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Turkey 101 with Harmons


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How to Make the Perfect Bird
From Chef Lesli Sommerdorf for Harmons
Frozen Turkey: Purchase up to 1 week ahead. Start to defrost it in the refrigerator. Allow 1 day of thawing for every 4 pounds of turkey.
Fresh Turkey: Purchase 4 days in advance
Brining a Turkey: 12 pounds or more (12-24 hours)

Roasted Turkey
Preheat the oven to 400 degrees.
Remove giblet bag and neck from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water.
Spread 2 tablespoons of softened butter over the skin and sprinkle 4 1/2 teaspoons kosher salt and 1 1/2 teaspoons ground pepper over the skin and in the cavity.
Tuck the wing tips under, truss the legs and place the turkey on a V-shaped rack in a roasting pan.
Tent the breast with foil and place the turkey in the oven. After about 1 hour, remove the foil and baste the turkey with 1/2 cup stock. Baste the turkey with pan drippings and any remaining stock every 20 minutes. Roast the turkey until the internal thigh temperature reaches 165 degrees, 1 3/4-2 1/4 hours.

Timing the turkey
Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly.
Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone.
The turkey is done when the internal temperature reaches 165 degrees, no matter the size of the turkey. The temperature will rise a bit as the turkey rests before carving, which should be anywhere from 30 to 45 minutes. It's helpful to check the temperature of the breast, which should also be 165 degrees. If the breast reaches 165 degrees before the thigh does, cover the breast lightly with foil and continue cooking.

To brine or not to brine
Brining works best with a 12- to 16-pound unstuffed turkey roasted at 400 degrees. If you need to serve more people it's best to roast two smaller turkeys. However, if you do choose to brine a bigger bird, figure that a 20- to 22-pound brined turkey may take 3 1/2-4 1/2 hours to cook at 350 degrees.
Source: The San Francisco Chronicle

Turkey Spice Rub
From Chef Lesli Sommerdorf for Harmons

Ingredients:
2 tablespoons fennel seeds, toasted and lightly crushed
1 tablespoon lemon zest
1 1/2 teaspoons fresh lemon juice
2 teaspoons Pinot Grigio or other light white wine
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
3 bay leaves, toasted and ground
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 1/2 teaspoons chopped fresh marjoram

Instructions:
In a small bowl, combine all the ingredients and mix.
Slather the turkey with the rub.

Preheat the oven to 400 degrees.

Tuck turkey wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Cook turkey, rotating roasting pan 180 degrees every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with low-sodium chicken broth. Continue to roast, basting every 20 minutes, as needed.
Roast until internal thigh temperature reaches 165 degrees. Total roasting time for a turkey up to 16 pounds should be about 2 to 2 3/4 hours. Let bird rest for 30 to 45 minutes before carving.
Birds more than 16 pounds: Roast at 350 degrees. Cover the breast tightly with foil for the first half of the cooking time, then remove the foil and baste with broth every 30 minutes for the remainder of the time. An 18-pound bird should be done in 3-4 hours, or when the thigh temperature reaches 165 degrees.

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