Tuesday, November 15, 2011

What We Learned

Last Sunday I taught a fun and detailed class at Sweet Clover Market. Our topic was the centerpiece of Thanksgiving, the most talked about and worried over, turkey! Surprised? I bet not, because you too are thinking (worrying?) about that turkey. Well my tips for cooking a tasty and moist bird are as follows:
1. Buy a local bird. 2. Brine, either wet or dry. 2. Use an oven thermometer, does't matter if you have the latest Viking oven, you still need to use an oven thermometer! 3. Place a probe thermometer in the thigh not touching bone. The best one is the latest by Rosle. 4. Follow your trusted recipe from a good source. 5. Cook your turkey to 165 degrees, checking three times in different areas of the thighs. 6. After roasting your bird, without basting because that does nothing but let the heat out of the oven, remove it from the oven and let it rest. Resting in my house is done uncovered for 45 minutes to 1 hour, no foil! Trust me. 7. Carve and smile!

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