November 2016

Happy Holidays!

It’s official. The pressure is on. 

We thought it might be helpful to put together some turkey-related tips to make Thanksgiving a little easier on everyone. May these pointers help you experience a whole lot of gratitude and very little frustration.

If you run out of time…

If you’re just trying to make this thing happen and you don’t care how, here’s your guide to every shortcut in the book. Even the most seasoned Thanksgiving hosts will find value here, as something will inevitably be forgotten, burned, or eaten by a dog.

If you run out of space…

During your time spent living in an apartment, you’ll probably experience some of the most incredible, meaningful holiday celebrations of your life. But no matter how willing and enthusiastic you are to host at your home, the demands of a traditional dinner are likely to extend beyond the capacity of your kitchen. Instead of amping up the anxiety, consider a bit of planning with a dash of augmentation. First off, cut yourself some slack. Dice, chop, and julienne your veggies a day or two ahead of time to lighten the load the day of the meal. If your oven is too small for a whole bird, give yourself permission to serve a turkey breast. Your fridge is going to be crazy, so have a cooler on hand so you can keep ingredients on ice until you need them. After you start cooking, you’ll face another capacity problem at a different temperature. A big slow cooker for mashed potatoes and a little one for a hot side will prevent oven overload. Need a place to put hot gravy? Your favorite travel mug will work just fine.

How to Cook a Turkey

Ingredients:

• Turkey
• Salt
• Pepper
• 2 Cups of Broth (Chicken, Vegetable — whatever)
• Butter (Optional)

Equipment: You’ll need a roasting pan big enough for your bird, a roasting rack, and a turkey baster. Don’t have a roasting rack? (Who does?) Make one out of aluminum foil.

• Don’t forget to take out the giblets!
• Preheat the oven to 450 F, then reduce to 350 F when you put in the bird.
• Use a meat thermometer. That little red button will give you overcooked poultry.
• For drinking during dinner, serve a rose wine.
• Thawing: In the Fridge – 24 Hours per 5 pounds
• Cooking: 13 Minutes per pound
• Basting: Every 45 Minutes
• Resting: 30 Minutes after fully cooked

Instructions:

• Let your turkey warm to room temperature (about an hour)
• Preheat the oven to 450°F.
• Add 2 cups broth to roasting pan.
• Put turkey in oven breast-side up, then turn down heat to 350°F.
• Roast for 13 minutes per pound.
• Baste every 45 minutes.
• Check the turkey’s temperature regularly so you know how fast it’s cooking.
• When the meat is 165°F at inner thigh, outer thigh, and breast, remove from oven.
• Let turkey rest for 30 minutes.
• Carve your magnificent bird!
• Put leftovers in the fridge within 2 hours.

Simple, huh?

The topic of turkey can get a whole lot more complicated, but this should provide a good starting point. For a video how-to and more info about brining, still-frozen fowl, and lots of other topics, check out the Simplest, Easiest Method for Cooking a Turkey.