When cooking meats, it’s important to know the various temperatures.
Beef: Rare 120F to 125F (45C to 50C), Medium Rare 130F to 135F (55C t 60C), Medium 140F to 145F (60C to 65C), Medium-Well 150F to 155F (65C to 70C), Well Done 160F and above (70C and above)
Pork: Medium Rare 145F (63C), Medium 160F (70C), Well Done 170F (76C)
Poultry: Well Done 165F (75C)
Lamb: Medium Rare 145F (65C), Medium 160F (70C), Well Done 170F (76C)
Fish: Well Done 145F (65C)
To find out what temperature your meat is at, remove food from oven, turn on the digital display by pressing the on/off button. Select F/C. Insert thermometer in the thickest part of the meat, immersing the stem at least 1 inch, but not to contact with bone, fat or gristle and wait for the temperature to stabilize.
The digital display will automatically give you the cooking temperature. If additional cooking time is needed, remove the thermometer from the food and return the dish to the oven.
“Work With What You Got!”
©Tiny New York Kitchen © 2021 All Rights Reserved
This holiday season make these little no-fry doughnuts. They are an easy to make treat that can be enjoyed for breakfast or dessert.
Turkey is the center of attention at the Thanksgiving table, but the sides are just as important.
Tiny New York Kitchen Wishes You & Your Family A Very Happy Thanksgiving!
Choosing A Bird
How big should you buy? If you don’t want leftovers then estimate 1 pound of turkey per person. If you do want leftovers then estimate 1 1/2 pounds per person.
Fresh Or Frozen
Should you buy fresh or frozen? Fresh will keep for 4 days in the refrigerator. There is no need to thaw it and some believe that fresh is more flavorful. Frozen is often more affordable, can be purchased weeks in advance, but requires thawing time.
Defrosting
There are two ways to defrost your frozen turkey. 1. In the refrigerator; if you have more time, allow the bird to thaw in the refrigerator in its original packaging. Allow 24 hours of thawing for every 5 pounds of turkey. 2. Cold water bath; if you’re short on time submerge the turkey in a cold water bath. Change the water every 30 minutes. Allow 30 minutes of thawing for every pound of turkey.
Roasting
Remove the giblets. The giblets typically include the heart, liver, and gizzard (often gathered in a bag), plus the neck. You can throw them away or simmer them in stock or water to make your own broth to use in gravy or stuffing.
Tie The Legs
For even roasting, use butcher’s twine to loosely tie the turkey legs together, and then tuck the wings under the shoulders. Don’t wash the bird. Washing can easily spread bacteria. To kill any bacteria, roast the turkey until it reaches an internal temp of 165 degrees.
Brush With Melted Butter
Bump up the flavor by adding herbs, spices, and citrus zest to the butter.
Take The Temperature
Ignore the pop-up timer, they’re unreliable. Instead use an instant read thermometer and take the temperature in the thickest part of the thigh (it takes the longest to cook) and make sure the thermometer isn’t touching any bone. 165 degrees is the magic number.
Let It Rest
Once the turkey comes out of the oven, cover loosely with foil and let it rest at room temperature for 15 minutes. This allows the juices to reabsorb for moist and delicious meat.
Storing
Leftovers should be put away right when you’re done serving. If anything is left out for more than 2 hours, throw it away. Store leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat to 165 degrees and cover to preserve moisture and texture.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Use this simple guide to help you plan your Thanksgiving gathering. Remember to save some for leftovers.
Appetizers
5 People: 1 10 People: 2 15 People: 2 20 People: 3
Turkey
5 People: 6 to 8 lbs 10 People: 15 to 16 lbs 15 People: 22 to 23 lbs 20 People: 24 to 28 lbs
Starchy Sides/Vegetables
5 People: 1 10 People: 2 15 People: 2 to 3 20 People: 3
Non-Starchy Sides/Vegetables
5 People: 1 10 People: 2 15 People: 3 20 People: 4
Salad
5 People: 1 10 People: 1 15 People: 2 20 People: 3
Gravy
5 People: 2 to 3 cups 10 People: 5 to 6 cups 15 People: 1 to 2 quarts 20 People: 2 quarts
Desserts
5 People: 1 10 People: 1 to 2 15 People: 2 to 3 20 People: 3 to 4
Wine
5 People: 3 Bottles 10 People: 5 Bottles 15 People: 8 Bottles 20 People: 10 Bottles
Coffee
5 People: 5 Cups 10 People: 10 Cups 15 People: 15 Cups 20 People: 20 Cups
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting.
