Secrets of holiday success: tips for perfect roast turkey and gravy - Holiday Entertaining

Sunset, Nov, 2002 by Linda Lau Anusasananan

To many first-timers--and plenty of repeat performers--the most intimidating aspects of Thanksgiving center on the turkey: roasting it, stuffing it (or not), concocting a decent gravy to ladle over it, and carving it. And yet, these are the elements that define the traditional meal.

Relax. Living up to expectations is easier than you think. Cooking a turkey is not much different from roasting a chicken; it's just bigger. Today's turkeys, more tender than those of our grandmothers' era, cook much faster (no need to rise at 5 A.M. to get the turkey in the oven). Follow our recipes and tips for success.

Classic Roast Turkey

PREP AND COOK TIME: About 10 minutes to prep (20 if stuffing the bird), plus roasting time (see chart, page 177) and 20 to 30 minutes to rest

NOTES: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. If turkey overlaps pan rim, tuck a strip of heavy-duty foil along pan sides during roasting to keep fat from dripping over.

MAKES: Allow 3/4 pound uncooked turkey per serving, at least 1 pound if you want leftovers

1 turkey (10 to 30 lb.; see notes)

Melted butter or olive oil

1. Remove and discard leg truss from turkey Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for gravy (recipe follows). Rinse turkey inside and out; pat dry Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)

3. Roast in a 325[degrees] or 350[degrees] (temperature depends on size of bird; see chart, page 177) regular or convection oven until thermometer registers 160[degrees].

4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve (see page 177). If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450[degrees] oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.

Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 229 cal., 39% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 0 g carbo; 82 mg sodium; 93 mg chol.

Classic Gravy

PREP AND COOK TIME: About 1 3/4 hours

NOTES: You can prepare through step 4 up to 1 day ahead; cover and chill. After turkey is done, continue with step 5.

MAKES: 7 to 8 cups without giblets; 10 to 12 servings

     Giblets, neck, and liver from a
     10- to 30-pound turkey
  2  onions (about 12 oz. total),
     peeled and quartered
  2  carrots (about 8 oz. total), peeled
     and cut into 1-inch chunks
3/4  cup sliced celery
     About 2 quarts fat-skimmed
     chicken broth
1/2  teaspoon pepper
     Classic roast turkey (recipe
     precedes) or rosemary-lemon
     turkey (page 144)
1/2  cup cornstarch
     Salt

1. Rinse giblets and neck; chill liver airtight to acid later, or save for other uses. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover; stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.

2. Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired add liver and cook 10 minutes longer.

3. Pour mixture through a fine strainer into a bowl. If desired, reserve neck, giblets, and liver for gravy; pull meat off neck and finely chop neck meat, giblets, and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.

4. In the unwashed 5- to 6-quart pan, combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.

5. When turkey is done, remove the rack and the bird from roasting pan. Skim off and discard fat from pan juices. Add 2 more cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

6. In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling, 3 to 5 minutes. Add salt to taste.

Per serving: 64 cal., 7% (4.5 cal.) from fat; 7.4 g protein; 0.5 g fat (0.1 g sat.); 6.7 g carbo (0.4 g fiber); 65mg sodium; 21 mg chol.

To stuff or not to stuff

A stuffed turkey may be traditional, but it carries a slightly higher risk of incubating harmful bacteria than an unstuffed one; moist dressing in a warm cavity is bacteria's ideal growth environment. You can avoid this problem by cooking the bird and the dressing separately Another advantage of separation is that both cook more evenly and quickly But if the traditionalists in your crowd insist on a stuffed turkey, follow these guidelines for safety.