 The "perfect bird" was the prize for Pilgrims and Indians hunting the
woodlands of Massachusetts in the 1620's. The perfect bird is still the goal
for today's kitchen sharpshooters. Whether it is your first try at producing
the traditional Thanksgiving meal or another chapter in a long line of
wonderful family feasts, the perfect bird ( a golden bird with crispy skin, a
juicy breast, and tender dark meat) is the aim. As many Pilgrim and
Indian hunters found out scouring the woods for the main entrée, producing the
perfect bird is not easy. Today's challenge is to serve old Tom Turkey
with delicious white and dark meat. Thanks to the Internet, there is instant
guidance in our quest for this perfectly cooked bird.
Visit the Web site of the National
Turkey Federation and you will find the low temperature turkey-cooking
approach promoted. This is a very familiar cooking method because we probably
watched our mothers and grandmothers cook it this way. The Turkey
Federation recommends the Open Pan method in a preheated 325-degree oven. They
don't stop with cooking instructions for old Tom Turkey; their site is a
regular smorgasbord of turkey information - preparation, cooking instructions,
entrée ideas, recipes,
and leftover suggestions.
If the Turkey Federation has sold you on a low temperature turkey approach,
you still have another decision to make: the turn or the no-turn method.
Turning is a chore, especially with large birds over fifteen pounds. If you
don't turn that bird, the breast is apt to cook about ten degrees higher than
the rest because juices run to the bottom and may possibly result in dry white
meat. Chefs dealing with smaller birds may find browning the skin more
difficult using the low temperature approach.
The high temperature method is easier for there is no turning, turning,
turning. High heat encourages better browning, but, again, the unturned breast
is vulnerable. The Internet is filled with ideas for high heat and the perfect
bird. Some say to start with a hot oven of 450 degrees and continually adjust
the temperature as the bird cooks. Others recommend covering Tom with
cheesecloth that has been soaked in butter and wine, which is removed after
several hours of cooking.
For more turkey talk, don't miss the great information at Cooking.com
 . This
website is filled with information on classic turkey cooking, but it also has
new ideas, like brined, grilled, Cajun, or deep-fried turkey. Cooking.com also has
a Thanksgiving Help Forum and a video that will help you master the art of
carving a turkey.
No matter what Web reference you use as guidance for turkey
roasting (or don't use, if you are experienced), don't forget
Thanksgiving is a special meal for family and loved ones, as well as the
traditional time to give thanks for the blessings in our lives. You have my
wish for a Happy Thanksgiving: enjoy the day and the people in your life. And,
hopefully, that perfect bird will welcome everyone to a happy Thanksgiving
table.
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