Let's Talk Turkey
Just in time for Thanksgiving, we are delighted to present the Best of Kosher Turkey Talk!
Kosher Turkey Talk is all about kosher Turkey – facts, tips, statistics, flavors, preparation, storage and history too.
Before we start, read an excerpt from an essay by Rabbi Michael J. Broyde about the History of American Thanksgiving.
Ask us your turkey questions -– Share your recipes – Try our recipes or just Turkey Talk! To send us your Kosher Turkey Talk comments or questions, use the Comment Box below or email us via our Contact Us page. Please allow 24 hours for a response.
From the National Turkey Federation, how-to instructions from their Turkey Preparation Guide.
• Purchasing a Turkey.
• Turkey Cooking Basics Chart
• Thawing a Turkey
• Stuffing Tips
• How to Store Turkey
• Cooking a Turkey
• Turkey Breast Roasting Time Chart
• Thermometer Guidelines
• Smoking a Turkey
• Deep Frying a Turkey
• Grilling a Turkey
Roast Turkey Tips and Tricks from Chef Avram Wiseman, Dean of Student Affairs at the Center for Kosher Culinary Arts (CKCA).
• Wash and dry the turkey very well before roasting.
• Place a cut-up orange and lemon in the cavity. Citrus in the cavity of the turkey lends a beautiful aroma to the bird and cuts the strong flavor of turkey fat. Discard the fruit after the bird is cooked.
• Truss the legs of the turkey. Trussing (tying the legs together with string) allows the bird to cook more evenly.
• I do not recommend salting or peppering the outside of the turkey. Kosher turkeys are, in essence, already brined as part of the kashering process. When you think about it, Jews have been brining their turkeys since we started eating them. In contrast, brining for Thanksgiving turkeys is a relatively recent trend.
• Rub all over with canola oil, not olive. Canola is a high cooking temperature oil and allows for even browning.
• Roast your bird, breast up, in a preheated oven at 450 degrees (convention setting if possible), until it browns (45 minutes to an hour). Then cover the breast and legs with aluminum foil, and turn the oven temperature down to 375 and cook it until it reaches 160 degrees (internal temperature at the thigh). Turkeys cook at a rate of approximately 18 minutes per pound, so a 10 pound turkey takes approximately three hours to cook. Cooking time begins at the time the bird is placed in the oven, not when the temperature is turned down.
• Let the turkey rest for 20 minutes to half an hour before carving, so that the juices can redistribute.
From Cooking.com, How to Carve a Turkey
Rubbermaid For the Kitchen — Organize, Store, Serve
Our focus is on Rubbermaid and the kitchen. At Thanksgiving food storage is at the forefront. Cooking ahead, serving and then packaging leftovers is certainly part of holiday cooking.
We particularly like their line of glass containers with easy find lids. (Oh yes, we are always searching for the correct lids for our storage containers!) The Rubbermaid lids are bright red and do stand out in our cabinet. These Rubbermaid storage containers are made from clear, tempered glass, safe for microwave, oven, freezer, dishwasher and they double as servers! The Easy Find Lid organization system makes storage compact. The lids snap to the bottom of the container and to each other to make finding the right lid quick and easy. The containers have a built–in gasket to create a leak proof seal to keep foods fresher, longer.
Enjoy COUPONS from our friends at Rubbermaid:
Wholly Wholesome Pies, Pie Shells, Pie Crusts
The Wholly Wholesome products are "Wholicious"! The pie shells are parve, OU certified kosher and our pie shell of choice for Thanksgiving. They are organic, delicious, wholesome, convenient and dairy free. We always keep several in the freezer and just fill and bake – couldn't be easier. Doon Wintz, president and founder of Wholly Wholesome has shared his recipe for apple pie.
Doon's Easy Apple Pie
Core peel and slice fresh apples; toss with sugar, cinnamon, nutmeg. Place in a Wholly Wholesome pie shell with a few pats of butter or margarine. Invert another shell on top. Crimp edges, slit and bake at 375 for about 50 minutes or until the crust is golden brown. For a shiny finish, brush on a mixture of beaten egg and milk or one part boiling water and 3 parts sugar prior to baking.
7-Ways to Use Wholly Wholesome Pie Crusts This Thanksgiving:
• Crumble up a 9” Wholly Wholesome Graham Cracker Pie Crust and use as a topping or sprinkle for your favorite dessert. Tastes great with Strawberry Short Cake.
