Last minute questions answered before the big turkey day and if you’re looking for last minute, quick side dishes look no further than the three great recipes below.
I am thankful for you, my readers.
Eat in Good Health!
- When using a foil tent to protect the turkey breast from drying out, ALWAYS place the foil SHINY SIDE UP on the turkey. This will REFLECT the heat AWAY from the meat.
- If you are entertaining a large crowd, it is more advisable to roast two 16 pound turkeys rather than one 24 pound bird. The larger turkeys are older and tougher and the necessary longer cooking time might make the white meat drier no matter how you protect it.
- When using foil to partially bake a moist mixture, ALWAYS place the foil DULL SIDE UP. This will help ABSORB the heat and steam the mixture faster and make the finished mixture lighter.
- NEVER use Cooking Wine. ALWAYS use in-expensive wines purchased in a liquor store. Cooking wines often use poor-quality wines as their base and contain salt. In Victorian times, salt was added to prevent the cooks from imbibing the wines in the kitchen.
- I use Cream Sherry in recipes. The flavor does not dissipate during the cooking process so you get its full taste effect. I’m one of the few professionals that will tell you this, but I promise you it makes a difference.
- A basic Veloute’ sauce , thickened broth-based sauce, is 2 Tablespoons butter, 2 Tablespoons flour and 1 cup broth. Use these proportions when making your turkey gravy, increasing the quantities as needed.
Melt 2 Tablespoons of Turkey drippings and whisk in 2 tablespoons of flour to make a roux. Add 1 cup hot turkey or chicken stock and whisk over medium heat until thickened. Add additional seasonings and ingredients such as cooked giblets if desired.