How to Cook the Perfect Turkey

I have posted this before, but wanted to post again for Easter weekend.

1. Selecting your turkey: First we want to look at selecting a turkey, the best turkeys are the ones from local farms that raise then outdoors and feed them a grain rich diet, these turkeys are the best choice as they are free of antibiotics & hormones and are said to actually taste better. Buying turkeys this way can be just as cheap or sometimes cheaper then from a grocery store. Either way the choice is up to you, if you do buy one from a grocery store and it is rock hard, make sure you keep it in the fridge for at least three or four days before cooking it or one day for every five pounds of the turkey, also be sure to place your turkey on a platter or in roast pan, this will also reduce unwanted bacterial contamination in your fridge.

How big of a turkey should you get? Plan on about 3/4 pound per person. (weight will be on the label of the turkey when selecting from store, ask your local farmer about weight of turkey when taking this route) 3/4 pound per person will give generous amounts to each person but will not have much meat left over, if you are like me and like the turkey sandwiches for a couple days after then think about adding a little more to the weight.

2. The day before: If you are cooking your turkey on Christmas day then take your turkey out of the fridge Christmas eve morning. Clean your turkey, rinse with cold water and then dry it with kitchen paper or tea towel, next you want to place your turkey back in the fridge uncovered until your ready to prep and cook it (Christmas Morning) the reason for this is to dry out the skin of the turkey, this will give you a crispy skin when its cook.

3. The day of: You want to take your turkey out of the fridge a couple hours before cooking it, this will bring your bird to room temperature, if the turkey is not at room temperature it will affect your cooking time. If you forget to take it out early don't worry just add extra time to the cooking time.

4. Stuffing: Many people stuff the bird and then cook it, this can cause your turkey to be a little under cooked, I like to make my stuffing in a separate pot, if you want the presentation of the stuffing inside the turkey you can always add it after the turkey is cooked, even just in the opening of its body. The choice of course is up to you. If you do cook your stuffing separate then place an onion, lemon, or apple with the core removed and some fresh herbs if you have them inside the body, this will help speed up cooking time and give your turkey a nice hint of flavor.
Here are some great recipes for stuffing for both turkey stuffed and pot cooked.
Cooking Nook Stuffing Recipe
Canadian Living Slow Cooker Stuffing Recipe
10 Stuffing Recipes from Thought 4 Food
Homemade Stove Top Stuffing Recipe from Tipnut
Crockpot Stuffing Recipe from Tasty Crockpot Recipes


5. Prepping the turkey: Remove the neck & giblets from the turkey's cavity, if you have a lifter to go inside your roaster, put it in now, this can make lifting the turkey out when its done a lot easier especially with heavier turkeys . Make a mixture of unsalted butter and herbs (poultry seasoning, thyme, whatever seasoning you like) this is not necessary but will add a rich flavor and help to keep the meat moist. You can also cook the turkey breast side down to help with moisture and then flip it up right about 30 minutes before its done to brown the top, this is not recommended if the roaster you use is prone to meat sticking to it, you might loose most of the skin. If you are placing your stuffing inside the turkey, do this now, but remember to bring both the turkey and the stuffing to 165 F. you can check this by using a digital thermometer, if your turkey is at 165F and your stuffing is not then you must continue to cook the turkey longer to reach equal temperatures (another good reason to cook stuffing separately)

6. Cooking the turkey: Preheat oven to 375 F (190 C.) Add 2 - 4 cups of water to your roaster (more or less depending on size of turkey or how much gravy you want) You want to have about 3/4 inch of water on bottom of roaster. Add a little seasoning (poultry seasoning / sage / thyme) I also add another halve onion to the water. SEE BELOW FOR GRAVEY. Cover your roast pan or whatever your using with a tent of foil, this allows the turkey to still brown and will also prevent it from drying out. Place turkey on the lowest rack in your oven and cook according to package or have a look at this great website I found CSGNetwork.com they offer a calculator to help you with picking your turkey size based on number of people eating and how much leftovers you want, and they also give you a cooking turkey time chart based on size and a thawing time chart based on weight of turkey. another way to check to see if your turkey is done is to stick a wooden skewer into the thigh of the turkey (part of body that is beside the leg) look to see if the juices run clear. Do not carve the turkey right away, instead cover it with some foil, it can then sit for up to an hour, while you prepare everything else and will keep all the juices form running out while you get ready to serve.

There you have it a nice turkey for your holiday's, Please feel free to add your own comments for making the perfect turkey.

Gravy

I just realized reading over my blog that I did not add how to make the turkey gravy, gasp, I know. Gravy over mashed potatoes is one of my favorite parts of the meal.
This is how I make my turkey gravy. In the 2 cups of water you added above to your roast pan, add half an onion (try to cut length wise while keep onion connected at root, this allows for easy removal of onion when turkey is done) When turkey is removed from roaster, drain your liquids through a cheese cloth or small holed strainer. You want to remove all the fat bits, onion, etc... give the bottom of your roaster a quick whip to remove any more chunks of anything. Return liquid to roaster and place over large element on stove. Turn heat to medium - high. In a small bowl add two - three tbsp of corn starch or flour and mix in about two tsp of cold water, mix this well with fork (mixing cornstarch with cold water removes lumps) whisk your gravy. If you are short on gravy add equal parts chicken broth and water. When bubbles start to appear, stir in cornstarch mixture and whisk in well. Turn down heat and simmer for about 5 minutes.
Here are some great side dishes to complement your turkey dinner. Enjoy!

