Tuesday, November 23, 2010

Two days and counting!

Turkey Day is almost here and I can't hardly wait to smell that delicious roasted turkey roasting in the oven.  I love Thanksgiving food, it is not only delicious but the leftovers are the best!  This year I am not hosting the big family dinner, but I did gather some tips that have helped me over the years during my Turkey Day adventures to share with all of you.  I wish you all a Thanksgiving full of easy cooking and family fun!
  • For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
  • Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
  • A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side
  • Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird.
  • Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
  • If you cut your bird and it is dry, pour some warm broth over it and that will help hide the dryness.
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1 comment:

  1. Great tips! I have been pretty lucky. I think I have only had to make one turkey in my whole entire lifetime.

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