Published in October/November 2014
Talk Turkey to Me
Roasted turkey. The scent of a steaming slice alone is enough to put anyone's holiday spirit into overdrive. While turkey is easily accessible in its many forms, whole-roasted turkey is a delicacy on Thanksgiving. The heavenly aroma that fills the house that morning evokes nostalgia. Creating a memorable meal each year for, say, four guests, is no less important than entertaining 15, and the prospect of prepping a full bird can easily overwhelm even a veteran chef. We looked to Giant Eagle Market District Corporate Chef John Gruver for tips on his approach to prepare a delicious, traditionally roasted turkey for the whole family, and some shortcuts for entertaining a smaller crowd without skimping on flavor.
Prep the bird. Lift up the skin of a thawed, pre-brined turkey, and add seasoning like rosemary, sage, cloves, salt, and pepper for intense flavor, says Gruver.
Don't be shy with salt, which can help hold in moisture during the long cooking process. "A tablespoon of salt seems like a lot, and that scares some people into using less," says Gruver. "But, when you're serving eight to 10 people, its really not that much."
Don't overstuff. Whether you're using actual stuffing, or just rough-chopped vegetables, leave some room for air to circulate and heat to evenly distribute throughout.
Work smart. Plan your prep and cook times the night before. "You can pull the turkey out of the oven, cover it with foil and dish towels, and it will hold the heat for up to an hour," he says.
Go for it. Opt for a deep-fried turkey. Gruver suggests skipping the herbs, which can quickly burn in the bubbling oil, and prepare a less traditional flavor. the smoking method requires the same prep work as roasting, but with a much longer cooking time and extra flavor.
Portion control. To avoid leftovers in smaller parties – not that that's a bad thing! – Gruver suggests a portioned or deboned bird. Prepare a breast, leg, and thigh the same was as roasting, but with a quick 45-minute cook time and much easier clean-up, he says.
Mix and match made-from-scratch and prepared side dishes to alleviate some pressure. "Make some of those things you hold dear, and have prepared sides, like Market District's roasted turkey gravy, for everything else," says Gruver.
Get lucky. Or, suggest a pot luck and ask guests to bring their favorite side dish. This frees up time and valuable real estate. And, everyone loves to share!
Never run out of gravy. Gruver says this is key, as is the perfectly cooked bird, for the most memorable meal.
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