Turkey Quest

[magid]

I had the loan of a car yesterday from Jer & Sar. I took the opportunity to get groceries, since the next car loan looks like it's starting on Turkey Day, not a useful time to shop.

So, to the Stop&Shop after work, mostly to get the bird itself. Last week they'd had fresh kosher turkeys of reasonable size (10-12 lb), but it was too far before the Day-That-Requires-Turkey to buy a fresh bird. I assumed there would be more of them last night, too. I went to the back of the store, and found that case filled with jumbo (17, 20, 25 lb) nonkosher turkeys, also some ham. No sight of any Empire birds. I asked one of the meat department workers, and he said they were all out, there was a shipment coming in tomorrow. But I don't have a car then! He paused a moment, then said he'd go and check in the back, just in case. I waited and waited, staring at huge packaged hams. And he returned... bearing the last kosher turkey in the store; apparently someone had reserved it, then changed plans. So I am now the owner of a small (9.5 lb) fresh turkey (I've only ever used frozen before). I'm pleased to have one so small, actually; I think that the reason people end up with sawdust instead of white meat is that the overbred puffed-up turkeys have to cook too long. Smaller birds are easier. If I had more people coming, I'd get another, rather than a larger, one.
e

Comments

[bitty.livejournal.com]

Hm. I can lend youa car this evening if you still need early carrage. Heck, ir would save us having to find parking for a while there ;)

[gingicat]

Does this mean Wolf and I don't get to see you in Worcester for Thanksgiving?

[magid.livejournal.com]

Thanks. I appreciate it.

I think I'm set for now; taking the bus has the downside of more time commuting, but the upside of more exercise. It's maximally only three more commutes.

(And then I don't have to figure out how to return the car without lots of backing and forthing... The friends who have so far lent me cars live a couple of blocks away, so it's pretty easy.)
h

[magid.livejournal.com]

Indeed. Sorry I haven't called; I'd already told the 'rents that I'd invited people over before they had started making plans... Perhaps you'll come over for candle-lighting some night?
t

[bitty.livejournal.com]

ah, but see, this evening we're floating around somerville/cambridge, with the car, but having to park in harvard square... which is why someone borrowing it isn't so complicated ;) it might be easier than parking in harvard square. most things are easier than parking in harvard square. except maybe winning the lottery.

[magid.livejournal.com]

Ooh, you have a floating car! I think that should be a bit easier to park... ;-)

If you want to borrow my visitor pass, you're welcome to it. It doesn't let you park in the Square proper, but you don't end up spending all the time circling circling circling for parking. (email me if you're interested)

Hm. If you end up wanting to give me a ride tonight between Cambridge and Somerville, that would be cool, too. (That's in the universe where I'm not exhausted by the end of the commute. Not sure if that's on this timeline, yet.)
d

[teddywolf.livejournal.com]

I'd like that.

Oh, as to why the big birds end up with sawdust-breast... that's probably from cooking it the wrong way with possible help from freezer-burn. I'd suggest an initial high heat to cook the skin and get some heat driving in but then reduce to a lower than normal heat for a prolonged period to properly (and thoroughly) cook the turkey. This way you should still end up with a juicy bird that's thoroughly cooked.

I do that for my chickens. It works very well for both broilers and roasters and would probably work quite well for a 9.5 pound turkey (which is only a couple pounds bigger than the occasional roaster I get). I don't flip my birds midway through cooking and I keep the breast on top - and it's still juicy.

Turkey theories

[magid.livejournal.com]

I've tended to cook the bird at a low temp, covered, the whole time. Perhaps I'll try your suggestion this time, instead.

Turkey theories

[teddywolf.livejournal.com]

The problem I have with a covered turkey is the problem I have with a covered chicken - a weak, flabby thick skin. By cooking it uncovered at about 425 degrees for a half hour to 45 minutes I end up with a crispy skin. After that heat I turn down the oven to no more than 325, usually 275. I tend to finish my poulty off at 275 degrees for juiciness. It does mean an extra half hour to an hour of cooking usually but hey, how tough is leaving a bird in the oven? Also, you have more leeway time with 275 degrees. Heck, if you're waiting and company hasn't arrived then turn the oven down to 170 once you're sure its cooked or 200 if you think it's almost cooked.

I also tend to start with a light layer of oil on the skin to reduce evaporation and enhance skin crispiness.

If you're really worried about dryness you can baste, but I would suggest basting under the skin. Frankly, the skin crisping up also means that a lot of liquid in the skin (juices, fat, water) have cooked out. Some evaporate into the oven but more melt downward onto the meat. I think this explains Mom's chicken during the 80s - always covered, always flabby skin, seldom a juicy chicken breast in the bunch.

[gingicat]

I'd definitely like to come over for candle-lighting one night. Friday, Saturday, or Sunday would work, Monday and Tuesday are bad, Wednesday we might host OPN, Thursday Wolf has a date.