How to...

Roast a Proper Turkey for Thanksgiving

At the top of my list of food pet peeves is our treatment of the turkey. We really torture these poor birds in what is arguably the most important meal of the year. This month I've got a list of Don'ts and Do’s to help stop turkey abuse!

Don’t:

1. Roast your turkey in a bag. When you contain all that moisture you are actually steaming the turkey instead of roasting it. Steam transfers heat much more quickly than air and almost always yields an overcooked bird.
2. Use the little red pop-up timer. The timers go off around 180-185, which is already too late. It also does not take into account a phenomenon called carryover cooking. The heat on the outside of the bird will travel into the middle and food will continue to cook another 5-10 degrees after you take it out of the oven. Get a good meat thermometer.
3. Cook the stuffing inside. This is generally a food borne illness waiting to happen. Fill the cavity with fresh herbs, garlic, salt and pepper to give lots of flavor to the meat.

Now that we know what not to do, here are some helpful tips for a great bird.

Do:

1. Try to make sure your turkey is completely defrosted. This will shorten the cooking time and thereby leave more moisture in the bird.
2. Use a rack or a layer of mirepoix (equal parts cut celery, onions and carrots) to keep the bird up off the bottom of the pan. This will let the back side get crisp and stay in tact. If you use the mirepoix, you can blend the vegetables in with the pan juices for a very tasty gravy.
3. Use paper towels and dry your bird completely. Brush with butter or oil and season the outside. This will give a nice crispy skin and will help hold in the juices naturally.
4. Roast your turkey in a 325 to 350 degree oven. Check the label for suggestions for how long it should cook. Use your meat thermometer to check the inside of the thigh near the bone. Pull your turkey out at 160-165 degrees.
5. Let your turkey rest before cutting!! Wait about 15-20 minutes to allow the muscles to relax and the juices to redistribute into the meat.

I hope these tips will lead to a stress-free Thanksgiving. It is a great time to see family and reflect on those things you are grateful for. I am grateful for my wonderful family, being able to earn a living doing what I truly love, and getting the chance to share some things I've learned with all of you.

Mike Rochester is a graduate of the Culinary Institute of America, the Sous Chef at Terrible's Casino and a member of the GKCCA.