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November 7, 2007
Turkey Talk
The goal in cooking a turkey is
to get your bird cooked and beau­
tifully browned without drying
out the breast. H ere’s the prob­
lem: white meat cooks faster than
dark meat. T raditionally, the bird
is cooked breast-side up. This W hat you end up with is dried-
method causes the breast meat to out breast meat in order for the
cook quickly w hile the legs that legs and thighs to be done prop­
are under the bird cook slowly. erly.
So what is the answer you ask?
Roast your turkey breast side down.
Now before you brand me a heretic
and have me burned at the stake,
hear me out. Yes, this is not how
your mother or grandmother did it,
but 1 am telling you, once you try
this method you w ill never go back
to cooking your turkey breast-side
up again.
Why do it this way? Because
when the breast meat in on the
Herb Turkey Rub
Helpul Holiday
Numbers
"This rub cun be used on fish, chicken, pork loin, and turkey.
INGREDIENTS
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4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
1/4 cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
Oregon Food Bank-Portland Metro
Services
In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse
salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before
rubbing under turkey skin or injecting into meat as desired.
• 2 cups butter, softened
• 1/4 cup minced fresh parsley
• 2 tablespoons minced garlic
cloves
• 4 teaspoons Italian
seasoning
• I teaspoon crushed
red pepper flakes
Services: Emergency food box/pantry, utilities,
rent, prescriptions.
Days/Hours: Sat. 3-5 p.m.
503-595-2290
S t Vincent de Paul Immaculate Heart
DIRECTIONS
In a mixing bowl, combine all ingredients. Beat until well
blended. Cover and store in the refrigerator.
Services: Emergency food box, go to site for
assistance.
Days/Hours: Tue. 3-5 p.m.
503-235-8431
St. Vincent de Paul St. Charles
Turkey Mercedes
INGREDIENTS
"This is an easy and deli­
cious recipe fo r a turkey
that is perfectly browned
on the outside while being
both tender and juicy on
the inside!"
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Services: Emergency food box; no walk-ins.
Days/Hours: Mon.-Sun. (on call)
503-235-8431
3/4 cup olive oil
2 Tbs. garlic powder
2 tsp. dried basil
1 tsp. ground sage
1 tsp. salt
1/2 tsp. black pepper
2 cups water
1-(12 pound) whole turkey
Allen Temple Food Pantry
Services: Emergency food box/pantry.
Days/Hours: Tue. 5-7 p.m.;
Wed. & Sat.: 11 a.m. - 2 p.m.
503-284-1010
■ ■ ■ ■ ■ ■ ■ I MMNMMMMHMMaMMMI
Easy Herb Roasted Turkey
"Thanksgiving turkey
has been given a
Cuban twist! Cel­
ebrate this American
holiday by preparing
a turkey marinated
with the fa vo rs o f
Cuba. The recipe is
foolproof and the
turkey is the best
you'll ever taste!"
INGREDIENTS
3 heads garlic, peeled
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons salt (or to taste)
2 cups fresh lemon juice
1/2 can frozen orange-juice concentrate, thawed
1 cup dry white wine
1 (16 pound) turkey
Ecumenical Ministries of Oregon NE
Emergency Food Program
Services: Emergency food pantry, harvest share.
Days/Hours: Mon., Tue. Thu.., Sat.
l-4p.m .
503-284-5470
New Hope Missionary Baptist
Services: Emergency food box, some clothing assis
tance, harvest share.
Days/Hours: Last 2 Wednesdays of the month;
10a.rn.-l p.m.
503-282-8960
We Care Outreach
Services: Emergency food box/pantry, on-the-jot
training.
Days/Hours: Mon. 10 a.m. - 2 p.m.
503-287-6343
Services: Emergency food box, hygiene products
counseling, referrals.
Days/Hours: Mon.-Thu.. 10 a.m.-3 p.m.
5O3-226-3O2I
Services: Emergency food box/pantry.
Days/Hours: Mon., Wed., Fri., 1-5 p.m.
503-493-3925. Ext. 34
roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using
a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the
roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees
F (82 degrees C). Remove bird from oven, and allow standing for about 30 minutes before carving.
Services: Emergency food box, go to site for assis
tance.
Days/Hours: Mon., Wed., Thu.., Fri.
11 a.m.-l p.m.
