» Meet 
First, plan ahead (and that means now) and if you can, seek out a fresh, "natural," outside-raised bird that has been fed a grain-rich diet. One that is free of antibiotics, hormones and animal proteins is all the better. The "pre-basted" or injected Butterballs would not be my first choice. Some of the producers to consider include Bell & Evans, Ashley Farms and D'Artagnan (another good source for game birds). And for those of you with higher expectations, search for one of the heritage breeds now available by pre-order on the Internet (check out http://www.slowfood.com/).
But if your only choice is the local supermarket, and that turkey is frozen as hard as a brick, get it out of the freezer four days before Thanksgiving and give yourself about three days to slowly defrost. Then rinse and pat thoroughly dry before unwrapping the turkey and allowing it to air-dry in the fridge for a day or so to help firm up the skin. At the same time, rub the insides with salt, fresh ground pepper, and a handful of herbs -- like a combination of thyme, savory, sage, and marjoram (dried or fresh) -- to allow the turkey time to absorb all the flavors. Another important hint is to allow the turkey to come to room temperature before roasting. Rub the turkey with butter, place on a rack, and toss some quartered onions, carrots, parsnips, and a split head of garlic in the roasting pan with a couple of cups of water to prevent burning. This provides a great aroma for your home and family on Thanksgiving Day.
Remember, one of the best parts about cooking the big bird is leftovers. I adore the next-day turkey sandwich with a bit of the dressing and cranberry sauce on top. So be sure to cook either two 10- to 14-pound birds or go whole-hog and buy a 20- to 22-pound behemoth -- very impressive as you bring the platter to the table with all eyes upon you and your glistening, golden-bronze, crisp, aromatic turkey.
138 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment