Help from our chefs 101

Help from our Chefs

During the holidays, we know

many of you are getting to work

in your kitchen. That’s why we

put together this special section.

Our goal here is to bring together

a variety of info to help you

be successful—from roasting and

carving basics to more challenging

recipes for food enthusiasts.

In this section:• Turkey carving and roasting techniques

• Answers to your questions—from our chefs

• Our “Chefs Unplugged” feature menu

• Mushroom basics

Visit wegmans.com to learn moreMaking a roast or serving ham this season? We’ll show you how to get perfect results—with step-by-step videos to help you along the way. It’s all here to help you make great meals easy!

Help from our chefs102

Choose our Food You Feel Good About Free Range Grand Champion Turkey or Wegmans

Premium Holiday Turkey, and just follow the directions below. Directions for roasting other turkeys

are on the package labels or at wegmans.com.

How to Roast Turkey

Watch our easy roasting technique videos at wegmans.com

For our Thanksgiving feast recipe using the Wegmans Honey-Brined Turkey Breasts, turn to page 18.

Food You Feel Good About Free Range Grand Champion Turkey or Wegmans Premium Holiday Turkey Preheat oven to 325 degrees.

1. Release turkey legs from clamp; remove neck and giblets from body and neck cavities.

2. Rinse turkey inside and out; drain well. Pat dry. Season cavity with spices (salt, pepper, etc). Re-clamp legs.

3. Place turkey,breast-side up, on rack in shallow roasting pan. Tuck wings under turkey’s back.

4. Coverloosely with “tent” of aluminum foil to reduce basting and prevent excess browning.

5. Roast (consult chart for times) until turkey internal temp is 165 degrees. We recommend using a digital thermometer for best results even though turkeys come with pop-up timer.

6. About 45 minbefore end of suggested roasting time, remove foil tent, baste with drippings. Roast until done. Stuffed turkeys: Increase cook time by 15-20 min; stuffing must reach 165 degrees, too.

Turkey Weight Cooking time

8-12 lbs 21/2 to 33/4 hours

12-16 lbs 33/4 to 5 hours

16-20 lbs 5 to 6 hours

20-24 lbs 6 to 71/4 hours

24-28 lbs 71/4 to 81/2 hours

Oven temperatures may vary. Use a thermometer to ensure that turkey is fully cooked to 165 degrees. Insert thermometer into thickest part of the inner thigh, at junction where the leg connects to the body of the bird (but not touching the bone).

Increase cooking time by 15-20 minutes if cooking turkey stuffed. Be sure stuffing temp also reaches 165 degrees.

Allow an extra 20 minutes “resting time” before carving for better slicing. Wegmans 18/10 Stainless-

Steel RoastersAvailable in small and large sizes. Tri-ply base for even heat distribution. Can be used on the stovetop. Oversized handles to accommodate oven mitts. Large open roaster is oversized to fit up to a 30 lb. turkey. Small roaster is ideal for small roasts or “mile-high” lasagna.

Frozen Turkey Thawing TipsIf you choose a frozen turkey, here are three common (and safe) ways to thaw it:

• Cold Water—Thaw 30 minutes/pound of turkey. Completely submerge wrapped turkey, breast side down, in a large container filled with cold water. Replace water every 30 minutes. Wash container thoroughly with hot, soapy water after thawing.

• Cooler Method—Thaw approximately 1 hour/pound of turkey. Place wrapped turkey in a large cooler. Close cover during thawing time. Wash cooler thoroughly with hot, soapy water after thawing.

• Refrigerator—Thaw 24 hours for every 5 pounds of turkey. Keep refrigerated after thawing.

Help from our chefs 103

Carving a whole turkey is easy—just follow our four-step technique.

If you’re serving our honey-brined turkey breast (recipe on page 18), refer to step 4.

How to Carve Turkey

Transfer thighs to platter, work knife along bone to separate meat.

Slice breast meat: Place skin side up, lengthwise. Starting at widest part of segment, slice, holding knife at slight angle and securing meat with fork as you slice. Slide knife blade along the fork’s tines for even slices.

Set up carving station in kitchen (not at the table) to keep the mess contained.

Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around.

Make sure your knife is very sharp and long enough to slice across the full width of the meat to be carved.

Have ready a long-pronged fork to steady meat as you carve, and a clean platter to receive slices.

Equipment• Clean, sturdy carving board

• Very sharp knife long enough to slice across full width of meat to be carved

• Two-pronged carving fork

• Kitchen towel

• Serving platter

1Mise en place

3Segment

4Slice & serve

Breast meat: Steady bird with long, 2-pronged fork. Make 2 long cuts on either side of breastbone; let knife follow curve of ribcage. Separate meat from bones. Use fluid motions, let knife do the work.

Drumsticks and wings: Release drumsticks from restraints. Making long smooth cuts, slide knife along close to the bone, following ribcage and wishbone curves.

Angle knife down along wishbone sides, cutting through cartilage to separate wings and legs from body.

