ubertuber

My problem with cooking is that I don't know the BASICS.

I've got a stove, an oven, a meat thermometer and that's it. No possibility of a grill.

I've got my beef recipe pretty well dialed in:
23 minutes/lb. at 325 yields a perfectly rare eye of round. No covering, a plain pyrex pan.

I can't seem to get chicken or turkey right though - the outside is dry, the inside is raw - it's a mess.

I just want to bake a piece of chicken or turkey in my oven and have it come out as juicy as I know it can.

Can anyone guide me here?

I'd also like suggestions on a cooking guide for IDIOTS - people that don't know the meaning of basting.

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Charlatan

This is Martha Stewart's Turkey 101 and Gravy 101... I have used this receipe about 6 times and it has never let me down.

It was the best turkey I've ever had. It isn't the most straightforward of recipes but it works.



Roast Turkey 101

1. GETTING STARTED
You’ll need the following equipment:
Large, heavy roasting pan (not nonstick)
Roasting rack (V-shaped or flat)
Toothpicks or small metal skewers
17-inch square of four-ply cheesecloth
Kitchen twine
Pastry brush
Instant-read thermometer
Fat separator
Remove giblets from the body and neck cavities, and reserve them; you can make Giblet Stock while the turkey is roasting.

Rinse the turkey under cool running water, and pat it dry with paper towels. Tuck the wing tips under the body to prevent them from burning.

2. STUFFING THE BIRD
Insert the stuffing just before the turkey goes into the oven; never do it ahead of time. And don’t pack it too tightly, as the stuffing won’t cook evenly and bacteria may grow; also, don’t forget to stuff the neck cavity.

3. SECURING THE NECK FLAP
Pull the flap of skin at the neck down, and use toothpicks or small metal skewers to fasten it.

4. TRUSSING
Pull the legs together loosely, and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it’s made of cotton, not polyester (which may melt in the oven’s heat). Rub the turkey with butter, and season it with salt and pepper.

5. THE BASTING PROCESS
Cover the turkey with cheesecloth that has been soaking in butter and wine; the cloth should cover the breast and part of the leg area. Make sure the cheesecloth never dries out or comes into contact with the inside walls of the oven; in either situation, it may ignite.

Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed area of the turkey with the butter-and-wine mixture. (The turkey pictured here is out of the oven, but basting should be done in the oven and as quickly as possible, so the oven temperature doesn’t drop.) Watch the pan juices; if they are in danger of overflowing, spoon them out and reserve them for the gravy.

After the third hour of cooking, take the turkey out of the oven. Carefully remove the cheesecloth, which will have turned quite brown, and discard it. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.

6. TEMPERATURE TAKING
After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh (if you poke a bone, try again); when the temperature reaches 180°, the bird is ready.

7. CARVING
Use a thin-bladed, flexible carbon-steel knife to carve the meat into thin slices.


Gravy 101

While the turkey is roasting, use the giblets (neck, liver, heart, and gizzard) to make a Giblet Stock. When the turkey is finished roasting, you’re ready to make the gravy.

1. RESERVE PAN JUICES
Transfer the turkey to a serving platter, and set it aside to rest while you make the gravy. Carefully pour the warm pan juices from the pan into a fat separator, and set aside. The fat will rise to the top as the liquid cools; the dark drippings, which are filled with flavor, will stay at the bottom near a low-slung spout, which will later pour the juice straight into a pan.

2. DEGLAZE PAN
Meanwhile, return the roasting pan to the stove top over medium-high heat. Carefully pour 1 1/2 cups Madeira wine into the roasting pan; bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides and bottom of the pan. The roasting pan should appear to be virtually clean when it is properly deglazed. These cooked-on bits carry the turkey’s flavor right into the gravy.

3. COMBINE FLOUR AND GIBLET STOCK
Strain the giblet stock, return it to the saucepan, and warm over low heat. Place 3 tablespoons of flour in a glass jar that has a tight-fitting lid. Fit a wide mouthed funnel in the top of the jar. Ladle 1 cup of the warm stock into the jar. Reserve the remaining stock in the saucepan, and keep warm over low heat.
4. SHAKE JAR TO MAKE A SLURRY
Close the jar tightly, and shake vigorously until all the flour is incorporated into the warm stock; this liaison is called a slurry. Combining the flour and stock before adding it to the gravy solves the problem of lumpy gravy.

