VCieLaw.com™©
 The Legal Resource Guide At Your Finger Tips
VCieLAW  Virtual Law Library™
Law Library -Features-Cooking-Recipes-Turkey-Page
mmmmmmmm

 Thomas Guide-Fed Law Dictionary
Medical Dictionary-OMD Legal Terminology
Cell Biology Dictionary Dictionary
Cell Biology Dictionary Thesaurus 
Thomas Bros-Maps Encyclopedia Britan.
 Medical Room Law Student Section
     HOMEPAGE   Main Directory    Law Library   Law Topics Maps & Directions
     Table of Contents      Business Directory      Law Topics       Law Student Section News Room


Navigational Links
Table of Contents | Table of Legal Forms | Health Section | Latin Recipes Section | 
| US Courts Links-Map | CIA World Fact Book | Spanish Dictionaries || California Codes Room | California Courts Room |
 | Immigration Law Basics-Main Room |

Directory of Museums

Related Topical Links
 | Law Library Business Directory | Glossary of Antitrust Terms | Microsoft litigation Official Court Documents |
| United States 9th Circuit Court Opinions | Law Library Corporations-Corporate Resources   |
| DIRECTORY OF LEGAL ABD PROFESSIONAL ORGANIZATIONS/ASSOCIATIONS | Features-Recipires Section

THE BEST WAYS to COOK a TURKEY

As a holiday guide to turkey perfection, VCIELAW  presents the following advice and recipes taken with permission from the S.F. Chronicle's food section. These methods apply to unstuffed turkeys -

see the "BIG BIRD" recipe if turkey exceeds 20 lbs. 

Keep in mind that roasting times will vary according to the turkey's temperature just before it goes into the oven, and on the accuracy of the oven thermostat. To be sure the bird is done, the internal temperature should read 165 degrees at the thickest part of the thigh. When pierced with a fork, the juices should run clear. After taking the turkey from the oven, let it "rest" 20‑30 minutes before carving (the internal temperature will rise several degrees).

   

   

                       BEST WAY TRADITIONAL

Preheat the oven to 400 degrees. Spread 2
tablespoons of softened butter over the turkey's skin. Sprinkle 4 1/2 teaspoons of kosher salt and 1 1/2 teaspoons of ground pepper over the skin and in the cavity.

Tuck the wingtips under, truss the legs, and place 
the turkey on a V‑shaped rack in a roasting pan.

Tent/cover the breast with foil and place the turkey in oven. After 1 hour remove the foil and baste the turkey with 1/2 cup of stock. Baste the turkey with pan drippings and & remaining stock every 20 min.

Roast the turkey until the internal thigh temperature 
reaches 165 degrees, 1 3/4 to 2 1/4 hours


                    BEST WAY BIG BIRD

Preheat the oven to 350 degrees. Prepare a 20 to 22 
pound turkey as in the BEST WAY TRADITIONAL 
directions, but double the amounts of softened butter, 
salt & pepper. Roast and baste using 1 cup of stock 
according to BEST WAY TRADITIONAL directions.

Cover the legs with foil if they begin to brown too 
much.

Roast the turkey until the internal thigh temperature 
reaches 165 degrees, about 3 1/2 hours

   

 

   

                      
                       BEST WAY BRINED

Chez Panisse's BRINE for TURKEY

  • Ingredients: 

    2 1/2 gallons cold water 
    2 cups kosher salt 
    1 cup sugar 
    2 bay leaves, torn into pieces 
    1 bunch fresh thyme, or 4 T. dried 
    1 whole head of garlic, cloves separated & peeled 
    5 allspice berries, crushed 
    4 juniper berries, smashed

    Directions:

    Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all the ingredients & stir until the sugar & salt dissolve. Put the turkey into this brine solution and refrigerate for 24 hours. Use a plate or other weight, if needed, to keep the turkey completely submerged in the brine. (This recipe may be halved or doubled to provide enough brine to completely cover the turkey.) Before roasting, remove the bird from the brine and drain well, then pat dry.*


    Follow the BEST WAY TRADITIONAL recipe, but do not sprinkle the turkey with salt. Begin checking the internal temperature after 1 1/2 hours of roasting time. If the legs begin to brown too much, cover them loosely with foil.

         
                 BEST WAY NON-ROASTED / BBQ

             Follow the BEST WAY BRINED recipe 
                              (at left) steps to the *.

  • Rub the bird's skin with 2 tablespoons of softened 
    butter. Sprinkle 1 1/2 teaspoons of pepper on the 
    skin and inside the cavities. Prepare a covered grill 
    with a charcoal fire, centering an aluminum or metal 
    drip pan directly under the grill and arranging the coals on either side. Soak apple wood chips as directed on the package; sprinkle a handful of chips over the hot coals. Place the prepared turkey on the grill, close the cover. 

    Add more coals and soaked chips as needed to maintain even temperature & smokiness. Cover the turkey with aluminum foil if it begins to brown too much. Cook the turkey until the internal thigh temperature is 165 degrees, about 2 1/4 to 3hrs