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| COOKING
A WHOLE TURKEY |
FOOD
TIPS BY TALLYRAND |
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 Defrosting
the turkey:
Think
ahead and defrost it slowly. This will take about
four days in a covered (with cling film) drip
free tray on the bottom shelf of the refrigerator.
If left at room temperature to defrost a single harmful
bacteria can multiply to 5 billion, a billion in just
24 hours - more than enough to give you and your family
food poisoning!
Also
if any blood is allowed to drip onto foods below in
the refrigerator then cross contamination will occur
and any harmful bacteria (known as pathogens)
from the turkey will infect the other food. Hence
the need to place the turkey below any other foods
as it defrosts.
Preparing
the turkey:
Make
sure all work surfaces, utensils, knives and hands
are thoroughly cleaned with hot water and a scrubbing
brush (no dirty dish cloth or sponge) before
and after.
Cooking
the turkey:
Allow
ample time for it cook all the way through - 30 minutes
per pound.
Placing
fatty bacon over the breast will keep it from drying
out
Baste
frequently (at least every 20 minutes) to keep
the turkey moist and juicy. It will also add flavour.
Basting is simply spooning the cooking juices and
fats over the bird as it cooks.
When
the breast is three-quarters cooked cut the skin that
attaches legs to the breast and pull the legs open
to expose the hip joint. This will allow the heat
to penetrate down to the joint which is the last part
to cook, ensuring the legs will cook without the breast
drying out or the breast cooking and the legs being
still pink (do the same for chickens too).
Carving
the turkey:
Once
cooked remove from the oven, place in a fresh tray
and allow to rest for at least 30 minutes before carving.
This allows the connective tissues to relax and will
make the turkey easier to carve, prevent the slices
from curling and be more tender. This process should
also be done for any roast meats.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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