Thanksgiving Turkey Tips?

Consolation
Wed, 07 Oct 2009 10:38:03 +0000

I have bought different turkeys over the years–from the wildly expensive organic to the cheapest grocery store bird. I have decided that the best turkey is a local turkey that hasn’t been frozen. They’re more expensive than the grocery, but cheaper than organic. If you have a local butcher, I would ask about it.



Totally agree.

Buy a natural turkey, not one shot up with corn oil or salt water. Brine it. Cook it breast down on a rack for the first hour or so. Use a piece of buttered or oil parchment paper on the rack to ensure that the skin doesn’t stick and tear when you flip it.

I always cook the stuffing in the turkey, and some extra in a bread pan.

A good make-ahead side is sweet potatoes: bake them in the oven until completely soft, then remove skins and mash/puree, adding a stick of melted butter and about 1/4 cup of bourbon or sherry for about 4 or 5 potatoes, some fresh grated nutmeg and S&P to taste. Turn into an oven-proof serving dish-- a souffle dish will do–and refrigerate covered. Heat–uncovered-- in the oven on the day.

For a nonfat alternative, add orange juice, a little grated ginger, about 1/4-1/2 tsp cinnamon to taste with the S&P to taste, and grated orange and lemon rind instead of the butter and booze. You actually will not be able to tell that it has no butter.

If you put marshmallows on your sweet potatoes, you will be damned for all time. :D

I love the vegetables at Thanksgiving, and typically make at least 5 sides. Luckily, I also love leftovers. :)