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Pamela Morgan ,
Owner/Executive Chef at FLAVORS,
Catering & Carry-out 8 West 18 St.
New York, NY 10011, 212 647 1234.
Co Author with Michael McLaughlin of Flavors (Viking, 1998)

  1) If you think of your turkey like a big chicken, cooking it won't be so intimidating.

2) The best way to tenderize the breast meat of your turkey is to stuff it under the skin with a mixture of butter and herbs. The butter and herbs flavor will tenderize the breast meat as it cooks. Some suggestions for herb flavorings: Sage, Thyme and Butter or Hungarian Paprika, Roasted Garlic and Butter or Herbes de Provence, Orange Zest and Butter.

3) Buy your turkey fresh and buy organic birds if possible. Organic birds are far tastier, and isn't it nice to know that what you're eating is safe for your family and friends? Using seasonal fresh ingredients for the entire meal will vastly improve your Thanksgiving experience.

4) Sweet potatoes are a "must" side dish with your turkey dinner. Make a sweet potato puree (Recipe in Flavors,page 163). Scoop out oranges and pipe in puree. Garnish with marshmallows.Bake until marshmallows are golden brown.

Turkey Tips 1998 Home

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Newsgroups: Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday Baking

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