FOOD SECTION Turkey Ta IK T HE IN D IA N S weren’t the on­ is made in advance, store separately ly ones on hand to greet Col­ and stuff just before roasting. umbus when he landed in the New When cooking stuffed turkey, World. The turkeys were there, too! make certain that the stuffing In fact, fossil evidence shows that reaches a temperature of at least 165 turkeys have roamed the Americas degrees during roasting. for ten million years Do not partially cook turkey one The American wild turkey still ex­ day and complete the cooking the ists, but bears little resemblance to next day. Keep the turkey hot the tender, broad-breasted bird con­ (above 140 degrees) until it is served. sumers purchase today. Thanks to Remove all stuffing from leftover new methods of breeding, nutrition cooked turkey before cooling and and packaging, today’s turkey isn’t storing in the refrigerator. Refriger­ even the same bird consumers en­ ate food immediately after the meal. joyed a mere 23 years ago. Foods may not be safe to eat if held T o d ay’s market turkey is a for more than 2 or 3 hours at tem­ “ mammoth” bird, weighing about peratures between 40 and 140 de­ three and one-half times as much as grees. Package leftovers and refrig­ the wild turkeys the Pilgrims ate. erate or freeze. Moreover, the “ new” turkey con­ Heat leftovers thoroughly. Boil sumes 30 percent less feed and re­ broth and gravies several minutes quires more than one month less when reheating. growing time to reach market age Heat frozen, cooked turkey with­ than turkeys of 20 years ago. As an out thawing or thaw in the refrigera­ added plus, today’s turkeys have tor before using. about 23 percent more meat than Grilling Instructiona turkeys of the 1950s. Grilling instructions and cooking Handling tlpa times are approximate. The cooking time will vary with the temperature Proper handling of all food pro­ o f the coals and the distance the ducts, including turkey, reduces any food is placed from the source of risk of food poisoning or foodborne heat. For larger turkey parts, half illness. Three very simple rules to re­ and whole-bodied turkeys for exam­ member: 1) Keep food clean; 2) ple, a meat thermometer w ill re­ Keep cold food cold; 3) Keep hot move much of the guesswork. foot hot. Basically, there are two grilling Keep food clean methods for turkey, direct and indi­ Begin with a good fresh food pro­ rect heat. Direct heat cooking is duct and keep it clean. To avoid used for smaller turkey parts, up to contamination, keep utensils, cut­ as large as a h alf breast. Indirect ting boards, platters, hands and heat is used for grilling half-bodied counter tops soap and water clean. and whole-bodied turkeys. Before preparing food, wash your Here is a more detailed explanation hands thoroughly. of each method. Wash everything thoroughly with Direct heat cooking soap and hot water after preparing T o prepare coals, spread single any raw meats. This prevents bac­ layer of charcoal over bottom of teria from the raw product being large outdoor grill. Stack in a pyra­ transferred to other foods. mid; light and let burn to glowing Use separate cutting boards for coal stage, about 30 minutes. raw and cooked foods. Wooden cut­ Spread glowing coals evenly over ting boards are sometimes a prob­ bottom o f g rill. Place grate over lem because microorganisms can get coals. Add more coals as needed in between the fibers in the wood every 45 minutes during cooking to and may be transferred to other maintain heat. foods. Other materials such as plas­ G rill may be covered with a lid; tic make safer cutting boards. venting as manufacturer directs, or Keep cold foods cold, with heavy-duty aluminum fo il, hot foods hot piercing in several places to form Hot means 140 degrees or higher vents. —cold means 40 degrees or lower. Rinse turkey parts and pat dry. The temperatures between arc ideal Brush with sweet sauce or glaze only for the growth of bacteria and the during last 30 minutes of cooking to production of toxins in foods. avoid over-browning. Cook accord­ When purchasing turkey, make it ing to the following instruction. one of the last items on your super­ G round turkey burgers (3 oz. market shopping list. Get it home each): Grill 7 to 10 minutes per side, and into the refrigerator or freezer turning once. Use covered or uncov­ quickly. Keeping foods cold inhibits ered grill. bacterial growth and the production Turkey fra n k s : Brown on all of toxins. sides, turning as needed. Use cov­ Accepted methods for thawing a ered or uncovered grill. turkey are: l eave turkey in refriger­ Turkey wings to I lb. each): ator for 3 to 4 days (24 hours for Leave wings whole or separate into each 5 pounds of turkey), or cover two parts. Grill 25 minutes per side. with cold water, changing water fre­ Use covered or uncovered grill. quently ( 'zi hour per pound of tur­ key). Cook turkey as soon as possi­ Turkey thighs to 1 16 lbs. ble after thawing. each): G rill 30 to 45 minutes per Do not stuff uncooked turkey and side, turning once. Use covered or hold if in thn r^frionrnfnr If stuffing uncovered grill. Turkey drumsticks to ! 