Pasqual Stufano, head butcher at North Vancouver-based Two Rivers Specialty Meats, offers his advice on everything from what to look for in the perfect turkey to his thoughts on Tofurky (just don’t).
Q: What should people look for when buying a turkey?
A: The first feature I look at is where the bird actually came from. Looking into what farm it’s from and how the animals are treated makes a difference not only to the life of the bird, but also the flavour and texture. Size is another important feature to look at. You want about 1.25 pound per person but it’s always best to leave a side of leftovers. People tend to have their game face on at turkey time and the leftover meat makes for some amazing sandwiches and soup bases the next day.
Q: What’s the rule of thumb when cooking a turkey? How long? What temperature?
Cooking it low and slow is key. It’s better to use a meat thermometer than to rely on a timer because the size of the bird and type of oven can make a huge difference. I keep the temperature
220-275-F until the internal temperature of the bird reaches 165-F.
Q: Do you use a dry rub?
A: I prefer salt, pepper and a ton of fresh thyme and sage. Fresh rosemary and oregano works great too and I’m not opposed to rubbing some Spanish paprika on the bird.
Q: Baste with butter?
A: Yes. All the butter. Butter under the skin, butter over the skin, butter inside and out. Butter, butter, butter.
Q: Stuffing inside the bird or not?
A: My dad would hate this if he heard it, he’s a chef, but I never understood stuffing in the bird. By the time the stuffing is safe to eat, you have a dry turkey breast. I like to bake the stuffing on the side, but that’s just my opinion.
Q: What about brining a turkey?
A: Brining definitely helps keep the bird moist and gets that salty seasoning all through it.
Q: If someone doesn’t want to cook a turkey, what are the most popular proteins used as an alternative?
A: I love ham for holiday feasts — green ham, smoked ham, bone-in or boneless. All the ham! If someone doesn’t want to cook a turkey because of the bird size, it’s easy to tweak your
traditional turkey dish, for example my family and I made confit turkey legs for this past Thanksgiving. Another great option is braised turkey legs because they’re flavourful, moist and a
more manageable size for a smaller party or more varied menu.
Q: Do people actually eat tofurky?
A: Not in my house!
@sthomas10