Allrecipes.com turkey side dishes recipes
University of Illinois Extension Turkey Side Dishes
Recipe Zaar Popular Christmas Side Dishes
Readers Digest Christmas Side Dishes
Cooks Recipes Christmas Recipes

The Perfect Steak

This is a post I posted back in November and wanted to repost.

Being a steak lover myself I have tested and researched for years how one cooks a perfect steak every time, I want to share these tips with you.

1. Buying the Steak: When it comes to the look of the steak, the meat should be bright red, the fat should be a creamy white, and there should be only thin lines of fat throughout the meat.

The Cow, The Cuts, and the Pros & Cons

Cut: Rib
Steak Name: Rib Steak, Rib Eye
Pro: Tastiest of all steaks, tender & succulent

Cut: Loin
Steak Name: T-Bone, Porterhouse, Strip lion(New York Steak)
Con: Most expensive
Pro: Most tenderest cut


Cut: Sirloin
Steak Name: Sirloin Steak
Pro: Cheaper then Loin cuts
Con: Not as much flavor
Tip: When choosing a sirloin look for one that has a thinner bone. The thinner the bone means the closer it is to the loin.


Cut: Round
Steak Name: Top Round, Bottom Round, Eye of Round
Con: Toughest cut
Pro: Flavorful and cheapest



2. Adding Flavor: Next we want to look at adding flavor to your steak this can be done by either marinading, adding seasonings, or both. Different cuts can benefit from different marinades or seasonings. With a tougher cut of steak you may want to us a marinade to help tenderize it. A more tender steak may just need a brush of mixed spices. Check out these great recipes for marinades and seasonings.

Seasonings
Outback steakhouse's steak seasoning Recipe
Yum-Yum steak seasoning
Montreal Steak Seasoning Recipe
Chili Seasoning Mix Recipe


Marinades
List of Steak Marinades
Global Gourmet Best Ever Steak Marinade
Secret Steak Marinade


3. Cooking the steak: the two most popular ways of cooking steak are grilling and pan fried. Grilling is the best way to cook a tender steak as it only takes a couple minutes and gives the steak a nice grilled look, pan fried is better for tougher steaks. Either method of course can be used for any cut of steak. A very useful tip I learned a long time ago when cooking steak is never cut into the steak to check for doneness, this allows a lot of the steaks flavor to escape, there is a neat trick to test weather the steak is done to your liking without compromising flavor.

Compare the meats elasticity with the meaty part of your hand. This chart was featured on men`s health
Steak Grilling Tips
1. Only flip the steak once during grilling, flipping too much will prevent the steak from searing.
2. Bring the steak to room temperature before grilling. When you grill a cold steak you could overcook the outside and dry it out before the middle is done.
3. Do not use a fork to turn steak, poking holes in the steak will release the steaks juices and you will loose flavor. Instead use a pair of tongs (if the steak has a bone, grip the bone part of the steak when flipping.)
4. Trip the fat off the steak after it is cook, this will help to lock in flavor, trim fat before serving or eating.


4. Great Sides: Steak is good all on its own but can be better with some great side dishes, when I cook steak I like to cut up some mushrooms and onions and mix a little BBQ sauce with it then wrap it in aluminum foil and throw it on the BBQ while the steak is cooking, when the steak is done, I open up the packet and pour it right on top of the steak. Here are some other great sides.

- Baked Potato (you can wrap your baked potato in aluminum foil pierce multiple times with fork and throw on the BBQ around thirty minutes prior to cooking steak)

- Pan Fries (cube potatoes, boil until semi cook but not fully cooked, cool, season, fry in frying pan with 1-2 tsp of oil, flip pan fries when they start to brown, do not flip very often as this will cause fries to break apart)

- Mash Potato`s
- Corn on the Cob
- French Fries
- Salad
- Rice Pilaf
- Potato Salad
- Steamed Veggies

Easy Chicken & Broccoli Casserole

I made this last night for my family and they loved it.

3 boneless, skinless chicken breasts, cubed and cooked
3 cups cooked brown rice (you can use any kind of rice, I prefer brown rice)

1 1/2 cups raw, chopped broccoli

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 cup heavy cream

1 tsp each salt & pepper

In a large bowl combine rice, chicken, broccoli, salt and pepper and soup, mix well, pour into casserole dish and spread evenly. Pour cream evenly over top and cover with aluminum foil or casserole lid. Bake for about 45 minutes. Remove and check that broccoli is soft, if the broccoli is still a little hard, bake for an additional 10 minutes. Sprinkle cheddar cheese over top and broil for 5-10 minutes uncovered until cheese begins to brown or bubble.