503-235-8431
William Temple House
Salvation Army Moore St. Center
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a
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Counties served: Clackamas, Multnomah and
Clark.
79OON.E.33rd Dr.,97238
503-2824)555
St. Vincent de Paul Holy Redeemer
INGREDIENTS
"This savory butter makes a
thoughtful and versatile gift at
holiday time. It's great spread on
French bread or chicken before
baking, or tossed with hot cooked
vegetables or pasta."
F ood
St. Vincent de Paul St. Andrews
The following is a list o f emergency food-
assistance agencies servicing the Port-
land-metro area.
DIRECTIONS
Herb Butter
bottom, not only is it protected
The last tip to the perfect
and cooks a little slow er but all turkey is to put your bird in the
the juices that are in the turkey oven a leave it there until it is
drain down into the breast mak­ done. Calculate the amount of
ing it moist, tender and juicy. time that it will take to cook
Unless you have your heart set your bird, then put it in the
on a Norman Rockwell presenta­ oven and don't peek until the
tion, this is the best position in timer goes off. No basting is
which to cook your bird. It may necessary. You don't need to
not look as pretty as the other, baste if you cook the turkey
but who carves their turkey at the breast-side down.
table anyw ay? We never do.
Bon Appetite!
Page as
Carpenters Food Bank
Crossroads Cupboard
Services: Emergency food box/pantry.
Days/Hours: Third Friday of the month;
9 a.m.-2 p.m.
503-286-1898
Services: Emergency food box, referrals
Days/Hours: Thu. 9-11 a.m.
Sat.: 11 a.m.-l p.m.
503-257-9.345
Big City Produce now only at
4632 N. Trenton Street, Portland, Oregon 97203
503-286-1259
£ o l u w
( ? U
IN NORTH PORT-AND'S PORTSMOUTH NEIGHBORHOOD
’I-H
Jvi-
l rr 1 n
DIRECTIONS
1. Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt.
Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to
penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover
the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees F (165 degrees C). Roast turkey in the preheated oven until the internal
temperature of the thickest part of the thigh measures 180 degrees F, about 5 hours. Baste the turkey every
30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent burning.
Practical Turkey Brining
Come see us
We have all of your holiday produce needs:
B est G reens in T own
As Always We Are Open: Mon-Sat 9 A.M .-7 P.M. & Sun 9 A.M.-6 P.M.
Brining Turkey
Brining is the secret to ajuicy, flavorful
holiday turkey. Brine is a mixture of
water and salt; some recipes contain
aromatic spices and sugar as well.
NEW SEASONS
M A R K E T
Why Brine?
Salt changes the structure of the muscle tissues in the meat, allowing it
to swell and absorb water and flavorings. It also breaks down the
proteins, resulting in a tender-seeming turkey. This means that—despite
the moisture loss during roasting and the long cooking time—the end
result is a juicier bird.
How to Brine
r
k
T„
AT
:
The main logistical problem with brining is that you need a container
that's large enough to submerge your turkey in the brine, but will fit in
your refrigerator. Furthermore, from a food-safety standpoint, it should
be stored on the lowest shelf of the refrigerator so that any spills won't
contaminate food below. You may use a stock pot, a bucket, or a roasting
pan; if you use a shallow roasting pan. you will need to turn the bird
periodically so that each side rests in the brine. Depending upon the size
of your turkey and your refrigerator, you may wish to use one of your
vegetable crisper drawers. Line it with a clean, heavy-duty garbage bag.
The basic ratio for turkey brine is two cups of kosher salt to two gallons
of water. Some recipes include sweeteners or acidic ingredients to
balance the saltiness.
• Dissolve salt (and sugar, if using) in two cups of hot water. Stir in
remaining gallon plus 3 */j quarts of cold water.
• Remove giblets and neck from turkey. Immerse turkey in brine and
refrigerate for at least eight hours but no longer than 24 hours.
Cooking the Turkey
When ready to roast, pour off the brine. Rinse turkey well with cool tap
water, and pat dry with paper towels. Tuck wing tips behind the back and
place the bird, breast-side up. on a roasting rack. Proceed with preferred
recipe, but remember that the turkey has already absorbed a significant
amount of salt-any drippings that you use for gravy will already be salty,
and no salt should be added to compound butters or spice rubs.
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