TALKING TURKEY WITH CHEF GOODCHILD
OF TBONES, A TUSCAN STEAKHOUSE
BRIDGEWATER, NJ — While Kevin Goodchild, Executive Chef at the Bridgewater Marriott, may be best known for the steaks on his menu at the award-winning Tbones, a Tuscan Steakhouse, he also knows his turkey and shares tips for choosing and cooking the perfect bird:
TYPE OF TURKEY - Choose a "natural" or "organic bird for the best taste. TO STUFF OR NOT TO STUFF - If you stuff the turkey, it takes longer to cook, potentially resulting in a drier bird. Preparing the stuffing separately is safer and will speed up the cooking process. COOKING TIMES - Cooking times for turkey aren't etched in stone — particularly since all ovens are not the same. Also, the cooking time will differ 
depending on whether your bird was purchased fresh or frozen. But a good basic rule is 20 minutes per pound in a 350F degree oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. THAWING - The safest method is to thaw the turkey in the fridge. Be sure to plan ahead as it takes approximately 3 days for a 20 pound turkey to fully defrost. If you buy fresh there will be no need for the pre-planning or losing space in the fridge with defrosting turkey. FOR CRISPER SKIN - Simply unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. BASTING THE BIRD - Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper, and tightly cover the breast with aluminum foil to prevent over-browning. For even roasting, truss your turkey. IS IT DONE YET? - Purchase a meat thermometer and use it! This way you will be certain that you won't undercook the bird. Insert it into the thickest part of the breast without touching the bone and when the temperature reaches 170F degrees, the turkey is done! HOW TO CARVE - Use a very sharp knife or an electric knife. A dull knife is your worst enemy. Purchase a good quality chef's knife or carving knife about 14 to 16 inches long. DON'T PEEK! - While the bird is cooking, resist the temptation to open the door. When the oven temperature fluctuates because the door is continually opened, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown. BE SAFETY CONSCIOUS - Constantly wash your hands in warm water and soap while prepping the bird. Also your cutting board, counter surface and kitchen area should be thoroughly sanitized throughout all of your preparation. 
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