To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.
It’s that most archetypal of Americana imagery: The turkey — crisp and fragrant, laid in the middle of
the family table. Below we provide some toothsome tips on making your big bird a stuffing success!
T E X T BY RYAN JAR R ELL
I t’s an internecine squabble that ranks estimably with such
era-spanning feuds as the Hatfield’s and McCoys, a rabid and
raging area of contention which has threatened to rip my
humble heritage apart time and time again. On one side, myself,
my maternal grandmother and my brother dearest; on the other,
my mother, my aunt and all the guile and cunningly deployed guilt
they can muster. And what issue, you may ask, so seasonably sets
my small Southeastern clan to each other’s throats? Inheritance,
you may assume, or surely some dark, disowned branch making
claims upon our name? No, my friends, the trouble that haunts
the Jarrell clan whenever November rears her autumnal head is
the age-old decision: turkey or ham. Having long ago learned that
the best weapon to bring to this seasonal sortie is a perfectly
prepared bird, as always, my dear readers, you are at an advantage.
For I’ve collected a staggering array of tips and tricks I’m eager
to pass on to your own households. First, the integral question:
How big a bird? Despite the increasing John Goodmanification of
our country’s constituency, in truth, the amount of bird per dinner
guest has not radically shifted. I generally guesstimate about 1.5
pounds (including bone weight) of gobbler per guest, and then
add 2-3 pounds. This ensures everyone is more than satisfied on
the Day Of Thanks, and gives plenty of excess for superior soup
stocks and those most coveted post-holiday turkey sandwiches.
144 Secondly, do the math. Improperly calculated thawing time has
ruined or inexcusably delayed a number of family meals. Estimate
roughly 30 minutes per pound using the common cold water
method of thawing. Last, but certainly not least, the eternal
question: Basting…how much and how often. The answer: None
at all. Opening and closing your oven door creates a number of
temperature fluctuations ultimately baleful to your bird. Instead, dry
your turkey, rub it thoroughly with butter or oil, and then place pats
of butter under the skin. This will insure a turkey dinner that literally
melts in your mouth.
Not so clever in the kitchen? Or simply find that year after year
of dealing with titantc preparatory stresses is leaving you with
nothing to be thankful for? Luckily, in this most magic of cities,
we offer a number of excellent restaurants that will cater to
your needs. In South Beach, The Dutch ceaselessly offers a
seasonally-sensitive menu it might be worth ducking the in-laws
for. For a more Brickell-based supper option, Perricone’s
serves up an endless devotion to our residents with Italian-
infused dinner options from noon to nine. And, for a classic, try
New Canton. Your belly will THANK you.