Turkey: 101

How much turkey do I need to cook?
Typically, you should plan for 1 pound of turkey for every guest. This can change however, if your family are particularly big eaters, or if you want more leftovers. If that is the case, increase your estimate to 1.5 pounds of turkey per person.

How long do I have to defrost this turkey for?!
The rule is that every 5 pounds of turkey needs 24 hours to defrost in the fridge. It is very dangerous to defrost a turkey any other way-regardless of who told to otherwise.

What temperature to I have to cook the bird to?
Everything that ever had wings must be cooked to 165 degrees. Period. Do not rely on the pop up thingy that comes with your bird. Invest in a meat thermometer and use it. Calibrate the thermometer before testing the bird by setting it in ice water for a few minutes and making sure it reads 32 degrees.

How long do I cook the turkey for?
This question is very hard to answer, because cooking temperatures vary greatly based on ovens and location. However, use the following as a general rule, and modify it to your needs accordingly.

Stuffed
6 to 8 pounds 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

Cooking your turkey at 325 degrees is ideal.

Money Where Your Mouth Is: Capers

Although they are tiny, capers pack quite a punch in the flavor department and in my opinion, are the best green food you're not using enough.

Capers are native to the Middle East and Mediterranean regions of the world and are the immature bud off of a small bush. Fresh caper blossoms are not very flavorful which is why they are typically sun dried and brined in vinegar. Once cured, their sharpness of flavor adds a distinct and welcome addition to many dishes.

Here's a random fact for you (in case you ever find yourself on Jeopardy!) Capers were once used as informal currency among merchants traveling ancient trade routes.


Though my favorite way to eat capers is in light white wine and lemon sauce, Puttanesca is a close second. It's not often made by the home cook and quite frankly, it should be. This is a simple recipe that will wow your guests-just make sure you have an extra loaf of crusty bread to sop up the extra sauce!

PUTTANESCA SAUCE
1/4 C. Olive Oil
1 C. Onion, finely minced
4 Cloves Garlic, minced
2 Cans Plum Tomatoes, 28 oz each
1 C. Kalamata Olives, pitted and cut in half
2 T. Tomato Paste
3 T. Capers, drained
2 T. Anchovy Fillets, minced (about 8 fillets)
1/2 t. Dried Basil
1/2 t. Crushed Red Pepper Flakes
Salt TT
1 # Penne Pasta

Method:

1. Heat olive oil in a large pot. Add the onion & saute until soft & light brown, about 6 minutes. Add the garlic and cook for an additional minute.
2. Add the rest of the ingredients (except the pasta) and simmer for 40 minutes. Adjust seasoning, to taste.
3. Add the cooked penne to the sauce and toss for 1 minute