• Use a pastry cutter and cut a 9” Wholly Wholesome Pie Shell into long, thin strips. Lightly butter them and sprinkle them with cinnamon and sugar. Then simply twist them and bake them at 375ºF until golden brown.
• Roll your leftover shells into an oblong about 1/4 inch thick. Sprinkle with grated cheese, pressing it into the dough. Fold into thirds and press it down firmly. Roll into an oblong again and, if desired, sprinkle with your favorite seasoning. With a knife or pastry wheel, cut strips measuring 5" X 1". Twist the strips gently two or three times and place on a cookie sheet, pressing the ends down firmly to secure them. Bake in a preheated hot, 425°F, oven about 10 minutes, or until browned.
• Cut up a 9” Wholly Wholesome Pie Shell and roll into balls. Sprinkle nuts, chocolate chips or another favorite filling as you are rolling. Then sprinkle with cinnamon and sugar or a chocolate drizzle. Bake at 375º until golden brown.
• Line a muffin pan with a 9” Wholly Wholesome Pie Shell and insert apples and cinnamon. Gently fold the tops over and bake at 375º until golden brown. Instant Apple Tarts!
• Cut a Wholly Wholesome Pie Shell in 1/4” thin strips, plait them together and brush them with melted butter. Bake, and then dip one end into chocolate and refrigerate. You can also sprinkle them with powdered sugar for a little extra sweetness!
• Crumble up a 9” Wholly Wholesome Chocolate Pie Crust and mix into your favorite holiday pudding to create a “mud” pudding. Simple and delicious!
For recipes using Wholly Wholesome Pie Crusts, please go to Kosher Turkey Talk Recipes.
Reynolds Products – For Fuss-Free (Almost) Cooking and Clean-up
The turkey roasting pan − Major, major big-time clean-up! But it doesn't have to be if you use Reynolds Wrap® Aluminum Foil (to line the pan) or Reynolds Oven Bags.
Introduced in 1947, as "the pure aluminum foil for 1,001 kitchen miracles", we consider it an indispensible kitchen tool. It is moisture-proof, odor-proof, withstands high heat and can be used to line pans. But best of all, after that turkey comes out of the oven and you have removed the pan dripping—just wad it up and throw it away!
Our friends at Reynolds are experts in the kitchen. The following links to the Reynolds Kitchen – Reynolds Turkey Tips Central, will provide tips and guidelines to assist you in Thanksgiving preparations.
• Defrosting a Turkey
• Testing for Doneness
• Handling Turkey Safely and Handling Leftovers
• Storage Times for Leftovers
• Safely Ladling Juices from the Roasting Pan
• How to Line a Pan with Foil Video
Enjoy the following COUPONS from our friends at Reynolds Products.
RECIPES, RECIPES, RECIPES
We have a fabulous collection of Thanksgiving recipes We present everything you need in one place-- and yes, you can ask questions too! How can we help you prepare your most delicious Thanksgiving feast ever? Let us know.
Wine Suggestions From Hagafen Wine Cellars*, Napa, CA:
To complement your dinner, Aine Kelly, Assistant Coordinator of Hospitality, Hafen Wine Cellars, recommends the following four "Turkey Talk wines".
• Library Release of 2004 Hagafen Estate Pinot Noir – One word, Scrumptuous! Cherry, berry, hint of smokiness, at its peak! $60.00 (limited quan.)
• Prix Reserve 2009 Sauv Blanc, Moskowhite Ranch, Blk #53 – This is your quintessential fall and winter Sauvignon Blanc. Amazing structure and complexity, oaked with a buttercream finish. $30.00
• Don Ernesto 2010 Collage Table White Wine – Round fruit, deliciously versatile, Rhone style blend. Can't beat the price point. $15.00
• Hagafen Cellars Lake County White Riesling, Devoto Vinyards – Always a hit. Floral honeysuckle aromas, with apricot/apple/citrus and 2.5% residual sugars 100% Certified Organic. $18.00
Fun Turkey Trivia!
How did the turkey get it's name? How do you tell the HENS from the TOMs? Did you know - a baby turkey is called a "poult"? Read more of these "fun turkey facts" and take the quizz!