TALKING TURKEY

THE INS AND OUTS OF THIS CULINARY TRADITION

BY PETE ALFANO

Did you know many Americans begin the holiday season in a fowl mood? Of course, we are talking about Thanksgiving when the National Turkey Federation says that 88% of Americans eat turkey. That comes to 46 million birds consumed on the fourth Thursday of every November. The all-clear for the turkey population doesn’t end then either, as another estimated 22 million turkeys are consumed on Christmas.

While oven-roasted is still the traditional and most popular method of preparing a turkey, some alternatives are becoming popular. They include grilled, deep-fried, smoked, and believe it or not, “upside down roasting,” the rationale being that the dark meat takes longer to cook and white breast meat needs to be shielded from cooking too soon. Some cooks like to brine turkey, which is a form of marinating it overnight, or using a dry rub to give it extra spice and flavor.

Still, estimates are that 76% of turkeys are cooked old school on Thanksgiving, meaning oven roasted. Most culinary experts recommend setting the oven temperature at 350°, allowing 13 to 15 minutes per pound. Because the average size turkey purchased is 16 pounds, that means at least four hours and use a food thermometer to make sure the turkey has reached a safe minimum internal temperature of 165°. Remember, not all ovens are the same, and cooking time may vary, especially if you stuff the turkey.

Oh, did we say stuff the turkey? This is generally a regional practice followed in the Northern U.S. A mixture of crumbled bread or pre-packaged breadcrumbs, vegetables, seasonings, butter, eggs, and water or stock are mixed and placed in the turkey cavity. It is safest to cook the stuffing separate but, if you cook the turkey in the cavity, make sure the center of the stuffing reaches 165° and wait 20 minutes after taking the bird out ofthe oven before removing the stuffing. In the South, those ingredients, often using cornbread, are baked in a separate pan and known as dressing.

Since this is Texas and November can have relatively mild weather, grilling and deep-frying turkey is becoming more popular. You can grill the whole turkey as you would any meat or carve the wings and legs ahead of time and grill them separately. Deep-fryer pots are used for frying turkeys, which should be completely dry and not stuffed. Peanut oil is preferred, although cooking oil with a high smoking point will do.

And what would Thanksgiving be without some leftovers? FoodSafety.gov recommends that leftovers be stored at 40° or colder within 2 hours of serving to prevent food poisoning. Slice or divide big cutsof meat, such as a roast turkey, into small quantities for refrigeration so they can cool quickly. Plan toeat within 3 to 4 days and reheat all leftovers toat least 165° before serving.

You can also freeze turkey leftovers, which can be thawed and eaten from two-to-six months later. However, something says those leftovers will disappear in a few days.

For more information about all things turkey, visit FoodSafety.gov/blog/preparing-your-holiday-turkey-safely, or call their Meat and Poultry Hotline at (888) 674-6854 to talk to a food safety expert.

TURKEY DAY TRADITION

Did you know that Sarah Josepha Hale is considered the mother of Thanksgiving? In today’s terminology, she was an influencer, writer, and editor who, according to the National Women’s History Museum, first campaigned for a national day of giving thanks in the 1840s.

Hale also authored the nursery rhyme “Mary Had a Little Lamb.” She was from New England, where turkeys were plentiful, which may be why we don’t eat lamb on Thanksgiving.

Hale wrote a letter to President Abraham Lincoln, who, in 1863, during the height of the Civil War, signed into action “A National Day of Thanksgiving and Praise.” However, the unofficial first Thanksgiving can be traced to 1621 when the Pilgrims and Native Americans joined in a three-day celebration of the fall harvest.