Gold’s Turkey Tips Chef Rozanne Gold
Star Cookbook Author
Make sure to order your fresh turkey ahead of
time to make sure it is truly fresh (never frozen). Buy an organic
turkey if you can.
Sometimes I make 2 smaller turkeys rather than
1 huge turkey when serving a crowd. You have more control in keeping
the turkey moist. Sometimes I roast a few additional turkey legs for
those who like dark meat. I bake them in a separate shallow casserole
and add a little stock and butter. I keep them covered so they stay
moist and then remove the cover 1 hour before they finish cooking.
Carefully follow the technique in my recipe for
covering and uncovering the breast with foil, and for basting, to
insure a moist bird.
Use giblets to make a quick stock
Use a quick-read meat thermometer and remove turkey
when it is between 160-165°F in the thigh.
Choose recipes for the rest
of your menu that can be made ahead of time -- some that actually
improve with age, e.g. soup, sweet potatoes, wild rice, and dessert.