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View Diary: My Thanksgiving Menu. (96 comments)

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  •  I admire your menu but swing differently (3+ / 0-)

    in many ways.  

    First, turkey is never cheaper than at Thanksgiving, so I stock up.  The first, I cut up into breasts, thighs and drumsticks and freeze - using the remainder to make my broth in advance.

    Second, while once a die-hard briner, I've become a die-hard salter.  The principle is the same, but you omit the liquid and add seasonings to the salt.  This year, it was oregano, lemon rind, garlic.  The difference is that with a brined turkey you get tender meat and flabby skin.  By salting, you get tender meat and crispy skin.  (Yes, you rinse and pat dry the turkey at a minimum when it goes in to roast.)

    Third, I've learned that slow-roasting almost any large piece of meat is better IF you roast it slow enough:  300F for the first hour (to kill surface bacteria), then reduce the temperature you want it to be upon "done".  The logic for this is simple:  Fat cooks faster than meat does.  When you cook at a higher temperature, the fat squeezes the meat as it cooks, squeezing juices out and away from the meat.  Slow-roasting also gives you more lee-way when trying to get everything on the table in a well-tied manner.  It's far easier to speed up the cooking than it is to slow it down.

    Stuffing is crucial!  

    Government of the people, by the people, for the people, shall not perish from the earth - Abraham Lincoln

    by Gustogirl on Thu Nov 22, 2012 at 07:19:34 AM PST

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