Are you a birdbrain?/ Learn how to handle our fine feathered friend

0 Comments | Gazette, The (Colorado Springs), Nov 20, 2002 | by Cathy Thomas

Net weight Unstuffed (in hours) Stuffed (in hours)

10 to 18 lbs. 3 to 3 1/2 3 3/4 to 4 1/2

18 to 22 lbs. 3 1/2 to 4 4 1/2 to 5

22 to 24 lbs. 4 to 4 1/2 5 to 5 1/2

24 to 30 lbs. 4 1/2 to 5 5 1/2 to 6 1/4

Carving a turkey with skill

Turkey carving is easy, with the right tools and technique.

Tools

A large two-tined fork

A pointed knife with a sharp edge and a long, flexible blade

Technique

1 Ready the bird: Spoon out stuffing. Hold the bird steady, using the back of the fork on the first side so the tines do not pierce the skin and flesh. Stick the fork firmly into the carcass while slicing the other side.

2 Remove the first leg: Cut the skin between the thigh and breast. Find the hip joint by bending the thigh outward. Slice through the joint to remove the leg.

3 Slice the drumstick: Holding the knife parallel to the bone, slice the meat, alternating cuts from each side of the bone.

4 Slice the thigh: Lay the thigh flat on the board and slice it, holding the knife parallel to the bone.

5 Remove the first wing: Slice diagonally down through the breast to the wing. Move the wing to find the shoulder joint. Cut through the joint and remove the wing.

6 Carve the breast: Slice down diagonally through the breast meat. Lift off each slice between the fork and the knife.

SOURCE: "The Good Cook Techniques and Recipes: Poultry" by Time- Life Books; Knight Ridder Newspapers

CRANBERRY-ORANGE RELISH WITH MINT

Yield: 6 (1/2 cup) servings

1 (12-ounce) package fresh cranberries

1 small navel orange, including peel, cut in fourths

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons minced fresh mint

Cook's note: You can prepare this relish up to two days ahead of serving; store airtight in refrigerator. Omit mint and add it just before serving.

Procedure:

1. In food processor fitted with metal blade, combine cranberries, orange, sugar and salt. Process until coarsely and evenly ground, stopping machine once or twice to scrape the sides. Add mint; pulse to combine.

2. Transfer to serving bowl; cover and refrigerate several hours.

Nutritional information per 1/2-cup serving: Calories 104 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 26 g; fiber 2.75 g; cholesterol 0 mg; sodium 178 mg; calcium 15 mg. Source: "The Thanksgiving Table" by Diane Morgan and John A. Rizzo (Chronicle, $18.95)

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUMB CRUST

Yield: 10 to 12 servings

1/3 cup, plus 1 tablespoon unsalted butter, melted, divided use

2 cups finely ground gingersnap crumbs (about 8 to 10 ounces)

3 (8-ounce) packages cream cheese, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

3 large eggs, lightly beaten

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 tablespoon vanilla extract

1 (15-ounce) can unsweetened pumpkin puree

1/4 cup sour cream

Cook's note: You can prepare this 2 days in advance and store, covered, in refrigerator. Or, freeze up to 1 month (to thaw, store in refrigerator 12 hours).

Use store-bought gingersnap cookies labeled "old-fashioned" or "crisp." To make crumbs, grind (in two batches) in food processor fitted with metal blade (or in blender in three batches).