Slowly pour the slurry into the roasting pan, stirring to fully incorporate. Cook over medium-high heat, stirring constantly, until the flour is fully cooked and all the traces of its raw, chalky flavor are gone, 2 to 3 minutes. Stir reserved warm giblet stock into gravy in roasting pan.

5. ADD SEPARATED PAN DRIPPINGS
Pour the pan drippings from the fat separator into the roasting pan, taking care to add only the dark drippings at the bottom. Discard the fat. Add rosemary, and stir well. Adjust seasoning. Cook over medium-high heat, stirring occasionally to thicken, until reduced to about 3 cups, 10 to 15 minutes.

6. STRAIN TO REMOVE SOLIDS
Place a fine sieve (or a strainer lined with lightly dampened cheesecloth) in a quart-size measuring cup or medium bowl. Pour gravy into the sieve or strainer. Use a wooden spoon to press down on remaining solids to extract all the juices; discard solids. Adjust seasoning. Gravy may be kept warm by placing the bowl in a saucepan containing 1 inch of barely simmering water. To serve, transfer to a heated gravy boat.

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

ubertuber

When it talks about stuffing the turkey - is this essential to the cooking process of the turkey? I don't really eat stuffing, so can I forgo this or will it destroy my bird?

__________________
Cogito ergo spud -- I think, therefore I yam

Charlatan

I am fairly certain you can forgo this step. But, if you are serving a turkey (a big bird) you should make stuffing even if you don't like it. Your guests will more than likely expect it, and this stuffing is excellent as stuffings go.

When you are roasting a chicken, you don't have to stuff it. But you should fill it with herbs for flavour. Discard them after cooking.


By the way, make sure if you aren't going to stuff your bird that you check the caveties out. The gibblets and neck and all that stuff are usually in there. You don't want to leave them there. You want them for the gravy stock.



By the way... I just looked and MS has a roast chicken 101. I imagine it is as good as the turkey but have never tried it myself.

Roast Chicken 101

1. To ensure even cooking, let the chicken stand at room temperature for 30 minutes before roasting.

2. Discard any pop-up timers that come with the chicken; an instant-read thermometer gives a far more accurate reading.

3. Don’t forget to salt the cavity of the chicken; this will season the meat more effectively than salting the skin.

4. Stuff the cavity with aromatics like fresh herbs, garlic cloves, lemon wedges, and quartered onions to perfume the meat.

5. Arrange a single layer of onion slices in the bottom of the roasting pan to form a bed for the chicken. The onion will flavor both the chicken and the pan gravy, and it will prevent the chicken skin from sticking to the pan (or rack) and tearing.

6. Let the chicken rest for at least 15 minutes before carving; this allows the juices to collect in the meat instead of in the well of your cutting board.

How to Truss a Chicken
Trussing helps the chicken keep its shape and cook more evenly during roasting. While traditional trussing involves tying the whole body of the chicken together, it is much easier just to tie the legs together with kitchen twine.

Perfect Roast Chicken
Serves 4

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425°. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180° and the thigh 190°.

4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

maleficent

you don't need to stuff a chicken... well at least not for eating purposes..

That recipe sounds good, but a lot of work...

I have a roasting rack... that the bird sits on (out of the grease)- and i cook the bird 75 percent of the way breast side down (til about 150 degrees)... then the last bit of time, breast side up so that the skin browns...

I will usually stuff the bird with some lemon halves... and a ton of peeled garlic.. with just salt and pepper on the bird... occassionally you can throw some white wine as a basting liquid on it...

Crucial tip- let it sit for at least 15 - 20 minutes covered in foil before carving it- it will allow the juices to redistribute inside of it.. .(same holds true for cooking steaks)

To check to see if it's done... get an instant read thermometer and stick it in the meatiest part of the breast taking care to not hit the bone.. and the temp shoudl be 170... take it out at this point, and it will continue to cook while it rests...

