derekl_1963

Yeah, sometimes I worry about the strangest things. What can I say, I'm a cooking geek.

Progress is made:

I've made my first shopping trip and stocked up on non-perishables. Central Market had a sale on free range turkeys, so I picked one up and it is currently thawing in the fridge to go into the brine on Monday. In the garage refrigerator I have 12 quarts of turkey stock ready to start reducing for my demi-glace. In the freezer rests 3 quarts of turkey stock reduced to a strength suitable for moistening my stuffing. (I've been doing something stock related for four days now, and it doesn't let up until The Day.)

Today:

I've got my starter perking along for the bread that will go into the stuffing, and will make the bread later today. (I'm crossing my fingers here, this is the first time I've tried this.) In a bit I'll start reducing the stock destined for the demi. I'll be a bit short to reached my desired reduction goal, maybe I'll live with a less reduced stock and thicken it traditionally, maybe I'll steel myself and make more base stock. Decisions, decisions. Sometime today the refrigerator will get cleaned out in anticipation of the waves of ingredients and leftovers to come over the next week.

A dilemma in Turkey Thermodynamics:

Brenda and I were watching an episode of America's Test Kitchen yesterday, and I had something of an epiphany regarding my turkey. They roasted unstuffed, while I normally roast stuffed... Doing it their way reduces the number of variables - one must only watch the temperature of the light and dark meat with no need to worry if the stuffing has reached a safe temperature. They also pre cooled the breast before cooking with bags of ice, which made me realize that I had been warming the breast when I stuffed it with room temperature (or slightly warmer) stuffing. Warming the breast meat is bad because you are already struggling to keep it cool enough so that it doesn't overcook before the dark meat is done.

Now if the goal is to reach perfectly roasted light and dark meat, this (unstuffed, pre cooled) roasting method is certainly an elegant solution, but there lies my dilemma... Stuffing cooked in the turkey is so dammed good! Stuffing cooked separately just never reaches the same level of dense and moist yummy goodness as does stuffing in the cavity, but I always end up with undercooked dark meat. And I like dark meat.

Attempt a perfect turkey and accept substandard stuffing, or attempt excellent stuffing and accept a problematic turkey? That is the question.

An aside on roasting pans:

The same episode of America's Test Kitchen reviewed various roasting pans. The expressed the conclusion that one need not go for a high end (performance, not cost) roasting pan that was only used once or twice a year. They have demonstrated many times that performance and cost do not go hand in hand - despite the snake oil hype of marketing and the snobbishness of those who define themselves by the expense of their toys. I disagree vehemently - one should purchase the best performing pan one can afford. Yes the pan is only pulled out once of twice a year, but on the occasions when it is called to service the product of the pan is the focus of all eyes. If the center piece of the meal is diminished because of a poorly performing piece of equipment, one might as well have simply ordered your dinner from the local supermarket.