Turkey: The word on the bird

By Sharon Thompson - swthompson@herald-leader.com

The Thanksgiving feast is not a one-cook show.

These days, it takes contributions from almost the entire guest list to produce the fabulous meal that everyone expects. Grandma might have all the recipes and skills, but most likely she's tired of doing it year after year. Now it's time for the young folks to step up and take the reins.

Barbara Harper-Bach of Lexington has created a recipe booklet that contains everything you need to know to prepare a great Thanksgiving meal.

Desserts: Tweak the traditions
Side dishes: Put a twist on tradition
Recipes: Nov. 5
Three weeks from today is Thanksgiving. Don't panic; we're here to help. Each week, the Life + Food section will focus on a part of the meal, helping you to put together all the pieces for a fabulous feast. Today, we share information about preparing the turkey. On Nov. 12, we'll tackle side dishes; Nov. 19, desserts and Nov. 26 — that's Thanksgiving Day — leftovers. Our goal is to help make your Thanksgiving meal less stressful and more delicious than ever.

TURKEY TIPS

■ For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.

■ Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.

■ A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.

■ For even roasting, truss your turkey. To truss, pull the legs together loosely and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, and season it with salt and pepper.

■ Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

■ A few items you will need for your holiday meal include: a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; a needle and thread or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.

■ Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.

■ Remember to carve your turkey with a very sharp or electric knife.

Sources: Food Network, Bon Appetit and Everyday Food

"I'm at the age where I'm ready to pass the buck," Harper-Bach said.

Three years ago, she compiled Thanksgiving recipes and cooking tips for her daughter and daughter-in-law.

"We have young cooks in the family who have never tried to prepare a big turkey dinner. The best way to teach them to do it is to write it all down," she said.

Harper-Bach's booklet, The New Turkey Clinic, is a how-to for staying ahead of the game. The booklet started as a guide for young cooks, but one of Harper-Bach's retired friends has found it helpful, too.

"She had worked all her life and never attempted Thanksgiving dinner," she said.

Harper-Bach said her booklet is a "homespun thing." It's available for $10; to order a copy, call her at (859 272-4821.

It also will be available at Rockcastle River Trading Company's holiday open house on Nov. 21. Jon Carloftis' store is at 13855 Old Wilderness Road in Livingston. Call (606) 843-0854.

If you're looking for techniques and recipes to show off your culinary prowess, you can find help on the Web. Here are some suggestions:

■ Bon Appétit's one-stop manual has all the recipes, menus, tips and techniques you'll need for a gourmet feast. Find it at www.bonappetit.com/dishes/guides/thanksgiving/index/index_20090923.

It also has an interactive menu planner. Go to www.bonappetit.com/magazine/2009/11/thanksgiving_menu_generator.

■ The Butterball turkey people offer on-site calculators to determine what size turkey to buy for the number of guests. Enter the number of adults and children you plan to serve and whether you want leftovers. For 10 adults and four children, you'll need to buy an 18-pound turkey. Go to www.butterball.com.

■ To watch a video of a professional brining or carving a turkey on video, go to www.honeysucklewhite.com or www.epicurious.com/video/technique-videos/technique-videos-poultry/1896810047/ poultry-how-to-brine-a-turkey/1915433293.

■ Methods for roasting a turkey include an oven bag, a foil tent and foil wrap. Oven bags lock in the moisture and juices so your turkey turns out perfectly, without the need for tending or basting. And there's no messy pan to scrub afterward. The foil tent method gives the bird crisp, golden brown skin. Wrapping a turkey in foil will speed up the cooking time. It uses a 450-degree oven to cook the turkey fast while keeping it moist with a crisp skin. Go to www.reynoldspkg.com/reynoldskitchens/en/info_page/How_To_Cook_Turkey.asp.

■ You can learn how to make gravy at www.marthastewart.com/article/roast-turkey-and-gravy-101.

■ When you need help on Thanksgiving morning, here are some hot line numbers to call: Butterball turkey hot line, 1-800-288-8372; Empire Kosher poultry hot line, 1-800-367-4734; Honeysuckle White turkey hot line, 1-800-810-6325; Reynolds turkey tips line, 1-800-745-4000, and USDA Meat & Poultry hot line, 1-800-535-4555.