Originally posted by Modern-Day Ma on November 16, 2018
I get quite a few cooking questions leading up to Thanksgiving day. What’s the best way to ensure a moist turkey? How do I know when the turkey is done? What can I make ahead of time? What’s the secret to amazing rolls? What about pie crust?
I’ve compiled this tips and tools guide just in time for your big holiday meal. Whether you’re in charge of the bird, the desserts, or the whole event, these simple methods and gadgets will make your meal run smoothly.
Turkey Time
The first tip for turkey success is to buy your bird early. Today. Go to the store and pick out your frozen fowl. Large turkeys require 2-3 days to defrost in the refrigerator and you want to make sure yours is done impersonating an ice block by Tuesday morning (Tuesday evening at the latest), which will give you plenty of time for
The single most important step for a juicy, delicious Thanksgiving turkey is to soak it in brine for 24-48 hours before roasting. This means you need to put your bird in the brine Tuesday morning/evening. It also means you need a turkey brine bag (be SURE to follow the instructions for sealing the bag).
Brining in a bag allows you to keep the bird in the refrigerator (where it belongs for food safety) until you are ready to roast it. I have found the best way to contain the brining bag once it is full is to put it in a very large bowl or an empty produce drawer. Do NOT leave your turkey outdoors or in a cool garage to brine. It must remain at a refrigerated temperature for food safety. Here is a basic turkey brine formula. Feel free to double it if you need and use any combination of fresh herb flavors. One of my favorites is rosemary, lemons, limes, thyme and basil.
Basic Turkey Brine
1 cup KOSHER salt (use 1/2 cup if using a fine salt such as table or sea salt)
1/2 cup sugar (brown or white)
handful aromatics (rosemary, thyme, parsley, basil, garlic, peppercorns, lemons, limes, apples, cinnamon sticks, etc.)
Combine water, salt and sugar. Stir until dissolved.
Add aromatics and pour over a raw turkey in a brining bag. Seal completely and refrigerate 24-48 hours.
Rinse bird before roasting.
Note: some people prefer to warm the water to speed up the dissolving process. If you choose to do so, be sure to cool it completely before pouring over the raw turkey.
When it’s time to get cooking, you’ll want a roasting pan…or an oval French Oven.
This is the largest size oval French Oven Le Creuset makes and I’m sure it is amazing, but This is the smaller size I use. And, yes, they produce outstanding Thanksgiving results and can be used year-round for roasting, stews, one-pot dinners,
Cover the bird with the pot lid or tightly with foil and roast at 325° until the final 10 minutes of cooking time. (Plan on 15 minutes per pound.) Remove lid or foil and increase oven temperature to 425° to allow skin to brown. If you still want a darker color at the end of cooking, use the broiler for a minute or two.
Finally, the ultimate turkey question: How Do I Know When
Turkey should reach an internal temperature of 180° F in the deepest part of the thigh and 170° in the breast. The great thing about an in-oven digital probe thermometer is that you can stick the probe in partway through cooking and it will alert you when the temperature reaches your desired setting. Easy. Reliable. (It also works as a candy
Let the turkey rest for 10-15 minutes before carving to keep the meat moist.
Pie
The Food Processor: The Marvelous Kitchen Machine
“This marvelous machine came into our kitchens in the mid-seventies. The processor has revolutionized cooking, making child’s play of some of the most complicated dishes of the haute cuisine. Besides all kinds of rapid slicing, chopping, pureeing, and the like, it makes a fine pie crust dough, mayonnaise, and many of the yeast doughs. No serious cook should be without a food processor, especially since respectable budget models can be bought very
~Julia Child Mastering the Art of French Cooking, p. 9
In addition to pie crusts, I use my food processor to make a multitude of Thanksgiving sides: cranberry relish, cheese balls, chopped nuts, streusel topping for my whipped yams, chopped herbs for the gravy and green beans, and the list goes on. I have two favorite brands: Cuisinart and Breville Go for the biggest one you can. You won’t regret it.
A note about pie dough in the food processor: for the best results, be sure to leave your butter chunks rather large (the size of large green peas or small grapes) and then add all your liquid at once and pulse the machine quickly once or twice to bring the dough together.
Other pie tools you may consider:
- Marble rolling pin (evenly rolls with little pressure due to its weight–always roll up TO the edge of your dough, never roll over the edge of your dough)
- Pie chains (use 3-4 of these for blind-baked pie shells)
- Pie shield (keep that crust from burning during long bakes)
- Ceramic pie plate (even baking all the way around)
- Whipped cream dispenser (I am partial to the ISI brand, but I am not sure they’re actually worth the extra cash-I’ve not used the less expensive brands.)
- OXO pie server (Hands down the best one on the market. I’ve had mine my entire marriage and it’s still going strong.)
- A fork (LOL)
The Sides
This is where many families diverge into strong opinions and traditions. Here are a few of my favorite tips and gadgets for our favorite Thanksgiving side dishes.
Mashed Potatoes
Our mashed potatoes are made from russets which are peeled, diced, boiled, and then whipped until smooth in the BOSCH Universal with the batter whisks. I add butter, cream and salt to taste. Leave the lid of the BOSCH on and you can keep the finished potatoes warm for up to 30 minutes before serving. Quickly pulse the mixer before emptying into a serving bowl. Don’t overwhip. Instead of boiling, potatoes can also be cooked in the electric pressure cooker. (Go with the Fagor, Cuisinart, or Instant Pot Brands).
Dinner Rolls
Our dinner rolls are always my grandmother’s recipe. Watch for the recipe coming to the blog early next week. I mix the dough in the
BOSCH Universal, raise it overnight in the fridge and then bake the finished product on USA Sheet Pans.
If you need to make rolls or bread a few days before the big event, never fear! Go ahead and mix your dough, raise, and bake as usual. Once the rolls/loaves are done, transfer them to a wire rack to cool completely. This is very important because you don’t want any moisture on the bottoms of the rolls or they will be soggy. Arrange the rolls on a clean, dry sheet pan and wrap well with saran wrap. Freeze. Defrost 4 hours prior to dinner and warm in a 350 degree oven for 3-5 minutes just before serving.
Green Beans
I recently told a large gathering of children that my favorite food is green beans. I think they are scarred for life. It’s true they are my favorite vegetable–I am unashamed. We make a knockoff of Cook’s Illustrated‘s green beans every year. They are fresh, vibrant and delicious, topped with butter, lemon, garlic
Happy Thanksgiving!
May you and your families be blessed with health, peace, and love this season!
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