Tips for Preparing the Perfect Holiday Turkey

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Always cook turkey to 170 degrees F when checked with a calibrated meat thermometer
Holiday feasts can often end up more draining than enjoyable. You know the typical scenario; waiting eight hours for the turkey to cook, taking up all the room in the oven for rolls and pies. Worrying about how things will turn out. All that effort, only to sit down at the table and bite into a dry, tough turkey breast. Never again! Let these simple tips from TV chef Bryan Woolley help you prepare the perfect poultry feast – moist, juicy and full of holiday flavor. All while freeing up time for baking warm rolls and pies in the oven. Roasting a gourmet turkey can be simple and easy. First, choose a bird that’s the right size. The standard for holiday cooking suggests one pound of meat per person. Get a slightly larger bird if you want to allow enough meat for some leftover sandwiches while watching the game later. Frozen turkeys will require a couple of days to thaw in the fridge before cooking. To avoid contamination and spoilage, do not thaw your holiday fowl on the countertop. “I like to follow three tips for ensuring a delicious, moist turkey,” said chef Bryan Woolley, host of the TV cooking series Eat, Drink and Be Merry. “First, I inject the meat with a syringe. Then, I rub the skin to create a flavorful seal. And finally, I cook with a moisture-infusing process to speed up cooking time and keep all the moisture inside the bird.” The night before the feast, inject your turkey using a meat injector. Convenient and simple to use, these large syringes allow you to infuse the flavors of your favorite white wine, beer or lemon-lime soda to create added flavor. Be sure to infuse about 1/3 cup of liquid into each breast and a small amount into the thigh and leg areas. While the bird rests in the fridge overnight, the juices will marinade deep into the meat. Prepare your bird with a coating of dry spices and seasonings; creating a skin full of rich flavor that permeates into the meat while roasting. Most dry rubs have a high salt content, which helps create a seal around the turkey, ensuring moist and tender results. “A variety of new cooking tools are available that guarantee a fast and juicy holiday turkey,” Woolley said. “Using a product that forces steam up inside the cavity helps keep the meat tender and juicy.” The Turkey Cannon is fashioned after the popular ‘beer can chicken’ craze, which uses a can of beer under a squatting chicken to speed-roast the bird in any outdoor grill. However, the Turkey Cannon takes the concept a step further, allowing cooks to use the item on the grill or in the kitchen oven. The concept works like this. First, pour a cup of white wine (beer, soda or other liquid mixture if you prefer) into the cylinder of the Turkey Cannon. After rubbing dry seasoning onto the bird, place the turkey’s cavity over the reclined cylinder, breast up. Holes in the top of the cylinder will allow the steam from the liquid to infuse deep into the breast meat. This process not only speeds up cooking time, but also adds flavor. A 12-pound turkey roasts in only a couple of hours. Tip: When cooking in the oven, be sure to use a cookie sheet or tray under the Cannon to catch any drippings for gravy. Another concept that gets the turkey out of the kitchen and onto the patio is the Keg Roaster. This unique dome looks like a large beer keg, holding the turkey upright over a can of your favorite beverage. First, you must drink out half of the can’s contents. An unopened can could explode; a full can will spill liquid all over and an empty can doesn’t add flavor or moisture while cooking. The liquid steams the turkey from the inside while the heat from the included single-burner cooker roasts the bird on the outside. Cook about two hours for a 12-pound turkey. The meat is tender and full of juice. Tip: Add a handful of soaked wood chips under the turkey to infuse excellent smoke flavor into the meat. Juicy turkey is always easy when using the cast iron Ultimate Turkey Roaster by Camp Chef. The natural properties of cast iron cookware seal in the moisture and add flavor. This roaster sits atop any kitchen range top or outdoor burner. A center cone enables the unit to work like a convection oven, forcing heat to circulate rapidly throughout the roaster and speeding up cooking time. Pouring a cup of liquid into the bottom of the Ultimate Turkey Roaster steams the flavors deep into the bird. A 12-pound turkey cooks in less than two hours on a standard outdoor burner or about 4 hours on an electric stove top. Either way, the oven is available for baking any last minute treats. Tip: Always cook turkey to 170 degrees F when checked with a calibrated meat thermometer. When cooking any poultry, ensure maximum food safety by consistently washing your hands and preparation surfaces with dish soap and hot water. “Do not allow utensils to cross contaminate with other items and cause potential sickness,” said Woolley. Dry, tasteless turkey is finally a thing of the past. Every holiday feast can be full of delicious memories by injecting marinade, applying a dry rub and roasting with a moisture-infusing accessory. Looking to cook up a delicious goose or a small chicken? Simply adapt the above guidelines and watch your guests weep tears of joy as they feast on your meal. Additional tips for preparing a juicy turkey are available online at www.CampChef.com or call the free Camp Chef help line at (800) 650-2433 with any juicy turkey questions. Courtesy of ARA Content
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Friends of Great Barrington Libraries Holiday Book Sale

GREAT BARRINGTON, Mass. — The Friends of Great Barrington Libraries invite the community to shop their annual Holiday Good-as-New Book Sale, happening now through the end of the year at the Mason Library, 231 Main Street. 
 
With hundreds of curated gently used books to choose from—fiction, nonfiction, children's favorites, gift-quality selections, cookbooks, and more—it's the perfect local stop for holiday gifting.
 
This year's sale is an addition to the Southern Berkshire Chamber of Commerce's Holiday Stroll on this Saturday, Dec. 13, 3–8 PM. Visitors can swing by the Mason Library for early parking, browse the sale until 3:00 PM, then meet Pete the Cat on the front lawn before heading downtown for the Stroll's shopping, music, and festive eats.
 
Can't make the Holiday Stroll? The book sale is open during regular Mason Library hours throughout December.
 
Proceeds support free library programming and events for all ages.
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