TEN TURKEY TIPS
By Chef Jeremy Manley
Chef Jeremy Manley ‘San Diego’s Sustainable Chef’ and owner of Jeremy’s on the Hill California Style Bistro in Julian, CA discusses Turkey for Thanksgiving and the Holidays, on Big Blend Radio.
1. For every 1 pound of turkey plan on 30 minutes of cooking. Everyone has a different oven and every oven is different. This is just a guideline.
2. Do not over stuff your turkey. This will increase your oven baking time tremendously.
3. Always take the temperature of your turkey in the thickest part of the thigh. Breasts always cook first and the thighs take the longest.
4. Cooking your turkey upside down will keep your breasts moist and tender.
5. If your turkey is frozen, plan on 2 days to defrost properly.
6. When you can grab the drumstick bone and it pulls right out with no red color on the leg, it’s done.
7. When trying to figure out how large a turkey to buy for your family, plan on 1 pound of bird to feed each person, which allows for the bones.
8. If you always over cook the turkey, brine it. That will guarantee a tender turkey.
9. Let the turkey sit for at least 20 minutes before carving. This lets the juices rest.
10. A lighter and softer red wine such as Grenache will go well with turkey. You want to look for something with some pepper characteristics and no smoked barrel aging.
Known as ‘San Diego’s Sustainable Chef,’ Chef Manley is the Executive Chef/Owner of Jeremy’s California Style Bistro in Julian, a popular mountain destination in San Diego County, California. For more of his recipes, visit www.JeremysontheHill.com