Camille’s Cooking: Tips for a perfect bird

November 21, 2013 Editorial Staff

Photo by Camille Loccisano.

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BY CAMILLE ORRICHIO LOCCISANO

On this Thanksgiving, I am happy to add this column to the list of good things in my life. The opportunity to share knowledge is a great value and one that should never be overlooked. I am also grateful for the special people that I have been blessed to cook for and especially for my family and friends who will share the Thanksgiving table with me.

There are countless recipes for trimmings that surround the turkey, but for this week’s column I am going to share some basic pointers that will yield a simply delicious and moist bird.

From my family to yours, I wish you a Happy Thanksgiving!

1. Invest in a good roasting pan. It will last you for years.

2. If your budget allows, go organic. This is just pure flavor and the real taste of turkey.

3. It will take you about three days to defrost a 12-pound turkey. Defrost it in the refrigerator while still in the packaging.

4. Handle a raw turkey with the same care as raw chicken.

5. The size of your turkey should be about one pound per guest.

6. Fill your stuffing loosely into the cavity of the turkey. This will allow an easy air flow and proper heating.

7. Excessive basting simply serves to moisten the skin of the turkey but does not really penetrate to the meat. Save the greater part of your basting until the end of roasting time in order give your skin a nice golden color.

8. Your turkey is done when your meat thermometer reads 170° F while inserted into the thickest part of the turkey breast. The turkey juices should be clear.

9. Allow the turkey to settle for 30 minutes before carving.

10. When you are finally sitting down to give thanks, I suggest going with a light-bodied wine such as Pinot Noir or Riesling, and then toast to the beautiful things in your life!