Skip to main content

View Diary: My Thanksgiving Menu. (96 comments)

Comment Preferences

  •  I'd amend the roasting instructions here. (2+ / 0-)

    After many long years of roasting turkeys, I find there are two "tricks":  First, preheat the oven to 450, then turn the heat down to 325 as soon as the bird is in the oven.  The high heat seals the pores of the skin so you don't lose any moisture.  After a half hour, cover the bird with a doubled length of cheesecloth soaked in melted butter or, even better, duck fat.  From then on, baste every 15 to 20 minutes until the bird is done.    For a 16 lb turkey and over,15 minutes per pound; under that, and 20 should do the trick.  The result is spectacular.  And never forget, of course, to rest the bird for at least 20 minutes before carving.

    Regarding pies, if you're making the crust from scratch -- as you should! -- the trick is to keep EVERYTHING cold.  I put the flour, shortening, bowls, pastry cutter, and even the rolling pin in the fridge for a minimum 30 minutes.  I mix the salt into the water I'm going to use for the pastry in a glass and put that in the freezer, too.  

    I've been doing all this for well over 30 years.  It works.  

    -7.13 / -6.97 "The people never give up their liberties but under some delusion." -- Edmund Burke

    by GulfExpat on Thu Nov 22, 2012 at 04:41:52 AM PST

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site