How to Prepare a Turkey
November 9, 2011
•Le Cordon Bleu
•Chicago
• 0 Comments
How to Prepare a Turkey
With the holidays approaching, it’s time to start thinking about the biggest meal of the year, Thanksgiving dinner. At Chicago culinary schools a wide variety of cooking classes offer many ways to cook a turkey but there is something to be said for a traditional roasted turkey recipe as well.
The first thing you want to do to prepare your turkey for roasting is remove the giblets and set them aside for gravy or stuffing. The giblets are the edible organs of the turkey that are usually packed inside of a plastic bag to make for easier removal. You will want to save these for use in a gravy if you choose to make it. Next rinse the whole bird under some warm water to remove any excess blood and packaging residue. Once the turkey is fully rinsed, pat it down with some paper towels until dry.
Some people like to cook stuffing inside of the bird. If you choose to do this make sure that you do not pack it in to tightly. If it is too tight it will not cook all the way through and will dry out the inside of the turkey. Make sure to stick to about ¾ cup of stuffing per pound of turkey.
To make sure that the skin of the bird cooks up to a nice golden brown, melt some butter in a small pot over low heat and brush the skin of the turkey with the melted butter. You can also use oil as well as they will both produce the same golden brown effect. If you stuffed the turkey make sure to tie the drumsticks (legs) together to prevent your stuffing from falling out during cooking.
Once you are done coating the bird with butter or oil you will want to put a meat thermometer in the turkey to ensure that it cooks thoroughly and kills all of the bacteria. Make sure you place the thermometer into the thickest part of the thigh and ensure that it is not touching the bone. Point the thermometer towards the body of the turkey so it can pop out when it’s ready.
Next you will want to preheat the oven to 350 degrees (175 degrees C). Place the turkey in a roasting pan and place in the middle rack of the preheated oven. Depending on the size of your turkey, make sure to follow the instructions on the turkey packaging for how long you should cook it. Generally if you have used the thermometer properly, when it pops up, your turkey will be done. The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.
If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F as well. When the turkey is done, remove from the oven and allow to stand for 20 minutes.
Whether you decide to enroll in cooking classes at one of the many fine Chicago culinary schools or prefer to cook in the comfort of your own kitchen knowing how to make a perfectly roasted turkey is a great way to enhance your holiday experience.
This article is presented by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago offers culinary arts and pâtisserie and baking training programs in Chicago, Illinois. To learn more about the class offerings, please visit Chefs.edu/Chicago for more information.
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