Bonnie's Turkey Day Cooking Tips

Just a few last minute ideas for your Turkey Day!

Buying the Turkey

Ideally, you want a bird that is natural and free-range, organic, heritage and wild, or kosher (free of antibiotics and hormones).

Turkey Prep

Organic or natural turkeys have less fat, so brining one to two days before cooking helps keep them moist and adds seasoning. Instructions:

1. after removing the neck and giblets, rinse bird and put in a brine container large enough to submerge the entire bird in cold water
2. add one cup kosher salt for every gallon of water used; stir salt until mostly dissolve
3. store in refrigerator or in cool place (33 to 40 degrees) for 24 to 36 hours, turning the turkey once
   

When ready to cook the turkey, follow instructions on the package to figur out how long it will take to cook.

Stuffing & Gravy Prep

There is always a concern about growing salmonella or other unwanted organisms in stuffed turkeys. I've never had a problem in 35 years because I immediately begin roasting the turkey directly after stuffing it. I think turkey stuffing and the turkey taste better this way.

Long Grain and Wild Rice Stuffing
3/4 c. quick cooking long grain rice
1/2 c. quick cooking wild rice
1 c. chicken or vegtebale broth
1 c. filtered water
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1 T. canola oil or grapeseed oil
1/2 tsp. dried parsley
1/4 tsp. marjoram (optional)
1/4 tsp. thyme (optional)
1/4 c. blanched, slivered almonds (optional)
Saute celery and onion in hot oil until onion is translucent. Add water and broth and bring to a boil. Add remaining ingredients and simmer on low, covered, for about 20 minutes until most, but not all, of the water is absorbed. Cool to room temperature before sutffing loosely into poultry cavity. This recipe may also be baked in a small, greased casserole for 20 minutes in a 350 degree oven. Serves 8

OR

Turkey Sausage Stuffing
2 T. butter or no trans fats margarine
1 c. onions, finely chopped
4 celery stalks, finely chopped
1 lb. turkey sausage
1/2 c. chopped parsley leaves
12 cups herb bread cubes
2 eggs well beaten
1/2 tsp. salt
1/2 c. - 2/3 c. chicken broth
Melt fat in a large non-stick pot over medium heat. Add onions and celery pieces. Saute until soft, about 10 minutes. Add sausage. Chop into small pieces with a wooden spoon. Cook until the sausage is cooked through. Mix the eggs, salt and parsley with the sausage mixture. Gently fold in the bread cubes. Add enough broth to prveent the cubes from sticking. Stir until the cubes have softened. Transfer the stuffing to a greased casserole (bake for 30 minutes covered and 15 more minutes uncovered) or stuff into turkey and roast until turkey is done. Serves 12

Turkey/Chicken Giblet Stock
turkey/chicken giblets (I use only the neck)
4 c. water
4 c. (1 qt.) organic chicken broth
2 cloves garlic (cut into quarters)
2 large onions (cut into quarters)
4 stalks celery (with leaves)
1 c. sliced carrots (optional)
1 c. fresh parsley
sea salt to taste
fresh/dreid herbs to taste
Cover all with water. Cook for 3-4 hours or while the bird is roasting. Strain. Reheat to a boil and keep boiling for 5 mintes to reduce. Use immediately to make gravy. Yields about 8 c. (2 qts.)

For thickening gravy - to avoid using flour (which can cause lumps and must be avoided for gluten intolerance or wheat allergies), puree the vegetables used in roasting the turkey. They provide the thickening agent. Use about 1 c. of the pan juices and add 1-2 c. of the stock. Use a strainer just before serving.