Thanksgiving Turkey Tips?

MommaJ
Tue, 06 Oct 2009 18:47:09 +0000

Brine, brine , brine! Assures a moist and flavorful bird. Find any recipe for brining a turkey–doesn’t really matter which one (Alton Brown’s Good Eats recipe on the Food Network site is fine). I think you’ll find that these days no one eats the skin, so don’t worry much about it–it just needs to look pretty. Whatever stuffing you choose, make it outside the bird for safety and ease. Don’t forget to let the turkey rest 30 minutes or so before carving. If you plan on having homemade gravy, I highly recommend you make it in a day or so advance using a recipe that uses turkey parts (wings, etc.), because it’s no fun trying to make gravy at the same time you’re getting all the other dishes on the table and being pleasant to your guests. (But I’d recommend giving yourself a break by using store-bought gravy for your first Thanksgiving attempt–Boston Market is your friend.) And for your sanity, assign some side dishes (sweet potatoes, cranberry relish) to your guests. If left to their own devices, they’ll all bring dessert, but what you really need help with is the sides. Good luck!!