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You need to use a meat thermometer when you cook a turkey. Photo courtesy Taylor.
If you’re cooking for Thanksgiving, take a look at these 50 tips from top American chefs, courtesy of the Food Network. A sampling:
Plan ahead for leftovers by cleaning out the fridge today. Be sure you have enough foil, plastic wrap and storage containers.
Be sure you have a meat thermometer.
Leave the turkey unwrapped in the fridge overnight. The skin will turn out crispier.
Coffee beans in the turkey cavity? One prominent chef adds half a cup of coffee beans to creates “great depth of flavor.”
Rub the interior of the turkey for more flavor. Use concentrated chicken base (such as Knorr) or a homemade chicken-stock reduction and butter.
Insert metal skewers in the turkey thighs before roasting. Insert several skewers into each thigh. They direct heat to the thighs more efficiently, so the thighs cook more quickly (and the less time in the oven, the less time the breast has to dry out).
Spread a mixture of breadcrumbs, fresh herbs and pork fat under the skin of the bird. Particularly under the skin of the breasts, the pork fat keeps the breasts moist and adds flavor.
Check out the rest of the tips. While some require advance prep, it will be next Thanksgiving before you know it!
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