Turkey
With the help of some of GRCC's culinary arts students, Chef Angus sets about dispelling the myths surrounding the cooking of turkey. The episode addresses the many important concerns about cooking turkey, a challenging meat given that the various parts cook at different rates and undercooked turkey can be very unsafe to eat.
Techniques for carving and boning the turkey are demonstrated, and Chef Angus also explains how to properly clean the meat to ensure all of the quality meat is used.
The next phase is to prepare a breadcrumb-based stuffing to accompany the turkey. In addition to the breast of the turkey, the stuffing is rolled into the cleaned drumsticks. Placing the bird on a bed of mixed vegetables, Chef Angus explains the roasting process and his equation for cooking time.
After roasting the turkey Chef Angus explains how to take the temperature of the meat, and emphasizes the important of resting the meat before carving it. The critical skill of carving the turkey is explained, and uses for the various products taken from the turkey carcass.
Finally, the meat, stuffing and gravy are presented on a platter with a cranberry chutney, roasted vegetables, fried potatoes and watercress.
Carved and Boned Turkey
Taking Temperature of Roast Turkey
Roast Turkey with Raspberry Chutney