Food & Party Planning Ideas
The Holiday Roasting Tradition
No matter how busy the holidays get, it's nice to take some extra time for the traditional things. When the whole house is filled with the mouthwatering aromas of roast turkey or ham, and with the happy sounds of friends and relatives who have come to share the feast, you know this is what the season is all about. All the hours it takes to prepare that holiday meal seem well worthwhile.
In fact, that long cooking time is part of the tradition. An instant holiday meal just wouldn't be the same. While your ham or turkey is in the oven, think of your ancestors and the holiday meals they prepared. It's nice to realize that you are part of something that has lasted for generations.
How did turkey become the American symbol of Thanksgiving? In the 1600's, the Pilgrims held the first "thank you" celebrations for the Indian tribe which helped them survive in the new world. Wild turkeys led the menu. Others say it was Ben Franklin's influence that made turkey the star of the day. Franklin preferred the turkey to the bald eagle as our national symbol—what better way to celebrate the day we come together as a nation to give thanks?
The traditional Christmas ham is served around the world—from Sweden, where it is called julskinka, and Finland, where it is served each day from Christmas to New Year's, to the Philippines and Jamaica. In America, it may be the reddish color that complements the season or the fact that "we just had turkey on Thanksgiving", but a ham Christmas dinner has become our national tradition, too.
Roast Turkey with Tropical Spice Rub
Roast Turkey Gravy
Pineapple Glaze Ham
Serving Turkey Safely
Feeling anxious about preparing that traditional Thanksgiving turkey? No need to worry! Yes, you should take precautions when preparing poultry, but when you follow the guidelines below, rest assured you'll be serving a safe and delicious meal, a meal you can enjoy along with your family and friends.
When should I purchase my turkey?
If you choose to buy a frozen turkey, you may do so at any time, but be sure you have enough freezer space. If you buy a fresh turkey, purchase it only 1-2 days before cooking. It's best to avoid buying a pre-stuffed fresh turkey.
What size should I buy?
Whole bird ………………….. 1 pound per person
Boneless breast of turkey … 1/2 pound per person
Breast of turkey ……………. 3/4 pound per person
Prestuffed frozen turkey ….. 11/4 pounds per person—keep frozen until ready to cook
How do I thaw a frozen turkey?
It's best to thaw in the refrigerator. Place frozen turkey, still in the original wrapper, in the fridge at 40°F. Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days. If you forget to thaw, don't panic. You can submerge the turkey in cold water and change water every 30 minutes. Allow about 30 minutes defrosting time per pound.
OK, now how do I cook it?
The day before Thanksgiving, rinse the turkey in cold water and re-wrap for roasting. You can also prepare the wet and dry stuffing ingredients ahead and refrigerate separately. Mix stuffing ingredients just before placing inside turkey cavity or into casserole dish.
On Thanksgiving Day, if you're stuffing the turkey, stuff loosely, about 3/4 cup per pound of turkey. Stuffing should be moist, not dry, since heat destroys bacteria faster in a moist environment. Place stuffed turkey in oven immediately. You may also cook stuffing outside the turkey in a casserole. Refer to a Roasting Chart (see below) for the proper cooking time for your turkey.
Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh. Do not add water, do not cover. Brush or rub the skin with oil to prevent drying of the skin and to enhance the golden color. Place the turkey in a preheated 350°F oven. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast. Remove from oven and let stand 15 to 20 minutes before serving. Temperature will continue to rise to desired doneness. The meat thermometer should read at least 180°F in three different locations, with dressing reaching 180°F whether inside the turkey or cooked separately.
Roasting
Roasting is the simplest cooking method because it requires so little attention and only three pieces of equipment: shallow roasting pan with rack and meat thermometer.
1. Place meat or bird (straight from refrigerator) breast or fat side up, on rack in a shallow roasting pans.
2. Insert a meat thermometer into thickest part of meat, not touching bone or fat (thigh for bird).
3. Do not add water. Do not cover.
4. Roast 5 to 6 degrees below desired doneness.
5. Allow to stand 15 to 20 minutes before serving. Temperature will continue to rise to desired doneness. Meat will also be easier to carve.
ROASTING CHART |
|||
Meat Cut |
Ready to Cook Weight |
Internal Temperature |
Time |
Chicken |
1 1/2 – 2 1/2 lbs. |
180° - 190° |
1 – 2 hours |
Roaster (stuffed) |
2 1/2 – 4 1/2 lbs. |
180° - 190° |
2 – 3 hours |
Turkey Breast |
4 –7 lbs. |
180° |
1 1/4 – 1 3/4 hours |
Turkey (stuffed) |
8-12 lbs. |
180° - 190° |
3 1/2 – 4 1/2 hours |
Turkey (unstuffed) |
8-12 lbs. |
180° - 190° |
2 1/2 – 3 1/2 hours |
Turkey (stuffed) |
10-16 lbs. |
180° - 190° |
3 1/2 – 4 1/2 hours |
Turkey (unstuffed) |
10-16 lbs. |
180° - 190° |
3 – 4 hours |
Turkey (stuffed) |
16 lbs. |
180° - 190° |
5 1/4 – 5 1/2 hours |
Turkey (unstuffed) |
16 lbs. |
180° - 190° |
4 1/2 hours |
Turkey (stuffed) |
17 – 24 lbs. |
180° - 190° |
4 1/2 – 5 1/2 hours |
Turkey (unstuffed) |
17 – 24 lbs. |
180° - 190° |
4 – 5 hours |
Beef Rib |
4 – 6 lbs. |
140° rare |
2 – 2 1/2 hours |
|
|
160° medium |
2 1/2 – 3 1/2 hours |
|
|
170° well |
2 3/4 4 hours |
Lamb |
3 –5 lbs. |
150° medium |
2 – 3 hours |
|
|
180° well |
2 1/4 – 3 1/4 hours |
Pork Loin |
4 – 6 lbs. |
170° well |
2 1/4 – 3 1/2 hours |
Cook before eating Ham |
5 – 7 lbs. |
160° |
2 – 2 1/2 hours |
Fully cooked Ham |
5 – 7 lbs. |
140° |
1 1/2 – 2 hours |
