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Your Solution to "What's for Dinner?"
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Last Minute Turkey Tips from Chef Steven Crowe
So you're in charge of Thanksgiving this week or at least the bird. Here are some quick tips to properly prepare your turkey:
Thawing
If using a frozen turkey proper thawing is essential. If your turkey is 12-16 pounds it will take at least a 4 to 7 days to thaw it in the refrigerator. You can speed up the process by submerging the turkey in enough water to cover the turkey. Be sure to change the water every 30 to 60 minutes.
Preparation
Once your bird is properly thawed, you will need to remove the package of giblets from inside the bird, then rinse out your turkey thoroughly. Now, your turkey is ready to be stuffed!
Seasoning Choices
My favorite way to stuff my turkey is with fresh fruit. I use lemons, limes, and oranges. I use fresh herbs under the skin like thyme, basil, marjoram, oregano, parsley, sage, or savory. I usually pick only three of these herbs. Once the herbs you've selected are inserted under the skin, rub the skin of the turkey with olive oil or butter. This will help the turkey develop a crisp, brown skin.
Stuffing
There are many variations of stuffing (or dressing) to choose from.
Here are two of my favorites:
- A blend of oyster, dried cranberries and nuts, bourbon and pecans, apples and fennel.
- My favorite is an old standard dressing made with dried bread cubes, onions, celery, apples and seasonings. Use chicken broth to moisten the bread, saute' the vegetables and apples, then add sage, marjoram, parsley, salt and pepper. Cover and cook at 350 degrees for 30 minutes, then uncover and cook until browned, about 20 to 30 minutes.
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