With Thanksgiving next week, the Press paid a visit to the kitchen of Harvard Schools Food Service Director Paul Correnty to talk turkey.
Known throughout the town simply as Chef Paul, Correnty has been working in the food service industry since he was a teenager and describes himself as self-taught. In his spare time, he dabbles in soup and cider making. Recently, he could be seen selling his famous soup to benefit the Harvard school lunch program at the Harvard Farmer's Market.
On Nov. 18, Correnty will be teaching the art of cider making at the Warner Free Lecture at Friendly Crossways retreat on Littleton County Road.
We asked Correnty the best way to cook a turkey.
What is the ideal temperature for cooking turkey?
"I recommend putting it in at 425 degrees and then turning it down to 325 or 350 about 15 minutes into cooking it. It doesn't matter if it's gas or electric heat. When the thermometer says it's done, it's done. Don't rely on that little pop-out thermometer that comes in the turkey. If your breast is at 180 degrees the turkey is overdone everywhere else. Pull it out at 165 and let it sit."
How long should you let the turkey sit for prior to cutting?
"You should leave it for half an hour to 45 minutes. That allows it to cool and contract, which pulls the juices back into the turkey. I like to cook it ahead of time so that you don't have to fight with the turkey right before the meal. Besides, people are always starving and they don't want to wait another 45 minutes while the turkey cools off."
How do you carve a turkey?
"Most people usually carve the breast, then the leg and the thigh. I cook my turkey a day ahead and cut it up. I like to put it in a little broth and let it marinate in the juices."
Fresh or frozen?
"I am definitely a fresh turkey guy. A lot of people are intimidated by fresh turkeys. It's nothing more than a big chicken."
If you do opt for a frozen bird how much thawing time do you need?
"At least 24 hours in the fridge. It is safer there. You can do it in the sink in cold water but, that is messy. If it doesn't thaw all the way you can still cook it. You just risk drying out the meat a bit."
What do you do with all that "stuff" inside the turkey?
"The giblets. I like to sauté and brown them up for a nice rich stock."
What size turkey do you buy? Is it based on a certain number of pounds per person?
"Buy a turkey big enough to have lots of food leftover. You can freeze it, make soup, pot pie, or salad. At least a 20 pounder!"
Stuffing or dressing?
"Definitely dressing. I use the cavity to put in spices, oranges, and lemons for aromatic flavor.
I use the same recipe as my mother: a loaf of toasted Pepperidge Farm bread with lots of celery and stock. Just remember to add cooking time if you do decide to go with stuffing."
Do you have any words of wisdom for a successful Thanksgiving meal?
"To make any meal successful you need to be prepared. Be a guest at your own party. Do as much ahead of time as you can. Opt for more cold salads and dishes so you don't have to do so much reheating. Green salads and fresh green vegetables make a nice contrast to the meal. Also, include some things that are local: Carlson's sparkling cider, Wade Holtzman's Still River Apfel Eis, and some great hard ciders from West County Cider in western Massachusetts."