Let’s Talk Turkey

11-16-food_turkey_web_feature

 

Put the best bird they’ve ever had on the table this Thanksgiving

It doesn’t matter how many times you’ve roasted a turkey, if you’re like most people, there’s still a pang of anxiety as you stand over the giant freezers at the supermarket come November. It makes sense—people pay a lot of attention to that famous fowl, and you only get one crack at it! This month, a few pointers to make sure you come through with flying colors (specifically a toasty golden brown).

Prior Planning

For the beginners—don’t forget to let your bird thaw for a few days in the fridge before it’s time to cook! And make sure you pull out the bag of organs (inside the bird).

Dry, Not Dry

Try a dry brine—wash and dry your thawed bird, then sprinkle it with a tablespoon of salt for every five pounds the turkey weighs. Seal in a bag and fridge it for three days before you bake it. Juicy!

Spatchwhat?

Spatchcock the bird by removing the backbone and laying the bird flat on a rack over your pan of stuffing to bake. Everything will cook more evenly and you’ll get crispier skin.

Don’t Guess

Some turkeys come with pop-out timers, but they are often unreliable. Drop $20 on a meat thermometer and check the temperature frequently to avoid a dry bird.

You May Also Like

The Capone

The Capone

  The Capone 3 oz. Templeton Rye Whiskey 1 oz. Grand Marnier splash of ...

Midway Munchies

Snack on these state fair favorites at home - Fletcher's Corny Dogs, Fried Oreos, ...

Getting Back to the Garden

With spring just around the corner, it’s time to get back to the fresh ...

Mixed Berry Smoothie

You’ll find ginger and berries on many “super foods” lists, so this smoothie is ...

Focaccia

Tea Party

By Jennifer Bajsel Mini Focaccia & Prosciutto Sandwiches Serves: 18 | Prep: 2 hrs ...

Texas cornbread chronology

The Taste of Texas Memories

Auspicious Origins Some things go together so well it’s difficult to imagine one without ...