When it comes to commercial turkeys, weight is the best indicator of whether a turkey is a tom (male) or a hen (female), since there are no obvious visual cues for distinguishing the two once they reach the market. Representatives from the largest poultry produces say that their smaller turkeys (10 to 16 pounds) tend to be hens, while their larger birds (18 pounds and above) are typically toms. When in the 16- to 18-pound range, a turkey might be either a large hen or a small tom.
There is no discernible difference in taste between toms and hens and the age of the bird is what’s most important when it comes to tenderness. Because the majority of supermarket turkeys are slaughtered when less than 28 weeks of age, they are all very tender.
White and Dark Meat Cooking Times
Poultry’s white and dark meats cook at different rates on two counts: the position of the bird when cooked and the composition of the meat. Dark meat stores and uses oxygen differently than white meat. Dark meat consists of dark cells, which make up muscles known as "slow-twitch" fibers. These muscles are necessary for longer activities, like walking. The legs of chickens or turkeys are long, slow, active muscles, requiring both more fat and more oxygen, making the leg denser and hence requiring more time to cook.
White meat, on the other hand, is made up of "fast-twitch" fibers, which contain the white cells necessary for quick bursts of energy. Since fast bursts of energy, be they in chicken breasts or in rabbits, can consume carbohydrates without oxygen, and they do not need the stored fat and oxygen needed by the slow twitch muscles of the legs. The breasts are less dense than dark meat, making for faster cooking times.
Doneness
Always rely on an instant-read thermometer to check for doneness when roasting poultry. In the case of turkey, look for 165 degrees in the thickest portion of the breast and 170 to 175 degrees in the thickest part of the thigh.
If there is a little pink in the meat, all is not lost. In general, the red or pink color in meat is due to a red protein pigment in the muscle cells that store oxygen. Because the areas that tend to get the most exercise-the legs and thighs-require more oxygen, they contain more of this protein called myoglobin than the breasts. When oxygen is attached to these cells, it is bright red. As poultry roasts in the oven, the oxygen attached to the protein is released, and the meat becomes lighter and browner in color. If there are trace amounts of other gases formed the oven or grill, they may react to the myoglobin to produce a pink color, even if the turkey is fully cooked.
When cooking turkey or other poultry, don’t be afraid if you see a little bit of pink. As long as you’ve let your thermometer be your guide, the meat is perfectly safe to eat.
Brining a Turkey
One of the best ways to add flavor and juiciness to your turkey is by brining.
Thaw the bird about 3 days before cooking in the refrigerator. Thawing time will depend on the size.
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey, sans internal organs and neck, breast side down in brine. Place a large pot with a can inside to make sure it is completely covered by the brine. Cover and refrigerate or set in cool area for 8 to 12 hours, turning the bird once half way through brining. Rinse turkey with cold water inside and out before roasting.
Brining Recipe
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 4 or 5 sprigs fresh thyme, about half as much if dried
- 2 quarter-sized slices of fresh ginger, about 1/8 inch thick
- 1 gallon heavily iced water
Basting
You should baste your turkey only at the beginning stages of roasting. Brushing the turkey with butter before roasting takes little to no extra work, contributes to browning, and adds a mild buttery flavor. Basting later in the process can turn the skin soggy. There is nothing better than a crispy brown skin on a holiday turkey.
Follow the directions from your turkey packaging, or your old trusted family recipe.
