Continuing to share seasonally appropriate old, recycled newspaper articles from when I was the weekly food writer for the Hilo paper
Enjoy!
HELE MAI `AHA `AINA! (Come Join the Feast!)
By Sonia Martinez (November 16, 2004 - The Hawaii Tribune-Herald of Hilo)
Thanksgiving Countdown - Part II – Turkey Tips
Once again the time has come to gather `round laden tables to celebrate the goodness that surrounds us and show our appreciation for the bounties bestowed upon us.
Regardless of our ethnic backgrounds we all seem to adopt this very traditional American holiday and turkey seems to be the entrée of choice. Following is information to make cooking the turkey easier.
To thaw your turkey:
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator.
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight.
Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments and restaurant supply stores, and the new kitchen shop in downtown Hilo is sure to have them.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight.
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing.
(photo - after rubbing the breast under the skin with a mixture of butter and liliko'i juice, I inserted slices of star fruit and some sage leaves under the skin - pattern of stars and leaves after the turkey was roasted was beautiful!)
Five easy steps for a perfect roast turkey
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy.
*Preheat the oven to 325 F for conventional or 300 F for convection ovens.
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this later)
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings.
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven.
Roasting chart at 325 F:
Weight - Hours (stuffed) - Hours (unstuffed)
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours
Easiest way to make gravy:
This is the simplest method I have found for making gravy. The flavor will increase by using the stock made with the giblets and neck that came with the turkey. The method I use will guarantee gravy without lumps.
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste
Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux you eliminate the taste of raw flour in the finished gravy.
Whisk the roux while slowly pouring in the broth. Stir in sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point.
I like to cut up the giblets, except for the gizzard, and add it to the gravy after the gravy is finished.
Cranberry – Mango – Ginger Sauce
It is traditional to serve the turkey with the dressing or stuffing and cranberry sauce or cranberry jelly. This sauce gives the cranberries a tropical twist. Yields 3 cups. Serving size about 3 tablespoons each.
1/2 cup thinly sliced dried mango (about 3 ounces)
1 thinly sliced candied ginger piece
1/4 cup orange juice
3/4 cup water
2/3 cup sugar
1/4 cup honey
1 (12-ounce) package fresh or frozen cranberries
Combine dried mango and candied ginger pieces and orange juice in a small bowl; cover and let stand 8 hours. It can be done up to this point in late evening and leave it overnight.
Combine water and sugar in a medium saucepan; bring to a boil. Add mango mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.
Foolproof Mashed Potatoes
Most everyone has their own way of making mashed potatoes, but here is what I prefer to do.
2 pounds of potatoes
1 cup of milk, warmed
6 Tablespoons of butter
Salt and pepper to taste
I prefer to not peel or cut up the potatoes while they cook. Not peeling and cutting them retain all the starches and nutrients in the potato. Place them in a large pot and cover with water. Add salt to the cooking water and boil until the potatoes are very tender but not falling apart. Depending on size of potatoes, it can take from 15 minutes to half an hour.
Drain the potatoes. If you don't like the feel of the peel in the finished mashed potato, peel at this point by holding the potato with a fork and use a very sharp paring knife. Mash by your method of choice, but never use a food processor. The result will be like a gluey paste…Trust me!
Blend in the butter and warm milk. Season with salt and pepper.
Updated note: if you add a heaping spoonful of sour cream, it makes it very creamy.
Roasted Garlic Purée
This makes a huge amount of purée, but it can be saved for future uses. Try it by mixing it with your freshly made mashed potatoes! Yum!!!
5 pounds garlic cloves, peeled
1-1/2 pounds butter, unsalted
1 pound shallots, peeled and sliced
1 cup dry white wine
1 Tablespoon freshly ground white pepper
1/4 cup Hawaiian sea salt
Combine all ingredients in a large baking dish or small roasting pan. Cover with aluminum foil or a very tight fitting lid. Place in a preheated oven set to 375oF, and roast for approximately 1 hour and 15 minutes.
The garlic should be very tender and lightly browned. Purée in a blender at high speed. Do not use a food processor. Store covered in clean glass jar in the refrigerator. Will keep as long or longer than fresh garlic.
