Cookthink

What's the point of resting meat before cutting it?

Letting cooked meat rest before you cut into it can be patience-trying for the hungry carnivore. But it's worth it for a number of reasons. High heat makes muscle proteins in the meat contract, pushing juices toward the center. If you allow your meat to relax -- anywhere from 5 minutes for a steak to around 40 for a turkey -- liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice will stay in the meat, not run all over your cutting board or plate. It also helps even out the temperature of the meat. Remove your cooked meat and place it on a wooden cutting board (or, as some chefs insist, on a wire rack above a plate to capture juices, which allows air to circulate on its underside, preventing it from becoming soggy). You can also loosely tent the meat with foil; again, be careful not to wrap it too tightly, lest you lock in the moisture and lose your crisp crust. Note: The internal temperature of meat rises while it rests, due to the residual heat from the oven. So invest in a digital, instant-read meat thermometer and get in the habit of pulling your meat out before it's done to your liking. Recipe: Roast Leg Of Lamb With Garlic And Rosemary (Cookthink) Reference: Does searing meat really seal in moisture? (Cookthink) Reference: Do I need a digital, instant-read meat thermometer? (Cookthink)

Do I need a digital instant-read meat thermometer?

For $10-25, you'll have the most foolproof way to ensure that the meat you cook is done to how you (and the people you're feeding) like it. It's simply the most reliable way to get meat right. Here are the temperatures to aim for. If you're going to let the meat rest before serving it (which is a good idea), take it out 3F (single pieces of meat) to 5F (roasts and whole birds) cooler than the temps listed below: Pork slightly pink: 150F Poultry (chicken, turkey, cornish hen) 160F Beef rare: 125F-130F medium-rare: 130F-135F medium: 135F-150F Lamb rare: 125F medium-rare: 130F medium: 135F Duck Whole duck: 170F in the thigh Breasts: rare: 130F medium-rare: 135F medium: 140F Sausages and ground meat: 170F Note that trichinosis (which used to be danger with under-cooked pork) is killed at 137F. Salmonella is killed at 160F. If you're worried about salmonella, cook everything to 160F.

How to make a brine for a turkey (or any other meat)

The next time you roast a turkey, try brining it. The brine lends flavor as well as moistness to your bird, and though it means starting the process a few days early, it only adds a few minutes of extra work. Bring a gallon of water to a simmer and then 1 cup kosher salt and 1/4 cup sugar, plus a few aromatic additions: 10 or so each of green, white and black peppercorns; 2 bay leaves; 1/4 teaspoon red pepper flakes; 1 teaspoon garam masala; 1 teaspoon ground ginger; 2 star anise and 2 tablespoons honey. Let the mixture simmer for a few minutes, then let it cool and refrigerate overnight to let the flavors mingle. In a large container (5-gallon food grade tubs work well, and so does a clean cooler), submerge the turkey and let it soak for at least 6 hours in the refrigerator. Pull the container out of the fridge a couple of hours before roasting the turkey and be sure to pat the bird dry before putting it in the oven.

Are turkeys American?

In the 1500s, Europeans found turkeys in Mexico, domesticated them back at home and then repatriated them to the United States when they settled in the new world. America's big, bland national bird was prized by Pilgrims and it's still the main event at our annual feast of shared blessings and family feuds. Ben Franklin's suggestion that the national bird be changed from the eagle to the turkey was largely ignored, as was his cooking advice. For an "uncommonly tender" turkey, he unkindly recommended electrocution. Farm-raised turkeys may be too fat to fly, but lithe wild turkeys do just fine in the air.