season, or maybe you are cooking your first Thanksgiving turkey, here are some Thanksgiving turkey tips-
• Marinade first!-Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize the meat. Most marinades will contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the simplest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and usually range in price from ten to fifteen dollars. To marinate a turkey without an injector you can simply use a fork to make random holes over the entire bird. Place the turkey in a large plastic garbage bag; pour in the marinade; close the bag securely, and let it marinade overnight. It is crucial that turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off the excess marinade and discard. Under no circumstances should you re-use marinade to baste the turkey.
• Roasting the turkey-This is the most traditional way to cook a turkey and still the most popular. It is important to roast until the internal temperature reaches 165ºF to 170ºF in the breast and 175ºF to 180ºF in the thigh. Cooking times are for planning purposes only; you should always use a food thermometer to determine the correct stage of doneness. You can check online for the exact time needed to roast your turkey based on its weight and whether you have stuffed it or left it unstuffed.
• Grilling your turkey-This method of cooking a turkey has become highly popular in the southwest where grilling is done basically year-round. Indirect heat can be ideal for grilling a whole turkey or a turkey breast, as these foods need a slower grilling method. With indirect heat, the lid is kept closed and the meat is placed over a tray or on the unlit portion of the grill. You should grill the turkey for approximately twelve to fifteen minutes per pound or until the internal temperature reaches 165ºF to 170ºF for a turkey breast and 175ºF to 180ºF in the thigh for a whole bird.
• Deep-frying the turkey-This method of cooking a turkey came from a concept that started in the south and is gradually rising in popularity nationwide. It’s a perfect twist for barbecues, block parties and even holiday feasts. Since deep frying a turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. It is important to keep in mind that safety must be a high priority. No one wants to see the fire department on Thanksgiving Day! You will need a thirty quart to forty quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of the turkey. For added safety it is crucial to have a fire extinguisher, oven mitts and pot holders nearby. If you want to add flavor with different marinades and seasonings, you may want to purchase an injector. And always, always deep fry your turkey outdoors in a clear and level dirt or grassy area. Also it is important to know that smaller turkeys (eight to ten pounds) work best for frying. Not only is safety a factor here (lifting a big bird can be difficult) but a larger bird will require extra cooking time that can result in over exposure to the skin, which will likely be over cooked.
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