Baked turkey for Thanksgiving dinner, and New Year’s Eve parties.
-Turkey is one of the traditional dishes at dinner to celebrate the Thanksgiving Day in the United States and Canada and the New Year’s Eve festivities, especially for the New Year’s Eve celebrations, in many countries of the world. -usually baked and accompanied by different garnishes and salads, according to the region.
-In Colombia for the new Year’s menu it is traditional to include, besides the garnishes like potatoes, rice or salads, also like dessert, the custard with fritters or the “Christmas Sweet” (Brevas, lemon peels and pieces of almojabana in molasses of panela with cinnamon).
-There is also the PERNIL of pork, tamales, AJIACO and many other delicacies.
The baked turkey, is one of the traditional dishes in the vast majority of countries of the world during the days of year-end, especially for Christmas and New Year festivities.
In the United States and Canada also for the Thanksgiving dinner.
According to each region is used a recipe and a menu emblematic, delicious and ideal for these festivities.
The turkey is prepared in the oven (with or without filling) and accompanied by different kinds of garnishes.
Features: Large turkeys have a weight of about 8 kilos or more. The Pavitas are approximately 4-5 kilos.
Young people have greyish or whitish and soft legs. The adult has reddish and scaly.
The PAVIPOLLO is a turkey under 6 months, of white meat, fine and delicate.
It prepares the same as the chickens and you lay.
Turkeys are marketed in several presentations:
In some market places they are alive, but usually frozen comercialisan, either whole or pieces (supreme or breast, legs and perniles, wings, etc.).
In the freezer, it should be observed that the turkey is very hard (not with soft parts).
Its color is darker than the chicken. Note: See ingredients for this recipe in TIPS from this product.
When you go to buy the turkey you have to keep in mind: • If the turkey is frozen, it must be totally hard.
• Check the expiration or expiration date of the product, which is not covered, tampered with, or shelf.
Choose the product with date as far as possible. That the packaging is in optimum condition.
• Buy the product, at the end of the market, so that the “cold chain” is not interrupted.
Do not leave a lot of time exposed to heat inside the car, or out of the freezer or refrigerator (because it shortens its useful life), maximum 30 minutes, because it prevents the proliferation of bacteria causing disease. If possible, transport in thermal bag and away from polluting products such as cleaners, oils for cars or gasoline as it absorbs such smells and flavors.
• When you reach your destination, immediately place in the refrigerator, either to freeze or to refrigerate, depending on the case.
As soon as you get home, immediately place the turkey in the refrigerator or freezer as the case may be.
For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.
When defrosting poultry or any type of meat, the microorganisms re-activate and can multiply to cause disease, for this reason to defrost inside the refrigerator, never at room temperature.
-Thawing in “microwave oven”, when it is for pieces of Turkey, to take care that the meat does not heat, so that the proliferation of bacteria does not begin.
-Once thawed, do not re-freeze. Consuming soon.
-The turkey is preserved better frozen whole, than by pieces.
When it is by pieces (prey) and forgot to thaw with time, place the package (well closed) in a container with water at room temperature and inside the refrigerator, for 10-20 minutes depending on the amount of meat.
To thaw the turkey.
-If the turkey is bought frozen and is to be prepared the next day, it is placed packed in water at room temperature and in the refrigerator.
It takes 30 minutes for each (1) pound of weight approximately to thaw. You can be changing the water to defrost faster. Once thawed, marinate and cover very well.
-If necessary, remove the freezer from 3-4 days before preparation (depending on the weight):
• Remove the gasket and place it in a plastic container, wide enough to fit the bird loosely and easily turn when it is marinating ( Marinating or flavoring).
• Season and marinate (marinate in liquor liquid) and cover with film paper (Vinipel) or aluminum foil and place inside the refrigerator, never at room temperature, to defrost before cooking, for 3-4 days (depending on its weight). Keep well covered, to avoid “cross-contamination”.
2-If you do not have this medium, place the marinated turkey on a grate or grill (so that it does not stick to the bottom of the tray and also brown below) this in turn inside a tray a little Honda for oven , it is covered with aluminum foil with bright side inward (loose, baggy) very well covered. It can also be put in double disposable aluminum mold, using them as lid. Holes must be made in this with a fork so that the steam comes out a little and the liquids do not overflow.
