- You should start defrosting your turkey today (Monday). If you’ve forgotten, you can speed up the process by putting the turkey in a large container and cover it with water. Change the water every hour or so. Your turkey should be defrosted in about 8 hours.
- Are you looking for nice crisp skin? If you’re planning on brining the turkey, be sure to let it dry in the fridge thoroughly.
- Add more flavor to the turkey by sticking butter and herbs under the skin. I think sage fits the season very well.
- Are you thinking of deep-frying turkey? It’s really one of the most dangerous things that you can do in the pursuit of good food. Yes, it’s delicious, but instead of deep-frying a whole turkey, try just buying a couple of turkey breasts or thighs and deep-frying them in a smaller pot on your stove. It should be a lot less scary, and it still tastes great.
- Did your gravy not turn out quite right? Many gravy mistakes are easily corrected:
- Too thin? If you have time, just simmer it to reduce it. Or you can mix a little cornstarch with cold water, mix it up, and add it to your gravy to thicken it.
- Lumpy gravy? Whisking out the lumps works most of the time, you can also just put the gravy through a strainer.
- Too thick? Thin it out with chicken broth or turkey stock.
- Flavorless? Doctor the gravy with salt, pepper, wine, pan drippings, or a flavor enhancer like Gravymaster.
- Make your own cranberry sauce. Ditch that weird cranberry log thing for a change. It’s easy to make and it actually tastes good.
- Free up stove space by using your crockpot. Search for crockpot versions of Thanksgiving favorites. Soups, casseroles, even stuffing are fair game.
- Don’t throw away that turkey bones. They make absolutely delicious soup. Look here for leftover turkey soup.
Have I left out your favorite Thanksgiving tip? Feel free to add your own in the comments…
Well written mate
Comment by make money online at home — May 9, 2006 @ 11:28 am