How to Cook a Turkey for a Delicious Thanksgiving Dinner | Pottery Barn


Uploaded by PotteryBarn on 21.09.2010

Transcript:
Pottery Barn Party Planner: Thanksgiving Dinner Apple Farm Roast Turkey
Hi I'm Karen Bates from the Apple Farm in Anderson Valley.
We're in Mendocino County, which is kind of the far north, a few hours north of San Francisco and a
very rich farm area, and we grow a lot of apples here on the farm that
we have a lot of other produce and a lot of things going on here.
So we're gonna work on a little Thanksgiving dinner here today, uh,
pretty much the way my grandma used to do it, uh,
so one of the basic things is to get a turkey that is
the right size for your group, and that's always kind of a hard one, I
would prefer to use a small turkey and if I have a large group to cook several turkeys.
And the reason why is they're just so much easier to handle,
if you have local heritage birds, they tend to be smaller,
you want to get the giblets out of the inside, don't make the mistake of leaving
them in there, and cooking your turkey. And you have to make the decision about whether to
put the stuffing inside the turkey or to cook it separately.
Um, I've done it both ways, it really kind of depends on the circumstances
uh, but if you do put the stuffing in the turkey, you want to make sure that you put it in and cook it immediately,
don't leave it sitting in there over night. In this case I think what I'm gonna do is cook
the stuffing separately, so I want to put something in the cavity, for a little flavor,
a little extra flavor, and because our stuffing is gonna have a little orange and oregano in it,
I'm gonna go ahead and put the oranges inside the turkey, and just squeeze them a little bit and
rub them around, and I'm gonna cut up some onion, and I don't even worry, really about peeling it,
we're not gonna be eating this part of the onion, so it doesn't really matter.
I have oregano plants in the garden and they're wonderful
and this we just want to cut it into kind, I like to put a little salt and pepper on this, I think
that would be good, and maybe a little butter. And we'll just kinda, we want to bruise this a little bit,
so that it um, the flavors start to come out. And I'm gonna put a
little bit of butter inside this cavity. This is all nice and fatty so it'll baste the bird anyway.
and then we just want to put a handful in here, to keep it kind of fat and
looking appetizing. So then you have this neck flap and it's nice to secure it somehow.
So skewers work pretty well, you can truss it, there's all kinds of ways to do it.
But I think I'm gonna use these bamboo skewers today.
They work pretty well, they're pretty sharp so be careful.
So that's the neck end, and then we want to turn it over, and this is the big cavity.
And it'll really hold a lot of stuffing, um, probably just the right amount for the bird, it's kind of amazing.
So we'll get a little butter in there, and then our mixture of onions, and
oregano, and orange.
Now some birds come with this nice little clip here, and this part is called the Pope's nose, it's
this is where the tail feathers attach, this is my husband's favorite part
and you push that in first and put the legs in underneath this clip,
it's a handy way to do it.
So this is a nice little adjustable rack, and it just keeps the turkey from sticking to the bottom of the pan,
because you don't want to tear the nice skin. So now what I want to do is strip and
chop some oregano, and you can be really generous with the fresh oregano,
because it's really not that strong, so you just pull it down on the stems,
this is true for most herbs, you just pull the against the way that they grow.
I just want to chop this, again, mostly just to release the flavors,
and probably the best way to apply this is actually to mix the oregano in with the butter,
and then I want plenty of salt and pepper on the outside of the bird,
so I'm gonna pretty generously salt this mixture.
I've got butter in here, and the oregano, and salt, and I'm gonna mix the pepper in,
and kind of make a mush here, don't be afraid to get your hand in the food, you know,
you really, hands are a great tool, and um, engaging with your food is really an important part of the process.
So we're just gonna take this and massage the bird all over with this mixture.
So I think I want to start this today with the...on one side,
or maybe partially on its side, you have to be a little bit careful of these wings,
so I think I'm gonna start it around 425í, to get this turkey browning right away,
and then I'll be turning it down to around 325í, 350í maybe,
depending on how fast I want it to cook, and what my timing is.
