28 - Wednesday. December 23, 1998 - North Shore News . north shore news ( ROOD rites the avert doer ts Sc. dark raisins Potsp. sane Thaw a the esrispikedi the Saltand pepper te biste turkey . oven Loc. turkey stock or as freer beans with teasted ontds. ins shed acct potatocs. uid masned porta with sour sream and haves. Revast rbed car Mis ail Sart wath stat edent. The sturtive ar nade abeid fi should be ier ised whenitas cold Ascompanunents can toe When the bird malades gave 1 silesst ast and presentas d Leotemeanvcd reread. carrots. ar v hopped ast ation about The tea! from the br in nse the fridge From pose 27 Each vear there are dis cussions on bow to handle the turkey, interaal tempera tures after roasting, salme nella, and even how ta carve the bird when it is on the tabie, These are all important considerations. Probably the first impor tant rule of thumb is not to thaw a turkey or any other Meat, AT OOM temperatures. This is because the surface } inch or so of the flesh will be too warm betore all the bird thaws out. [tis best to thaw it in the refrigerator. Place the frozen bird ina pan, with the wrap- ping on, or cover with cling wrap, The thawing may take a day or so, but it is the best method. Just before cooking remove the giblets, wash the bird, and pat dry. Check the skin for pinfeathers — for easier carving, the wishbone maybe removed carefully. Rub with salt and pepper and poultry seasoning. Gently fill the breast and rid cavity with your favourite stuffing. Tie the legs and secure the breast cavity with petite skewers. Brush with oi! or melted butter. Place the bird into a roasting pan with some water or stock on the bottom. Cover the breast with foil and place in a preheated oven for 350 F. Roasting times for whole stuffed turkeys: Weight: 6-8 lb. (3 -3.5 kg): 3 - 3% hours 8-10 Ib. (3.5 - 4.5 kg): 3% - 3%hours 10 -12 Ib. (4.5 - 5.5 kg): 3% - 3% hours 12 - 16 Ib. (5.5kg - 7 ky): 3% - 4 hours 16 -22 Ib. (7 - 10 kg): 4 - 4¥ hours Ifa meat thermometer is used place the probe into the inner thigh — not touching the bone. The stuffed bird is done when the thermometer reads 180 degrees F or 82 €. It is important to note thar roasting times may vary, depending on: how good the oven is, accuracy of the oven thermostat, how many TP hour The breast sooking nine th and thighs Po care our beaetuf creature, Fett stand or “rest” tor PR te 20 minutes or so. alter Coming out of the even, T like 36 puta piece of toibonitonce itisona serving platter. This 15 min utes provides just cneugh tume to orake the gible or your favorite gravy. One more hint: iW taking out the stuffing isa bit of a strigule at the table, place a larger piece of cheesecloth into the cavity — leaving plenty of cloth at the open- ing. Stuff the turkey, when it is ready, pull the dressing our with the cheesecloth. To carve, a sharp slicing knife is a must. Remove the legs, divide into thigh and drumstick. Carve the meat against the grain — it will not be stringy, For the breast, first make a horizontal cut just above the wing. All the ver- tical slices should be to this horizontal cut. Our turkey is ready to cat. This week, a great stuffed Christmas Turkey Recipe: recede dees Ran the tegs Roast Turkey 1 turkey (raw weight about | Ib. per person) % tsp. salt (to taste) % tsp. poultry seasoning 4 tsp. ground black pepper 2-3 oz. melted butter, or canola oil % c. large diced onions % ¢. large diced carrots % c, large diced celery 1 quart giblet stock Method: Preheat oven to 350 F. Place the turkey in to a roasting pan with the veg- etables around. They will form the basis for a good pan gravy. Remove neck, giblets, liver, wing tips, giz- zard, put on to simmer in 1 quart water. Salt to taste and add 1 bayleat. Simmer } hour. 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