By: Ms.Christine Cushing, Dec 13, 2012
  Question

Is there an easy way to make turkey?

Turkey dinner have you stressed? Make it easy with this simple recipe.

This is the single subject that gives us the most grief over the holidays. Here are some helpful hints to make your turkey just right.

How big?: Count on one pound of raw turkey weight per guest. Believe it or not, you lose 50 per cent of turkey weight to bones, etc. I always count two kids as one guest.

Fresh versus frozen: I prefer fresh birds, as they are usually aged a couple of days before being shipped. This will make the bird more flavourful and tender. I look for things like free range or organic on the package. It’s better to add your own butter than try to buy one that’s already injected with a variety of unknowns.
 
Thawing time: This one can absolutely mess everything up if you don’t get it right. If you opt for a frozen bird, count on one full day of thawing in the fridge per five pounds of bird. Never thaw at room temperature. If you’re in a bind, a quick fix is to thaw it in a cold water bath, changing the water every hour. Keep the bird in the plastic and count on one hour for every pound. It’s tedious, but it works. The bird must be completely thawed before roasting. Make sure to remove the giblets pack inside the cavity before roasting.

Temperature: I’ve had the best success at 325 degrees Fahrenheit. Since today’s birds are bred with larger breast weight they usually take about 12- 15 min per pound. A meat thermometer is the only way to ensure the proper temperature. If using a heat-safe thermometer, insert it into the thickest part of the thigh closest to the body, but not touching the bone at the beginning of roasting. An instant read thermometer is just for checking temperature and must be removed. The bird is done when the internal temperature should read 180 degrees in the thickest part of the thigh. The bird should rest for at least 20 minutes for the best carving results.

To stuff or not to stuff?: I prefer to cook my stuffing — actually dressing — in a separate dish in the oven. This ensures safe internal bird temperatures and also reduces the roasting time on my bird.

Christine Cushing is excited that her new show, Fearless in the Kitchen, for Corus Entertainment, has just been renewed for a second season after a month on the air. Christine is a TV veteran now in her ninth season cooking in people’s homes. She has hosted and cooked alongside many of the world’s top chefs – from Tom Colicchio and Anthony Bourdain to Eric Ripert , Jamie Oliver and Martin Yan, but now has a new challenge, of transforming self professed hopeless cooks into fearless ones. Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. After completing the Food and Beverage Management Program at a local community college, Christine went on to receive the Grand Diplome and graduate top of her class at the Paris École de Cuisine La Varenne. You can reach Christine via her website at www.christinecushing.com, or follow her on Twitter @ccfearless. Learn more about her new show, Fearless in the Kitchen, at www.myviva.ca/fearlessinthekitchen.