3-can also be placed inside a baking bag (floured inside) with a plastic ejector thermometer (inside the thickest part of the breast, with 1 cup of marinade inside the bag and close very well. Place on a baking sheet or pan. -Put the turkey inside the oven in the intermediate part (electric oven).
-Cook in the oven for 30 -40 minutes per 1 kilo of turkey weight approximately.
Baking time also depends on the oven you are going to use.
-Check the cooking of the turkey every hour. Bathe with juices (if not in baking bag).
Cover very well and continue cooking. –When the cooking time is complete, remove the turkey from the oven, uncover (remove the foil).
-Check the cooking, carving the turkey deep into its breast (supreme) and wings. If white juice comes out, you are ready otherwise if it is pink, let it bake until the cooking is complete.
-Remove and strain the juice that has been released in the container and if you want to remove the fat from it, place it cold in the fridge (freezer or refrigerator) to setting and withdraw it.
Reserve this liquid separately, to make the apple sauces (sweet) and gravy (cleared) or for which you want to prepare, because it enriches its flavor.
-Add the grated panel or honey to the 3 whipped egg whites, the half cup of orange juice and the 1/2 cup of wine and varnish the turkey.
or varnish with the achiote dissolved in the 1/2 Cup of wine and the cup of orange juice.
Either of these two methods is to give you a beautiful and appetizing golden color.
-Put it back in the oven for 20-30 minutes, until it browns.
-Remove and leave at rest for 15-30 minutes (according to their size), so that their fluids are reabsorbed (stabilize) and do not miss the juiciness of their meat.
To prepare the filling for the baked turkey…
Recipe for filling.
One of many: ingredients.
1 unit of Turkey of 10-12 kg. Approximately
3-4 pounds of ground beef. 3-4 pounds of ground pork.
½ Cup of vegetable oil. 1 cup white wine.
4 finely chopped garlic cloves. 50 grams of raisins (optional).
50 grams of peeled and chopped almonds (optional).
1/2 cup red or white wine. 3 tablespoons salt or salt to taste.
1 cup bread crumb (Panco). Minced pepper to taste.
4 tablespoons boneless or chopped olives (optional).
2 tablespoons capers or to taste (optional).
-Fry the garlic quickly so that they do not burn.
–Add the seasoned ground meats (season), sauté thoroughly until golden and dry.
Add the wine and continue cooking.
-Add the olives, capers, raisins, almonds and let the flavors be integrated into a cooking for 10 minutes.
–Allow the mixture to cool, then add the bread crumb (Panco), stir and fill the turkey with this and immediately bake.
-Bake the turkey for the necessary time and at the correct temperature.
-When the baking time has been completed, remove, uncover and check its cooking. If it is already perfectly cooked…
-Add the grated panel to the 3 whipped egg whites and varnish (smear) the turkey, or with achiote dissolved in the 1/2 Cup of white wine (dry or non-sweet), to take an appetizing gold.
–place it back in the oven for approximately 20-30 minutes to brown.
-Remove and leave at rest for 15-30 minutes so that their juices are reabsorbed and do not lose the juiciness of their meat.
7 Apples (peel and slice).
4 tablespoons sugar.
1/2 cup water or apple juice.
2 tablespoons vinegar (optional).
1 cinnamon chip (optional).
-In a pot, add the peeled apples and pieces (slices), the sugar the 1/2 cup of water or apple juice and 2 tablespoons of vinegar, so that the sauce is bittersweet.
-Cook on low heat for 10-15 minutes, until soft.
-Then, mash the apples, add some of the liquid that was reserved from the cooking of the turkey and adding the cinnamon.
-Let it boil all together for 3-5 minutes.
-If you wish you can dissolve a little cornstarch, to thicken the sauce a little. In the same way it is done with gravy sauce, although in the market they sell if desired, ready-to-prepare envelopes
.-Serve the sauce in a separate bowl (salsa with spoon) to accompany the turkey.
Decoration for the service of the baked Turkey.
-The turkey can be placed on a large tray and decorated with green apples, red, grapes of different colors and red fruits.
-or on a bed of lettuce (put them in cold water with ice to be upright, drain and dry very well) and cherry tomatoes (whole).
