If you have a lot of guests coming, think about cooking two small birds instead of one large one, says Chef Dirk.
Hi, my name is Dirk Hoffer and I am the Corporate Dining Executive Chef at Station Casinos. I am responsible for providing a healthy meal five days a week for approximately 250 people working at the corporate offices. When cooking for a large group of people, which might be 10 to 20 guests in your home, remember that being prepared is always the key for 20 guests or 200. This means that any dish, casseroles, breads and/or desserts should be prepared the day before if possible. This will make the day of the party less stressful and you will have time to mingle with your guests.
When choosing your holiday turkey, you’ll have to select from a fresh, frozen or the “in between” category. I know, what’s an “in between” category? The USDA ruling on labeling will explain: “Fresh turkeys have to be stored at 26 degrees Fahrenheit or above; frozen turkeys have to be stored at 0 degrees Fahrenheit or below. Hence the “in between” category is turkeys stored between 1 and 25 degrees Fahrenheit. There is no formal name for them; some are labeled “hard chilled” or “not previously frozen.”
The National Turkey Federation says “there is no quality difference between fresh and frozen turkey.” However, freezing any meat has a disruptive effect on cell structure; when meat is frozen the ice crystals that form around the cells can cause cell damage and fluid loss, ultimately resulting in drier meat. Manufacturers make up for this by injecting a liquid “basting” solution of water, oil and seasonings prior to freezing. Such turkeys are often labeled “self basting.”
The flavor of a bird is determined by several additional factors, which may actually be more important than whether your bird is fresh or frozen. Size is the key. Smaller birds tend to be more tender. If you have a lot of guests coming, think about cooking two small birds instead of one large one.
Get the dish on our special Thanksgiving Buffet spread at your favorite Station Casinos location: Texas Station, Boulder Station, Santa Fe Station, Green Valley Ranch, Sunset Station, Palace Station, Red Rock Resort, Aliante Station.
Chef Dirk’s Turkey Tips
- The safest method is to thaw a turkey in the refrigerator. Be sure to plan ahead; it takes 3 to 4 days for a 20-pound turkey to thaw.
- For a crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
- Cooking times will differ depending on whether your turkey was fresh or frozen. Plan on 20 minutes per pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes per pound for a fresh turkey.
- A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables, carrots, onions, celery or garlic. You may also consider tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a separate casserole dish on the side.
- Before roasting , coat the outside of the turkey with vegetable or olive oil mixed with melted butter. Season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning. About 45 minutes before you think the bird is done, remove the foil from the breast to allow it to brown.
- The turkey is done when the deepest spot between the leg and the breast reads 180 degrees Fahrenheit. If the turkey is stuffed, check the internal temperature as well. It should read 165 degrees Fahrenheit.
- Remove the turkey from the oven and “tent” it with foil for at least 15 minutes before you begin carving.
View more of Chef Dirk’s recipes
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