Preheat Oven To 325 Degrees.
Place Turkey In Sink And Remove Neck & Giblets.
Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper.
Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound.
To Determine If Turkey Is Done, Place Thermometer Between Thigh & Breast. Temperature Should Register Between 160 To 165 Degrees And Juices Should Run Clear.
When Turkey Is Done, Remove From Oven, Cover Loosely With Foil, And Allow To Rest 30 To 45 Minutes, Which Allows Time To Heat Side Dishes.
Carve & Enjoy!
Approximate Cooking Times Based On 10 Minutes Per Pound At 325 Degrees:
9 Pound Turkey: 1 1/2 To 1 3/4 Hours
12 Pound Turkey: 2 To 2 1/4 Hours
14 Pound Turkey: 2 1/4 To 2 1/2 Hours
16 Pound Turkey: 2 1/2 To 2 3/4 Hours
18 Pound Turkey: 3 To 3 1/4 Hours
20 Pound Turkey: 3 1/2 To 3 3/4 Hours
22 Pound Turkey: 4 To 4 1/4 Hours
25 Pound Turkey: 4 1/4 To 4 1/2 Hours
If You Have Stuffed Your Turkey Then Add More Time.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Family & Thanksgiving
More than any other holiday, Thanksgiving has evolved as a time to gather together. On Christmas most Americans stay at home, but on Thanksgiving, many pack up and leave home to spend the holiday with relatives and friends. This is nearly as old a custom of the day as having turkey and pumpkin pie.
The reunion tradition arose in the early eighteenth century as families began dispersing across New England to settle on the frontiers of New England (western Massachusetts, Vermont, New Hampshire, and Maine). Gradually, before and after the Revolutionary War, New Englanders pressed into New York State, Ohio, and even parts of the southern colonies and territories. In the nineteenth century, hundreds of New Englanders went west during the Gold Rush and subsequent westward migrations. And as Boston, New York, and other towns grew into cities, young people left farms to join businesses or to work in industries in urban centers. Thanksgiving was the time people chose for family reunion, to go back to the old homestead for a visit. It still is.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Lattice Crust 101
Creating a lattice crust isn’t as difficult as it looks. Follow these easy steps and you’ll have a pretty and traditional looking pie.
Using a pastry cutter or knife, cut pie crust into 1 inch strips. Trim off the ends.
Lay on top of the filling, leaving a 1 inch space between each piece. Overlap each piece to form a lattice.
Secure the edges by pressing down onto crust with a fork. Trim off any excess dough.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
The Secret Ingredient For Ridiculously Crispy Chicken
For years I experimented with ways to make chicken extra crispy until one day a chef friend and I were discussing this issue. He told me that the trick is to use baking powder on “skin-on” poultry. I was a bit surprised and put it to the test myself. Holy smokes it does work!
Apparently, baking powder raises the skin’s pH levels, which will allow proteins to break down, giving you a crispier and more evenly browned outcome. Combining with poultry’s natural juices, it forms carbon dioxide gas that creates a layer of small bubbles. These bubbles will increase the skin’s surface area, which allows it to develop a crunchy texture once cooked.
It’s so simple. All you need to do is mix together 1 part baking powder to 3 parts kosher salt (for example 1 tablespoon baking powder & 3 tablespoons kosher salt – of course it all depends on what size poultry you’re cooking). Evenly sprinkle over the skin’s surface and then place in the refrigerator, uncovered, between 12 to 24 hours. Without rinsing cook it any way you want to (roast, grill, fry). It’s really that easy. You just need a bit of planning, but it’s worth it.
You can use it on chicken, turkey, duck, game hens, or goose. Thanksgiving is coming up so you may want to give it a try on your Thanksgiving turkey.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
