make your stomach happy | . |
|
|||||||||||||
copyright ©1999-2002 |
Maybe you think you don’t like turkey. It’s so dry, you complain – though you grudgingly acknowledge that Thanksgiving just wouldn’t be the same without it. So despite the fact that you’re not really a fan, you’ve resigned yourself to making a turkey this year … because if you don’t, you know your guests will be declaring mutiny come Thanksgiving day. Or maybe you’ve invited 15 friends and family over to enjoy a Thanksgiving feast at your humble abode – and haven’t a clue what to do with that 21 lb. frozen hunk of poultry now taking up space in your fridge. Either way, you’re in desperate need of a last-minute turkey-roasting tutorial – and we’re here to save the day. Check out these secrets to a perfectly browned, juicy, flavorful turkey that’ll have your guests begging for leftovers to take home. get equipped big ol’ roasting pan, with a v-shaped rack kitchen twine toothpicks or skewers aluminum foil baster pastry brush meat thermometer ingredients turkey, of course (you'll need about 1.5 lbs per person, to yield the requisite generous leftovers) 2 cups or 1 can stock for basting at the beginning 1 cup white wine for basting at the beginning butter or olive oil fatty bacon strips salt and pepper 1 onion, quartered 2 carrots, broken into 3" pieces 1 stalk celery, broken into 3" pieces stuffing of choice for the turkey, fresh-cooked 2-3 days before If you’re planning on buying a fresh turkey rather than a frozen one, make certain to order the turkey way ahead of time. ---------------------------> lounge . nourish . host . laze . home. |