Tuesday, November 22, 2011

What's for Thanksgiving?

TURKEY! That's what's for Thanksgiving! :) Here's what I'm using as a guideline for roasting our Turkey breast:

  • 1  (10-to-12 pound turkey) turkey
  • 1/4 cup(s) fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoon(s) canola oil
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) freshly ground pepper
  • Aromatics: , onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
  • 3 cup(s) water, plus more as needed

  1. Position a rack in the lower third of the oven; preheat to 475°F.
  2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
  4. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve. 
Except obviously I am not doing a whole bird. So my plan of action is to make the herb/olive oil rub. And then place the Turkey in my pan. I don't have a roaster pan, so this might get interesting. I'm thinking I'll use a generic 9 x 13 pan, and then cover it all with tin foil. But anyway, in the pan I'll place the lemon, apple, and onion. I'll probably only use half of each thing. And then I'll place some sprigs of herbs around and under and probably on it. It's going to be herby! :) I bought some turkey broth that I'll probably use instead of water, just for added flavor, and again, i'll be using less than the 3 cups listed here. Cover it all with tin foil and roast for a while, then i'll uncover it and let it brown up for the last half of the cooking. I think it should go well.

As for the whole day to get in my cooking, here is my Plan of Action to get it all done:

-Tonight after work: Brad is picking up Turkey Breast from the butcher. We'll have to find some space in our fridge. Tear up half of the bread to dry out (for stuffing)
-Wednesday after work: Bake pumpkin pie. Wash broccoli and let dry.
-Thursday am: break up rest of the bread, toss the salad (minus the dressing). Chill beverage.
-Thursday afternoon (around 2ish): prepare turkey, and prepare stuffing, put turkey in at 2:30 (we want to eat around 5:30 or 6). The Turkey Breast will be 6-8 lbs (not sure yet!), so I figured 2.5 hours to cook. Is that correct? Put in stuffing (separate pan) in around 30 minutes before Turkey comes out.
-Thursday evening: prepare and boil potatoes/parsnips, prepare broccoli and put in oven 15 minutes before turkey comes out, mash potatoes, put it all in serving dishes.

We shall see how it all goes! :)

1 comment:

Vicki said...

Yummy, sounds like how your Dad cooks the bird. He has been cooking it unstuffed and made the stuffin muffins for more control on cooking. I read the directions on the wrapper for cooking time and when in doubt, go to any of the turkey web sites and check out their cooking recommendations. :)
I am making bread. I am cleaning up and everyone else is doing the "heavy lifting."