Turkey Day Dinner FAQs

Q: How do I cook a turkey so it stays moist?

A. Cooking a turkey can be one of the most nerve wracking endeavors anyone can undertake. The bird is dry by nature and then one is asked to apply a dry-heat method of cooking all for the end result of a moist bird. The turkey paradox as I like to call it.

There is an answer: less time and a hot oven.

First the hot oven: initially your oven should be set around 450 degrees. Be sure that oven has reached this temperature before placing the turkey inside. The high heat is critical to crisping the outer skin which creates a shield between the dry heat of the oven and the meat of the bird. Once inside the oven bake the turkey for 30 minutes. After which we arrive at the next critical point of the cooking process.

Less Time: there are some who would believe that lower heat over a longer period of time will lead to a juicy turkey. While logical in approach, the longer the turkey is exposed to dry heat the longer the opportunity for what juices there are to escape. The oven should now be reduced to 350 degrees and the oven timer set for three hours. Periodically check the bird to see if the outer skin is too brown, if so, place a “tent” of aluminum foil over just the breast meat and continue to cook for the balance of the time.

The turkey is finished in the oven when a thermometer inserted in the deepest part read 160 degrees. I know basting thoughout the cooking process is what everyone has done since Plymouth Rock; however, crisping the outer skin initially has prevented moisture from going in or out so basting does little more than cool the oven each time the door is opened resulting in a longer cook time which does the bird no good.

The last step to a moist turkey is to let the bird rest for 30 min or so before carving. When the turkey comes out of the oven the juices are still active and have not found a place to settle. If the bird is sliced the juices are going escape without grabbing on to a portion of the muscle and this will result in the bird drying out by the time your guests are ready to eat.

Q: I have read that you should not cook dressing into the cavity of the turkey. How do I get that 'turkey' flavor into my stuffing?

A. There is an ongoing argument as to whether or not stuffing the bird is a good idea-especially in light of the recent foodborne illness outbreaks. Should one not be completely comfortable stuffing the bird then here are a few ideas to replace the flavor from the turkey:

1. Add drippings from the pan to your pre-made dressing. While the turkey is resting (a must before carving), bake the dressing in a shallow dish for 25 minutes in a 350 degree oven. Dressing and turkey will then be ready for service.

2. If your responsible for bringing the stuffing to the celebration, you can avoid baking a bird just for the juices (although you would then have your own turkey for sandwiches the next day!!) by using pre-made stock available in the stores. I recommend tasting the stock before adding to the dressing, many brands are loaded with salt and can be a detriment to the dish if added in excess without diluting with water or a teaspoon or two of sugar.

3. A third option may break from tradition but will be just as effective. Buy ground turkey from your butcher, brown with your normal dressing seasonings, then add to the dried bread and mix with stock or store bought broth-Do not drain what little fat remains in the pan. This will incorporate well with the other ingredients even reducing the chance for dry dressing a little.

While these ideas will not entirely replace the flavor and quality of the stuffing from the bird, they will ensure a worry free dinner—at least until Uncle “Fred” gets on his soap box!!!

Q: Can you tell how to make a cranberry sauce (or relish) from scratch?

Cranberry sauce can be a very easy accompaniment to not only one’s Thanksgiving turkey but to other proteins such as pork, pheasant, venison and even grilled fish. The following recipe is one that reqires only one pan and a little patience as the mixture slowly turns into sauce:

1 1/2 cups fresh cranberries

3/4 cup packed golden brown sugar

2 tablespoons cranberry juice cocktail

3/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Wash cranberries. Combine all ingredients in saucepan. Cook over medium-low heat, stirring to dissolve sugar. Once cranberries have softened increase heat to high and boil. This will congeal all the ingredients while preserving the cranberries somewhat. Transfer to glass bowl. Refrigerate. Serve at room temperature.

Serves 6

Q: How do I keep my mashed potatoes from getting lumpy?

Here are a few tips to help avoid too many bumps on the mashed potato road:

1. Potato. Russet and Yukon Gold potatoes are the best choices when mashing them. Their meely texture lends itself mashing by hand. Also, these potatoes embrace liquids well turning from an unattractive pill of crumbs to a smooth textured delicacy.

2. Cooking. Many recipes will tell you to cook for an exact amount of time after which the potatoes will be done. A potato being boiled for mashing needs to reach a point where one can simply place a fork upon it and the potato will crumble. There cannot be a specific time placed on this requirement and as a result use these times merely as guides.

3. Ingedients. As stated above potatoes used for mashing love liquids. Melted butter, sour cream, milk, cream cheese, are all wonderful additives in the creation of rich smooth textured potatoes.

Q: Do you have a simple recipe for a great turkey gravy?

This recipe is very easy and no one will ever know that the secret ingredient is chicken broth. The amount of roux is for one cup of liquid. Adjust as needed for larger quantities.

2 tablespoons flour

2 tablespoons melted butter

½ cup juices in roasting pan Or

½ cup Turkey stock/broth

½ cup Chicken stock/broth

1 teaspoon poultry seasoning

¼ teaspoon white pepper

In a small saucepan, melt butter and stir in flour to form a roux. Add chicken broth and turkey juices. Bring to a boil. Finish with remaining seasonings and simmer for 5 minutes.

Serves 4

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