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

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

Procedure:

1. Position oven rack in lowest position; heat oven to 325 degrees. Reserve turkey neck and giblets to use in gravy or stock. Pat dry with paper towels.

2. Turn turkey on its breast. Loosely fill neck cavity with stuffing (stuff just before roasting). Using a thin wooden or metal skewer, pin neck skin to the back. Fold wings akimbo behind the back or tie to body with kitchen string. Loosely fill the large body cavity with stuffing; place remaining stuffing in a lightly buttered casserole; cover and refrigerate (bake as a side dish). Tie drumsticks together with kitchen string.

3. Place turkey breast side up on a rack in roasting pan. Rub all over with softened butter. Season with salt and pepper. Tightly cover breast area with aluminum foil. Pour 2 cups turkey stock into pan bottom.

4. Roast turkey, basting all over every 30 minutes with the juices from the pan bottom (lift up foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours (see chart at far left for estimated times). When the drippings evaporate, add broth (1 1/2 cups at a time). Remove foil during the last hour to allow skin to brown.

5. Transfer turkey to a large serving platter; let stand for at least 20 minutes before carving. Increase oven temperature to 350 degrees. Drizzle 1/2 cup of turkey broth over the stuffing in the casserole; cover and bake until heated through, about 30 minutes.

6. Meanwhile, pour drippings from roasting pan into a heatproof glass bowl or measuring cup. Let stand 5 minutes; skim off and reserve clear yellow fat that rises to top. Measure 3/4 cup fat, adding melted butter, if needed; reserve. Add enough turkey broth to skimmed drippings to make 8 cups total.

7. Place roasting pan over two stove burners on low heat and add turkey fat. Whisk in flour, scraping up browned bits on bottom of pan, and cook until lightly browned, about 2 minutes. Whisk in broth and bourbon, if using. Cook, whisking often, until gravy has thickened and no trace of raw flour flavor remains, about 5 minutes. Transfer gravy to warmed gravy boat. Carve turkey and serve gravy alongside.

Nutritional information per white meat serving with 1/4 cup gravy (not including stuffing): Calories 381 (20 percent from fat); fat 8.3 g (sat 2.4 g, mono 2.1 g, poly 2 g); protein 69 g; carbohydrates 3 g; fiber 0 g; cholesterol 157 mg; sodium 515 mg; calcium 43 mg.

Nutritional information per dark meat serving with 1/4 cup gravy (not including stuffing): Calories 450 (35 percent from fat); fat 17.4 g (sat 5.6 g, mono 4.6 g, poly 5 g); protein 66 g; carbohydrates 3 g; fiber 0 g; cholesterol 194 mg; sodium 549 mg; calcium 73 mg.

Source: "Thanksgiving 101" by Rick Rodgers (Broadway, $15)