16 lbs. each): Grill large drumsticks 1 hour; small drumsticks 45 minutes. Turn every 15 minutes. Use covered grill or wrap each drumstick loosely in heavy-duty aluminum foil, dull side out. Remove foil during last 30 min­ utes of cooking to brown turkey. Turkey h alf breast (2 to 216 lbs. each): Grill 1 hour, beginning with cavity side down and turning once. Use covered grill or wrap half breast loosely in heavy-duty aluminum foil, dull side out. Remove foil dur­ ing last 30 minutes o f cooking to brown turkey. Indirect heat cooking To prepare coals, spread single layer of charcoal over bottom of large grill. Divide in half. Stack in pyramids on opposite sides of bot­ tom of grill. Create a shallow heavy- duty aluminum foil drip pan; place in center of bottom of grill between pyramids. Light charcoal and let burn to glowing coal stage, about 30 minutes. Place grate over coals. Rinse turkey and pat dry. Insert meat thermometer into center of thigh next to body and not touching bone. Position turkey in center of grill, over drip pan. Add charcoal as needed every 45 minutes during cooking to m aintain heat. Cover grill with lid, venting as manufac­ turer directs, or with heavy-duty aluminum foil, piercing in several places to form vents. Brush turkey with sweet sauce or glaze only dur­ ing last 30 minutes o f cooking to avoid over-browning. Cook accord­ ing to the following instructions: Half-bodied turkey (3 to 6 lbs.): Before cooking, rub body cavity with salt. Skewer skin to meat along cut edges to prevent shrinking. Tie leg to tail with string. Lay wing flat over white meat and tie string around breast end to hold wing down. Grill 20 minutes per pound or to 180-185 degrees internal tempera­ ture. H'hole-bodied turkey: Before cooking, rub body cavity with salt. Skewer neck skin to body. Fold wings akimbo and tie legs lightly with string. G rill 11 minutes per pound or to 180-185 degrees internal temperature. Roasting guide I t ’s really easy to roast a whole turkey. Remove giblets and neck from turkey; use for soup or gravy. Rinse turkey; drain and pat dry. Rub salt and pepper into neck and body cavities. Secure drumsticks lightly with a string. Insert meat thermometer into center o f thigh next to body, but not touching bone. Roast uncovered on roasting rack in 325 degree oven 20-22 min­ utes per pound. Turkey is done when meat thermometer registers 180-185 degrees, thick part of drum­ stick feels soft when pressed with thumb and forefinger, or drumstick moves easily. Let turkey stand 20 to 30 minutes before carving. I f you prefer to stuff the turkey before roasting, follow these in ­ structions. Prepare stuffing as re- cipe directs. Remove giblets and neck from turkey. Rinse turkey; pat dry. Rub salt and pepper into neck and body cavities. Lightly spoon stuffing into neck cavity; closer with skewer. F ill body cavity. Secure drumsticks lightly with a string and roast as previously directed. Re­ maining stuffing may be baked in a buttered casserole while turkey stands before carving. A half-bodied turkey is just that— half of a whole turkey with one wing and one drumstick. I f you can’t find half-bodied turkeys in your meat counter, ask the butcher to saw a whole turkey in half and wrap the remaining h alf for the freezer. To roast a half-bodied turkey, rinse turkey; drain and pat dry. Rub salt and pepper into body cavity. Tie leg to tail with string. Lay wing flat over white meat and tie string around breast to hold wing down. Skewer skin to meat along cut edges to prevent shrinking. Place turkey on rack in shallow roasting pan, skin side up. Insert meat thermometer into inside thigh muscle, not touching bone. Roast in 325 degree oven 2 to 2!6 hours, or until meat thermometer registers 180-185 degrees, thick part of drum­ stick feels soft when pressed with thumb and forefinger or drumstick moves easily. Let stand 20 to 30 minutes before carving. November 17, 1982 Volume X III, Number 6 Section II w «wirr POTATOI! Ot YAM! 5.99‘ : ________ _________ 3k.»99