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maleficent

For an extra crispy skin, spread the butter beneath the skin of the bird... just on top of the breast meat... and even better - make it a sage butter, or garlic butter.. or lemon butter- outstandng stuff.

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ubertuber

OK, so you guys are awesome. How about a simple take...

For cooking just a breast, how long/pound at what temp? I'm just looking for a rule of thumb.

__________________
Cogito ergo spud -- I think, therefore I yam

maleficent

honestly since all ovens are different - it's a tough call - my new apartment has the world's slowest oven.. the toaster oven cooks stuff faster... I'd go with a core temp of 175 degrees at the biggest part of the breast... then just let it rest for a bit...

Oven temp I usually use is about 375 degrees.

Bone in breasts tend to be a little juicier than a boneless breast (cheaper too) cook it bone side up first,,, then breast side up to get it to brown...

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Charlatan

When cooking breasts I am a big fan of shake and bake. Boneless takes 20 minutes at 375°. Mal's right that bone in is a little juicier but boneless is just a little easier to cut up and eat.

If you are trying to be fancy, shake and bake isn't going to cut it. Make sure you have the skin on and the bone in. Rub the breast with some herbs (rosemary or sage), salt and pepper, cook in the over at 375° for about 40 minutes or so. You don't want to overcook and slow cooking is better.

__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke

maleficent

Shake and bake is an awesome way to go-- you can make your own stuff.. big ziplock bag - some salt, pepper, cayenne pepper, parsley (or cilantro) and whatever herbs strike yuor fancy and some flour or breadcrumbs -- drop the breast in - and shake away... (easy method for thighs too - whcih are even cheaper than breasts and the dark meat is usually jucier)

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snowy

Use your meat thermometer.

I'll say it again: USE YOUR MEAT THERMOMETER.

Like Mal said, it's really hard to pin an exact time/temp on an oven. You've GOT to go by the thermometer.

Mal's suggestion about the flavored butter is a good one. Personally, I melt a stick of butter with some fresh herbs (sage/rosemary/thyme usually), and then use that to baste my bird. It results in a browner, crispier skin...mm.

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Mister Coaster

I'll definately agree with onesnowyowl about meat thermometers, get a good one and use it. I suggest one of those digital probe types where a wire actually trails out of your oven and into the battery-powered digital readout deal.

http://www.rollingpin.com/index.asp?...yitem=tq100560

I always use it with my barbecue and the results are perfect every time.

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ubertuber

Ooooh - that's cool. Way better than the one I've got now (which I haven't been able to use successfully yet). It also appeals to my love of gadgetry.

__________________
Cogito ergo spud -- I think, therefore I yam

astrahl

If you are cooking pieces in a pan on the stove, make sure the pan is hot, drop the piece(s) onto the pan, let it cook and sizzle, etc., and when it unsticks from the surface, flip it. Once it unsticks from the other side, it should be done perfectly.

This works with non-stick pans too. If you make sure the pan is hot before you toss the dead stuff in, the parts will stick to the pan, once it has been cooked through (halfway), the parts will unstick from the pan. Do this on both sides and the bird will cook up fine.

Do NOT try to move the pieces while they are cooking as you will mess up the process.

I am a vegetarian and when I follow this method when cooking dead stuff for hubby, it works EVERY time. I am a real hypochondriac about salmonella and stuff too so I cut into the pieces just to check and I have a 100% success rate with this method.

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sailor

The best recipe I've ever found for roasting a chicken is as follows. It yields an incredibly juicy bird with a wonderfully crispy skin and hints of herb flavor. It's absolutely incredible, and very easy too, just takes a bit of foresight.

From Seattlest. Make sure not to use a big chicken with this one--it depends on a very high temperature for a relatively short period of time to get the perfect skin, so if you need more, use another chicken, not a bigger one. And don't be afraid to really salt the thing down--it's what makes it tender and allows the skin to crisp up so well. Cover it with salt and rub it in well. Most of it gets wiped off before it goes in the oven anyways, so it's not going to make the bird too salty.

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JustJess

Good Idiot guides:
Everyday Food magazine, from the Martha Stewart company.
How to Break an Egg has a lot of nice basics, as does Kitchen Survival Guide.
And Rachel Ray is awesome.

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