turkey
Thanksgiving is getting closer and I want to cook a turkey. However, I want to cook a test turkey first.
Problem is, the turkeys in the grocery stores will be massive, and I just want to practice on a small turkey.
I was wondering if I can just use a chicken for practice? What do you do when you want to practice something before serving it to guests?
The idea of cooking a turkey upside down is that the fat from the fattier bits of the bird (the legs etc) runs down into the breast. As a crown has none of these bits, there's no point in cooking it upside down.
By all means butter and bacon it though - turkey breast is very lean so needs all the fat it can get to keep it moist, so use good fatty bacon.
Take it out of the fridge a good hour before you cook it, preheat the oven to 180C, and cook for 20 mins per pound (454g) + 20 mins. Baste regularly, but be aware that every time you open the oven door the heat drops dramatically, so don't be overzealous - once every 20 minutes should be ok. Then let it rest for half an hour, on a warm plate, under foil. This will help with juiciness.
You can either get fresh or dried yuba, the dried one has to be soaked.
When I made a tofu turkey I soaked the yuba sheat for about 10 minutes in warm water before wrapping it around the "meat". The tofu turkey had already been baking in the oven for around 1 hour when I added the skin. After applying the yuba I rosted the whole thing in the oven until the skin was brown (maybe 30 minutes), brushing occationally with marinade. Skin came out perfect and had a nice crispyness without coming apart from the tofu or being too brittle.
Oh, yeah, I brushed the tofu alternatively with marinade and with melted vegan butter every 15 minutes or so before adding the yuba. It might have made a difference but I really think soaking the sheats is key. Good luck!
I made a video guide to making a vegan "tofurkey" from tofu. Here is the link: http://www.youtube.com/watch?v=zKIrgls-WCw
Best Answer
I like to practice too if it's something I've never made before. Roasting a chicken will give you an opportunity to practice the all-important skill of correctly placing the thermometer, but chicken has a different flavor than turkey.
One option is to get the smallest turkey you can find, experiment with a brine (which I highly recommend for roasted turkey) and perhaps go into Thanksgiving with a bit more confidence.
You can always cut up the turkey meat and freeze it for sometime after Thanksgiving when you're no longer sick of turkey. Leftover turkey makes great tamales or enchiladas.