The table is set, close family and friends are gathered, and the house is filled with the aromas of slowly roasting turkey and fresh-baked pies. While this scene may be typical for many Duke students, chances are trussing a turkey makes about as much sense to you as multivariable calculus.
recess has compiled four simple tips that will get you off the couch on Thanksgiving Day and into the kitchen. We're not talking about nixing your grandma's cherished turkey recipe; we aim only to revitalize and improve upon the most iconic of Thanksgiving offerings. Here, for the first time, we offer the complete, foolproof guide to safeguard yourself forever against dry, burned, flavorless or half-cooked turkeys.
Be sure to take credit for your contributions; chances are you'll get out of cleanup duty.
Tender Turkey easy as 1, 2, 3
1. Turkey Brining: By creating a simple solution in the ratio of 1 cup of Kosher salt to 1 gallon of water, you're guaranteed to have a succulent and flavorful bird. Place the bird in the brining liquid, refrigerate for 12-24 hours and let osmosis, yes osmosis, do its thing.
2. Chilling the Breasts: This isn't as kinky as it sounds. It's common knowledge that breast meat cooks more quickly than thigh meat, so that by the time the thigh meat is safely cooked, the breast meat is dry and flavorless. Brining helps to combat this, but if you want to ensure that your whole turkey will be juicy, simply place a couple ice packs on the turkey's breasts about half and hour before the turkey goes in the oven. The initial temperature variance will ensure the turkey cooks properly.
3. Numbers Are Your Friend: Here are a couple numbers you should know when cooking a perfect turkey: 425, 165, 30. You're best off roasting your turkey at 425 degrees. At this temperature you get a moist bird that cooks more quickly, has a crisp, golden skin and won't dry out. If you notice the juices at the bottom of the roasting pan beginning to burn, just add a splash or two of wine or chicken stock. The 165 refers to the temperature an instant read thermometer should read when stuck directly into the turkey's thigh at the end of the cooking process. 180 degrees is much too high and will give you dry, tasteless meat. Finally, you should wait 20-30 minutes after taking the turkey out of the oven before serving. Just tent it with some aluminum foil and turn your attention to your other dishes. It will still be warm, I promise, but you won't have to contend with the wasted juices that will ooze out of your bird if you carve it immediately.
Simple Sides
The Supporting Players Matter: After spending all this time on crafting that perfect bird, don't disgrace your efforts with canned cranberry sauce and clumpy, floury gravy. Follow our tips for sides so good, you'll have relatives begging for recipes.
Gravy
For a perfect gravy, stay away from McCormick's powdered gravy packets. Simply take the accumulated juices at the bottom of your roasting pan add a couple spoonfuls of flour and cook over medium-high heat until golden brown. This mixture is a called a roux for the Francophiles out there. Add some wine and chicken/turkey stock, whisk constantly, and reduce to gravy-like consistency.
Cranberry Sauce
To make a fresh cranberry sauce combine 1 bag of fresh cranberries with 1/2 cup sugar and a splash of water in a small pot, cook over medium-low heat for about 30 minutes or until the fruit has broken down. That's it, really.
Sweet Potatoes
And for the ultimate "save your Thanksgiving" recipe, I have three words: Kahlua sweet potatoes. Simply boil and peel four sweet potatoes, place in a pan, and pour a heated mixture of 1/4 cup butter, 1/3 cup brown sugar, and 1/3 cup Kahlua over the potatoes. Bake until the syrup is absorbed by the potatoes, rotating to coat.
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