Separate drumstick from thigh: You’ll see a natural “seam.” Make a straight cut, parallel to the drumstick bone.

Watch our easy carving technique videos at wegmans.com

Transfer turkey to clean cutting board, breast side closest to you.

Let rest 20 min.

2Rest

104 Help from our chefs

Ask a chefHave a culinary question? Let our chefs help! This season’s answers come from Executive Chefs Fred Torrell

(Wegmans Sheridan Drive, Buffalo, NY), John Steinhoff (Wegmans Meal Development Team), and

Mark Makovec (Wegmans Cooking School, Pittsford, NY).

Turkey briningI would like to brine a turkey because I’ve heard brined turkey produces wonderfully moist, flavorful meat. Got a brine recipe and instructions?VM, Plainsboro, NJ

Here are two easy options: Check out our Honey-Brined Turkey Breast recipe on page 18. You’ll love the results! Or visit wegmans.com for our whole Honey-Brined Turkey recipe.

From our Cooking School in Pittsford, NY:I always find it difficult to manage the timing of my sides and my protein to be done at the same time during the holidays. Help!

Chef Mark:No need to panic. We’ve designed the menus to keep most oven temps at 350 so sides can be done at the same time as, say, a turkey. Most sides can be done up to a day ahead. Just remember to chill them quickly and bring them to 165 degrees on your reheat for food safety. Blanched veggies can be done ahead, too, shocked, and kept chilled. Some strategic planning allows for a successful and well executed meal.

Best fondue cheesesWith all the great cheeses in your Cheese Shop, how do I choose the correct ones for a fondue? Is there a cheddar that would work?CS, Jamestown, NY

Chef Fred: Traditionally, I have used Shredded Gruyere (or Jarlsberg) and Emmentaler cheeses. A great cheddar to also incorporate is Adams Reserve New York Cheddar. The key is not to add either too dry or too oily of a cheese because it will affect its smooth consistency. Visit wegmans.com for our Gruyere fondue recipe, and just omit 1/2 cup each of the Gruyere and Emmentaler cheeses and add in one cup of the Adams Reserve Cheddar. Enjoy!

Long-stem artichokesYou have beautiful long-stem artichokes. How do you cook them? What to do with those stems? They must be good to eat or why would you sell them that way?KC, Boonsboro, MD

Chef Fred:You’re right. The stem is an extension of the prized artichoke “heart,” so it is edible, but first wash the artichoke with cold water. Then cut to your desired length, depending on how you’re preparing it—usually between one and two inches below the stem. Next, cut off the top 1/4 to 1/2 inch of the “choke” and discard. Trim off those thorny petals with scissors. Rub a light coating of lemon juice on the cut surface to help prevent oxidation. You can do everything from boiling to steaming and grilling (visit wegmans.com). You can cook them the night before and microwave to heat through. Long-stemmed artichokes also add a unique element in floral arrangements for your dinner table.

Secrets to great mushroomsCould you clarify the proper way to clean mushrooms? AE, Coppersburg, PA

See our mushroom overview on page 110.

Truffle oil tipsCan Wegmans Truffle Extra Virgin Olive Oil be used for frying and cooking? Also, I’d like to try a real truffle even though they are expensive. Any advice?FK, Buffalo, NY

Chef John:I would not recommend using the truffle oil to cook with because it’s specifically designed to use as a finishing oil. High heat could bring out an unwelcome bitter flavor rather than enhancing its cherished earthy aromatics. Simply drizzle it on cooked food and enjoy the incredible aromatic flavors. Real truffles are amazing! The key to successful use is: Less is more. A truffle slicer produces shavings that go nicely over simple fresh made pasta with butter and Parmigiano- Reggiano cheese; or try stuffing those slices under the skin of a beautiful Food You Feel Good About chicken and roasting it to perfection. Figuring cost/serving, the price becomes a bit more reasonable.

Butter: Finishing, drawn, brown, and clarifiedWhat is finishing butter? How does it differ from regular butter or Oleo? SS, Horseheads, NY

Chef John:Finishing butter is the Wegmans name for our flavored butters, so called because we recommend you “finish” a dish with them.

Drawn butter: Butter is melted and skimmed; the butter fat is poured (drawn) off; the milk solids settle to the bottom.

Clarified butter: Drawn butter is continued to be cooked, rendering (evaporating) any additional waters or impurities out of the butter so you are left with the purest of butter fat (careful not to cook too long or too fast, turning it into brown/burnt butter).

Brown butter: Whole butter carefully melted at a higher heat, then the milk solids are toasted in the butter, producing a hazelnut flavor.

Chef Fred Torrell

Chef John Steinhoff

Chef Mark Makovec

Write to win:If we use your letter, we’ll send you a $25 Wegmans Gift Card. We’ll also randomly select one writer to receive a Wegmans Small Open Roaster (value $59.99). Send your culinary questions, with your name and address, to:

Ask A Chef, Wegmans Menu Magazine1500 Brooks Ave., PO Box 30844Rochester, NY 14603-0844ATTN: Editor

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