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TURKEY
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Turkeys are New World birds; the Aztecs called them uexolotl and domesticated them, and the Spanish explorers brought them back to the Old World, where breeders quickly transformed them into a fatter, more lethargic bird. Although the American colonists ate wild turkeys, the domestic variety ultimately prevailed. Today, turkeys are bred for their size and white meat. Although toms can grow to weigh up to 70 pounds (31.5 kg), most turkeys sold in supermarkets weigh between 8 and 20 pounds (3.6 to 9 kg). Hen turkeys in any category weigh less than toms.  VarietiesTurkeys are categorized by age: Fryer-roaster (under 16 weeks), young turkeys (5 to 7 months), yearling turkey (under 15 months), and mature turkey (over 15 months). They can be bought whole or in parts. White meat parts include breasts, breast steaks (cross-cut slices of breast), cutlets (thinner steaks), and tenderloins (lengthwise slices of breast). Dark meat includes thighs, drumsticks, and hindquarters. Ground turkey may contain white meat, dark meat, or both. Turkeys are sold fresh or frozen. Self-basting turkeys contain added butter or oil. Some turkeys are sold with plastic meat thermometers embedded in the flesh that signal when the bird is sufficiently cooked. AvailabilityFresh or frozen turkey can be purchased year-round, though supermarket shelves are laden and prices are lower around the Thanksgiving and Christmas holidays. Preparation, uses, and tipsWash turkey thoroughly in cold water and pat dry with paper towels. Turkey is thoroughly cooked when it is no longer pink inside. Turkey should always be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the turkey. Internal temperatures should be as follows when the turkey is done:
To make a visual check to see if turkey is done, pierce it with a fork. You should be able to insert the fork with ease, and the turkey juices should run clear. Roasting Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole turkey and inside body cavity; double or triple the quantity for larger birds. If you plan to stuff the bird, add stuffing loosely, immediately before cooking. Sew up or clip together edges of the body cavity after stuffing; tie or clip together the legs. Hook wing tips under back of turkey. Place turkey or turkey breast in a shallow pan, breast side up. Insert a meat thermometer in the thickest part of the thigh. Roast in a preheated 325°F (160°C) oven until internal temperature reaches 180°F (82.2°C) and stuffing reaches 165°F (74°C). Total cooking time will depend on the size of the turkey; stuffed birds take longer. A 12-pound (5.4 kg) unstuffed turkey takes 4 to 4 1/2 hours. Let stand 10 minutes before carving. Broiling Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place turkey parts or boneless, skinless turkey pieces on a rack set in broiler pan. Position oven rack so that turkey pieces on broiler rack are 6 inches (about 15cm) from the heat source. Broil, turning over several times, until juices run clear and internal temperatures reflect properly cooked turkey. Boneless turkey takes approximately 4 to 5 minutes per side; bone-in pieces, depending on the size, take about 20 minutes per side. Use tongs to turn over turkey to prevent piercing and loss of juices during cooking. Grilling Place turkey quarters or parts on a prepared grill with the rack about 8 inches (20cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin), about 1 to 1 1/4 hours or until fork tender. Homemade or bottled barbecue sauce (or other glazes) may be brushed on turkey during the last 10 to 20 minutes of grilling time. To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not reached cooking temperature. Microwaving In a shallow microwave-safe dish, arrange 1 cut-up turkey (or equivalent parts), skin removed, in a single layer, with meatier parts toward outer edge of the dish. Brush turkey with 1 tablespoon (15mL) melted butter or margarine. Cover with waxed paper and microwave on High for 6 to 8 minutes per pound (454g), rotating the dish 1/2 turn after 9 minutes. Sprinkle with 1/2 teaspoon seasoned salt and let stand, covered, 5 minutes before carving. When microwaving a whole turkey, use the Medium setting. Nutritional HighlightsTurkey, 1 cup (140g) (meat only, roasted) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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