The Main Menu: Making the most of the Thanksgiving turkey

By JAN MAIN

Each year when we are celebrating Thanksgiving, we give special thanks for this celebratory meal. This year, of all years, with food prices soaring I propose that we give special thanks to turkeys who still provide good quality protein at relatively reasonable prices.

To make the most of your “good buy- the turkey,” I have some tips to make the most of your turkey for a delicious Thanksgiving.
 

• Protein foods (meat, fish and poultry) have increased in cost the most among groceries. However, turkey, especially a frozen turkey, is a good buy and much less expensive than a fresh, free- range bird. Frozen birds are excellent quality and produce delicious results if defrosted and cooked properly.
• Allow at least 3 days to defrost your bird in the refrigerator on a tray. Once defrosted follow the cooking instructions or for faster results, see the barbecue method below.
• If you can get a frozen utility bird, it is even less expensive and is still excellent quality. The “utility” quality means that perhaps the skin has been torn in one place or the turkey is missing a wing or leg. However, the remaining bird remains excellent quality.
• Buy the biggest turkey you can because it will give you a number of meals both for the celebration but also in the future. Cooked turkey meat freezes well if wrapped properly for up to 8 weeks. It can be used in countless dishes: soups, casseroles or simply for a yummy turkey sandwich.
• Consider cooking your turkey on the barbecue unstuffed as this will free up your oven for vegetable dishes and desserts. Stuffing can be baked in the oven.
   Barbecue Turkey

A barbecued turkey is the way my family always cooks their turkey winter and summer.

• Buy a large, heavy duty disposable foil pan at the dollar store. Wash it before use and place the turkey on a rack in clean foil pan. The best part about this technique is you can throw out the cooking pan once you are finished, and if you wish, without washing!
• Preheat barbecue to medium high.
• Place an inch of water or mixture of water and chicken stock with white wine and bay leaf in bottom of the foil pan. This will ensure that the turkey stays moist during cooking.
• Place turkey on the rack. Squeeze the juice of 1 to 2 lemons on the turkey’s skin.
• Place the used lemon skins inside the bird with a peeled onion but no stuffing. (Stuffing is done separately in a casserole in the oven.)
• Season outside of the bird with salt, pepper and a sprinkle of dried thyme. Cover carefully with barbecue quality foil, place on rack in pre-heated barbecue and cook about 2 to 2 1/2 hours or until internal temperature reaches 185 F degrees.
• Remove pan with bird to rack and cover and rest at least 10 minutes before carving.
• Carve sufficient meat from bird to serve everyone with enough for second helpings.
• Cover and refrigerate bird to take apart later. Once all meat is removed from bird, save the carcass, cover and refrigerate or freeze for future use. Turkey may be frozen for up to 4 months.
   
  Turkey Stock

After you have enjoyed a turkey meal, you have the makings of a delicious stock.

If you don’t feel like making stock immediately, simply break up the carcass, wrap in a freezer bag and freeze for up to 4 months.

You can make the stock anytime then use at your convenience.

Turkey stock is used to make gravy, soup and is the backbone of many dishes.

6 whole cloves
1 onion, peeled
1 turkey carcass broken into pieces
2 carrots, peeled and chopped
2 celery stalks, chopped
6 whole peppercorns
1 bay leaf
1 tsp ( 5 mL) dried thyme leaves
Cold water to cover, about 12 cups (3 L)

Stick cloves in onion. Place in large stainless- steel saucepan or stock pot along with turkey carcass, carrots, celery, peppercorns, bay leaf and thyme. Cover with water.

Bring to boil; reduce heat to simmer and simmer 1 ½ hours skimming any froth that rises to the surface.
Set a fine mesh sieve over a large container. Ladle stock into sieve, leaving behind dregs.

Remove meat from carcass and save for another use. Discard bones, vegetables and bay leaf.

Let stock cool. Remove any congealed fat on surface and ladle stock into plastic containers. Date, label and freeze for up to 4 months. Makes about 12 cups. 3 L.

Turkey Soup

There are some people who enjoy turkey soup more than the turkey dinner! It’s a meal in a bowl!

12 cups (3 L) basic turkey stock
2 carrots, peeled and chopped
2 stalks celery, chopped
2 leeks, chopped or substitute onions in unavailable
1/2 cup (125 mL) small pasta, rice or barley
2 cups (500 mL chopped turkey meat
1/2 cup (125 mL chopped fresh parsley
Salt and black pepper to taste

In a large saucepan, combine turkey stock, carrots, celery, onion and pasta.

Bring to boil. Reduce heat; simmer covered 20 minutes or until vegetables are tender. Stir in turkey meat and parsley. Season to taste with salt and pepper.

Serve immediately or cool soup and ladle into freezer containers and freeze for up to 1 month. Date and label. Makes about 12 cups (3 L).