For a cookery professional, it is vital to understand why certain processes and ingredients are used in preference over others.
One of the components of your job search interview could be the reason why a particular process is favored over the other. It would make sense therefore, to study each preparation method in detail and understand why it is important to get the proportions, the timing and the temperature right.
For example, the last recipe in this article, which involves smoking poultry meat, is not for the inexperienced professional. Smoking has the status of a master art in professional cookery, and the method shown in this article could help you understand the process. Eventually, thorough understanding of the subject will help you in your role as a job seeker.
Deep-Fried Turkey
Ingredients:
Peanut oil for frying, as needed (3 gallons should suffice for a 12-pound whole turkey)
1 whole turkey, neck and giblets removed (to weigh around 12 pounds)
1/4 cup Creole seasoning
1 whole white onion
Method:
In a large stockpot or turkey fryer heat oil up to 400 degrees F. Make sure you leave enough room for the turkey else the oil will spill over. Meanwhile, layer a large platter with food-grade paper bags and keep aside. Rinse out the turkey well and pat dry. Take a quantity of the Creole seasoning and rub it into the turkey, covering the bird on the inside as well. Place the whole onion in the cavity of the turkey. Place the bird neck first in the fryer basket. Lower the basket into oil to cover turkey completely. Cook for about 45 minutes, allowing three and a half minutes per pound. It should be cooked completely when a meat thermometer inserted into the thickest portion of the thigh shows an internal temperature of 180 degrees F. Remove turkey from basket and drain on the platter lined with paper.
Determining the amount of oil needed:
If you are unsure about the oil needed for the turkey, try this: Place the turkey in the fryer and cover it with water till the top of the bird is just under the water level. Mark the water level along the sides of the fryer. Drain the fryer, dry well and fill in oil to reach marked level.
Grilled Whole Turkey
This recipe requires an outdoor grill unit.
Ingredients:
1 whole turkey (to weigh around 12 pounds)
Chicken stock cubes, crumbled into 3 tablespoons of powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
½ teaspoon chopped parsley
1 teaspoon paprika
2 cups water
Method:
Get the outdoor grill started on medium heat. Oil the grate lightly. Wash, pat dry the turkey and place it on the grill, breast side down. Allow the turkey to grill on both sides till the skin turns dark golden brown. Take a large roasting tin and mix together the spice powders, seasoning and paprika with the water. Add the chopped parsley. Put the grilled turkey in the pan, spooning the mixture all over the bird. Cover tightly with foil and grill for another 3-4 hours or until the internal temperature of the turkey thigh reads 180 degrees F. Remove from grill and allow it to stand for some time before serving.
Smoked Turkey
1 whole turkey to weigh about 12 pounds
Sweet pickle brine (recipe provided below)
Maple syrup
1 gallon water
Method:
Wash and pat the turkey dry. Marinate the turkey in the prepared brine for 3 days. At the end of the brining period, remove turkey from brine, rinse in cold water and pat dry. Leave it in the refrigerator for 24 hours. Before smoking, prepare the turkey by locking its wings behind the back and tying the legs and tail together. Baste the entire bird with maple syrup before putting it in the smoker. Also baste every 2 hours while smoking. Consider it done when the internal thigh temperature is 180 degrees F.
For the sweet pickle brine:
2-1/2 cups salt (use rock salt or pickling or canning salts if available)
1/3 cup light brown sugar
1 tablespoon extract of garlic
1 ounce pickling spice
Mix all the ingredients in about 1 gallon of water. Adjust seasonings.
To serve: Once cooked, you can serve it immediately or refrigerate to enhance the flavors.
Note: This recipe is not intended for beginners.
