Most classic Thanksgiving spreads include some version of turkey, whether roasted, fried or stuffed turducken-style. 225 magazine recently interviewed a few Baton Rouge chefs to get their best advice for how to prepare the centerpiece bird:
Buy two smaller turkeys instead of a single oversized one—Chef Don Bergeron of Bergeron’s City Market says buying an oversized turkey may not be the best bet when serving a large group of people. Instead, roast two smaller turkeys, which can help preserve the meat’s flavor and leave you with enough leftovers to feed the family for days.
Brining is where it’s at for flavor—“Brining my turkey is a must,” says Therese Albornoz, majority whip of Gov’t Taco and culinary director of Jay Ducote Hospitality Group. “It’s a quick and easy extra step that’s totally worth the effort.” Brining is the process of soaking the entire bird in a salt bath before cooking—usually overnight—that keeps the turkey juicy and tender.
Keep seasoning simple—Bergeron lives by one rule when it comes to the main dish: “Don’t overthink your turkey for Thanksgiving.” He likes to focus on simple, natural flavors when it comes to poultry. After picking up the turkey—or turkeys—and removing the innards, it’s time to moisten the meat and get it ready for seasoning. “Rub the turkey inside and out with softened butter—lots of butter,” Bergeron says. He keeps the seasoning simple by generously adding salt, black pepper and cayenne. “When you think it’s seasoned well, sprinkle with a bit more,” he says. Another tip, from Albornoz: Throw in some aromatic herbs and peppercorns to infuse the turkey with an extra boost of flavor.
Multitask—Go back and use the innards in a stock for turkey gravy to enhance the gravy’s flavor, Bergeron advises, so all parts of the bird can be incorporated into the meal. And for the best vegetable sides, place the turkey in an oven-proof baking pan and add a mirepoix of chopped onions, carrots and celery to the cavity of the bird and in the bottom of the pan. Cooking the vegetables with the turkey itself allows them to soak up the meat’s juices and soften as everything cooks.
Don’t be afraid to add some fat—Ryan André, executive chef at Soji: Modern Asian, says to keep it simple … but maybe splurge on some duck fat, too. “When it comes to turkey, I don’t do anything out of the box. Of course, fried turkey is my preference, and if I can get my hands on enough duck fat then I like to fry it in duck fat to increase the depth of flavor on it.”
Check your temperature—When everything is ready to go in the oven, roast at 325 degrees uncovered (preferably in a convection oven) for 15 minutes per pound or until the internal temperature reaches 165-170 degrees in the thickest part of the turkey. “Try to have your turkey cooked at least one hour prior to serving,” Bergeron says, “leaving time for it to rest and cool some until it’s time to carve.”
This story originally appeared in 225 Dine. Subscribe to the free e-newsletter here to keep up with Baton Rouge food and events.