-it can also be with green herbs (arugula or baby spinach), pineapple slices in syrup and fresh or canned cherries, in the center of each pineapple. (see more baking instructions on the note for this product).
-After cooking, allow the meat to cool completely if it is to be refrigerated.
-Store and keep in container with lid, inside the refrigerator.
-It is advisable not to freeze meats with fillings, because the fillings do not freeze completely and there is an uneven freeze that can affect the rest of the meat, “cross contamination”.
Instructions for roasting a turkey according to the (USDEA) Food Safety and Inspection Service (U.S. Food Security and Inspection Service).
-Adjust the oven temperature to 325 º F (190.55 º C) minimum.
-Place the turkey inside the roasting dish (with lid) or on a grate inside a not too deep baking tin (covered).
–If the turkey is to be filled, mix the ingredients of the filling at the time before placing it inside the turkey.
–Bring the turkey to cooking immediately. -Place inside the oven. –Check that the internal temperature of the filling centre has reached 165 º F (73.88 º C).
-A whole turkey is harmless to the health, when it is cooked until reaching a minimum internal temperature of 165 º F (73.88 º C) in the whole bird.
–Check the inner temperature in the deepest part of the thigh and the wing and in the thickest part of the breast.
–The filling must also reach a minimum internal temperature of 165 º F (73.88 º C). -If the filling has not reached 165 º F (73.88 º C), continue roasting the turkey until both reach the temperature.
-If the turkey comes with an ejector temperature indicator, it is recommended to use a food thermometer in addition, to check the inner temperature of the whole bird in the thickest part of the breast, the deepest part of the thigh and the wing.
-Its minimum temperature must be 165 º F (73.88 º C).
Factors that can affect the cooking time of a whole turkey.
–a partial or fully frozen turkey needs more cooking time than a completely thawed Turkey.
-The turkey is cooked faster in a dark roasting dish.-the size and depth of the source depends on the heat circulating throughout the surface of the P Avo.
-Using an aluminum foil cover throughout the cooking time causes it to delay longer.-keeping the baking dish covered with a lid, accelerates cooking.
-The use of baking bags shortens the cooking time.-A stuffed turkey takes more time to Cook that a turkey without filling.
-The position of the oven rack may affect uniform cooking and heat circulation.
Place the tips of the wings under the shoulders. Put 1/2 Cup of liquid into the bottom of the fountain. A loose aluminum foil cover (loose) may be placed on the turkey for the first hour or hour and a half of cooking, and then removed to allow the turkey to brown.
Or, it can be put after the turkey has browned, so that it cooks inside. To achieve a better quality, you can let the turkey stand for UNOS20-30 minutes before removing the filling from the cavity and start cutting.
Approximate cooking time.
-The time tables are based on fresh turkeys or that have been completely thawed in the refrigerator at a temperature of 40 º F (4.4 º C) or less.
-Frozen or partially thawed turkeys take longer to cook.-Turkey Cooking Frozen takes at least 50 percent more of the recommended time for fully thawed turkeys.
-These cooking times are simply guidelines.
-A food thermometer should be used to know if the turkey is well cooked so that it does not present a health hazard.
Approximate baking time for unfilled Turkey.
4-8 lbs of breast, 1 ½ hours to 3 ¼ hours. 8-12 lbs, 2 ¾ hours to 3 hours.
12-14 lbs, 3 hours at 3 ¾ hours. 14-18 lbs, 3 ¾ hours at 4 ¼ hours.
18-20 lbs, 4 ¼ hours at 4 ½ hours. 20-24 lbs, 4 ½ hours to 5 hours.
Approximate baking time, for the stuffed turkey according to its weight:
4-6 lbs. of breast, usually not filled.
6-8 lbs of breast, 2 ¼ hours at 3 ¼ hours. 8-12 lbs, 3 hours at 3 ½ hours.
12-14 lbs, 3 ½ hours to 4 hours. 14-18 lbs, 4 hours at 4 ¼ hours.
18-20 lbs , 4 ¼ hours to 4 ¾ hours. 20-24 lbs, 4 ¾ hours to 5 ¼ hours.
–turkeys that are purchased stuffed and frozen should be thawed before cooking. See instructions on the wrapper.
-periodically check the condition of the product (freezing date) and during the time it is refrigerated (adobándose or sazonándose), its storage and conservation, in order to consume it in time.