It's really pretty flexible. I'm gonna set the timer for twenty minutes, and I think that
it's just a really good idea to keep monitoring the bird, uh because you don't want it o get
away from you, we have it at a fairly high temperature to get some browning going on,
and then we'll be turning it down, so that the meat can cook internally.
The other thing you want to think about is what temperature was the bird when you put it into the oven,
so our timer just went off, and I want to check this turkey and see what it's doing,
it's getting a little bit brown on the edges, but I don't think it's really, uh,
necessary to turn it quite yet. Okay so we're gonna check this turkey,
it's been in there a little over half an hour, oh yeah, we've got some really nice color on it,
and that's what I really like to see before I turn it over,
I'm looking at my pan here and I'm seeing that I don't have a lot of juices yet,
and I want to make sure that my drippings on the bottom of the pan don't burn.
So I have a little pot here, I took the giblets out of the inside of the turkey,
and that would be all the innards except for the liver,
and also the neck, and I covered them with water, so I'm just gonna
so I'm just gonna dribble a little bit of this stock around the turkey,
just to make sure that our pan juices stay really nice.
Alright, I think we could also baste this a little bit,
would be a good idea, all the butter's kind of gone to the bottom of the pan,
Okay, so now I think we can set the timer for maybe another twenty five minutes,
so let's check the turkey, it's been in about an hour,
oh, and it has really nice color, it's a little think on top,
so, I'm gonna baste it one more time here, and then I'm gonna turn the oven
way down, to about 325í, so I'm gonna set the timer now for about half an hour,
and at that point I'm probably gonna check the turkey's internal
temperature to see where we are, because I think we could be getting close to getting done.
I brought the turkey up here so I could get a good look at it, um,
I'm really liking the color on here, it's a nice mahogany color,
I think I will baste it again, I can see that my pan juices are kind of
drying up a little bit, so I want to add at this point,
you could add a little stock, a little beer, a little wine,
I think I'll add a little bit more stock because I have it,
now I want to check in here that joint, right between the thigh and the body,
and see what we've got here, yeah, it's reading a hundred and sixty,
which, for most people, is not cooked enough.
So, we're gonna let it get a little hotter, maybe another five to ten degrees,
Once you take it out of the oven, it will sometimes continue to climb,
as the temperatures kind of even out within the bird.
So our turkey looks beautifully browned, it was in the oven for about three hours,
and we took it out at a temperature, you know, between one sixty and one seventy-five.
And we've got really nice pan juices here which will be the beginnings of our gravy.
Once we get the bird out of here, we can just put this pan
over the stove, and add a little flour to the drippings and start thickening it.
And we'll have a little stock on hand from our giblets that we'll be able then to
work into it to get a nice gravy.
But this looks like a really good do on the turkey and it smells delicious,
so I'm very happy with it.
-Get the right size turkey for your group. -For a large group, cook more than one turkey. -Local Heritage birds work well. -Remove the giblets from the bird. -Decide whether to stuff the bird or cook the stuffing separately. -If stuffing goes in the bird, cook it immediately.
-3-4 oranges cut into wedges. -2 onions cut into wedges. -3-4 stalks of oregano cut into medium pieces. -Add salt, pepper, and melted butter. -Stuff the neck cavity of the bird. -Use skewers to keep the cavity closed. -Use caution when handling skewers. -Place the bird on its back.
-Butter the inside and stuff the bird. -Tuck legs in using the metal clip (if included). -Strip and chop a generous amount of oregano. -Mix oregano with soft or melted butter. -Add salt and black pepper. -Cover the bird with butter as much as possible. -Set oven to 425í and set timer for 20 minutes. -Keep an eye on the bird to prevent burning.
-Check for juices in the bottom of the pan. -Create a stock from the neck, giblets, and an onion. -Use the stock to prevent drippings from burning. -Baste the bird each time you check it. -Check bird after 60 - 70 minutes. -Turn down to 325í. Check bird again after 30 minutes. -Add more stock, beer, or wine if necessary. -Check temperature at joint between thigh and body (165-170í)
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