Turkey day

There are four unbroken rules when it comes to Thanksgiving: there must be turkey and dressing, cranberries, mashed potatoes, and pumpkin pie. — John Hadamuscin, John Hadamuscin’s Down Home (1993)

Most turkeys taste better the day after, my mother’s tasted better the day before. — Rita Rudner, comedienne

Every third Thursday of November, Americans rush home and gather to celebrate Thanksgiving, a tradition that started in 1621 when the European settlers shared a meal with the Native Americans, showing their gratitude for helping them get through the harsh winter season. The meal itself consists of cranberry sauce, mashed potatoes or sweet potatoes with marshmallows, and pumpkin pie for dessert. Often conducted in the afternoon, Thanksgiving would not be complete without the centerpiece, roast turkey with stuffing and thick gravy.

Turkey is an excellent source of protein, vitamin B, potassium and zinc. It has the least amount of fat content compared with other poultry, and the dark meat is rich in iron but has more fat than white or breast meat. Dark meat comes from muscles that have more movement, which forms connective tissues that makes cooking time longer — one reason why white meat is juicier. The size varies, with the hen weighing up to 19 pounds while the tom or male grows to a massive 40 pounds. The ideal size for roast turkey is three kilos or six and a half pounds, with the leftovers used to make turkey sandwiches. When buying there should be no blemish or bruises, the tip of the wings should be clean with no yellowish color, no foul smell, with the tail end removed and washed to prevent unwanted taste. It should be immediately stored in the freezer and loosely wrapped in wax paper or plastic to allow air to circulate to reduce bacterial growth. To thaw, transfer to refrigerator and let thaw naturally, with three kilos taking around 36 hours. 

Like all poultry, turkey should be cooked well done. To check the doneness, the leg joints must move easily when shaken or when pierced with a knife; the blood near the leg bone should be black. You can use a meat thermometer away from the bone to check the internal temperature; if it is 185 degrees Fahrenheit, it’s perfect. Turkey stuffing is made from pieces of bread, vegetables and dried fruit, with meat as an ideal option. It is sometimes cooked ahead of time then added to the turkey to ensure it’s thoroughly cooked and the ideal temperature of stuffing is 160 degrees Fahrenheit. The addition of bacon on top of the turkey makes it moist, juicy and flavorful.

Roast Stuffed Turkey/Chicken

1) One small Turkey about 3 kilos or 6.6 pounds. Thaw out completely. Rub in and out with 1 tbsp. rock salt, 1 tsp. pepper. Add stuffing. Tie legs with a string. Put on top of doubled-up foil, enough to enclose whole turkey. Cover top of turkey with 250 grams package of bacon strips/rashers. Enclose foil. Bake at 350° F or 175° C for two hours. Open foil. Remove bacon and save for the gravy. Increase oven temperature to 400°F or 200°C and roast 30 minutes more or until internal temperature of the thigh reaches 185°F when tested with an Insta-read thermometer. If thermometer is unavailable, check thigh and poke with fork; if juices are clear, your turkey is ready. Allow 20 minutes per pound of turkey (or 50 minutes per kilo).

2) Stuffing (American-style): 1/2 cup butter, 1 cup coarsely chopped white onion, 1/2 cup coarsely chopped celery, 3 cups 1/2-inch-cubed bread, 1 cup mixed glazed fruits (for fruitcake), 1/2 tsp. each of McCormick thyme, basil, pinch of sage(optional), 1 tsp salt, 1/2 tsp pepper, 2 eggs.

3) Procedure: In a deep 12-inch pan, add butter, onions, celery, and cook 2 minutes. Turn off fire and mix in remaining ingredients.

4) Gravy: Put in a saucepan and mix with wire whisk until boiling: 1/2 cup butter, 1/2 cup all-purpose flour, 2 chicken cubes, 4 cups water, 2 tbsp Worcestershire sauce, 2 tbsp tomato paste, chopped bacon from turkey.

Roast Stuffed Chicken

1) 1-1.5 kilos Magnolia chicken (ask the chicken station in supermarkets to debone completely for you, pay deboning fee and inform the person in charge what time you will pick up the chicken). Wash the chicken well. Rub with 1 tbsp each of soy sauce and calamansi, 1/2 tsp pepper.

2) Stuffing: Mix well in a bowl: 2 cups bread cubes, 1 small can Vienna sausage (mash with the brine and bread) until fine, 2 cups ground beef or ground pork or ground chicken, 1/2 cup each of chopped onion, celery, raisins, red bell pepper, pickle relish, 2 eggs, 1 tsp salt, 1/2 tsp pepper, 200 grams grated Quickmelt cheese.

3) Put stuffed chicken on doubled up foil, open side down. Roast at 350° F or 175° C for 90 minutes. Open foil and roast at 400° F or 200° C 30 minutes more.

4) To serve. Slice chicken down center. Slice each half diagonally into 6. Serves 12.

5) Note: Same stuffing can be used for Turkey.

6) Tip: For “Galantina,” steam chicken wrapped in foil for two hours. Open foil. Cool. Refrigerate. Serve cold.

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