Turkey 101 - Tom Vs. Hen

Hens are female turkeys, weighing in at 8 to 16 pounds. Male toms, which are now bred to yield a high proportion of white breast meat that American's prefer, weigh in at 14 to 26 pounds.

The size of the bird does relate to how old it is. Turkeys are labled young at the supermarket because no commercial turkey is older than 26 weeks.

Thanks to modern technology, there is not a significant taste difference with respect to flavor or tenderness between toms or hens.

Turkey, Artichoke & Leek Tetrazzini

As soon as the grocery store starts selling frozen turkey for $.39 or $.89 a pound, I snap up a couple just for dishes like this.  I roast the turkey whole, then use it to make stock with my Cuisinart Pressure Cooker.  After it is done creating beautiful stock, I shred the meat and place it into sealable containers that can hold 2 cups shredded turkey - you will need 4 cups for this recipe.  What I love about tetrazzini is that it is an effortless dish to make with minimal effort and maximum reward.  This recipe makes enough to feed an army, so you need to invite everyone over or plan on having leftoevers.

1 8 oz. package sliced mushrooms
3 leeks, sliced
4 cloves garlic, minced
1 14 oz. can artichoke hearts - halved
1 lb. penne pasta, cooked in heavily salted water
6-8 cups cups shredded turkey
2 cups Italian Cheese Blend
2 cups Parmesan Cheese - divided
16 oz. whole milk ricotta cheese
10 tbsp butter (see below for how it is used)
2 tbsp. olive oil
1/2 cup flour
4 cups chicken stock
4 cups half & half
2 tsp. onion powder
1 tsp. salt
1 tsp. pepper

Prepare penne according to manufacturers instructions for al dente pasta - set aside, covered so it does not dry out.

In a large, oval roaster over medium high heat add 2 tbsp. butter and 2 tbsp olive oil until melted.  Add leeks and garlic, saute for five minutes.  Add mushrooms and saute for 5 minutes, then add artichoke halves and stir.  Turn heat off and let sit on stove to keep warm.  Add shredded turkey and gently stir to combine.

In large saucepan over medium heat add 8 tbsp. butter and 1/2 cup flour, whisking to make a roux, which will be your thickener.  Add chicken stock and half/half and onion powder whisking until thickened.  Taste and adjust seasoning with salt and pepper to desired liking.  Remove from heat and add Italian cheese blend, 1 cup of the Parmesan cheese and Ricotta cheese - whisking to combine.

Pour over turkey/pasta mixture in roaster and toss gently to combine.  Sprinkle with remaining 1 cup Parmesan cheese and bake in a 350 degree, preheated oven for 40-45 minutes - until bubbly.

Turkey Salad

I slow roast the turkey in a countertop roaster at 200 degrees for 24 hours and it always comes out perfect for salads, soups or whatever!  I wait for the bird to cool off then I pull it apart and shred the meat with my fingers - super easy.

1 turkey breast, cooked and shredded
3 celery stalks, chopped
1 bunch green onions, sliced
1 - .5 oz. bag dried cherries
1 cup chopped pecans
2 tbsp dried basil
2 tbsp dried parsley
2 cups mayonnaise
2 cups sour cream
1/4 cup red, white wine or champagne vinegar
1/4 cup honey
1 1/2 tsp. pepper
1 tsp. salt

Batch of Spring greens mix for serving.

In a large bowl combine the turkey, green onions, cherries, and pecans - stir to mix well.

In a separate bowl, combine the mayonnaise, sour cream, basil, parsley, vinegar, honey, salt and pepper - stir well to combine and pour over the turkey.

Turkey 101 - Roasting

There really are so many ways to roast a turkey, but here is how I prefer to do it.

One (12 to 14-pound) fresh whole turkey, giblets and neck removed
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper

Directions
Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.

Preheat oven to 450 degrees.with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.

Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; a countertop meat thermometer or instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.

Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush or bulb baster, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.

After the 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.

When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.

Turkey 101 - Brine

I resisted this method for years until I decided to give it a try - now I would never not do this. I believe it makes the turkey juicer and more well-rounded in the seasoning department. There are various brines available at stores, and many recipes to try out. The basic premise is you soak the turkey in a heavily, salted and seasoned water mixture overnight. Regardless if you are roasting, grilling or deep-frying your turkey, brining is beneficial for all ways.

This method requires the refrigerator space to accomodate the stockpot or vessel you are brining in as well as the stockpot or vessel in question. Living in Minnesota allows me the opportunity for some colder weather in some years past, where I have even kept the stockpot on the floor in my garage because the temperature was cold enough to sustain it, you could also keep it outdoors if desired - just make sure the lid is heavy and firmly secure.

If your goal is a juicy turkey, this is the method for you. Some guests have said that they did not care for the seasoning, but none of not liked the mositure kon-tent. Check out my website for brine recipes.

Turkey 101 - Turkey for a crowd

Having a crowd of people over for the holiday? Roast a large tom for presentation and carving. Roast additional turkey by doing parts instead of a whole bird. This will save you time and allow to feed the army of guests.

White meat fanatics? Roast turkey breasts with skin and bone on, place them in a roasting pan and rub with softened butter, then season with salt and pepper. Pour 1/2" of stock in the bottom of the pan and roast in a 350 degree, pre-heated oven for roughly 1 1/2 to 2 hours - until a meat thermometer registers 170 degrees.

If doing drumsticks and wings as well, rub them with softened butter and salt and peppper, then add to the roasting pan.

Turkey 101 - Frozen Turkey Tips

Frozen birds require advanced planning to defrost, so with a little planning you can do it right.

First and foremost, NEVER defrost a turkey at room temperature. Allow enough time for the turkey to thaw in the refrigerator. It takes a full 24 hours to defrost every 5 pounds of turkey in a refrigerator.

If you are in a rush, a second best option is to defrost the turkey i a large sink of cold water, allowing 30 minutes per pound, changing the water often. This can be done via a laundry tub sink if your turkey is large. Change the water and turning the turkey often. Do not add warm water to hasten the process to avoid any type of contamination.

Also, do not defrost your turkey in the microwave. Some parts of the turkey will most surely cook while other parts are still defrosting.

Turkey 101 - Fresh vs. Frozen

Frozen turkeys have been deep-chilled at zero degrees or below. They are at their best if used within a year. Frozen turkey is the least expensive, but freezing dries out the meat and most moisture is lost down the drain during defrosting, this is a good cause for brining your turkey.

Fresh birds have never been chilled below 26 degrees, and have a short shelf life. Fresh turkeys are readily available at supermarkets, you rarely ever have to special order them. Buy a fresh turkey no earlier than two days before you need it.

Did you know that every year, roughly 55% of all turkey is consumed at Thanksgiving. Christmas consumption is around 26%, followed by Easter at 19%. If you have ever wondered how most supermarkets can give away free frozen turkeys, it is most likely they are using up last years surplus.