Toxin Free Thanksgiving

With the Holidays coming so also comes some tough food choices. I hear people saying "I want to make a healthier meal but I don't know how." That's where I come in. I have healthier versions of almost every Thanksgiving staple. They won't all fit in one post so keep reading and I'll get them all in before it's time to hit the store.

First up is the bird.

If you buy the average bird from the grocery store you are buying a bird that is fed mostly GMO soy and corn that are heavily laden with pesticides and herbicides. They are also fed hormones and antibiotics and arsenic. They are raised in such tight proximity that their beaks are cut off so they don't harm each other. Their lives are very stressful and that produces stress hormones that do end up in the meat.

That means you want to order an organic bird which means that they have more room to move around, are not fed GMO grains, hormones, antibiotics or arsenic. The best option is free ranging organic birds. These are available locally almost anywhere. The best part with a local bird is you may be able to get a bird that has not been frozen. They will cost more than the store bird, but the flavor and texture of the meat is worth it and the meat is safe to feed your kids and relatives.

Here is the basic cooking info.

Turkey cooking times and temperatures:

The general guidelines on the turkey cooking time per pound are as follows, given by the U.S. government. Note that time estimates are based on a few assumptions: first that the oven temperature is 325 degrees F, and second, that the turkey is thawed.

For unstuffed turkeys:

Size --- cooking time

· 4 to 8 pounds (breast) --- 1½ to 3¼ hours

· 8 to 12 pounds --- 2¾ to 3 hours

· 12 to 14 pounds --- 3 to 3¾ hours

· 14 to 18 pounds --- 3¾ to 4¼ hours

· 18 to 20 pounds --- 4¼ to 4½ hours

· 20 to 24 pounds --- 4½ to 5 hours

For stuffed turkeys:

Size --- cooking time

· 4 to 6 pounds (breast) --- Not usually applicable

· 6 to 8 pounds (breast) --- 2½ to 3½ hours

· 8 to 12 pounds --- 3 to 3½ hours

· 12 to 14 pounds --- 3½ to 4 hours

· 14 to 18 pounds --- 4 to 4¼ hours

· 18 to 20 pounds --- 4¼ to 4¾ hours

· 20 to 24 pounds --- 4¾ to 5¼ hours

 

Please buy a food thermometer that can stay in the bird in the oven. They are cheap and a bird is not. The rule says the bird should cook to 165 degrees. The thermometer needs to be in the thickest part of the thigh away from the bone.

 

Do not use a plastic cooking bag. As a rule never heat food in anything plastic. BPA is in most plastic and is a known carcinogen.

 

Buy a turkey baster for a couple of bucks or a small ladle to baste the bird with pan juices and baste as often as you can.

 

Resist the temptation to use butter and lots of salt. You need some salt, but if you use your hand to get between the skin and the bird you can rub in some salt then add olive oil and hers into the pocket created. As you baste the bird the herbs give the bird great flavor.

 

I don't stuff the bird for a couple of reasons. First, most food poisoning happens through the stuffing from a stuffed bird. The stuffing itself is also too mushy. Second, I like to add herbs and onion to the cavity for flavoring the bird. The stuffing takes away flavor, dries the bird out and makes the bird take longer to cook.

 

Tent the bird when you pull it out and let it rest at least 10-15 minutes before carving. If you don't the juices don't have time to redistribute through the meat so it all drains out and you are left with dry meat.

 

I am a fan of sage, basil, thyme and even rosemary for the herbs on my bird. I will quarter an onion - skin and all- and put it in the cavity with some herbs along with the herbs just beneath the skin. It's a less is more approach that works for us.

 

Save glazing for the last 15-30 minutes. If you intend to glaze the bird at all do it at the end so the glaze doesn't overcook.

 

Stuffing time.

 

I don't understand the big deal with stuffing that leads people to buy stale bread and dried herbs in a box overladen with salt. It is bread, herbs and stock - mixed together and cooked. No magic. If you are committed to white bread, buy some good organic Italian bread. Trader Joe's has some choices as well as Essential Baking Co. if you are a NWerner. I prefer using an organic whole wheat bread for mine.

 

Take the bread and cube it into 1/2 inch cubes. Spread it on cookie sheets and let it sit out over night.

The "magic" herbs in the packet are sage and thyme with a ton of salt. This is where you get to play.

 

I take the neck and innards from the bird and toss them in a sauce pan with some heated olive oil and brown it then add 4-6 cups of water and a large pinch of salt. Bring that to a boil and let it cook on medium low until it reduces by 1/3rd. Then pull the turkey parts out and add salt and pepper to taste. This is the stock to toss with your bread.

 

A simple stuffing will have diced onions and celery along with the herbs you want. Variations add apple, raisins, fennel root, Italian sausage, etc.. You just mix it all up, put it in a baking dish and cook in the oven covered with a lid or foil for 30-40 minutes at 325.

 

The more adventurous will mix brown and white breads side to side or wheat and rye breads for a pretty presentation. I like to get Italian with mine flavor wise. I'll use more basil and also add garlic as well.

 

So, that is the bird and stuffing. Don't wait too long to order your organic bird or you may not get one.

 

Be very well and more soon...