Turkey Day Recipes: Part 1 The Turkey

Every year without fail on Thanksgiving Day I am bombarded by family and friends with questions and concerns about their favorite Thanksgiving Day recipes. I’ve decided this year in an effort to be off the phone and spend more time on my own creations (that’s right Andres my own CREATIONS) that I would do a series of blogs to help make your Thanksgiving effortless and taste spectacular.

First off we will start with center stage, the turkey. Now there are simple guidelines to follow that will keep you safe and looking like a well-seasoned culinarian.

If you haven’t brined a turkey, you should; if you have, you’re on the right track. Now, without getting too technical, brine is simply at its basic level, salt water and will help with keeping your bird moist and aid in seasoning if you decide to do so. Here are brining guidelines:

• ½ cup salt to every gallon of water you use
• Brine a fully thawed bird for 8-12 hours for a bird 12-20lbs.
• Brine in the refrigerator
• Rinse brine off and pat dry before proceeding

Now that the bird is prepped, preheat your oven to 400 degrees. Roast for 30 minutes, then reduce the heat to no lower than 325 degrees. I’ll have approximate times posted below. 

Now to stuff or not to stuff is a personal preference, I choose not to as it lengthens the cooking time. If you want the effect without the added time, simply stuff your bird with the cooked stuffing 20 minutes before total turkey cook time is over. I also recommend either using a turkey rack or I prefer a miropoix, which is simply diced onions, carrots and celery. Place the bird over this bed with your favorite herbs. For added crispness and help with moistness rub your turkey with canola oil or butter under the skin. You can also incorporate fresh herbs here. Hope this at least put you on the right track, Happy Thanksgiving.

Approximate Turkey Cooking Times: 

                                                   UN-STUFFED TURKEY

4 to 8 pounds.............1-1/2 to 3-1/4 hours
8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours

Posted by the TNA Show Chef and Producer John Anthony

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