Top 5 Turkey Cooking Tips Today | Family

I have personally prepared or helped prepare over 40 Thanksgiving turkeys over the years, several of which were fully edible.

With my extensive experience and occasional use of fire extinguishers, I want to answer frequently asked questions about making the perfect Thanksgiving feast.

My thinking behind this offer is simple: don’t make Thanksgiving cooking mistakes – let me make them for you!

The most obvious concerns are the proper cooking time.

“How long does it take exactly to roast a turkey?” “

Traditionally, for an oven roasted bird, you multiply the number of pounds the turkey weighs by 15 (15 minutes per pound). Being wary of undercooked poultry, I suggest taking the product of the turkey’s weight by 15 and then multiplying that number by the sum of all the numbers in your cell phone number (including the area code). No one ever complained that my turkey was undercooked.

My turkeys may taste like the underside of your shoe, but they are never undercooked.

“Does a little white wine in the sauce help?” “

In my experience, wine doesn’t do much for the sauce, but it can have a calming influence on the cook.

“What do you consider to be an essential kitchen tool for preparing a turkey? “

Experts say a waterproof digital thermometer is essential. The best are available at high end household goods stores and are very expensive. The must-have kitchen tool that I can’t live without is a small DeWalt drill (comes in a cute yellow carrying case) with a masonry bit that can penetrate concrete. You’ll use a thermometer once or twice to cook a large bird, but you’ll use a drill a few times to try and figure out what’s going on deep inside the still-frozen beast.

“How do you remove the bag of internal organs, pieces of intestines and waddling buried deep in the bird?” “

For many years, I wore plastic gloves and took out the bag with a key. Eventually, I found that I was more mentally healthy and more able to enjoy the holidays, leaving the disgusting little bag inside and letting it explode. Make sure you have a self-cleaning oven. Oh, and work to look surprised.

The best turkeys ever were the ones my grandmother made: golden brown on the outside and pure delight on the inside. Sadly, I have no idea how she did them because I was a child, one of 23 first cousins ​​on my mother’s side, who were consistently told to “Get out and stay outside!” “

“What’s the best turkey you’ve ever served?” “

By far the best turkey I have ever served was a tender, smoked, thinly sliced ​​turkey breast purchased from Honey Baked Ham.

Lori Borgman is a columnist, author and speaker. Her new book “What Happens at Grandma’s Stays at Grandma’s” is now available. Email him at [email protected]


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