| Sturkey's Perfect Turkey |
From "Ask DIY"
episode ADI-411 |
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Q: Is there a way to prepare a turkey so that I won't have to baste it every five minutes? A: According to DIY's award-winning chef Paul Sturkey, you can leave your baster in the drawer. He shows how to make one of his special family recipes -- Sturkey's Perfect Turkey. Following are his cooking suggestions.
- Begin with some fresh button mushrooms. Wash them, quarter them, and place them in the food processor. Add a couple of fresh garlic cloves (figure A), fresh chalets or green onions and some fresh sage leaves (or prepared poultry seasoning). Grind these ingredients in the food processor.
- Place the mushroom mixture in a saute pan with some melted butter. Begin cooking the mushrooms down over medium heat (figure B).
- As they cook down, add a small amount of seasoning such as Creole spice.
- Next, add some turkey broth (figure C) and stir the mixture. Increase the heat to reduce the mixture.
- Once it has cooked down (figure D), the mixture can be taken off the heat and stored in the refrigerator.
- To prepare the turkey, season it on the outside with salt and fresh-ground pepper (figure E).
- Remove the mushroom mixture from the refrigerator, and place some of it into a pastry bag (figure F).
- Using your fingertips, carefully separate the skin on the turkey from the breast meat (taking care not to tear the skin), then use the spout of the pastry bag to squeeze the mixture underneath the skin (figure G). Do this on both sides of the breast to spread the mixture evenly.
- The turkey is now ready to be cooked. The mushroom mixture serves to continuously "baste" the turkey meat as it cooks, eliminating the need for hand-basting. The flavorful mixture of the mushrooms and seasonings will penetrate the meat and moisten it as it cooks.
- Place the turkey on a rack in a roasting pan. Place some chicken broth in the bottom of the pan.
- Preheat the oven to about 400 degrees, then reduce the temperature to 300 degrees and roast the turkey for about four hours.
- When fully cooked, remove the turkey from the oven (figure H) and let it rest for about 20 minutes before carving.
- Serving suggestion: Serve the turkey on a decorative platter with side vegetables and a bed of lettuce (figure I).
RESOURCES :
Cooks Illustrated Complete Book of Poultry
Model: 060960063X
Author: Judith Dufour
1999
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
Light Ways With Poultry
Model: 0875962459
Author: Editors of Prevention Magazine Health Books
(1995)
Rodale Press Inc. (Organic Gardening Magazine)
Emmaus, PA 18098
Phone: 610-967-5171
Fax: 800-813-6627
Email: customer_service@rodalepress.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Chicken and Poultry Bible
Model: 0670873705
Author: Christian Teubner
(1997)
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
The World Encyclopedia of Meat, Game and Poultry
Model: 0754806022
Author: Lucy Knox and Keith Richmond
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
John Tisdel appliances
John Tisdel Fine Appliances (JTD, Inc.)
Website: www.jtdinc.com
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