Travellady MagazineTM

Making a turkey is easier than you think! 

By Phyllis Steinberg

Making a Thanksgiving turkey may seem difficult, but it’s actually easy and economical. Denise Vivaldo, celebrity food stylist and author of “ Do It for Less! Parties,” offers this tried-and-trusted recipe from her book published by Terrace Publishing Company.

I have also included recipes for a yummy Molten Chocolate Cake and Pan Fried Roasted Sweet Potatoes from the cookbook, “Charlotte Taste, A Collection of Recipes from Charlotte’s Finest Restaurants,” collected from Charlotte, North Carolina’s most popular restaurants.

Oven Roasted Turkey  
Serves 25

2          (16- to 20-pound) turkeys, thawed or fresh
            Salt and freshly ground black pepper to taste
            Extra-virgin olive oil, as needed
1          pound onions, chopped (about 3 cups)
8          ounces carrots, chopped (about 1 cup)
8          ounces celery, chopped (about 1 cup)

1. Preheat oven to 325° F.
2. Remove giblets from turkey and reserve for gravy or stock.
3. Rinse cavity and dry well with paper towels. Season cavity heavily with salt and pepper.
4. Rub turkey well with olive oil, and season heavily with salt and pepper.
5. Lock wings in place by twisting tips behind and under back of turkey.
6. Place turkey on its side in roasting pan. Roast 1 hour, basting every 30 minutes with  drippings.
7. Remove pan from oven, turn turkey over on its other side, and roast another hour, basting every 30 minutes.
9. Remove pan from oven, and turn turkey breast-side up. Add onions, carrots and celery to bottom of pan. Return to oven and roast another 2 to 3 hours, basting occasionally, or until thermometer inserted into thickest part of thigh registers 180 degrees. If turkey is browning too quickly, cover with foil until fully cooked.
10. Remove turkey from roasting pan. Cover loosely with aluminum foil. Reserve pan drippings and vegetables for gravy.
11. Let turkey rest 20 to 30 minutes before carving.

Helpful Hints

  • Turning a turkey is no easy feat. For best results, use oven mitts covered with plastic freezer bags to keep them clean, or use silicone waterproof oven mitts, which are safe up to 500 degrees.

  • If oven space is tight, carve the turkeys prior to cooking. Roast the legs and thighs on separate roasting pans from the breast and wings, as the white meat will cook more quickly than the dark.

  • If budget allows, serve a fresh turkey. You will be pleasantly surprised at the rich, meaty texture of fresh over frozen.

  • Allow 1 1/2 pounds of turkey per person for a nice portion. For turkeys weighing less than 14 pounds, calculate 2 pounds per person to account for the smaller meat-to-bone ratio. Order more if you want to enjoy leftovers.

  • To inhibit bacteria growth, defrost the turkey in its unopened wrapper and set in a roasting pan to catch any liquids. Allow 5 hours of refrigerated defrosting time for every pound. Make your calculations carefully—a 20-pound turkey will take about 100 hours, or just over 4 days, to defrost. For a quicker but more labor-intensive method, immerse the still-wrapped turkey breast-side down in cold water. Change the water every 30 minutes. Allow 30 minutes per pound to thaw.

Molten Chocolate Cake
Serves 8
From: The Meeting House Restaurant

1 cup butter
8 ounces semisweet, good quality Belgian chocolate
4 eggs
4 egg yolks
1 teaspoon vanilla extract
1 /2 cup sugar
4 teaspoons flour

Preheat oven to 450 degrees. Prepare 8, six ounce molds or ramikens with butter or non-stick cooking spray. Refrigerate until ready to use. Refrigerating dishes will set butter or oil and help prevent sticking.

Melt butter in chocolate in top of double boiler. Remove from heat and allow to cool slightly. Whisk eggs, yolks, sugar and vanilla in large bowl until mixture turns pale yellow. Fold butter and chocolate into egg mixture. Fold in flour. Divide batter into prepared dishes and bake on tray 7 to 9 minutes. Remove from oven and let sit one minute.

Invert molds onto plates and remove molds by using a knife to lift one of the sides. Serve immediately.

Pan Roasted Sweet Potatoes
Serves 8
From: Barrington’s Restaurant

4 large sweet potatoes
Water
2 to 4 tablespoons butter

Preheat oven to 350 degrees. Place unpeeled whole sweet potatoes in one inch of water in roasting pan and cover with foil. Bake one hour until potatoes can be pierced with a fork but are still firm. Cool to room temperature. Slice crosswise into 3 /4 inch thick circles. Sauté potatoes in butter or oil, approximately 2 to 3 minutes per side until golden brown.

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