Executive-Chef/Owner of The Good News Cafe
and author of The Buffet Book (Viking), Woodberry, CT
cook my turkey in tin foil. Make a T with the foil by taking one strip
of tin foil and running it the long way in one direction and another
strip of foil running it one way in the other direction. Bring the ends
of the foil up so the ends of both strips of tin foil are all together
at the top and carry them down. Brush the foil with oil so you prevent
the turkey skin from sticking to the foil. Oil whole turkey and season
the cavity well.
at 400F. For a smaller turkey,
the last half hour cut through foil and roll
it back and baste the turkey so it browns.
With a larger turkey cut through 45 minutes
before done and baste. Baste with oil or cooking liquids.
helps to make the turkey really moist without having to constantly baste
it. You also end up with even more juice in the roasting pan so when
you make the gravy you have a little more flavor. Basically, tin foil
really simplifies the whole cooking process. You just have the tin foil
to clean up. Make sure you use really heavy duty foil though.
turkey eliminates risk of salmonella and cooks the turkey more quickly
and more evenly. The turkey cooks more easily and is cleaner to work
with (not a lot of stuffing to work with).
have changed. Personally, a raw cranberry relish is better than the
processed one. Combine pears like bosc, cranberries, lemon, orange.
a food processor, Add in sugar and whatever kind of spices. This makes
a simple and refreshing relish to go on turkey.
Turkey Tips 1997 Home
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